Dragons are a big deal in China. These mythical beasts represent power, strength and fortune. As a full blooded Chinese male, I am slightly embarrassed to admit that I don’t share the same beliefs.
As an American raised child, dragons remind me of:
- Mushu: More of a lizard if you ask me.
- Game Of Thrones: This one is a given.
- Dragon Roll: Japanese food!
Since this is a FOOD blog, I’ll leave our favorite Disney dragon and emotional roller coaster of a show alone and talk about the Dragon Roll. If you had this before then go ahead and skip the next few sentences. For those that haven’t, this glorious sushi roll is packed with thin crisp slices of cucumber and savory bbq eel. The roll is then layered with avocado slices to give the Dragon Roll its “scales”. Have you seriously never had this roll before? SHAME! SHAME! SHAME! (who else remembers this scene from Game Of Thrones? That was some intense stuff!).
These Dragon Roll “Eggs” are a play on this roll. I used the same base ingredients but gave it to you in a more whimsical way, if you don’t care about the way it looks and want to get it in your mouth ASAP then check out this Unagi Donburi (Eel Bowl).
I wanted these bon bons to look like the Dragon Roll but in egg form.
- Thinly sliced avocado slices were used the same way (to give them a scale like appearance).
- I used furikake to give these these a more textured and irresistibly flavorful shell. There are so many types of furikake, my favorite is the original but for this recipe I went with the Tamago flavored one (Japanese Egg Flavor…to keep with the theme).
- They are then topped with masago (fish eggs) and extra tamago (chicken eggs).
Did I over do It on the Eggs? Maybe but there is more…
These babies look amazing but wouldn’t be Dragon Roll “Eggs” without some mini dragons inside…THEY ARE FILLED WITH BBQ EEL!!!
I believe that in the life that we live, this is going to be your favorite baby/egg. Yeah, some of you may disagree and say that nothing is more precious than the heart felt relationship that a mother has with her child. I respect that thought but can also confirm that you have yet to try this recipe. Give this a go you’ll understand.
Until next time guys, See ya!!
- 4 cups Cooked Sushi Rice Link below
- 1 lb Unagi Heated up, cut into 1/2 inch strips
- 2 Hass Avocado Peeled, halved and cored
- 6 tbsp Furikake Preferably Tamago
- 1 Cucumber Cut into thin strips
- Masago To taste
- Unagi Sauce To taste
- Pour your furikake onto a plate and set aside.
- Slice your unagi in half (length wise)
- Slice your unagi into 1/4 inch slices (I cut mine at a 45 degree angle).
- Roll the rice into 4 oz balls (you should be able to make 8)
- make an indent in the balls and stuff them with unagi (1-2 slices). Re-roll back into balls and set aside.
- Cover the balls in furikake and set aside.
- Slice the avocado as thin as possible.
- Gently press down to fan out the avocado slices.
- Take 5-7 slices and place them in the center of a sheet of plastic wrap (at least 1ft in length).
- Bring up the sides and twist (tightly) until the ball is firm.
- Remove the plastic wrap and serve with your desired garnishes.
Here is the Sushi Rice recipe.
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