Sushi is a Japanese dish, that is well-loved by people around the world, and is traditionally made with vinegared rice, vegetables and seafood.
With multiple variants available, one popular type of sushi is the dragon roll, also known as the caterpillar roll. The captivating dish is made with shrimp tempura and asparagus rolled in nori sheet which is edible seaweed, and rice, topped with avocado.
Chef Nisala Sandaruwan, Head Chef at SushiArt, has shared with Connector the recipe to create the delicious dish at home, perfect for days when craving sushi and not looking to venture outside.
Ingredients:
For the sushi rice:
80g of japonica rice
rice vinegar
sugar
salt
To assemble:
half nori sheet
60g of thinly sliced avocado
2 pieces of pre-cooked shrimp tempura
10g of asparagus
5g teriyaki mayonnaise
5g goma ponzu sauce
1g chopped chives
1 sliced red chilli
4 pieces of Ikura
Recipe:
To make the vinegared sushi rice:
- Wash the Japonica rice in cold water, repeating the process three to four times, until the water runs clear.
- Cook the rice for 45 minutes and transfer it into a large pot.
- Mix the rice vinegar, sugar and salt in a bowl, until the sugar is completely dissolved.
- Gradually add the prepared vinegar sauce to the rice, while mixing gently.
- Stir continuously for 10 to 12 minutes, ensuring the rice and sauce are well incorporated without damaging the rice grains.
To assemble:
- Place half a nori sheet on a clean surface.
- Spread the sushi rice evenly over the nori sheet and sprinkle black and white sesame seeds over the rice.
- Flip the nori sheet, so the rice is facing down.
- Add the shrimp tempura and asparagus to the nori sheet.
- Drizzle goma ponzu sauce over the ingredients.
- Roll the nori sheet using a sushi mat, ensuring the roll is tightly packed.
- Gently press the roll with the sushi mat to achieve a square shape, and cut the roll into eight pieces.
- Top off the sushi with thinly sliced avocado, teriyaki mayonnaise, chives, red chilli and Ikura.
Chef Nisala Sandaruwan
Head Chef
SushiArt