Dragon Roll - How To Make Sushi Series

Preface - This video was actually the 2nd video we did 5 years ago but it was done without explaining our steps in full detail. We wanted also to film it better for everyone to see the proper cutting angles of the avocado. We hope you like it more than the original. Dragon Rolls are quite popular all around the US but they also come differently; some places use BBQ eel inside or on top. We use shrimp tempura inside and top it off with thinly sliced avocado. In today’s recipe we show you how easy it is to make this dish but that’s because we have everything ready to go. It’s something you can certainly do at home so give it a try! Let us know how your Dragon Roll turned out! Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content. Follow Hiroyuki Terada: Facebook: Instagram: Twitter: Hiro’s Second Channel: Cameraman’s Channel: Watch More Hiroyuki Terada: Recent Uploads: Popular Videos: Extreme Series: Low Difficulty Recipes: Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef@ ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife. For more information on these knives, contact David Holly at david@ or visit Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226