Dragon Roll

Instructions

1. Prepare the sushi rice
   Mix the cooked sushi rice with seasoned rice vinegar in a large wooden bowl. Fan the rice gently while mixing to cool it down and create a glossy texture. Cover with a damp cloth and set aside.
2. Make the shrimp tempura
   Prepare tempura batter according to package instructions. Dip the shrimp into the batter, ensuring they're fully coated. Deep fry at 350°F (175°C) for 2-3 minutes until golden and crispy. Drain on paper towels and let cool.
3. Prepare the rolling station
   Place a bamboo sushi mat on a clean surface and cover with plastic wrap to prevent sticking. Have a small bowl of water nearby to wet your hands when handling the rice.
4. Assemble the roll base
   Place half a sheet of nori shiny side down on the mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1/2-inch strip of nori at the top edge uncovered. Place cucumber strips and shrimp tempura in the center of the rice.
5. Roll the sushi
   Lift the edge of the mat closest to you and roll forward, enclosing the fillings. Apply gentle pressure to form a compact cylinder. Continue rolling until you reach the bare strip of nori at the top. Wet the strip slightly with water to seal the roll.
6. Add the dragon scales
   Place thin, overlapping slices of avocado on top of the roll to resemble dragon scales. Gently press the avocado onto the roll to secure it. Carefully wrap the sushi mat around the roll and gently squeeze to shape.
7. Finish and garnish
   Drizzle the roll with unagi sauce in a zigzag pattern. Sprinkle with toasted sesame seeds. Slice the roll into 8 equal pieces using a sharp knife, wiping the blade with a damp cloth between cuts for clean slices.
8. Serve
   Arrange the dragon roll pieces on a serving plate. Garnish with additional unagi sauce if desired. Serve with wasabi, pickled ginger, and soy sauce on the side.