Green Dragon Roll Recipe by: Chef Travis Morrin, co-owner of Three’s Bar & Grill
Prep Time: 1 hour
Servings: 4 rolls
Sushi Tools: plastic wrap, cutting board, bamboo mat (covered with plastic wrap), bowl of water, very sharp knife.
Ingredients:
- 2 cups prepared sushi rice (recipe can be found online)
- 4 nori sheets cut in half lengthwise
- 1 cup crabmeat
- 1 cup cucumber, shredded
- 1/4 cup Japanese mayonnaise (look for the squeeze Kewpie bottle)
- 1 tablespoon Thai sriracha sauce, or to taste
- 3 ounces unagi (Japanese eel), warmed in oven, cut 1/2” wide by 8” long
- 2 avocados
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons unagi sauce
- 2 tablespoons each, sesame seeds and thinly sliced scallion for garnishing roll
- salt + pepper
*Most ingredients available in the Asian food aisle at supermarkets, and at specialty Asian markets
Method:
To start: Mix Japanese mayo with sriracha, gently fold in crab, season with pinch of salt and pepper, cover and chill.
To prepare sushi: Lay 4 half-nori sheets on cutting board. Dip your hands in the bowl of water, keeping them damp to prevent rice from sticking to them. Gently spread half a cup of rice across each norisheet, evenly distributing the rice across the entire sheet. Turn norisheet over, rice side down, and lay ingredients on nori side. Start with 2 pieces of unagi, placed in center across whole length of sheet. Next, place the crab, about 1/4 cup per roll. Finish with cucumber. Gently move roll to plastic-covered bamboo mat, placing edge of nori 1 inch from bottom of mat. Carefully fold mat over once, tucking ingredients and curling mat. Roll mat a second time to seal the roll.
Cut each avocado in half, remove seed, and peel skin off each half or use a large spoon to scoop out the meat in 1 piece. Carefully cut each half avocado crosswise into 3mm-thick slices (these will be very thin). Spread the avocado slices out like a deck of cards.
With the long end of your knife, pick up all the avocado slices and place on roll. Cover roll with plastic wrap and square off, using bamboo mat. Leaving plastic wrap on roll, and using a very sharp sushi knife, cut roll in half, then cut each half in half two more times, leaving you with 8 pieces. Remove plastic and plate. Finish with Thai sweet chili and unagi sauce, garnish with sesame seeds and scallion.
