Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It's fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.
Ingredients
- Japanese sushi-style rice: 0.75 cup
- water: 0.75 cup
- ⅓ tablespoons rice vinegar: 1 piece
- ⅓ tablespoons white sugar: 1 piece
- ¼ teaspoons salt: 2 piece
- cooking spray:
- frozen tempura shrimp: 8 piece
- sheets nori (dry seaweed): 2 piece
- sticks imitation crabmeat: 2 piece (cut into 1/4 inch pieces)
- cucumber - peeled, seeded, and: 1 piece (cut into 1/4 inch strips)
- avocado: 1 piece (sliced)
- ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips: 10 piece
Metric Conversion
Stages of cooking
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Rinse rice in a strainer until water runs clear.
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Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
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Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
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Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
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Arrange shrimp tempura on the baking sheet.
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Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
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Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
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Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
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Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.
