Dragon roll

Dragon roll
Making the dragon roll
First thing first, mix the tempura with a little bit of water and stir until combined to a thick even mixture. Cut off shrimp tails, and dip the shrimps, one by one, in tempura mixture and deep fry for about 30 sec or until the outside gets golden-brownish.


  • 2 cups sushi rice.
  • 2-3 nori sheets
  • 10 medium size shrimps (sushi grade).
  • 1/2 cup Tempura
  • 1 Avocado
  • 1 Cucumber (long and even)
  • 50gr Tobiko (flying fish roe)
  • 50gr BBQed eel (sushi grade).

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