Sushi secrets: The deadly dragon roll

deadly dragon roll made with the ingredients of a Naked Sushi Kit

At Casa Eats World, sushi is like oxygen. It is something we simply can’t live without and is inhaled by Raffles and Sugarpuff almost as frequently as air. Especially since our return from Japan.

Their indefatigable fixation for the deceptively simple snack of rice, fish, vegetables and seaweed, means we’ve attempted making it at home on more than one occasion. And though it turns out ok, it’s never quite the same as the stuff we get when we eat out. Until now.

It’s hard to find really authentic Japanese ingredients in Australia to make it at home, and in the past we’ve relied on supermarket basics. But it turns out our previously limp and squishy results were less about a lack of skill, and more about the ingredients we were using.

Enter Greg from Naked Sushi Kits and an offer for us to road test one of his awesome Osaka Sushi Kits. As passionate about sushi as the kids are, and having experienced the frustration of being unable to source basic items that are readily available in Japan, Greg started making his own sushi kits. Each packed with the very best ingredients to make great authentic sushi at home. There are two very reasonably priced kits available: The Kyoto Sushi Kit, a starter kit for the sushi novice, and the Osaka Sushi Kit, which is packed with enough ingredients to start your own sushi train.

There are so many fantastic quality ingredients of the Naked Sushi Osaka Sushi kit

Ok, maybe not quite that much but it is a seriously comprehensive kit and a great foundation for the aspiring sushi chef. Indeed you should be able to churn around 200 pieces of sushi, plus there’s all those hard to find condiments, miso soup, everything you need for a tasty katsu curry (which, incidentally, is completely addictive), a rolling mat, a cheat sheet with simple instructions on how to make five styles of sushi and a gorgeous step-by-step recipe book for a little inspiration as you get our sushi on.

But are the Naked Sushi ingredients any better than the basics at our local supermarket? That would be a resounding yes!

The Nishiki rice is superb, by far the best sushi rice I’ve cooked with. It has great flavour and stays nicely firm in a way our supermarket equivalent doesn’t. The sushi seasoning too is magic. As are the rest of the ingredients, from the beautifully textured nori sheets and dried flavourings to the pickled ginger and wasabi.

All we need is to grab a few fresh ingredients and we’re on our sushi rolling way. Raffles puts his hand up to be the itamae (chef), citing his experience at Tsukiji Market with Tokyo sushi master Chef Oba. Though his qualifications are dubious at best, I cede to his “alleged” superior knowledge of all things sushi and hand over the kitchen … and the Naked Sushi cheat sheet. Just in case.

I prepare the rice in our rice cooker and Raffles cools it with a fan so it takes on the required glossy look. Once it is cool, it is time for construction.

While he’s tried rolling futomaki (large rolls with nori on the outside) before, Raffles is going all out and decides to challenge himself with a more difficult uramaki dragon roll. Though I don’t want to stifle his ambition, I’m nervous as it takes a certain technique to get the filling and the rolling of an inside out roll right.

I fry up some tempura prawns (with the tempura mix conveniently supplied in our Osaka kit) in our wok while Raffles focuses on cutting up the cucumber sticks.

Raffles getting to make a deadly dragon roll with his Naked Sushi Kit

And then, with everything ready to go, it is over to him to work his rolling magic. It turns out Raffles is a bit of a natural. Chef Oba would be proud of his little protege.

Roling sushi.JPG

But Raffles is a little disappointed with the result, insisting that it’s just not dragony enough.

So I slice up some avocado scales and a few extra slivers of cucumber, grab the kewpie mayo and a few sesame seeds, et voila (or whatever the Japanese equivalent is), one delicious but deadly dragon roll.

deadly dragon roll made with our OSaka Sushi Kit from Naked Sushi Kits

If you’d like to get your sushi on, or purchase what would make an amazing hamper for foodie friends or family, Naked Sushi Kits are offering all of our lovely BoyEatsWorld readers a 10% discount on purchases. Just use the discount code RAFF10. 

