Sushi: Puff Dragon Roll (A reverse roll)

Chef Michael Marcus

Bizen, Great Barrington, MA

Sushi: Puff Dragon Roll (A reverse roll)


  • Nori
  • Sushi rice seasoned with awasesu
  • Fresh king crab strips
  • 1 avocado, sliced and divided
  • Sushi grade tuna cut into strips
  • Sushi grade salmon cut into strips


Cover bamboo roller mat with plastic wrap to prevent rice from sticking. Place a sheet of Nori seaweed, shiny side down, lengthwise, on a bamboo roller mat. Place 4 to 5 oz sushi rice across the sheet evenly, covering the entire sheet. Turn covered sheet upside down and place strips of crab and avocado evenly across sheet from left to right.

Bring seaweed and rice toward you, to the front edge of the rolling mat, holding the edge of the bamboo roller with one hand and the crab and avocado slices in place with the other hand. Lift up the edge of the mat (closest to you) and begin rolling it away (from you). Roll over the crab and avocado, coming up nearly to the top edge of the sheet. Tuck, making sure to adhere the top portion with the bottom layer of rice. Next, tuck the mat in and turn one turn to seal the roll. Gently squeeze both sides while pressing gently down on top, with both index fingers (index fingers should point at one another). The pressure you use to squeeze the roll determines the shape and “squareness” of the roll (roll should be square and upright).

Lay alternate strips of salmon, avocado and tuna, on an angle, over the top of your crab and avocado roll. Tear a sheet of plastic wrap and lay over entire roll. Compress firmly with sushi mat. Leaving plastic in place, cut into 8 slices. Compress and straighten again, removing plastic wrap carefully.Arrange on plate with the slices turned upwards to reveal the ingredients inside.


Recommended wine/beer for Sushi: Puff Dragon Roll (A reverse roll):

Rihaku “Wandering Poet” Junmai Ginjo Saké [Shimane, Japan]