Ingredients
Rice
- 2/3 cup Sushi rice
- 1 TBSP Rice wine vinegar
- 1/4 tsp Salt
Tempura
- 4 cups Vegetable oil
- 1/2 cup All-purpose flour (or more if needed)
- 1/3 cup Water (or more if needed)
- 1 Egg beaten
- 2.5 oz Shrimp peeled deveined and tails removed
Edamame
- 2 cups Edamame beans in the pods
- 1 TBSP Extra-virgin olive oil
- 1 tsp Coarse sea salt
Dragon rolls
- 2 sheets Nori seaweed sheets
- 1 Avocado half sliced 1/4" thick, half very thinly sliced, divided
- 1 Cucumber seeds removed and julienned, divided
- 1/2 Mango very thinly sliced
- 4 TBSP Mayonnaise
- 2 tsp Miso paste
- Pickled ginger for serving
- Black sesame seeds for serving
Iced matcha latte
- 24 oz Milk
- 4 tsp Matcha powder
- 4 tsp Honey
- 2 cups Ice cubes
Instructions
- In a medium bowl, cover the sushi rice with cold water. Swirl with your fingers to release the starches, then drain. Repeat about 3 more times until the water is mostly clear. Drain well.
- Cook the rice according to package directions using a rice cooker or medium saucepan. Once tender, spread the rice on a small baking sheet. Sprinkle with vinegar and salt to taste, and gently fold to combine. Smooth the rice in an even layer and let it cool to room temperature.
- In a medium saucepan, heat vegetable oil over medium heat until the thermometer registers 350°F (176°C).Meanwhile, in a medium bowl, whisk flour, water, and egg until thick and just barely runny. Adjust with more flour or water as needed.Pat shrimp dry with paper towels and drop into batter, turning to coat. Using chopsticks or tongs, lift one shrimp out of batter, letting excess drip off. Carefully lower shrimp into oil. Fry, flipping halfway through, until golden brown and crisp, 2–3 minutes. Transfer to paper towels to drain.
- In a pot of salted simmering water, cook the edamame pods according to package directions. Drain well.
- Drizzle with olive oil and sprinkle with coarse sea salt before serving.
- Place a bamboo sushi mat on your work surface and lay one sheet of nori shiny side up. With wet fingers, evenly spread a layer of rice over the nori.
- Lay a piece of plastic wrap over the bamboo mat, covering the nori and rice, and flip it over.
- Arrange 2 pieces of shrimp tempura along the bottom edge of the nori, letting the tails poke out slightly. Add a portion of the thicker avocado slices and cucumber next to the shrimp.
- Slowly roll the mat over the fillings, pressing gently to shape the roll. Continue rolling until fully sealed.
- Top each roll with alternating slices of thin avocado and mango.
- Using a clean, damp knife, cut each roll into 8 pieces.
- In a small bowl, whisk together mayonnaise and miso paste. Drizzle over the sliced rolls and garnish with black sesame seeds.
- In a blender, combine milk, matcha powder, and honey. Blend until smooth and lump-free. Pour into glasses filled with ice.
- Serve the dragon rolls with pickled ginger, and edamame. Enjoy the iced matcha latte alongside.
Nutrition
Calories: 1164kcal | Carbohydrates: 115g | Protein: 41g | Fat: 63g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 2022mg | Potassium: 2047mg | Fiber: 19g | Sugar: 42g | Vitamin A: 1924IU | Vitamin C: 44mg | Calcium: 579mg | Iron: 7mg
Dragon Roll
Ingredients
Rice
- 2/3 cup Sushi rice
- 1 TBSP Rice wine vinegar
- 1/4 tsp Salt
Tempura
- 4 cups Vegetable oil
- 1/2 cup All-purpose flour (or more if needed)
- 1/3 cup Water (or more if needed)
- 1 Egg beaten
- 2.5 oz Shrimp peeled deveined and tails removed
Edamame
- 2 cups Edamame beans in the pods
- 1 TBSP Extra-virgin olive oil
- 1 tsp Coarse sea salt
Dragon rolls
- 2 sheets Nori seaweed sheets
- 1 Avocado half sliced 1/4" thick, half very thinly sliced, divided
- 1 Cucumber seeds removed and julienned, divided
- 1/2 Mango very thinly sliced
- 4 TBSP Mayonnaise
- 2 tsp Miso paste
- Pickled ginger for serving
- Black sesame seeds for serving
Iced matcha latte
- 24 oz Milk
- 4 tsp Matcha powder
- 4 tsp Honey
- 2 cups Ice cubes
Instructions
- In a medium bowl, cover the sushi rice with cold water. Swirl with your fingers to release the starches, then drain. Repeat about 3 more times until the water is mostly clear. Drain well.
- Cook the rice according to package directions using a rice cooker or medium saucepan. Once tender, spread the rice on a small baking sheet. Sprinkle with vinegar and salt to taste, and gently fold to combine. Smooth the rice in an even layer and let it cool to room temperature.
- In a medium saucepan, heat vegetable oil over medium heat until the thermometer registers 350°F (176°C).Meanwhile, in a medium bowl, whisk flour, water, and egg until thick and just barely runny. Adjust with more flour or water as needed.Pat shrimp dry with paper towels and drop into batter, turning to coat. Using chopsticks or tongs, lift one shrimp out of batter, letting excess drip off. Carefully lower shrimp into oil. Fry, flipping halfway through, until golden brown and crisp, 2–3 minutes. Transfer to paper towels to drain.
- In a pot of salted simmering water, cook the edamame pods according to package directions. Drain well.
- Drizzle with olive oil and sprinkle with coarse sea salt before serving.
- Place a bamboo sushi mat on your work surface and lay one sheet of nori shiny side up. With wet fingers, evenly spread a layer of rice over the nori.
- Lay a piece of plastic wrap over the bamboo mat, covering the nori and rice, and flip it over.
- Arrange 2 pieces of shrimp tempura along the bottom edge of the nori, letting the tails poke out slightly. Add a portion of the thicker avocado slices and cucumber next to the shrimp.
- Slowly roll the mat over the fillings, pressing gently to shape the roll. Continue rolling until fully sealed.
- Top each roll with alternating slices of thin avocado and mango.
- Using a clean, damp knife, cut each roll into 8 pieces.
- In a small bowl, whisk together mayonnaise and miso paste. Drizzle over the sliced rolls and garnish with black sesame seeds.
- In a blender, combine milk, matcha powder, and honey. Blend until smooth and lump-free. Pour into glasses filled with ice.
- Serve the dragon rolls with pickled ginger, and edamame. Enjoy the iced matcha latte alongside.
Nutrition
Calories: 1164kcalCarbohydrates: 115gProtein: 41gFat: 63gSaturated Fat: 14gPolyunsaturated Fat: 19gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 53mgSodium: 2022mgPotassium: 2047mgFiber: 19gSugar: 42gVitamin A: 1924IUVitamin C: 44mgCalcium: 579mgIron: 7mg
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