Spider Roll (f) Recipe

Inspired by Mambo Sushi

Time45m

Serves2

Tempura soft shell crab, cucumber, spring mix, spicy mayo

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Ingredients

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1
Prepare the Spicy Mayo
In a small bowl, combine the mayonnaise, Sriracha sauce, and lemon juice. Mix well until smooth. Adjust the spiciness by adding more Sriracha if desired. Set aside.
2
Prepare the Crab
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Dip the soft shell crabs into the tempura batter mix, ensuring they are fully coated, and carefully place them into the hot oil. Fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
3
Slice the Cucumber
Wash and peel the cucumber. Cut it into thin strips or matchsticks for easier rolling.

4
Prepare the Sushi Rice
If not already prepared, cook the sushi rice according to package instructions. Allow to cool slightly before handling.
5
Roll the Ingredients
On a bamboo sushi mat, lay out a sheet of nori (seaweed). Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Layer the spring mix, cucumber strips, and fried soft shell crab on top of the rice.
6
Form the Roll
Starting from the bottom, carefully roll the sushi away from you, using the mat to help shape it tightly. Roll until you reach the bare edge of the nori, then wet the edge with a little water to seal the roll.
7
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.

8
Plate the Roll
Arrange the sliced spider roll on a plate and drizzle with the spicy mayo. Serve with additional spicy mayo on the side for dipping.