Vegan dragon roll with honeydew, jalapeño, and cucumber is a sweet-heat spin on the sushi-bar showpiece. Honeydew matchsticks and cool cucumber fill the roll, paper-thin avocado forms the scales, and minced cilantro and Dragon Juice Sauce finish it. Fifteen minutes of prep once the rice is seasoned.
Behold the majestic Dragon Roll, a true showstopper on any sushi platter! While its cousin, the Caterpillar Roll, is known for its mild manners, the Dragon Roll breathes a little fire. Both are draped in a gorgeous cloak of vibrant green avocado, but the Dragon Roll’s heart is where the heat lies. Our version swaps traditional fillings for a thrilling combination of crisp, cool honeydew melon, fiery jalapeño, and fresh cucumber, all brought together with a bold, spicy sauce. Get ready to create a restaurant-worthy vegan masterpiece in your own kitchen!
Ingredients
• Rice Prep Time: Up to 1½ hoursSushi Prep Time: 15 minutesMakes 2 rolls (16 pieces)
• 1 avocado, sliced very thinly
• 2 sheets nori, 4 x 7-in or 10 x 18-cm
• 1½ cups / 300 g (10.6 oz) prepared sushi rice
• 2 teaspoons (10 ml / 0.3 fl oz) fresh cilantro, finely minced
• 8 oz / 225 g honeydew melon, cut into 4-in / 10-cm matchsticks
• 1 jalapeño pepper, deseeded and cut into thin matchsticks
• 1 4-in / 10-cm piece English cucumber, deseeded and cut into matchsticks
• Dragon Juice Sauce, for drizzling
Instructions
1. Create the avocado topping: On a piece of plastic wrap, arrange half of the thin avocado slices in an overlapping line, slightly wider than your nori sheet. Set aside and repeat with the remaining avocado on a second piece of plastic wrap.
2. Prepare the rice base: Place one nori sheet on your bamboo mat, rough side up. Lightly wet your hands and spread ¾ cup / 150 g (5.3 oz) of sushi rice evenly over the entire nori sheet, pressing gently.
3. Add the fillings: Carefully flip the nori so the rice is facing down on the mat. Sprinkle 1 teaspoon (5 ml / 0.2 fl oz) of cilantro in a line across the center of the nori. Arrange half of the honeydew, jalapeño, and cucumber matchsticks on top.
4. Roll it up: Using the bamboo mat, lift the edge of the nori closest to you up and over the filling. Tuck the edge in tightly and continue to roll away from you, applying gentle, even pressure.
5. Shape the roll: Once rolled, use the bamboo mat to gently squeeze and shape the roll into a firm, even log. Set the finished roll aside.
6. Repeat: Repeat steps 2-5 to create the second roll.
7. Drape with avocado: Carefully lift one of the plastic-wrapped avocado sheets and drape it over one of the sushi rolls. Use the bamboo mat to gently press the avocado firmly onto the roll. Repeat with the second roll.
8. Slice and serve: Keeping the plastic wrap on, use a very sharp, wet knife to slice the roll into 8 equal pieces. Remove the plastic wrap and arrange the pieces on a platter. Drizzle with Dragon Juice Sauce before serving.
Nutritional Information
• Serving Size: 8 pieces
• Calories: Approximately 380 kcal
• Protein: 6g
• Carbohydrates: 65g
• Fat: 10g
Pro Tips
• Keep a small bowl of water nearby to dip your fingers in. This prevents the sticky sushi rice from clinging to your hands while you spread it.
• For perfectly clean cuts, use your sharpest knife and wipe the blade with a damp cloth between each slice.
• To get those paper-thin avocado slices, make sure your avocado is ripe but still firm. A slightly underripe avocado is easier to slice than a mushy one.
• Tightly wrap your bamboo rolling mat in plastic wrap before you begin. This makes rolling and cleanup significantly easier.
FAQ
Q: How can I add more protein to this vegan dragon roll
A: To boost the protein, add a line of baked tofu strips, pan-fried tempeh, or shelled edamame alongside the honeydew and cucumber. Serving the roll with a side of steamed edamame also increases the overall protein content of the meal.
Q: What can I use as a substitute for honeydew melon
A: If honeydew isn’t available, you can achieve a similar sweet and crisp texture with ripe mango or pear. For a more savory option, try substituting the melon with marinated and baked tofu, sweet potato tempura, or bell pepper strips.
Q: Can I make this vegetarian dragon roll ahead of time
A: Sushi is best enjoyed fresh, as the rice can harden in the refrigerator and the avocado may brown. For best results, prepare the components (cook rice, chop fillings) ahead of time and assemble the rolls just before serving. If you must store a finished roll, wrap it very tightly in plastic wrap and refrigerate for no more than 12-24 hours.
Q: Is this dragon roll recipe gluten-free
A: The roll itself is naturally gluten-free. To ensure the entire dish is gluten-free, you must use a gluten-free tamari or coconut aminos in your Dragon Juice Sauce, as traditional soy sauce contains wheat.
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Vegan Dragon Roll with Honeydew, Jalapeño, and Cucumber
Ingredients
Method
- Create the avocado topping: On a piece of plastic wrap, arrange half of the thin avocado slices in an overlapping line, slightly wider than your nori sheet.
- Set aside and repeat with the remaining avocado on a second piece of plastic wrap.
- Prepare the rice base: Place one nori sheet on your bamboo mat, rough side up. Lightly wet your hands and spread ¾ cup / 150 g (5.3 oz) of sushi rice evenly over the entire nori sheet, pressing gently.
- Add the fillings: Carefully flip the nori so the rice is facing down on the mat.
- Sprinkle 1 teaspoon (5 ml / 0.2 fl oz) of cilantro in a line across the center of the nori.
- Arrange half of the honeydew, jalapeño, and cucumber matchsticks on top.
- Roll it up: Using the bamboo mat, lift the edge of the nori closest to you up and over the filling. Tuck the edge in tightly and continue to roll away from you, applying gentle, even pressure.
- Shape the roll: Once rolled, use the bamboo mat to gently squeeze and shape the roll into a firm, even log.
- Set the finished roll aside.
- Repeat: Repeat steps 2-5 to create the second roll.
- Drape with avocado: Carefully lift one of the plastic-wrapped avocado sheets and drape it over one of the sushi rolls. Use the bamboo mat to gently press the avocado firmly onto the roll.
- Repeat with the second roll.
- Slice and serve: Keeping the plastic wrap on, use a very sharp, wet knife to slice the roll into 8 equal pieces.
- Remove the plastic wrap and arrange the pieces on a platter.
- Drizzle with Dragon Juice Sauce before serving.
- Keep a small bowl of water nearby to dip your fingers in. This prevents the sticky sushi rice from clinging to your hands while you spread it.
