Puff Daddy Roll Recipe
Snowcrab roll with soy paper, topped with fried crawfish & crunch flakes, spicy mayo & eel sauce.
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Ingredients
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Roll & Filling
Toppings: Fried Crawfish & Crunch
Sauces & Drizzles
Garnish & Finish
Method
Roll & Filling
- 1
Season rice
If rice isn't already seasoned, combine rice vinegar, sugar and salt in a small bowl until dissolved. While rice is hot, fold the seasoning into the cooked sushi rice with a cutting motion. Fan or let cool to near room temperature (about 15–20 minutes).
- 2
Prepare filling
In a bowl, combine the flaked snow crab meat with 2 tablespoons mayonnaise, toasted sesame oil, lemon juice and chopped scallion. Gently fold to combine and taste for seasoning; adjust with a pinch of salt if needed.
- 3
Lay out soy paper
Place a bamboo sushi mat wrapped in plastic on your work surface. Lay one sheet of soy paper, rough side up, on the mat. Wet your hands to prevent sticking.
- 4
Assemble roll
Spread about 1/2 cup of seasoned sushi rice evenly over the soy paper in a thin layer, leaving a 1/2-inch border at the far edge. Lay a thin line of crab filling (about 3–4 tbs) across the near third of the rice, add a few cucumber julienne and 2–3 avocado slices. Use the mat to roll the soy paper tightly away from you, forming a compact cylinder. Seal the edge with a little water.
- 5
Repeat
Repeat with remaining soy paper sheets and fillings to make 4 rolls total. Let rolls rest seam-side down while you make the toppings so they hold shape.
Toppings: Fried Crawfish & Crunch
- 6
Make light batter
In a bowl whisk the egg and then stir in cold sparkling water. Add the flour, cornstarch and 1/2 tsp salt and gently mix until just combined; small lumps are fine. Keep batter cold in an ice bath if possible.
- 7
Fry crawfish
Heat neutral oil in a small deep skillet or pot to 350°F (175°C). Pat crawfish tails dry. Coat each tail in a light dusting of flour to help batter adhere, then dip into the cold batter, shake off excess and gently lower into the oil. Fry in batches for 1.5–2.5 minutes until pale golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined tray.
- 8
Prepare crunch flakes
For extra crunch, heat a small amount of oil to 350°F and quickly fry panko flakes until golden (about 15–30 seconds) watching carefully. Alternatively, toss panko with a little oil and toast in a skillet until golden. Drain on paper towels and season with a pinch of salt. If you used extra fry oil, sprinkle the fried panko flakes over the fried crawfish to help them adhere.
- 9
Combine topping
Toss the fried crawfish briefly with some of the prepared crunchy panko flakes so the pieces are coated and have textural clusters to top the roll.
Sauces & Drizzles
- 10
- 11
Dress the roll
Place each roll seam-side down and slice into 6–8 pieces with a very sharp wet knife (wipe clean between cuts). Arrange slices on a platter. Spoon or pipe spicy mayo over each piece, then drizzle eel sauce in a thin zigzag across the top. Place 2–3 fried crawfish pieces on top of each roll slice and sprinkle with crunchy panko clusters.
Garnish & Finish
- 12
Final touches
Lightly sprinkle masago or tobiko over the pieces if using, scatter microgreens or finely sliced scallion and finish with a few black sesame seeds. Serve immediately with soy sauce on the side.