Small Plates & Street Food · Japanese
Avocado Dragon Roll with Tobiko
Inside-out rolls filled with creamy crab salad get a scaly jacket of paper-thin avocado slices, then a dab of glistening orange tobiko. Black sesame seeds and a drizzle of eel sauce complete this showstopper from the sushi bar.
Test kitchen note: Use an avocado that is ripe but still firm; overly soft slices smear when you press them around the roll with plastic wrap.
Method 6 steps
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Mix the crab with the mayonnaise and a pinch of salt.
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Cover a bamboo mat with plastic wrap. Place a nori sheet on it and spread rice evenly to the edges, then flip so the rice faces down.
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Lay a line of crab salad and cucumber along the near edge of the nori and roll up tightly into a neat cylinder.
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Fan the avocado slices along a knife blade and lay them over the top of the roll, overlapping slightly.
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Cover with plastic wrap and squeeze gently with the mat so the avocado hugs the rice, then slice through the wrap into 8 pieces with a wet knife.
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Remove the wrap, dot each piece with tobiko and sesame seeds, drizzle with eel sauce and serve with pickled ginger.
That is the whole pie. Enjoy every slice.
Pairs well with
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