Cut the cucumber in half lengthwise and cut in 1/3 to make long sticks. Rinse the leafy lettuce and pat it dry. Mix the ☆ ingredients to make a sauce.
Cut half an avocado into wedges for filling and slice another half as thinly as possible for decoration. Parboil the shrimp.
Sprinkle some lemon juice on the avocado to keep it from turning brown.
Place nori seaweed on makisu (bamboo mat) and spread half of the sushi rice on the nori. Place a sheet of plastic wrap on top.
Turn over the rice and nori from Step 4. The plastic wrap should be at the bottom and the nori should be on the top.
Place leafy lettuce, cucumber, 4 shrimp and half of the avocado on the closest 1/3 of the nori to you. Pour half of the sauce from Step 1 over the filling.
Pull up the makisu along with the plastic wrap and start rolling it up. Make sure not to roll the plastic wrap inside the roll when you wrap.
Take off the plastic wrap and place the sushi roll, seam side down. Layer it with smoked salmon and sliced avocado alternatively.
Press it from the top using the plastic wrap and makisu again to settle it down. Cut into desirable sizes and enjoy.
Story Behind this Recipe
I remember it was quite shocking to find a sushi roll named "dragon roll" in a Japanese restaurant in America. I decorated an ordinary California roll with salmon and avocado, and it became something similar to the dragon roll that I had seen then.
It is important not to roll the sushi too tightly nor too loosely at Step 5. It tastes really good if you mix the rice with roasted white sesame seeds. Try adding different fillings of your favorite ingredients such as raw salmon, imitation crab, radish sprouts, or shiso (perilla) leaves.