Spider Roll Recipe

Rinse the short-grain sushi rice in a fine-mesh sieve under cold water until the water runs clear, about 4–6 rinses. Drain 10–15 minutes.

Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large wooden or nonreactive bowl. Gradually fold in the vinegar mixture with a wooden spatula or rice paddle, using slicing motions to avoid crushing grains. Fan the rice or let sit uncovered briefly to reach body temperature. Cover with damp towel until ready to assemble.

Pat soft-shell crabs dry with paper towels. Remove mouthparts and gills if still present; trim joints if desired for cleaner presentation.

Prepare the batter: in a bowl combine all-purpose flour, cornstarch, salt and pepper. Add cold sparkling water and whisk briefly; the batter should be thin, slightly viscous and cold. Keep batter chilled over an ice bath if possible.

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain temperature.

Dredge each crab lightly in a little flour (optional, helps batter adhere), shake off excess, then dip into the cold batter to coat evenly. Carefully lower crab into hot oil and fry 2½–4 minutes until golden brown and crisp. Work in batches to avoid crowding. Remove and drain on a wire rack or paper towels. Keep warm in a low oven (200°F/95°C) while frying remaining crabs.

When slightly cooled, split each crab in half lengthwise if desired so the legs fan outward for classic 'spider' presentation. Keep warm until assembly.

Prepare a bamboo sushi mat and wrap it with plastic wrap for easy cleaning. Place one sheet of nori, shiny side down, on the mat.

With wet hands, spread approximately 0.5 cup (adjust slightly) of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge uncovered to seal the roll. Lightly press to form an even layer; do not compact.

Flip the nori and rice so rice faces the mat (inside-out roll). On the nori (now facing up), lay one leaf of lettuce across the center, then place a few cucumber julienne, 2–3 slices of avocado, and a fried soft-shell crab (or half-crab with legs splayed) lengthwise along the near edge closest to you.

Spicy Mayo (optional)

Mix the mayonnaise and sriracha in a small bowl to taste. Drizzle about 1 tablespoon of spicy mayo over the crab before rolling or reserve for finishing.

Using the mat, lift the near edge and begin to roll away from you, tucking the filling tightly and rolling into a firm cylinder. Apply gentle pressure to form a neat roll. Seal the exposed nori strip with a little water.

If you prefer an exterior rice coating, sprinkle toasted sesame seeds onto the rice before flipping; otherwise proceed to slice as shown next.

With a very sharp, wet knife, cut the roll into 6–8 equal pieces. Wipe the knife clean between cuts to keep slices tidy.

Arrange the spider roll pieces on a serving plate with crab legs fanned outward where possible for visual effect.

Drizzle remaining spicy mayo over rolls and sprinkle with toasted sesame seeds and thinly sliced scallions.

Serve with pickled ginger, wasabi and soy sauce on the side.