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Dragon Roll
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

Made with:
Organic Sushi Rice cooked and cooled in advance

*Burdock Root (sliced into thin sticks)
Cucumber (peeled, sliced into thin sticks)
Nori Seaweed (half sheets)
Sushi Rice
Barbecued Eel
Flying Fish Roe
Tempura Shrimp (prepared in advance)

Shrimp Prep Method:
Peel the shrimp. Turn the shrimp on its back belly facing up. Lightly cut into each ring width wise of the shrimp to weaken the muscle that holds it rigid and bent. Turn it back over. Place on counter. Press, it makes it longer. Then tempura the straightened shrimp and fry it and you have a little tail to hold on to. Set aside to cool.

To Make Dragon Roll:

Step 1 - Sushi rice, nori seaweed on sushi mat

Place half sheet of nori seaweed in a horizontal position. Spread rice on top all the way out to the edges, about 1/4 inch thick. Then flip it over. Place on sushi mat with plastic wrap on it, not the thin saran wrap yet. The sushi base is now seaweed side up, rice face down, on top of plastic covered sushi mat.

Step 2 - Positioning sushi ingredients

Place shiso (japanese leaves) in center of roll. Place burdock root* sticks, criss crossed - like an X - in the middle of the sushi. Place cucumber sticks in the middle of the sushi. Place two, straight, tempura shrimp lengthwise in the middle, on top of the cucumber, with tails extending past each end of the seaweed.

Step 3 - Shaping the dragon roll

Make sure Tails (tempura shrimp) are sticking out of each end.

Using sushi mat, start slowly rolling.
Then roll it, shape it with a little bit of a square edge. Rice is on the outside.

Step 4 - Placing bbq eel

Place sliced bbq eel of three equal parts on each end, and one in the middle.

Step 5 - Slice avocado

Slice the avocado into four slices.

Step 6 - Placing avocado

Place avocado in between the eel slices.

Step 7 - Slicing with saran wrap in place

Cover with saran wrap. Shape with sushi mat. Slice over the saran wrap.

Step 8 - Plating

Remove saran wrap. Place the sliced dragon roll on the plate.

Step 9 - Sauce

Spread Soy Honey Sauce on plate.

Step 10 - Garnish

Place three lumps of flying fish roe on top.

Step 11 - Ready to serve Dragon Roll

*Burdock roots are thc antenna" - get them in any oriental specialty store. To learn more about Shiso leaves click here: http://en.wikipedia.org/wiki/Perilla
definition: shiso leaves

More Chef Recipes:
Ahi Tempura

Angel Sushi

Dragon Roll

Horizon Sushi

Sauces to Create Contrasting Flavors

Seared Scallops with Salmon Roe

Shrimp Puffs

Spicy Fish Cakes

Sushi Rice

The Catepillar

Other Great Related Links:
Sauces to Create Contrasting Flavors
Sushi Rice Tips

The Secret's in the Rice
Lundberg Family Farms

Executive Chef Gary Chu - Bio



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