Deadly dragon rolls

Yield: makes 4 rolls

Deadly dragon rolls

Ingredients

  • 1/12 cups sushi rice
  • 2 cups water
  • 1 tbs sushi seasoning
  • 12 large greek King Prawns
  • Tempura mix
  • Vegetable Oil for frying
  • 4 nori sheets
  • 1 cucumber cut into sticks
  • 1 large avocado
  • 1 cucumber sliced into fine flat slices
  • Black sesame seeds
  • Kewpie Mayonnaise
  • Soy sauce, wasabi & pickled ginger, to serve

Instructions

  1. Rinse rice in cold running water until water runs clear.
  2. Cook the rice, with water, in a rice cooker or steamer, using its suggested settings.
  3. Peel prawns and coat in tempura mix.
  4. Cook prawns in hot vegetable oil until golden then remove and set aside to cool
  5. Let cooked sushi rice rest for ten minutes then remove lid and stir in seasoning gently with a rice paddle.
  6. Spread on a plate, turning and fanning the rice for around 10 minutes to cool.
  7. Cut a square nori sheet straight across about one third of the way up to make a rectangle shape.
  8. Place shiny-side down, on a sushi mat.
  9. Spread a thin layer of rice over the entire nori sheet
  10. Flip and place cucumber sticks and prawns in a line on top, ensuring prawn tail is sticking out.
  11. Hold filling in place and roll the mat (from the closest edge) firmly over the rice and filling.
  12. Slice with a sharp knife and decorate with avocado scales and cucumber slices to make dragon.
  13. Add kewpie dots and sesame seeds for eyes.
  14. Serve with wasabi, soy and/or pickled ginger.
http://boyeatsworld.com.au/2016/06/09/sushi-deadly-dragon-roll/

Disclosure: This is not a sponsored or affiliate post. We thought the Naked Sushi Kit rocked and simply want to share the sushi love.

 

 

14 Comments on Sushi secrets: The deadly dragon roll

    • BOYEATSWORLD
      June 10, 2016 at 12:53 pm (1 year ago)

      Thanks Lori. We had a lot of fun with it 🙂

      Reply
  1. Ana
    June 10, 2016 at 1:58 pm (1 year ago)

    That is so cute!

    Reply
  2. Em @ Have A Laugh On Me
    June 10, 2016 at 4:39 pm (1 year ago)

    Man you’ve got talent, and so does Raffles – that is some mad dragon my friend. You’re such a hard working blogger aren’t you? Thanks for sharing. xx

    Reply
    • BOYEATSWORLD
      June 10, 2016 at 9:18 pm (1 year ago)

      Aww thanks honey. The best things seeem to come out of a bit of a fun with the kids

      Reply
  3. Greg @ Naked Sushi
    June 10, 2016 at 4:45 pm (1 year ago)

    Glad you both enjoyed the kit. Raffle’s dragon roll looks amazing – I’ve never seen sushi with a face before!

    Reply
    • BOYEATSWORLD
      June 10, 2016 at 9:19 pm (1 year ago)

      Hehe. Me either. And it was such a cute face! But we still ate it! 🙂

      Reply
  4. Rachel
    June 11, 2016 at 10:35 am (1 year ago)

    Firstly, that looks amazing. I’m really hungry right now and I could eat that whole thing in one bite. lol. Also, that’s really awesome idea. One reason I don’t make things outside of my comfort zone is having to buy – and find – things I don’t normally use.

    Reply
  5. Lorraine @ Not Quite Nigella
    June 11, 2016 at 2:58 pm (1 year ago)

    Wow you guys did such a great job! You’re so creative cutting up the avocado and cucumber and making a dragon out of it! 😀

    Reply
  6. Lady Janet
    July 2, 2016 at 11:23 pm (1 year ago)

    Hi mate, thanks for sharing this wonderful recipe with us. Now i have something better to try out with my kids. it looks amazing. Awesome post with nice picture. Awesome

    Reply

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