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Spider Roll Sushi with Crispy Soft-Shell Crab and Fresh Avocado Recipe

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★★★★★

4.3 from 31 reviews

This Spider Roll Sushi recipe features crispy tempura soft-shell crab rolled with sushi rice, avocado, cucumber, and fish roe in nori sheets. The sushi rice is perfectly seasoned with a vinegar blend, while the crab is lightly battered and deep-fried to golden crispiness. Served with traditional soy sauce, wasabi, and pickled ginger, this recipe offers a delightful blend of textures and flavors, making it an impressive and delicious homemade sushi roll perfect for seafood lovers.

Ingredients

Scale

Sushi Rice

  • 2 cups sushi rice (rinsed)
  • 2 cups water
  • ½ cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Crab Tempura

  • 2 soft-shell crabs (cleaned)
  • 1 cup all-purpose flour
  • 1 egg
  • 1 cup ice-cold water
  • vegetable oil (for deep frying)
  • kosher salt
  • black pepper

Roll Ingredients

  • 6 sheets nori seaweed
  • 1 avocado (thinly sliced)
  • 1 cucumber (thinly sliced)
  • ¼ cup fish roe
  • ¼ cup soy sauce
  • 1 tbsp wasabi paste
  • ¼ cup pickled ginger

Instructions

  1. Prepare Sushi Rice: Add the rinsed sushi rice and water to a saucepan or rice cooker. Cook until the water is absorbed and the rice is tender, about 20 minutes.
  2. Make Vinegar Seasoning: In a small saucepan over medium-low heat, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely.
  3. Season the Rice: Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over. Gently fold the rice to mix without mashing; the rice should be sticky yet not wet.
  4. Prepare Tempura Batter: In a mixing bowl, whisk the egg until well beaten. Slowly add the ice-cold water while continuing to whisk. Add the flour and stir lightly to combine, creating a light tempura batter.
  5. Heat Oil: Heat vegetable oil in a deep pan or fryer to approximately 350°F (175°C) for frying the crabs.
  6. Batter and Fry Crabs: Dip each cleaned soft-shell crab into the tempura batter, coating lightly on all sides. Carefully place the coated crabs into the hot oil and fry for 3-5 minutes until golden and crispy. Remove and place on paper towels to drain excess oil.
  7. Assemble Rolls: Place a sheet of nori seaweed on a bamboo sushi mat. Spread about ½ cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
  8. Add Fillings: Arrange the fried crab, thin avocado slices, cucumber slices, and fish roe in a line across the center of the rice.
  9. Roll Sushi: Using the bamboo mat, lift the edge closest to you and roll the sushi away from your body, pressing gently to compact the ingredients. When you reach the uncovered edge of the nori, wet the border with water to seal the roll.
  10. Slice Rolls: Using a sharp knife, cut each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts for clean slices.
  11. Serve: Serve your Spider Roll Sushi with soy sauce, wasabi paste, and pickled ginger on the side for dipping and added flavor.

Notes

  • Ensure the rice is sticky but not overly wet to help it hold together when rolling.
  • Use ice-cold water for tempura batter to achieve a crispier texture in the fried crab.
  • Be gentle while rolling sushi to avoid breaking the nori or squeezing out the fillings.
  • Wiping the knife blade between cuts prevents rice from sticking and ensures clean slices.
  • Soft-shell crabs must be cleaned properly before battering and frying.

Keywords: Spider Roll Sushi, tempura soft-shell crab sushi, homemade sushi roll, Japanese seafood sushi, tempura sushi recipe

Find it online: https://foodarohub.com/spider-roll-sushi-with-crispy-soft-shell-crab-and-fresh-avocado-recipe/