Dragon rolls are delicious! It’s one of those things that I crave on a weekly basis. Aside from the taste, they have that “wow” factor. If you want to impress someone or if you have some extra time on your hands then the dragon roll is the answer. I had two friends coming over for dinner a while back and I wanted to stun them with a couple of elegantly plated dragon rolls but then the words of Kimberly “Sweet Brown” Wilkins ran through my head…
Struck by unrelenting laziness, I placed the unagi and filling on top of a bed of sushi rice and called it a day. White rice will be fine for this dish, mine just happened to be sushi rice. I am not reinventing anything here, Unagi Donburi originated in Japan in the early 1800s. Unagi translates to freshwater eel and donburi translates into rice bowl. Seriously, this bowl is insultingly simple to make. After the rice and unagi is cooked, this bowl of sweet umami goodness comes together in a minute. Sixty little seconds.*
*This will vary, the speed at which you throw your toppings on the rice is beyond my knowledge.
- 2 cup Cooked Sushi Rice You can substitute with white rice
- 12 oz Unagi Whole or cut into pieces
- 1/2 whole Cucumber Cut into slices
- 1/2 whole Avocado Cut into slices
- 4 oz Seaweed Salad
- Black Sesame Seeds Optional
- Unagi Sauce To taste
- Cook unagi according to package instructions.
- Separate the ingredients into two bowls.
- Um...that's it. No other steps. Crazy right?
Sushi rice recipe and instructions can be found here.
I like Kikkoman's Unagi Sauce. It's thicker and slightly sweeter.
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