Spicy Spider Roll Recipe

Prepare crabs

Pat cleaned soft-shell crabs dry with paper towels. Remove the gills and apron if not already removed. Lightly season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Make batter

In a bowl, whisk the egg into the ice-cold sparkling water. In a separate bowl, combine 1 cup all-purpose flour and 2 tbsp rice flour (or cornstarch) and 1/2 tsp salt. Just before frying, add the dry mixture to the wet and stir gently with chopsticks or a fork - batter should be lumpy and cold; do not overmix.

Dredge and fry

Heat 1"–2" of vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Lightly dredge each crab in a little extra flour (from the 1 cup reserved for dredging), shake off excess, then dip into the tempura batter to coat evenly. Carefully lower into hot oil and fry 2–3 minutes per side until golden and crisp. Work in batches to avoid crowding. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F/95°C) while you assemble rolls.

Cook rice

Rinse 2 cups sushi rice under cold water until the rinse runs clear. Drain and combine with 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbsp rice vinegar with 2 tbsp sugar and 1 tsp salt until dissolved; cool slightly. Transfer hot rice to a wooden or wide bowl. Gently fold vinegar mixture into rice using a rice paddle or spatula with a cutting motion to avoid smashing grains. Fan rice as you mix to cool to near room temperature; keep covered with a damp towel until ready.

Prepare nori

Place 4 nori sheets shiny-side down on a clean surface or on the bamboo mat wrapped in plastic. Sprinkle 2 tbsp toasted sesame seeds onto a small plate for optional rolling on the outside.

Whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tsp lime juice, 1/2 tsp sesame oil, 1/2 tsp minced garlic and 1/4 tsp kosher salt in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or piping bag for neat assembly.

Slice avocado

Thinly slice the 2 avocados lengthwise into long strips. Keep them slightly fanned to make layering easier.

Assemble rolls

Place a nori sheet on the bamboo mat. Wet your hands to prevent rice sticking. Spread about 3/4 cup of sushi rice evenly over the nori leaving a 1" (2.5 cm) strip at the far edge free of rice. If you prefer the sesame outside style, spread rice on the nori, flip the nori so rice is down on the plastic-wrapped mat, sprinkle toasted sesame seeds onto the exposed rice, then continue assembly with nori facing down.

On the edge of the nori closest to you, lay: 1 tempura soft-shell crab (trim if necessary to fit), 4–6 slices of avocado, a few julienned cucumber sticks (optional), and a sprinkle of sliced green onion. Drizzle about 1 tbsp spicy aioli over the fillings.

Roll

Lift the bamboo mat edge nearest you and roll away from you, tucking the fillings in tightly. Apply gentle pressure to form a cylindrical roll. Seal the far edge of nori with a little water. Repeat to make 4 rolls total.

Finish and slice

Using a very sharp chef's knife dipped in water and wiped between cuts, slice each roll into 6–8 even pieces. If you used rice on the outside, wipe knife frequently to keep the cuts clean. Garnish each piece with a small dot or drizzle of spicy aioli and a few thin green onion slices or a light dusting of togarashi if desired.

Arrange roll pieces on a platter with pickled ginger and soy sauce for dipping. Serve immediately while the tempura crab is still warm and crisp.