Red Dragon Roll

Supposedly today, June 18, is the “1st International Sushi Day”. I say supposedly, because November 1, 2006 (coincidentally the day we launched Sushi Day) was also the “1st” International Sushi Day. And it really wouldn’t surprise me if there have been others. Seems to me everyone claiming that today is International Sushi Day is referring to a group on facebook… so it seems to be a pretty arbitrary declaration of this new “international holiday”. But who am I to complain? Goodness knows I welcome multiple International Sushi Days every year… I’m down with celebrating sushi as often as possible. 😀

So in honor of this “1st” International Sushi Day, of course I have to bring you all a sushi recipe. Because though I know most of you will celebrate by going out for sushi (anyone want to help me convince Son to take me out for sushi tonight? ;)), I’m sure there are at least a few of you who might want to try making sushi at home. So for you, the Red Dragon Roll – my favorite combination of tuna and avocado, with the added coolness of the cucumber to counteract the burning spice of the Sriracha sauce, and the crunchy combination of nutty sesame seeds, salty tobiko, and added umami from the fried onions on top.

Have a wonderful 2nd 1st International Sushi Day!

  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade tuna
  • 1 small avocado
  • 1/2 small cucumber
  • 1 tbsp Sriracha sauce
  • 1/4 cup tobiko
  • 1/4 cup fried onions
  • 1 tbsp black sesame seeds
Cooking Directions
  1. Cook sushi rice.
  2. Slice the tuna into 1 cm square sticks.
  3. Cut the avocado in half, discarding the pit.
  4. Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
  5. Slice the avocado into slices.
  6. Slice the cucumber into long, thin sticks.
  7. Roll the sushi inside-out, using some tuna, avocado, cucumber, and a thin line of Sriracha sauce as your fillings.
  8. Sprinkle the tobiko, fried onions, and black sesame seeds on top.
  9. Enjoy!

Serving Size: 1 roll Red Dragon Roll

  • Calories: 249
  • Fat: 9g, 14% DV
  • Saturated Fat: 1g, 7% DV
  • Cholesterol: 31mg, 10% DV
  • Sodium: 613mg, 26% DV
  • Total Carbohydrates: 32g, 11% DV
  • Dietary Fiber: 2g, 7% DV
  • Sugars: 18g
  • Protein: 11g, 21% DV
  • Vitamin A: 20%
  • Vitamin C: 12%
  • Calcium: 6%
  • Iron: 11%
  • Magnesium: 11%
  • Potassium: 9%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

20 thoughts on “Red Dragon Roll”

  1. Sue Wemett -

    Happy 1st International Sushi Day Again! I am a sushi lover and am looking forward to forcing my DH, albeit nearly at gunpoint, to take me out to my fav Sushi Bar today! Hoping they have a special running. Enjoy your day!

  2. Wacie -

    If I’d known today was International Sushi Day, I would have saved my first sushi making adventure for today instead of yesterday. Oh well.

    I just found this blog yesterday. Good show.

  3. LaraQ -

    Congratulations on the anniversary.

    Do you fry the onions that you put on top or do you buy the bags from asian grocery stores?

  4. Raymond -

    What the international sushi day?? june 18th?? I was working on june 18th!…AND IM A SUSHI CHEF!@ lol I wonder if it was busy cause it was a saturday or because it was international sushi day. All in all it was a great day for sushi. Red dragon roll aye…nice

  5. Anonymous -

    I wish I would of found your site this weekend!!!
    I bought sushi grade tuna and wanted to make rolls, but was unsure of what.

    I have a question, I am having trouble with my rice. It is either to soft or still has a bit….How do I make that perfect rice?

  6. Kathy -

    To Miranda comment 11— I highly recommend a rice cooker… perfect rice 100% of the time! Use good quality rice as well. We like jasmine rice. Convert the cooked rice to “sushi rice ” by lightly tossing it with a mixture of rice vinegar, sugar & salt that has been heated to dissolve and cooled to add to the cooling rice. Lift rice to cool it… don’t stir to avoid making it mush!

  7. Violet -

    hi. i’m violet, i,m from mexico, this site is great, and the food look delicious, i’d like to learn a cooking similar food, help me!

  8. Raymond -

    I made this at the sushi restaurant i work at for 2 customers and they loved it! I think it was the fried onions that got them haha. We use that in our soup luckily i had them on hand. Never thought of putting fried onions on sushi. Thanks for the great idea.