Tommy’s Dragon Rolls

Sushi Rice

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt

1. Rinse the rice with cold water until the water runs clear.  Allow to soak for 1 hour, if possible. Drain well.
2. Place rice in pot and add water. Place the kombu on top of the rice. Bring to a boil, reduce and simmer 16 minutes. Allow to cool 10 minutes without removing the lid. 
3. Meanwhile, prepare the rice vinegar: place unseasoned rice vinegar, sugar, and salt in a bowl and microwave for 30 seconds. Stir until the sugar dissolves. If it’s not dissolving, place back in microwave for 20-30 more seconds. Stir until sugar is dissolved. Pour into a cup or bowl and set aside.
4. Once the rice is cooked, transfer to a large mixing bowl; drizzle evenly with the sushi vinegar. Use a spatula to fold the rice until the vinegar is evenly mixed into the rice.
5. Keep covered until ready to use. 

Recipe link

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Shrimp Tempura 

• 3/4 pound large shrimp, peeled and deveined
• 1 recipe tempura batter

1. Heat vegetable oil in a deep fryer to 350°F (175°C) or use a heavy pan. As the oil heats up, you can start preparing the batter.
2. Make a few shallow slits on the belly side of the shrimp—three slits should be enough, but no more than four. These cuts should release tension in the curving muscle. Gently press and straighten the prawns to elongate them.
3. Pat shrimp dry and dust with a little rice flour. Dip into batter; allow excess batter to thoroughly drip off and place in hot oil. Fry until light golden brown (approximately 2-3 minutes).
4. Use a slotted spoon to scoop out all the little bits of batter / floating around, between every batch.

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Crab Salad (California roll filling)

• 1 package (about 400 grams) gluten free imitation or cooked real crab meat, shredded
• 1/3 cup Japanese mayonnaise (below for make-your -own)
  • 1/3 cup regular mayonnaise
  • 1/4 teaspoon Dijon (or 1/8 teaspoon mustard powder)
  • 1 teaspoons rice vinegar
  • 1/4 teaspoon sugar

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Salmon

• 3/4 pound salmon

1. Place salmon on a plate and pour prepared Eel Sauce on top. 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 food 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 a piece of shrimp, salmon, cucumber, and avocado along the center of the seaweed.
6. Add 3 spoonfuls of the crab meat mayo mixture on top of the shrimp.
7. Lightly wet your knife blade with a wet towel. Cut the roll in half, then cut each half roll into 3 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