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Deborah

Deborah Dana

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Dragon roll

30 mins
Low
3.8
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342
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A very rich recipe, the dragon roll can be made for lunch or dinner, ideal for any occasion. The best sushi!
Learn more about Deborah Dana

Ingredients

4 portions
  • 300 grams shrimp, tempura
  • 4 tablespoons mayonnaise, spicy
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 5 cups sushi rice
  • 4 leaves nori seaweed
  • 1 jar capelin or smelt roe
  • 4 tablespoons black sesame seed

Preparation

In a deep bowl mix the shrimp, mayonnaise, lemon juice and brown sugar, fry.
With wet hands, place about 1 1/2 cup sushi rice on top of the seaweed, covering a little more than half.
Add the shrimp pieces, the masago and the spicy mayonnaise.
Using the sushi roll, roll the seaweed over the filling and squeeze well into a roll.
Cut with a wet knife into 8 pieces.
Garnish with black sesame.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (5)
Dra Tisbe
19/05/2019 14:06:23
Excelente!!
BEATRIZ GARCIA
12/09/2018 20:52:36
Delicioso
sugey martinez Salazar
05/08/2018 13:01:59
Se ve delicioso y fácil, lo haré!! Gracias x la explicación detallada sobre el masago👍🍽️
César Dreok
29/12/2013 21:53:23
A través de iOS Por extraño que parezca, es delicioso y muy común en la comida japonesa. El masago (Capelin roe) es un caviar de Islandia, pero de uso cotidiano en la gastronomía de Japón. Masago es la hueva del pez “capelín”, utilizada popularmente para los platos de sushi y sashimi por el color brillante y el suave sabor de los huevos diminutos.
Rebe Delao
06/08/2013 02:38:39
Excelente explicación el video De que está compuesto el masago

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