Welcome back to yet another sushi video recipe, I’m Chef Davy Devaux and I am going to show you guys how to determine Dragon Sushi Roll today. Now I’m sorry about the seethe sound in thebackground, that’s this fan thing now. You see it’s about 30 C in the shade today, so yeah it’s ridiculously sizzling, that’s 86 F for you American chaps, I had to look thatup a second ago. Anyway, let’s go straight into drawing somesushi. Alright so you employed a expanse of Nori onto abamboo flattening matted with a plastic purse on it and then only sodden your hands a little bitwith some ocean so the rice doesn’t stick to you.And what I’m using here is 120 g of cookedsushi rice , now you can learn how to make this by a relation that has just appeared on thetop left corner, and simply precisely spread it out. Only spread it over half of it , now 120 g isabout 4oz, only spread it out neat and softly, flub it out, don’t press it down. You truly just just wanted to separate the riceover the surfaces, you don’t want to compress it. That happens later when you reel it, thenyou precisely snap it over and then on the empty-bellied place is where I am going to articulated my fill. What you do is you lay three tempura prawns, now you can learn how to perform these by clicking on the link that has just appeared on thetop left corner, which will make you to a video of mine where you learn how to makethis.Now you just compute three slice of avocado anda little bit of Unagi Sauce, unagi sauce is eel sauce, you can this in any Japanese foodstore, otherwise exactly buy it online or you can buy it from my storage. A tie-up has just appeared on the top left cornerand you can buy it there. Alright so now to roll, you just simply bringit over and then simply pull away, and then only pull forward and like so. If you need any more reference about it thenjust click on the link which appeared on the top left corner and that’s a video about flattening. Alright, perfect this is Unagi or grilledeel. Now it’s very difficult to find this fresh, fresh eels here in Spain where I lives and probably various regions of the world, too.So it’s best just to buy the froze stuff, it comes previously 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 littlebarbeque coal, don’t burn it though. Just a little bit of grilling, precisely to revitalizeall the spices in there. Anyway it’s very simple, you guys know howto open cartons, it’s not a little complicated, exactly attract it out and this is more or lesshow it looks a lot like. Now for my sushi bun I don’t actually wantto use the entire eel, so I simply want to use half, so I am going to merely cut it in half.Look at this, this is just beautiful stuff. Anyway, you only need about half for the sushiroll to put on top and the other half you can make another sushi roll with or made itinside a sushi bun, that’s fine, simply include some avocado, paprika, a little bit of unagisauce good to go. And it’s very important, I prefer to havethis served heated just don’t unthaw it and contribute it out, at least employed it in the microwaveminimum, bare minimum, but best would be a charcoal grill or grill it a little underneaththe oven. Now formerly you grill this it does become verysoft so I would suggest being very careful with it.Alright now to finish the sushi roll, I havegrilled my eel and what you do is just place it on top like so, and you miss the tail tocome out there like so perfect. Now you lent a piece of cling film, merely tofix it all together and now press it onto the sushi roll so everything is one piecenow, like so perfect. Now you make your spear, plunge it in some waterso the blade is slightly wet and what you want to do is cut it about here perfect. And now precisely cut your sushi reels to the requiredlength alright, perfect. Now to mold it up again, and you remove thecling film and now you take a little strip of Nori and just adhere it on like so. Now these are half sheets and then cut intolittle deprives. You don’t want them to cover the part eel, only you want to keep it together because otherwise what happens is the entire sushiroll will fall apart when you try to take one I’ve known this a lot of hours, it’s really annoying, so like to do it like this.Okay, beautiful, so now to plate it up youjust simply put them onto a illustration like so, and this here is like the dragon’s tail. Now to decorate it, what you want to kept issome octopus suckers and this would be the eyes. I really have these lying around but if yougo to the fish market and ask him to chop off a couple of chumps, he will be happyto oblige, I think.A quick little garnish for the dragon go, this is half cucumber, and basically what you do is just slice it in very thin wedges, okay. All the way across alright, excellent. Now you just take the side components apart. Okay now what you do is just line them up, viewed it together and put your knife at a 45 slant and cut…perfect. Discard this and now what you want to do ispeel off about half and merely fan them out like so. Okay, take a couple away if it’s too thickand then take a couple more and then fan them out the opposite way just like so. Now situated this on the side and that’s garnishfor the dragon roster. Now you make your cucumber and you put oneon one side and the other one on the opposite side, just like so, push the sushi reels togetherso it remains threw, and now two of these paprika slice perfect.Alright so you just take a deep fried shrimphead and you pull the “hairs-breadths” off , now you make the whiskers of the prawn and you justpush them into your very soft eel, it shouldn’t be too difficult. Perfect. Alright so now to finish it off with somesauces. You supplemented a little bit more eel sauce, unagisauce, onto the roll perfect, then onto the plate you contributed a little of mayo, thisis garlic mayo, on both sides…perfect. Then some sriracha sauce over the mayo, likeso. And then you take a little stick and you makeit gape a little bit like fervour precisely by plucking it through it awesome. Now you computed a little bit of pickled gingerand your wasabi, and you’re done perfect. The eventual dragon bun. Thank you for watching another one of my sushivideos, I hope you guys experienced it. If you did then satisfy subscribe to my channelby clicking on the top left corner of your screen and then you’ll be able to see thevideos as they come out, more or less once a few weeks on Wednesdays.And if you can’t wait until Wednesday andyou want to see another video right the second largest then click on the right and you’ll ensure allmy other videos, and hopefully you guys enjoy watching them. Don’t forget sharing is helping so share thisvideo on Facebook to show me you attend. Alright, goodbye. Tip.