Dragon Roll

Ingredients and Weight:

• Sushi rice: 2 cups (500g)
• Sushi vinegar: 4 tablespoons
• Sugar: 2 tablespoons
• Soy sauce: 1 tablespoon
• Wasabi paste: 1 teaspoon (optional)
• Nori seaweed sheets: 8 sheets
• Fresh tuna (sashimi-grade): 1 pound (450g), cut into thin slices
• Fresh salmon (sashimi-grade): 1 pound (450g), cut into thin slices
• Fresh yellowtail (sashimi-grade): 1 pound (450g), cut into thin slices
• Avocado, peeled and thinly sliced: 2 pieces
• Cucumber, peeled and thinly sliced: 1 piece
• Sesame seeds: 1 tablespoon
• Black tobiko caviar (optional): 1 tablespoon

Preparation Time:

45 minutes

Cooking Time:

15 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Cook the sushi rice according to package directions.
2. Make the sushi vinegar by combining sushi vinegar, sugar, soy sauce, and wasabi paste (if desired) in a small bowl.
3. Mix the cooked rice with the sushi vinegar gently until it is evenly combined.
4. Place a sheet of nori on a bamboo rolling mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top uncovered.
5. Arrange the tuna, salmon, and yellowtail slices in a horizontal row about 1/3 of the way from the bottom of the nori.
6. Top with avocado, cucumber, and tobiko caviar (if desired).
7. Carefully roll up the nori, starting from the bottom and using the bamboo mat to guide you. Wet the uncovered strip of nori to help seal the roll.
8. Slice the roll into 8 equal pieces.
9. Sprinkle with sesame seeds and serve with soy sauce and wasabi.

Nutritional Information:

(Per serving, 1 roll) - Calories: 450 - Fat: 20g - Saturated fat: 4g - Cholesterol: 80mg - Sodium: 1,000mg - Carbohydrates: 60g - Protein: 25g

Dish Characteristics:

• Savory and flavorful
• Rich in omega-3 fatty acids
• Well-balanced combination of textures and flavors

User Comments:

• "This Dragon Roll was absolutely delicious! The combination of fish was perfect, and the avocado and cucumber added a nice freshness."
• "I'm not a huge fan of sushi, but this roll was a game-changer for me. The flavors were so well-balanced and the presentation was beautiful."
• "This is a must-try for any sushi lover. It's a bit more labor-intensive than some other rolls, but it's worth the effort."

Special Precautions and Tips:

• Make sure to use fresh, high-quality fish for the best flavor and texture.
• Use a sharp knife to thinly slice the fish and vegetables.
• If you don't have a bamboo rolling mat, you can use a large piece of parchment paper.
• Wet your hands slightly before handling the sushi rice to prevent it from sticking.