🍣 Dragon roll

Name: Dragon roll
Total time: 60 min
Yield: 2
Cuisine: United States · Japanese-American sushi
Ingredients: 300 g cooked sushi rice; 2 sheets nori; 6 pieces shrimp tempura; 1 ripe avocado, thinly sliced; 120 g grilled eel (unagi), sliced; 3 tbsp eel sauce

Origin: United States · Japanese-American sushi

480kcal

per serving · 240 g

200kcal

per 100 g

19 gProtein8 g / 100 g

19 gFat8 g / 100 g

62 gCarbs26 g / 100 g

The dragon roll is an inside-out sushi roll filled with crunchy shrimp tempura and topped with thin slices of avocado and grilled eel, arranged to look like dragon scales. Sushi rice and nori hold it together, and the roll is finished with a drizzle of sweet, glossy eel sauce. Each bite combines crisp, creamy and smoky-sweet textures.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp tempura, eel

Not veganbecause of: shrimp tempura, eel

Contains glutenbecause of: shrimp tempura, eel sauce

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Fish ⚠ Soy

What it is made of

sushi ricenorishrimp tempuraavocadoeeleel sauce

Recipe

2 servings60 min

Ingredients

300 g cooked sushi rice
2 sheets nori
6 pieces shrimp tempura
1 ripe avocado, thinly sliced
120 g grilled eel (unagi), sliced
3 tbsp eel sauce

Method

Lay a nori sheet on a mat covered with plastic wrap and spread half the rice over it, then flip it rice-side down.
Place 3 pieces of shrimp tempura along the edge and roll tightly.
Lay alternating slices of avocado and eel over the top of the roll.
Cover with plastic wrap and press gently with the mat to shape.
Cut into 8 pieces with a wet knife and drizzle with eel sauce.

How to make it lighter

Ask for the eel sauce on the side and use a little: it is mostly sugar.
Order half a dragon roll with sashimi or a salad to cut the portion.
Rice is the main source of calories: 8 pieces of a rich roll can be a full meal.

History

The dragon roll is a product of the American sushi boom of the late 20th century, when inside-out rolls with rich fillings became popular in the United States. It is not a traditional Japanese dish, and no single chef is reliably credited with inventing it; today it is a fixture on sushi menus worldwide.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Dragon roll and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →