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Introduction
The dragon roll, with its intricate presentation and lively flavors, has captured the hearts of sushi lovers worldwide. While its origins can be traced back to the traditional Japanese cuisine, this vegan version embraces a compassionate and sustainable approach. By substituting animal-based ingredients with carefully curated plant-based alternatives, it pays homage to the ancient practice of honoring nature's bounty while catering to modern dietary preferences. This reinvented dragon roll is a testament to culinary creativity, proving that plant-based dishes can be just as visually stunning and delectable as their conventional counterparts.
Ingredients
• 1 cup sushi rice
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 4 nori seaweed sheets
• 1 avocado, pitted, peeled, and sliced lengthwise
• 1/2 cucumber, julienned or cut into thin strips
• 1/2 red bell pepper, julienned or cut into thin strips
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced red cabbage
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons teriyaki sauce or tamari (for dipping)
• Wasabi paste or powder (optional, for serving)
Step 1:
Cook the sushi rice according to package instructions, or follow these steps: Rinse 1 cup of sushi rice under cold water until the water runs clear. Add the rinsed rice and 1 1/4 cups of water to a rice cooker or saucepan. Cook according to your rice cooker's instructions or bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes. Once cooked, remove from heat and let stand, covered, for 10 minutes.
Step 2:
In a small bowl, mix together the cooked rice, rice vinegar, granulated sugar, and salt. Gently fluff and fan the rice with a rice paddle or spoon to cool it slightly and incorporate the seasonings.
Step 3:
Place a nori seaweed sheet on a bamboo sushi mat or clean, flat surface. Use wet hands or a rice paddle to spread about 1/4 of the seasoned sushi rice evenly over the nori sheet, leaving a 1-inch border at the top. Sprinkle with toasted sesame seeds.
Step 4:
In a horizontal line across the center of the rice, arrange slices of avocado, julienned cucumber, julienned red bell pepper, shredded carrots, and sliced red cabbage.
Step 5:
Using the bamboo mat, carefully roll up the nori sheet and rice tightly, starting from the bottom and rolling away from you. Moisten the 1-inch border at the top with water to seal the roll.
Step 6:
Transfer the roll to a cutting board and use a sharp, wet knife to slice it into 6-8 pieces. Repeat steps 3-6 with the remaining nori sheets and fillings to make 4 rolls total.
Step 7:
Serve the dragon rolls with small dishes of teriyaki sauce or tamari for dipping, and wasabi paste or powder on the side, if desired.
Q: Can I use regular rice instead of sushi rice?
A: While sushi rice is recommended for its unique sticky texture, you can substitute with short-grain brown rice or another short-grain rice variety. However, the texture and flavor may be slightly different.
Q: How do I make the rolls tight and neat?
A: Use a bamboo sushi mat and roll the nori sheet and fillings tightly, applying gentle pressure as you roll. Moisten the exposed end of the nori sheet to help it seal. Practice makes perfect!
Q: Can I prepare the rolls in advance?
A: For best quality, these dragon rolls are best assembled and consumed shortly after making them. However, you can prep the fillings and season the rice up to a day in advance, storing them separately in the refrigerator until ready to roll and serve.
• Sushi rice can be substituted with brown rice or other short-grain rice varieties, but cooking times and water ratios may need to be adjusted.
• For a gluten-free option, use tamari instead of teriyaki sauce.
• Fresh vegetables can be substituted with other crunchy, colorful options like shredded beets, julienned zucchini, or thinly sliced radishes.
• Toasted sesame seeds can be replaced with furikake or other Japanese seasoning blends for added flavor.
• This recipe is vegan, gluten-free (with tamari), nut-free, and soy-free (with gluten-free soy sauce alternative).
Arrange the dragon roll slices on a platter or individual plates. Serve with teriyaki sauce or tamari for dipping, and wasabi paste or powder on the side.
Leftover dragon rolls can be stored in an airtight container in the refrigerator for up to 2 days. For best quality, consume within 1 day.
Prepare the rice first, as it needs time to cook and cool slightly before rolling. While the rice cooks, prep the vegetables and other fillings. Roll and slice the sushi rolls just before serving for maximum freshness.
- Use a sharp, wet knife to slice the rolls cleanly without compressing the rice.
- Keep your hands and work surface lightly moistened with water to prevent the rice from sticking.
- Don't overstuff the rolls, as they may become difficult to roll and seal.
For added protein, consider incorporating baked or marinated tofu, tempeh, or sautéed mushrooms. For a spicy kick, add thinly sliced jalapeños or a drizzle of sriracha sauce.
These dragon rolls pair well with a refreshing green tea or a light, crisp white wine like Sauvignon Blanc or Pinot Grigio. Alternatively, try serving them with a side of miso soup or edamame for a more traditional Japanese meal.
Year-round
This recipe is vegan, nut-free, and can be made gluten-free and soy-free with the appropriate substitutions noted.
