How To Make Crunchy Dragon Roll Roa

Sliced fresh salmon and cream cheese to give a touch of savory flavor soft caressing tongue on this sushi.


  1. 80 g of sushi rice
  2. 1/2 sheet nori size 10x20 cm
  3. 2 pieces of cream cheese the size of 7mm x 7mm x 80mm
  4. 1/2 cup tempura kremesan
  5. 1 tablespoon mayonnaise Japan
  6. 1 tablespoon salmon roa
  7. 2 slices (60 g) fresh salmon with a size of 30mm x 80mmx3mm

How to make:

  1. Spread sushi rice evenly with remaining 5 mm in the longitudinal nori without rice. (Previously, wet your hands with water).
  2. Turn to the makisu (bamboo scrolls) that has been coated with plastic so that the rice is in lar.
  3. Arrange on nori; kremesan tempura, cream cheese, and mayonnaise.
  4. Roll while condense to neat and straight.
  5. Tebari the sides with salmon roa.
  6. Arrange the slices of fresh salmon in it, hit back with makisu until salmon is attached.
  7. Cut crosswise into 8 pieces. Plastic coated, tap-tap back.
  8. Arrange on a platter and serve immediately.

To 8 pieces