Tommy’s Dragon Rolls

• Seaweed wrappers
• Sushi rice (recipe below)
• 1 English cucumber, sliced into thin planks
• 1-2 avocados, thinly sliced
• 1 pound shrimp tempura (recipe below)
• Gluten Free Eel Sauce
• Gluten Free Eel or other mild fish (see salmon recipe below)
• Crab salad (recipe below)

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Sushi Rice

• 1 1/2 cups Japanese short-grain rice (“sushi rice”)
• 1 1/2 cups water
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon sugar
• 3/4 teaspoon fine sea salt

1. Rinse the rice with cold water until the water runs clear.  If possible, allow to soak for 1 hour. Drain well.
2. Place the vinegar and sugar in the pot you will use to cook the rice. Heat and stir until sugar dissolves. Pour into a small bowl and set aside.
3. In the now empty pot, add rice, water and salt. Bring to a boil, reduce and simmer 15 minutes. Remove from heat and allow to rest, covered, for 10 minutes.
4. Transfer rice to a large mixing bowl. Add prepared vinegar and fold into the rice using a spatula until well combined.

Sushi rice recipe link

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Crab Salad (California roll filling)

• 1 package (about 400 grams) gluten free imitation flaked crab meat
• 1/4 cup mayonnaise
  • 1/4 teaspoon Dijon mustard (or 1/8 teaspoon mustard powder)
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sugar

Place the imitation crab in a food processor with all the other ingredients. Pulse until slightly blended.

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Shrimp Tempura 

• 3/4 pound large shrimp, peeled and deveined
• 1 cup all purpose flour (regular or gluten free)
• ¼ cup cornstarch
• 1 egg
• 1 1/4 cup ice cold water

1. Heat 1-2 inches of oil in a pot or Dutch oven over medium heat until it reaches 375°F.
2. Make about 4-6 shallow slits on the belly side of the shrimp. Turn shrimp over (slit side down) and gently press and straighten the shrimp to straighten and elongate them.
3. In a small bowl, whisk together the egg and ice cold water until it’s well incorporated.
4. In a separate mixing bowl, whisk together flour and cornstarch. Pour in the egg/water mixture.
5. Use a whisk or chopsticks to gently mix until the dry ingredients are incorporated with the wet. Do not overmix. It’s okay for the batter to be lumpy.
6. Lightly dredge the shrimp with flour and shake off the excess.
7. One at a time, dip the shrimp into the batter and allow the excess to drip off. Carefully lower the shrimp into the oil. Cook only a few shrimp at a time to avoid over crowding.
8. Slowly drizzle 2-3 spoonfuls of batter in a zigzag pattern across the length of each shrimp. Some batter will stick and some will bubble and float away. Carefully move the shrimp around the oil to catch the batter. 
9. Fry the shrimp tempura until it’s golden brown (about 2 minutes). 
10. Remove the shrimp and place on a paper towel.
11. In between batches, use a strainer to remove the excess bits of batter.
12. Repeat with the rest of the shrimp.

Tempura recipe link

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Salmon

• 3/4 pound salmon

1. Pour eel sauce over salmon and allow to marinate for 20-30 minutes.
2. Broil on high for about 6 minutes or until done.

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Assembling the Dragon Rolls

1. Place sushi mat on countertop. Layer a piece of plastic wrap on the mat.
2. Take ¼ cup of rice (or form a rice ball with 105-115g rice), and using your hands, layer the rice evenly on the sheet. Dip your hands in the water bowl to keep your hands from sticking to the rice.
3. Sprinkle sesame seeds over the rice.
4. Turn the seaweed and rice sheet over.
5. Add 3 spoonfuls of the crab meat mixture along the center of the seaweed.
6. Top the crab with pieces of shrimp, salmon, cucumber, and avocado.
7. Lightly wet your knife blade with a wet towel. Cut the roll in half, then cut each half roll into 3-4 equal bite-sized pieces. Wipe your knife blade with a wet towel after every few cuts into the rolls. Place the cut roll on the sushi mat and give it a final roll to shape it.
8. Drizzle with Gluten Free Unagi Sauce