【Reading】どらごんろーる

【English Name】Dragon roll

The dragon roll is one of the creative rolled sushi born in America. Using the uramaki technique, it is rolled with the vinegared rice on the outside.

Inside it is filled with shrimp tempura or eel (unagi/anago), and the outer surface is covered with thinly sliced avocado arranged like scales. As a finishing touch, the common method is to drizzle eel sauce over it and garnish with tobiko (flying fish roe) and sesame.

The name derives from the appearance of the layered avocado, which evokes a dragon's body and scales. A leading example of the creative rolls that appeared as interest in sushi expanded in America from the 1980s onward, it has been widely enjoyed at sushi restaurants across North America, alongside the California roll and spider roll.

Within Japan, too, opportunities to see it on the menus of conveyor-belt sushi chains and creative sushi restaurants have increased, but it does not belong to the tradition of Edomae sushi. Its appeal lies in a multilayered flavor in which the richness of the sweet-and-savory sauce, the smoothness of the avocado, and the crunch of the tempura come together as one.