Easy Dragon Roll Sushi Recipe
Okay, buckle up buttercups, because we’re diving headfirst into the delicious chaos that is making Dragon Roll Sushi. And I’m not talking about some fancy, intimidating sushi chef level stuff. This is the “I need dinner, it needs to be yummy, and I don’t want to spend all night in the kitchen” version. Trust me, if I can do it, you definitely can. Get ready for a sweet and savory flavor explosion – think juicy pineapple, creamy avocado, and that satisfying crunch of seasoned rice. This is the kind of meal that makes you feel like you actually adulted, even if you’re wearing pajamas and haven’t brushed your hair.
My husband, bless his heart, thinks I’m some kind of culinary genius when I make this. Honestly, it’s way easier than he thinks. The kids, though? They’re obsessed. We call it “Pirate Sushi” and they gobble it up like they’re digging for treasure. One time, my youngest tried to convince his friends that Dragon Rolls were what real dragons eat… kids, man. But seriously, this has become a Friday night staple. Movie night? Dragon Rolls. Too tired to cook? Dragon Rolls. Need to impress the neighbors? Dragon Rolls. Okay, maybe not impress, but they’ll definitely be fed.
Why You’ll Love This Easy Dragon Roll Sushi Recipe
- It tastes like vacation in your mouth. Seriously, pineapple and sushi? Mind. Blown.
- It’s way cheaper than ordering takeout, and you get to control what goes in it! No weird mystery ingredients here!
- Making sushi is surprisingly therapeutic. I mean, until you mess up the rice, then it’s just frustrating. But 90% therapeutic!
- It’s customizable! Don’t like pineapple? Throw in some mango. Allergic to avocado? (Bless your soul). Try cucumber!
- You get to feel like a sushi master, even if your rolls look a little… rustic. Embrace the imperfection!
How to Make It
Okay, so first things first: the rice. Get your sushi rice going according to the package. This is important – don’t skimp on the rinsing! Nobody likes gummy rice. While that’s cooking, you can get started on the pineapple sauce. Throw the pineapple chunks, brown sugar, soy sauce, sesame oil (don’t skip this, it makes a difference!), and ginger into a saucepan. Simmer it all together until it gets thick and syrupy. Keep an eye on it! I’ve burned this more than once, and trust me, burnt pineapple is not a vibe.
Next, get your avocado ready. Slice it thin, and please, for the love of all that is holy, don’t cut yourself. I’ve been there, done that, got the band-aid. Set it aside.
Once the rice is cooked and cooled a bit, it’s time to assemble! Lay down a sheet of nori on your bamboo rolling mat (that’s covered in plastic wrap, because ain’t nobody got time for sticky nori). Spread the rice evenly over the nori, leaving a little space at the top.
Now, arrange your avocado slices down the middle of the rice. Roll that sucker up tight! Use the bamboo mat to help you get a good, solid roll. Don’t be afraid to really squeeze it!
Cut the roll into even slices. It’s okay if they’re not perfect! We’re going for delicious, not professional.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Drizzle that glorious pineapple sauce all over the sushi rolls. And then, because why not, sprinkle some sesame seeds on top for a little extra somethin’ somethin’.
Boom! Dragon Rolls. You’re a sushi superstar!
Ingredient Notes
- Sushi Rice: Don’t even think about using regular rice. It won’t stick together, and your rolls will fall apart. Trust me on this one.
- Nori Sheets: These are the seaweed sheets that hold everything together. You can find them in the Asian food aisle of most grocery stores. If they’re a little brittle, lightly toast them over a gas flame – makes them easier to work with.
- Fresh Pineapple: Okay, so canned can work in a pinch. But fresh is just…better. More flavor, more texture. Plus, you can use the leftover pineapple core for smoothies! Waste not, want not.
- Avocado: Has to be ripe, but not too ripe. You want it creamy, not mushy. This is a Goldilocks situation.
