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We've been known to shape nearly anything into "sushi," from a BLT sandwich to Greek salad to crab-stuffed zucchini. But there's nothing quite like the real thing. Get out your bamboo mats and chopsticks: It's time to make your very own dragon rolls.

Uramaki (“inside out”) is a Westernized style of sushi roll where the rice is on the outside of the nori. Uramaki arguably reaches a peak of extravagance with the dragon roll, with its gorgeous "scales" of thinly sliced mango and avocado and drizzle of sriracha mayo. The roll is wrapped in classic vinegar-seasoned rice and filled with crispy shrimp tempura, a mix of buttery avocado, and crunchy cucumber.

To make this roll, you'll need a bamboo mat. This allows you to wrap the sushi tightly into a log. (Don't press too hard; otherwise, the avocado will become mushy.) Use a super sharp knife to slice the roll into clean, restaurant-worthy pieces.  

Use a squeeze bottle to pipe the mayo for a pretty drizzle. If you don't have one, scrape the mayo into a plastic zip-top bag, then snip a small edge off the corner and pipe onto the roll. 

water, plus more for rinsing rice

(or more) all-purpose flour

jumbo shrimp (2.5 to 3 oz.), peeled and tails removed

avocado, half sliced 1/4" thick, half very thinly sliced, divided

Persian cucumber, seeds removed and julienned, divided

Black sesame seeds, soy sauce, wasabi, and pickled ginger, for serving