Learn how to make Unagi Roll (dragon roll/uramaki) at home with Japanese eel, avocado, and cucumber. This inside-out sushi roll is irresistible!
I grew up in Korea, so I was already familiar with eel and how meaty and delicious it is. When I first tried a Dragon Roll at a sushi restaurant, I fell in love with its sweet, smoky flavor and beautiful presentation. These days, it’s one of my husband’s and my favorite rolls to order. I’m so excited to share this updated version with you — now with better photos and clearer, step-by-step instructions!
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What is a Dragon Roll (and How It Relates to Unagi Uramaki)?
Uramaki literally means inside-out roll — the rice is on the outside, and the nori (seaweed) wraps the filling inside. The name “Dragon Roll” comes from its fancy, decorative presentation. It is often topped with thinly sliced avocado or eel arranged to look like dragon scales.
You might hear the terms used as if they mean the same thing, but technically, an unagi (freshwater eel) uramaki is just one type of Dragon Roll. In this recipe, I’m keeping it simple: the unagi is the filling, rather than the topping. My goal is to show you the basic technique for making uramaki using unagi. Once you feel comfortable, you can customize your roll by topping it with thinly sliced avocado for a “green dragon roll” or with extra unagi slices for a “black dragon roll.”
Unagi Uramaki Ingredients
- Seasoned sushi rice, cooled to room temperature
- Roasted nori (seaweed) sheets
- Grilled unagi (freshwater eel) — I buy the frozen kind from the Asian market, usually found in the frozen seafood section. I thaw it overnight in the fridge and bake it with a little extra unagi sauce before using.
- Cucumber, julienned
- Avocado, thinly sliced
- Radish sprouts (optional)
- Unagi sauce — store-bought (I love the Kikkoman brand)
- Furikake (optional, for garnish)
- Bamboo sushi mat wrapped in plastic wrap, for rolling
Step by Step How to Make It
- Prep the fillings (warm the unagi)
I use frozen grilled unagi. Thaw it overnight in the fridge. Bake it according to the package instructions. But I like to bake mine at 400°F for 8 minutes, then brush on extra unagi sauce and bake for 2 more minutes. I repeat this one more time for extra flavor and shine. Let it cool slightly so it’s easy to handle. While the unagi is baking, prepare the cucumber and slice the avocado. - Prepare your rolling station
Place your bamboo sushi mat on the counter and wrap it in plastic wrap to keep it clean and prevent sticking. I like using disposable plastic gloves. But you can also just wet your fingers with water to keep the rice from sticking as you work. - Lay the nori and rice
Place a sheet of nori on the mat. Gently spread an even layer of seasoned sushi rice over about two-thirds of the nori. - Flip it over
Carefully flip the nori so the rice side is down on the plastic wrap. This is what makes it an uramaki — with the rice on the outside! Make sure the bare strip of nori is closest to you; that’s where the fillings will go. - Add the fillings
Along the bottom third of the nori (the side closest to you), lay a few strips of warm unagi, some julienned cucumber, and a few radish sprouts if you’re using them. - Roll it up
Using your thumbs and index fingers, lift the bottom edge of the nori and fold it over the filling, keeping it snug but not too tight. Once the nori covers the filling, pick up the roll and place it at the bottom of the mat, then continue rolling and shaping with the sushi mat until you have a neat log. - Slice and garnish
Sprinkle with furikake if you like. If you want to make a “green dragon roll,” this is where you’d lay the thinly sliced avocado on top of the roll before slicing. With a very sharp knife (wiping it clean between cuts), slice the roll into bite-sized pieces.
Customization & Variations
One of the best things about making sushi at home is how easy it is to customize! Once you feel confident with the basic technique, here are a few ways you can change up your unagi uramaki:
Filling Customization:
- Blanched asparagus
- Thinly sliced carrot or red bell pepper
- Shrimp tempura or crab meat
- Your favorite fish
Dragon Roll Variations:
- Green Dragon Roll: Topped with avocado slices
- Black Dragon Roll: Topped with extra unagi
Decoration Ideas: Drizzle with spicy mayo or extra unagi sauce, and sprinkle sesame seeds or furikake for a flavorful, fancy finish.
