Dragon Roll
Crispy seared California roll topped with avocado, eel sauce, and sesame. This showstopper appetizer feels fancy but comes together in 20 minutes with store-bought sushi rice and imitation crab.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 1.5 cups sushi rice (cooked and seasoned)
- 2 sheets nori sheets (seaweed)
- 4 oz imitation crab stick
- ½ medium cucumber
- 1 ripe avocado
- 3 tablespoons eel sauce (unagi sauce)
- 2 tablespoons sesame seeds (white or black)
Instructions
- 1
Slice cucumber into thin matchsticks. Slice avocado lengthwise around the pit, twist halves apart, scoop into slices.
- 2
Shred crab stick into thin strands with your fingers.
- 3
Lay nori shiny-side-down on a bamboo mat. Spread 0.75 cup sushi rice evenly over nori, covering all edges.
- 4
Lay crab stick, cucumber, and half the avocado slices in a line 1 inch from the bottom edge.
- 5
Roll tightly using the mat, pressing gently as you go. Seal the edge with a damp finger.
- 6
Arrange remaining avocado slices on top of roll, overlapping slightly like dragon scales.
- 7
Heat a non-stick skillet over medium-high. When a water droplet sizzles on contact, coat lightly with oil.
- 8
Place roll seam-side-down in skillet. Sear without moving for 90 seconds until rice is golden and crispy.
- 9
Drizzle eel sauce over the roll. Sprinkle sesame seeds on top. Cut into 6 pieces with a wet, sharp knife.
- 10
Serve immediately while rice is still warm and crispy.
Tools you’ll need
- bamboo sushi mat
- 12-inch non-stick skillet
- sharp chef's knife
- cutting board
- small bowl (for water to seal nori)
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