Spider Roll Recipe
Soft Shell Crab, Crab Salad, Tobiko, Eel Truffle Sauce, Lotus Root
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Ingredients
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Sushi Components
Crab Salad
Toppings
Method
Preparation of Ingredients
- 1
Prepare the Soft Shell Crab
Deep fry the soft shell crabs until they are golden brown and crispy. Set aside on a paper towel to drain excess oil.
- 2
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions, usually with a ratio of 1:1.2 rice to water. Once cooked, let it cool to room temperature.
- 3
Prepare the Lotus Root
Slice the lotus root into thin rounds and blanch in boiling water for about 3 minutes until slightly tender, then drain and set aside.
- 4
Make the Crab Salad
In a bowl, combine the imitation crab meat, mayonnaise, Sriracha, lemon juice, and chopped green onions. Mix until well combined and set aside.
Assembling the Roll
- 5
Prepare the Nori
Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving an inch at the top.
- 6
Add Fillings
Place a few slices of lotus root, a spoonful of crab salad, and one soft shell crab on top of the rice.
- 7
Roll the Sushi
Starting from the bottom, carefully roll the sushi away from you, using the mat to help keep it tight. Roll until the nori overlaps at the top edge.
- 8
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean slices.
Serving
- 9
Plate the Roll
Place the sliced spider roll on a serving plate. Top with tobiko and drizzle with eel truffle sauce before serving.