This Red Dragon Roll is a light, flavorful option for an appetizer or main course. Making this roll at home is easier than you might think and yields restaurant-quality sushi.
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The Red Dragon Roll is one of my favorite sushi recipes: crab mix, shrimp tempura, cucumber, and a spicy tuna topping finished with spicy mayo and thinly sliced scallions. It’s colorful, satisfying, and perfect for serving guests.
Why this recipe works
- The Red Dragon Roll combines classic sushi elements—crab mix, shrimp tempura and spicy tuna—into a balanced bite.
- Although a more advanced roll, the technique is approachable and impressive for a dinner party.
- You can speed up the process by using Instant Pot sushi rice if you prefer.
Ingredients to make red dragon roll
Sushi Rice
Rice: Use short-grain Japanese sushi rice or medium-grain (California) rice for best texture.
Seasoned rice vinegar: Choose a seasoned rice vinegar for authentic flavor.
Water
Salt
Red Dragon Roll
Nori seaweed paper: One full sheet per roll.
Sushi-grade ahi tuna: For the spicy tuna topping, buy sushi-grade tuna from a reputable source.
Imitation crab meat (kanikama): Shredded for the crab mix.
Mayonnaise: Any good-quality mayo works; Kewpie is an option if you prefer.
Sriracha: For spicy mayo and the spicy tuna mix.
Cucumber: Cut into thin matchsticks.
Shrimp tempura: Use prepared tempura shrimp or make your own using tempura batter.
Scallions: Thinly sliced for garnish.
Pickled ginger (optional)
Wasabi (optional)
Optional sauces and toppings
- Spicy sriracha mayo
- Bang bang sauce (sweet and spicy)
- Eel (unagi) sauce
- White or black sesame seeds
How to make red dragon roll sushi
How to make sushi rice
Rinse the rice in a fine-mesh strainer until the water runs clear to remove excess starch, then shake off excess water. Add rinsed rice, water, and 1 teaspoon salt to an Instant Pot or rice cooker and cook according to appliance instructions. When cooked, transfer rice to a bowl and evenly sprinkle seasoned rice vinegar over the warm rice. Gently fold the rice to incorporate the vinegar without smashing the grains.
Make spicy mayonnaise
Combine mayonnaise and sriracha, then divide into two equal portions—one for the crab mix and one for the spicy tuna.
Make spicy tuna mix
Finely dice sushi-grade ahi tuna and mix with one portion of the spicy mayo to taste.
Make crab mix
Shred the imitation crab meat and combine with the second portion of spicy mayo until evenly coated.
Assemble the Red Dragon Roll
Cover a bamboo sushi mat with plastic wrap and place a nori sheet on the mat. Keep a small bowl of water nearby to wet your hands and prevent rice from sticking. Spread about 1 cup of cooked sushi rice evenly across the nori. Flip the nori so the rice side faces down and the nori side is up.
Along the bottom third of the nori, place 2 tablespoons of crab mix, 2–3 pieces of shrimp tempura, and 3–4 thin cucumber matchsticks in a line about an inch from the edge. Use the bamboo mat to lift and tuck the nori over the filling, tightening as you roll so the seam seals and the roll keeps its shape. Move the mat along the roll, gently squeezing to form a compact cylinder.
Wipe a sharp knife with a wet towel between cuts to prevent sticking, then slice the roll in half and cut each half into three pieces (six pieces total). Top each piece with the spicy tuna mixture, a drizzle of extra spicy mayo, and thinly sliced scallions. Add sesame seeds or fried onions if desired. Serve immediately with pickled ginger and wasabi if you like.
Food safety note: Consuming raw or undercooked seafood can increase the risk of foodborne illness. Use sushi-grade fish and follow guidance from your local food safety authority.
Leftovers and storage: This roll is best eaten fresh; shrimp tempura will become soggy if stored. Serve immediately for best texture and flavor.
FAQ and expert tips
A Red Dragon Roll typically contains crab mix, shrimp tempura, cucumber, and is topped with a spicy tuna mix and thinly sliced scallions.
The roll’s fillings—crab mix and shrimp tempura—are cooked, but the spicy tuna topping is made with raw sushi-grade ahi tuna.
A Fire Dragon Roll is similar but often includes spicy tuna, flying fish roe, and additional spicy toppings for extra heat and texture.
Looking for other delicious sushi recipes?
- Spicy Kani Roll
- Tobiko Sushi
- Alaska Roll Sushi
- Sweet Potato Sushi Roll
- Vegetable Sushi
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Red Dragon Roll
Equipment
- Instant Pot (for sushi rice), bamboo sushi mat, plastic wrap
Ingredients
Sushi Rice
- 1 cup small or medium grain white rice
- 1 cup + 1 tbsp water
- 2 tbsp seasoned rice vinegar
- 1 tsp salt
Red Dragon Roll
- 1 sheet nori
- 4 oz sushi-grade ahi tuna
- 1/4 cup imitation crab meat, shredded
- 4 tbsp mayonnaise
- 2 tbsp sriracha
- 2–3 cucumber slices, cut into matchsticks
- 2–3 pieces shrimp tempura
- 1 tbsp thinly sliced scallions
- Pickled ginger (optional)
- Wasabi (optional)
Optional Sauces and Toppings
- Spicy sriracha mayo
- Bang bang sauce
- Eel sauce
- White or black sesame seeds
Instructions
How to make sushi rice
- Rinse rice until water runs clear; drain.
- Add rice, water, and salt to the Instant Pot and cook per appliance instructions.
- Transfer rice to a bowl, sprinkle seasoned rice vinegar evenly, and gently fold to combine.
Make spicy mayonnaise
- Mix mayonnaise and sriracha; divide into two portions.
Make spicy tuna mix
- Finely dice sushi-grade ahi and mix with one portion of spicy mayo.
Make crab mix
- Shred imitation crab and mix with the remaining spicy mayo.
How to assemble the Red Dragon Roll
- Cover a bamboo mat with plastic wrap and place a nori sheet on it.
- Wet your hands and spread about 1 cup of sushi rice evenly over the nori.
- Flip the nori so the rice side is down. Place crab mix, shrimp tempura, and cucumber in a line near the bottom edge.
- Use the mat to roll and tuck the nori tightly around the filling, shaping as you go.
- Wipe a sharp knife with a wet towel between cuts and slice the roll into six pieces.
- Top each piece with spicy tuna, scallions, and an extra drizzle of spicy mayo. Serve immediately.
Notes
- Food safety: Consuming raw or undercooked seafood may increase the risk of foodborne illness—use sushi-grade fish and follow local guidance.
- Leftovers: Best eaten immediately; do not store shrimp tempura rolls as they will become soggy.