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Welcome back to yet another sushi video recipe, I'm Chef Davy Devaux and I am going to show
you guys how to make Dragon Sushi Roll today. Now I'm sorry about the humming noise in the
background, that's this fan thing here. You see it's about 30°C in the shade today, so
yeah it's ridiculously hot, that's 86°F for you American guys, I had to look that up a
second ago. Anyway, let's go straight into making some
sushi. Alright so you put a sheet of Nori onto a
bamboo rolling mat with a plastic bag on it and then just wet your hands a little bit
with some water so the rice doesn't stick to you. And what I'm using here is 120g of
cooked sushi rice, now you can learn how to make this by a link that has just appeared
on the top left corner, and simply just spread it out. Only spread it over half of it, now
120g is about 4oz, just spread it out nice and softly, fluff it out, don't press it down.
You really just want to separate the rice over the surface area, you don't want to compress
it. That happens later when you roll it, then you just flip it over and then on the empty
side is where I am going to put my filling. What you do is you lay three tempura prawns,
now you can learn how to make these by clicking on the link that has just appeared on the
top left corner, which will take you to a video of mine where you learn how to make
this. Now you just add three slices of avocado and
a little bit of Unagi Sauce, unagi sauce is eel sauce, you can this in any Japanese food
store, otherwise just buy it online or you can buy it from my store. A link has just
appeared on the top left corner and you can buy it there.
Alright so now to roll, you just simply bring it over and then just pull back, and then
just pull forward and like so. If you need any more reference about it then just click
on the link which appeared on the top left corner and that's a video about rolling.
Alright, perfect -- this is Unagi or grilled eel. Now it's very difficult to find this
fresh, fresh eels here in Spain where I live and probably around the world, too. So it's
best just to buy the froze stuff, it comes already grilled and ready to go. It will last
for a very long time in the freezer, you just thaw it and I would suggest grilling it a
little bit inside the oven or on a little barbeque coal, don't burn it though. Just
a little bit of grilling, just to revitalize all the flavors in there. Anyway it's very
simple, you guys know how to open packages, it's not very complicated, just pull it out
and this is more or less how it looks like. Now for my sushi roll I don't actually want
to use the entire eel, so I only want to use half, so I am going to just cut it in half.
Look at this, this is just beautiful stuff. Anyway, you only need about half for the sushi
roll to put on top and the other half you can make another sushi roll with or put it
inside a sushi roll, that's fine, just add some avocado, paprika, a little bit of unagi
sauce -- good to go. And it's very important, I prefer to have this served warm just don't
unthaw it and give it out, at least put it in the microwave minimum, bare minimum, but
best would be a charcoal grill or grill it a little bit underneath the oven. Now once
you grill this it does become very soft so I would suggest being very careful with it.
Alright now to finish the sushi roll, I have grilled my eel and what you do is just place
it on top like so, and you want the tail to come out there like so -- perfect. Now you
add a piece of cling film, just to fix it all together and now press it onto the sushi
roll so everything is one piece now, like so -- perfect. Now you take your knife, dip
it in some water so the blade is slightly wet and what you want to do is cut it about
here -- perfect. And now just cut your sushi rolls to the required
length -- alright, perfect. Now to shape it up again, and you remove the cling film and
now you take a little strip of Nori and just stick it on like so. Now these are half sheets
and then cut into little strips. You don't want them to cover the entire eel, just you
want to keep it together because otherwise what happens is the entire sushi roll will
fall apart when you try to take one -- I've experienced this a lot of times, it's really
annoying, so like to do it like this. Okay, beautiful, so now to plate it up you
just simply put them onto a plate like so, and this here is like the dragon's tail.
Now to decorate it, what you want to put is some octopus suckers and this would be the
eyes. I just have these lying around but if you go to the fish market and ask him to chop
off a couple of suckers, he will be happy to oblige, I think.
A quick little garnish for the dragon roll, this is half cucumber, and basically what
you do is just slice it in very thin slices, okay. All the way across -- alright, perfect.
Now you just take the side parts away. Okay now what you do is just line them up, hold
it together and put your knife at a 45° angle and cut...perfect. Discard this and now what
you want to do is peel off about half and just fan them out like so. Okay, take a couple
away if it's too thick and then take a couple more and then fan them out the opposite way
-- just like so. Now put this on the side and that's garnish for the dragon roll.
Now you take your cucumber and you put one on one side and the other one on the opposite
side, just like so, push the sushi rolls together so it stays put, and now two of these paprika
slices -- perfect. Alright so you just take a deep fried shrimp
head and you pull the whiskers off, now you take the whiskers of the prawn and you just
push them into your very soft eel, it shouldn't be too difficult. Perfect.
Alright so now to finish it off with some sauces. You add a little bit more eel sauce,
unagi sauce, onto the roll -- perfect, then onto the plate you add a little bit of mayo,
this is garlic mayo, on both sides...perfect. Then some sriracha sauce over the mayo, like
so. And then you take a little stick and you make it look a little bit like fire just by
pulling it through it -- awesome. Now you add a little bit of pickled ginger
and your wasabi, and you're done -- perfect. The ultimate dragon roll.
Thank you for watching another one of my sushi videos, I hope you guys enjoyed it. If you
did then please subscribe to my channel by clicking on the top left corner of your screen
and then you'll be able to see the videos as they come out, more or less once a week
on Wednesdays. And if you can't wait until Wednesday and you want to see another video
right this second then click on the right and you'll see all my other videos, and hopefully
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END