Sushi rolls in America have come a long way from their Japanese origins as simple arrangements of fish, rice and nori (seaweed).
These days, rolls are all about the layering of colors, flavors and textures. A large number are composed and named according to the sushi chef's whim.
Take, for instance, the dragon roll. Sometimes, the roll is fashioned of eel, cucumber and avocado. Other times, not.
Each of these restaurants uses the term "dragon roll" in its own way:
You won't find any eel in chef James Wang's hot white dragon roll. Instead, it's a fiery combo of escolar, jalapeño seaweed salad with seared yellowtail and chili powder.
MERMAID ASIAN BISTRO & BAR , Lake Ronkonkoma
At this simply appointed fusion spot, the crazy dragon roll is a baroque arrangement of pepper-seared tuna, asparagus, avocado and mango that somehow works.
The dragon roll at this yakitori-ramen-Asian fusion spot is simple and classic. It's also very good: eel, avocado and cucumber.