Pro Tips for Success
- Keep your hands clean:
Use a small bowl of water or wear disposable plastic gloves to keep rice from sticking to your fingers. - Spreading the rice:
When spreading rice on the nori, make sure to cover the bottom edge of the nori really well. If that area isn’t covered, you’ll see the seam when you roll it up. But covering it completely makes the roll look seamless. - Use the right amount of rice:
I find about 1 cup of seasoned sushi rice gives the perfect rice-to-filling ratio for one roll. - Rolling:
Don’t feel discouraged if your first roll looks a little wonky - that’s normal! You can always reshape it with the sushi mat after rolling. - Slicing the roll:
Use a sharp knife and a gentle sawing motion instead of pressing down, which can squeeze out the fillings. Wipe your knife with a damp paper towel between cuts for clean slices. If the roll loses its shape after cutting, don’t worry! Simply, place the mat over the pieces and gently shape them again, just like sushi chefs do at restaurants. - Practice makes perfect:
Uramaki can feel tricky at first, but each roll you make will get easier and prettier!
Unagi Uramaki Recipe – Your Questions Answered
I like to thaw frozen grilled unagi overnight in the fridge, then bake it at 400°F for about 8 minutes. After that, I brush on extra unagi sauce and bake for another 2 minutes and repeat once more extra gloss and flavor. Let it cool slightly before rolling so it’s easier to handle.
Don’t overfill your roll, and make sure the bottom edge of the nori is fully covered with rice - this helps it seal and look seamless. Use a bamboo mat wrapped in plastic wrap, and gently but firmly roll while shaping. Even if it looks wonky at first, you can reshape it with the mat after slicing.
No - unagi sauce (also called eel sauce) doesn’t actually contain eel! It’s a sweet, savory glaze made from soy sauce, mirin, and sugar. You can easily make it at home by simmering those ingredients together until thickened.
I don’t recommend making sushi ahead of time or storing it — it’s always best fresh. If you do have leftovers, wrap them tightly and refrigerate for no more than a day. Then letting them sit out a few minutes before eating so the rice softens.
As a rule, I make just enough for the meal since sushi doesn’t store well. I usually make 2–3 rolls for my husband and me. If I’m only making 2 rolls, I’ll also throw together a quick hand roll (temaki) or a simple maki (hosomaki) with miso soup to make it a more complete meal.
I can’t tell you how proud you’ll feel when you make your own unagi uramaki (Dragon Roll) at home! It’s a little fancy, a little fun, and always delicious. Once you get the hang of it, your visits to the sushi restaurant might even become rare. If you try this recipe, I’d love to hear how it turned out. Leave me a comment below and let me know! And don’t be afraid to make it your own by switching up the fillings. Happy rolling!
PrintUnagi Roll (Dragon Roll / Uramaki) – Easy Sushi at Home
Make this easy unagi uramaki (dragon roll) at home! Smoky eel, crisp veggies, and seasoned rice rolled into a fun, impressive sushi roll.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 rolls 1x
- Category: Main
- Method: Rolling
- Cuisine: Japanese
Ingredients
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2 cups seasoned sushi rice, cooled to room temperature
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2 roasted nori (seaweed) sheets
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1 package grilled unagi (freshwater eel)
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1 Persian cucumber, julienned
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1 small avocado, sliced
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1–2 oz radish sprouts (optional)
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Unagi sauce
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Furikake (optional, for garnish)
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Bamboo sushi mat wrapped in plastic wrap
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Soy sauce, wasabi, and pickled ginger (for serving)
Instructions
1. Prep the fillings:
Thaw frozen unagi overnight in the fridge, then bake at 400°F for 8 minutes. Brush with unagi sauce, bake 2 more minutes, and repeat if desired. Let cool slightly. While baking, julienne cucumber and slice avocado.
2. Set up your station:
Wrap a bamboo mat in plastic wrap. Wear gloves or keep fingers damp to prevent sticking.
3. Spread rice:
Lay nori on the mat, shiny side down. Spread rice evenly over two-thirds of the sheet.
4. Flip and fill:
Flip nori so rice faces down and bare edge is closest to you. Arrange unagi, cucumber, and sprouts along the bottom third.
5. Roll and shape:
Lift the bottom edge over the filling and roll snugly. Use the mat to shape into a tight log.
6. Slice and garnish:
Top with avocado if desired, sprinkle with furikake, and slice into pieces with a sharp knife, wiping it clean between cuts.
Notes
- Refer to the step-by-step photos above for visual guidance at each stage.
- Check the Pro Tips section for rolling, slicing, and shaping tricks.
- For perfectly seasoned rice, see my [Sushi Rice recipe]
- Learn more about ingredients and brands in my [Japanese Pantry Essentials post].
- If making multiple rolls, cover finished rolls with a damp towel to keep the rice from drying out before serving.
Ja says
Are you American because generally we just put water on our knife not oil.
George says
Hi Ja,
You can use water, but applying a very small amount of unflavored oil, such as vegetable oil, to the knife can be as effective. With oil, you won’t need to wet the knife as often as you would with water. However, using water is also a perfectly fine option.