- Brown Sugar: This gives the sauce that rich, caramel-y flavor. If you’re out, honey or maple syrup works, but it won’t be quite the same. I may or may not have used molasses in desperation once… let’s just say it was an experience.
- Soy Sauce: Obviously, for that salty, umami flavor. Low sodium is fine if you’re watching your salt intake. Or, see below in substitutions for some great alternatives.
- Sesame Oil: This stuff is potent! Just a little bit adds a ton of flavor. Don’t skip it! I ran out once and tried to use olive oil. Nope. Not the same.
- Fresh Ginger: Adds a nice little zing to the sauce. If you don’t have fresh, you can use ground ginger, but again, fresh is better. I’ve been known to grate in a little extra just ’cause I love it.
Recipe Steps:
- Cook sushi rice according to package directions and let cool slightly.
- Combine pineapple chunks, brown sugar, soy sauce, sesame oil, and ginger in a saucepan.
- Simmer the sauce over medium heat until thickened and syrupy.
- Slice avocado thinly.
- Place a nori sheet on a bamboo rolling mat covered in plastic wrap.
- Spread cooked rice evenly over the nori sheet.
- Arrange avocado slices down the center of the rice.
- Roll the sushi tightly using the bamboo mat.
- Cut the roll into even slices.
- Drizzle pineapple sauce over the sushi rolls and sprinkle with sesame seeds.
What to Serve It With
Honestly? These are pretty good on their own. But if you’re feeling fancy, a little side of edamame or a simple seaweed salad would be amazing. Or, you know, just a big glass of your favorite beverage. No judgement here!
Tips & Mistakes
- Don’t overcook the rice! Mushy rice = mushy rolls.
- Make sure your knife is sharp! This will make cutting the rolls so much easier.
- Don’t be afraid to get messy! Sushi making is not a clean process. Embrace the chaos.
- If your nori is too brittle, lightly toast it over a gas flame. This will make it easier to work with.
- Don’t overfill the rolls! Too much filling and they’ll be impossible to roll. Less is more, my friend.
Storage Tips
Okay, so these are best eaten fresh. But if you have leftovers (which, let’s be real, rarely happens at my house), store them in an airtight container in the fridge. They’ll be good for a day or two, but the rice will start to get a little hard.
And yes, I have eaten these cold for breakfast. Don’t judge me. They’re still delicious.
Variations and Substitutions
- Mango instead of pineapple: If you’re not a pineapple person (I don’t understand you, but I respect you), mango is a great alternative.
- Cucumber instead of avocado: For those with avocado allergies (again, bless your soul), cucumber adds a nice crunch.
- Tamari or coconut aminos instead of soy sauce: Perfect for gluten-free folks.
- Honey or maple syrup instead of brown sugar: If you’re out of brown sugar, these work in a pinch. The flavor will be slightly different, but still delicious.
- Spicy mayo drizzle: If you’re feeling adventurous, mix some mayo with sriracha for a spicy kick.
And the time I forgot the rice vinegar… well, the rice was a little bland, but a little extra soy sauce fixed that right up!
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Dragon Roll Sushi Recipe
Ingredients
Main Ingredients
- 2 cups sushi rice cooked and seasoned with rice vinegar
- 8 sheets nori seaweed sheets
- 1 large avocado sliced
- 4 oz cooked shrimp peeled and deveined
- 1 medium cucumber julienned
- 2 tbsp unagi sauce store-bought or homemade
- 1 tsp sesame seeds toasted
Instructions
Preparation Steps
- Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Put one sheet of nori on the mat, shiny side down.
- Spread an even layer of sushi rice over the nori, leaving about 1 inch of nori on one edge uncovered.
- Flip the nori and rice over so the rice faces the mat. Arrange a line of cucumber, avocado, and shrimp down the center of the nori.
- Roll the sushi tightly using the bamboo mat, press gently to shape into a firm roll. Repeat with the remaining ingredients.
- When complete, slice the roll into 6-8 pieces using a sharp knife.
- Drizzle unagi sauce over the top and sprinkle with toasted sesame seeds before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
