Dragon Roll-Inspired Kimbap (Mini Rice Paper Version)
Traditional dragon rolls are absolutely delicious, but they’re also one of the trickier sushi rolls to make at home. Between rolling rice on the outside, layering thin slices of avocado over the top, and keeping everything together, there’s quite a bit involved.
This version keeps all the flavors I love but in my mini rice paper kimbap format. The eel, shrimp tempura, avocado, cucumber, masago, and eel sauce all come together in a roll that’s easier to assemble, less messy, and much more approachable for everyday home cooking.
Whether you’re already comfortable making sushi or trying it for the first time, this is a fun way to enjoy those same dragon roll flavors at home.
My Mini Rice Paper Kimbap Method
This isn’t a traditional kimbap technique—it’s simply the method I’ve naturally developed after making lots of kimbap at home.
I cut each sheet of gim in half to make shorter rolls that are easier to handle. I also use the rice more like a filling instead of spreading a thin layer across the entire sheet, which makes the process quicker and less messy. One sheet of rice paper fits neatly under each half sheet of gim, helping hold the fillings together and making the rolls easier to seal.
It’s not meant to replace traditional kimbap—it’s simply my own way of making it more approachable while keeping all the flavors I love.
If you prefer making traditional kimbap, you can absolutely use these same fillings with a full sheet of gim and skip the rice paper altogether. This mini version is simply another option for days when you want something a little easier and less messy.
What Is a Dragon Roll?
A dragon roll is a popular sushi roll that typically includes shrimp tempura and avocado. Many versions also include eel and are finished with sweet eel sauce.
This recipe is inspired by those classic flavors while using my mini rice paper kimbap method to create an easier, more approachable version for home cooks.
Dragon Roll-Inspired Kimbap (Mini Rice Paper Version)
Ingredients
Equipment
Method
- Season the riceMix warm short-grain rice with rice vinegar, sugar, and salt until evenly combined. Let cool slightly.
- Prepare the eelIf using an unsauced pre-cooked eel, brush generously with some of the eel sauce.Air fry at 385°F (196°C) for 8 minutes, flipping halfway through. Brush with more eel sauce after flipping, if desired.If using a pre-sauced eel, simply prepare it according to the package directions.Cut the eel into strips that fit within the width of the gim. The eel I used was a 12 oz mega-size fillet, so I cut it into 6 pieces and used 2 thinner strips per roll to make wrapping easier. Depending on the size of your eel, you may need more or fewer pieces.
- Prepare the fillingsCook the shrimp tempura according to the package directions if using frozen.Remove the tails if desired.Julienne the cucumber, then cut it into shorter pieces roughly matching the width of the gim so the fillings fit more neatly inside the rolls.Slice the avocado.
- Set up the wrapping stationCut the gim sheets in half.Prepare a shallow dish with room temperature or cold water for dipping the rice paper.
- AssemblePlace a half sheet of gim, shiny side down, on a flat surface.Dip one rice paper sheet briefly in room temperature or cold water until just pliable, then place it over the gim, overlapping about one-third of the gim at the bottom.Shape about 4–5 Tbsp rice into a long, wide ball in your hands, roughly matching the width of the gim. Place it where the rice paper overlaps with the gim.Arrange the cucumber, shrimp tempura, avocado, masago, and 2 eel strips closely together alongside the rice so the fillings stay compact and form a round shape when rolled.
- RollFold the rice paper up first to fully wrap and secure the fillings.Fold in both sides tightly, then continue rolling upward tightly with the gim until sealed.Lightly brush water along the edge if needed to help seal the roll.
- FinishSlice into bite-sized pieces.Serve with extra eel sauce, soy sauce, and wasabi, if desired.
Notes
Difficulty
Intermediate – Rolling and handling rice paper takes a little practice.Storage
Best fresh for texture and avocado freshness. Refrigerator: Up to 1 day airtight. Tip: Wrap tightly to prevent the rice from drying out. Freezer: Not recommended.Tips
• Don’t oversoak the rice paper—it softens quickly. • Use room temperature or cold water for dipping. • Use full-size gim (seaweed) sheets made for kimbap or sushi. Individually packaged seaweed snack packs won’t work for this recipe. • If using a pre-sauced eel, simply prepare it according to the package directions. I used an unsauced pre-cooked eel, so I brushed it with eel sauce before air frying. • Eel fillets can vary quite a bit in size. I used a 12 oz mega-size fillet, cut it into 6 pieces, and used 2 thinner strips per roll for easier wrapping. Adjust the amount based on the size of your eel. • I recommend removing the shrimp tails before assembling. It helps prevent the rice paper from tearing and makes the rolls easier to eat. • Homemade or store-bought shrimp tempura both work well. • One thing I love about this format is that the masago stays neatly inside the roll instead of ending up all over the counter. • Lightly brush water along the edge if needed to help seal the rolls. • Wipe the knife clean between cuts for cleaner slices.What Is Masago?
Masago is small orange fish roe commonly used in sushi. It adds a light crunch, subtle saltiness, and a pop of color. If you can’t find masago, tobiko also works well, or you can simply leave it out.What is eel sauce?
Eel sauce, also called unagi sauce, is a sweet and savory Japanese glaze commonly used on sushi and grilled eel. Store-bought versions work perfectly for this recipe. If you don’t have eel sauce on hand, simmer 1/4 cup soy sauce, 1/4 cup mirin, and 2 tablespoons sugar in a small saucepan for 5–8 minutes, or until slightly thickened. Let cool before using.If you liked this, you might also like:
