Dragon Roll

Recipe Courtesy of Delish

Uramaki (“inside out”) is a Westernized style of sushi roll where the rice is on the outside of the nori. Uramaki arguably reaches a peak of extravagance with the dragon roll, with its gorgeous “scales” of thinly sliced mango and avocado and drizzle of sriracha mayo. The roll is wrapped in classic vinegar-seasoned rice and filled with crispy shrimp tempura, a mix of buttery avocado, and crunchy cucumber.

Photo: Rachel Vanni; Food Styling: Spencer Richards


2/3 c. sushi rice

2/3 c. water, plus more for rinsing rice

1 (2″) piece kombu (optional)

1 tbsp. unseasoned rice vinegar

2 tsp. sugar

1/4 tsp. kosher salt


1 qt. vegetable oil

1/2 c. (or more) all-purpose flour

1/3 c. (or more) water

1 large egg

4 jumbo shrimp (2.5 to 3 oz.), peeled and tails removed


2 sheets nori

1 avocado, half sliced 1/4″ thick, half very thinly sliced, divided

1 Persian cucumber, seeds removed and julienned, divided

1/2 mango, very thinly sliced

2 tbsp. mayonnaise

1 tsp. sriracha

Black sesame seeds, soy sauce, wasabi, and pickled ginger, for serving



  1. In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.
  2. In a rice cooker or medium saucepan, combine soaked rice, ⅔ cup water, and kombu, if using. If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard kombu.
  3. Spread rice on a small baking sheet or 13″-by-9″ baking dish. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.
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  1. In a medium saucepan fitted with a deep-fry thermometer, heat vegetable oil over medium heat until thermometer registers 350º.
  2. Meanwhile, in a medium bowl, whisk flour, water, and egg until thick and just barely runny. Add more flour or water as needed, 1 tablespoon at a time, until consistency is reached.
  3. Pat shrimp dry with paper towels and drop into batter, turning to coat. Using chopsticks or tongs, lift one shrimp out of batter, letting any excess drip off. Carefully lower shrimp into oil, then repeat with remaining shrimp. Fry, flipping halfway through, until coating is golden brown and crisp, 2 to 3 minutes. Transfer to paper towels to drain.


  1. On a bamboo sushi mat, arrange 1 nori sheet shiny side up. Using wet fingertips, spread about 1 cup of rice evenly over surface of nori.
  2. Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice. Place one palm on top of plastic, centered over nori. Slide your other hand under bamboo mat and flip so plastic is on work surface. Remove mat, place mat next to plastic, then slide plastic back onto mat (rice should be facing down). Pull edges of plastic to make sure they’re covering mat.
  3. Arrange 2 pieces of shrimp tempura on long edge closest to you, letting tail ends poke out the sides. Place half of thicker avocado slices and cucumber next to shrimp.
  4. Using bamboo mat, roll nori over itself, wrapping up fillings. Lift bamboo mat so it doesn’t get stuck inside roll, then continue to roll up to reach edge of nori farthest from you. Using mat, gently pinch and press roll to make sure it’s tight, then unroll bamboo mat and plastic. Repeat with remaining nori, rice, and fillings.
  5. Arrange alternating pieces of very thinly sliced avocado and mango over top of both rolls. Place a piece of plastic wrap over each roll and gently press to adhere avocado and mango to top of rolls. Cut each roll into 8 pieces.
  6. In a small bowl, whisk mayonnaise and sriracha. Transfer sriracha mayo to a small resealable plastic bag and snip off one corner. Pipe sriracha mayo over sushi. Garnish with sesame seeds. Serve with soy sauce, wasabi, and ginger alongside.
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