Wrap your bamboo rolling mat completely in plastic wrap to prevent rice from sticking. Have a small bowl of water nearby for keeping your hands damp while working with sushi rice. Arrange all ingredients within easy reach for smooth assembly.

Place half a sheet of nori, shiny side down, on your plastic-wrapped bamboo mat. With dampened hands, spread approximately 1 cup of seasoned sushi rice evenly across the entire nori sheet, leaving no gaps. The rice layer should be about ¼-inch thick for optimal texture.

Carefully flip the nori sheet so the rice is now facing down on the bamboo mat. The nori should be on top, ready to receive your fillings. This uramaki (inside-out) technique is essential for authentic Benihana dragon rolls.

Arrange 2 pieces of shrimp tempura horizontally across the center of the nori, with tails hanging slightly over the edge if desired. Place 2-3 slices of unagi alongside the shrimp, then add a line of julienned cucumber strips for that refreshing crunch.

Lift the edge of the bamboo mat closest to you and begin rolling away from your body, using firm but gentle pressure. Tuck the initial edge tightly to create a compact cylinder. Continue rolling while maintaining even pressure until you’ve formed a complete cylinder. Remove the mat.

Arrange thin avocado slices across the top of your roll, overlapping them slightly in a shingled pattern to mimic dragon scales. This is where your dragon roll gets its iconic appearance and name.

Place the bamboo mat back over the avocado-covered roll and apply gentle, even pressure to help the avocado adhere to the rice. This ensures your scales won’t slide off when cutting.

Using a very sharp knife dipped in water, slice the roll into 8 equal pieces with a smooth, single motion for each cut. Wipe and re-dampen your knife between cuts to maintain clean edges.

Arrange the pieces on a serving plate with the dragon’s “body” curved elegantly. Position pieces strategically so shrimp tails create the illusion of a dragon’s head and tail for maximum visual impact.

Drizzle eel sauce in an artistic zigzag pattern across the pieces, followed by thin lines of spicy mayo. Sprinkle toasted sesame seeds over the top and serve with pickled ginger and wasabi on the side.