High Protein Dragon Sushi Roll with Fish Roe

Elevate your sushi night with this High Protein Dragon Sushi Roll with Fish Roe, a visually stunning and flavor-packed creation that combines crispy tempura shrimp, creamy avocado, fresh cucumber, and smoky grilled eel. Topped with vibrant tobiko and a drizzle of sweet-savory eel sauce, this sushi roll is as nutritious as it is indulgent, offering a protein-rich twist on a Japanese classic. The recipe guides you through crafting perfectly vinegared sushi rice, frying golden tempura shrimp, and assembling rolls like a pro, complete with a beautiful presentation that will impress any guest. Perfect for sushi enthusiasts looking for a restaurant-quality dish at home, this recipe is your gateway to mastering homemade sushi with flair!

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 8 pieces Shrimp
• 1 cup Tempura batter mix
• 0.5 cup Cold water
• 1 cup Panko breadcrumbs
• 2 cups Vegetable oil
• 8 slices Eel (unagi), grilled
• 1 unit Avocado, sliced
• 1 unit Cucumber, julienned
• 4 sheets Nori sheets
• 0.25 cup Fish roe (tobiko)
• 0.25 cup Eel sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine 2 cups of rinsed rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

While the rice is cooking, prepare the sushi vinegar mixture by heating 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat until the sugar dissolves. Allow it to cool to room temperature.

Step 3

Once the rice is cooked, transfer it to a large bowl and gently fold in the sushi vinegar mixture using a wooden spatula. Be careful not to break the grains. Let the seasoned rice cool to room temperature.

Step 4

Prepare the tempura shrimp by mixing 1 cup of tempura batter mix with 1/2 cup of cold water in a bowl. Dredge each shrimp in the batter, then coat with panko breadcrumbs.

Step 5

Heat 2 cups of vegetable oil in a deep saucepan to 350°F (175°C). Fry the battered shrimp until golden brown, about 2-3 minutes per side. Drain on a paper towel and set aside.

Step 6

To assemble the sushi rolls, lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Put one nori sheet on top, shiny side down.

Step 7

With wet hands, spread a thin layer of sushi rice over the nori, about 1/2-inch thick. Flip the nori over so the rice side is down.

Step 8

Place 2 pieces of tempura shrimp, a few slices of avocado, and some julienned cucumber near the bottom edge of the nori.

Step 9

Using the bamboo mat, roll the sushi tightly away from you, shaping it into a cylinder. Pull back the mat and continue rolling until closed.

Step 10

Lay slices of grilled eel on top of the roll, pressing gently to adhere. Use the mat again to help form and tighten the roll with the eel on top.

Step 11

Slice the roll into 8 even pieces using a clean, sharp knife. Wipe the knife blade with a damp cloth between cuts to prevent sticking.

Step 12

Garnish each piece with a small spoonful of fish roe (tobiko) on top.

Step 13

Drizzle eel sauce over the rolls before serving.

Nutrition Facts

Serving size	(2831.1g)

Amount per serving	% Daily Value*
Calories	6700.9

Total Fat 504.4g	0%
Saturated Fat 76.0g	0%
Polyunsaturated Fat 271.7g
Cholesterol 711.7mg	0%
Sodium 7174.0mg	0%
Total Carbohydrate 416.9g	0%
Dietary Fiber 21.1g	0%
Total Sugars 61.8g
Protein 144.2g	0%

Vitamin D 3172.8IU	0%
Calcium 371.1mg	0%
Iron 14.4mg	0%
Potassium 2741.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 8.5%

Carbs: 24.6%