Soft shell crab with cucumber, avocado, spicy tuna, eel

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold it into the cooked rice. Allow to cool.

Prepare Sushi Rice

Heat oil in a deep pan to 350°F (175°C). Dredge the soft shell crabs in flour and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry Soft Shell Crab

Prepare Vegetables

Place a nori sheet on a bamboo sushi mat. Wet your hands and spread about 1/2 cup of sushi rice evenly over the nori. Lay down slices of cucumber and avocado, a strip of spicy tuna, and the fried soft shell crab. Add a small piece of eel on top.

Assemble the Roll

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

ichiban roll

Recipe information

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