Crazy Girl Roll Recipe

Prepare sushi rice

Cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While hot, gently fold in 2 tbs rice vinegar seasoning (mix 2 tbs rice vinegar with 1 tbs sugar and 1/2 tsp salt until dissolved). Spread rice on a tray to cool to near room temperature (cover with damp cloth to avoid drying).

Prepare crab and cream cheese

Shred or roughly chop 8 crab sticks. Cut 4 oz cream cheese into 1/4–1/2-inch strips/sticks. In a small bowl combine shredded crab, 2 tbs mayonnaise and 1 tsp soy sauce; mix gently to combine. This is the crab-cream filling.

Slice avocado

Halve and pit 1 avocado, peel and slice into 8 long slices. Toss lightly with 1/2 tsp toasted sesame oil if using to slow browning.

Assemble rolls (pre-batter)

Place a bamboo mat on a work surface and top with plastic wrap. Put 1 nori sheet (shiny side down) on the plastic. With wet hands, spread ~1/2 cup sushi rice evenly over the nori, leaving a 1/2-inch bare margin along the far long edge. Flip the nori so rice faces down (rice on outside style). On the near edge of the nori place about 1/4 of the crab-cream mixture in a line, add 2 strips of cream cheese and 2 avocado slices. Using the mat, roll tightly away from you to form a compact cylinder, sealing with the bare nori edge. Repeat to make 4 rolls. Wrap each roll tightly in plastic and chill 10 minutes to firm up (makes slicing easier).

Prepare batter

In a bowl whisk together 1 cup flour, 2 tbs cornstarch and 1 tsp baking powder. In a separate bowl beat 1 whole egg with 1 cup cold sparkling water (or ice water). Combine wet into dry, stirring briefly — do not overmix; a few lumps are fine. Batter should be thin enough to coat evenly.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of about 3 inches (use enough for full immersion). Heat oil to 180°C (350°F). If you don't have a thermometer, test with a small drop of batter; it should sizzle and float up immediately.

Slice and batter rolls

Unwrap one chilled roll and slice into 6–8 pieces with a sharp, wet knife. Working quickly, dip each piece into the batter to coat all sides, letting excess drip off.

Deep fry

Carefully lower battered pieces into the hot oil in batches, avoiding overcrowding. Fry 1.5–2.5 minutes or until batter is golden and crisp. Use a slotted spoon to transfer to a rack or paper towel-lined tray to drain. Fry remaining pieces. Keep rolls warm in a low oven (100–120°C) if needed while finishing remaining batches.

Sauce and finish

Arrange fried roll pieces on a serving plate. Drizzle about 4 tbs eel sauce over the pieces and 2 tbs spicy mayo if using. Sprinkle 1 tsp sesame seeds over the top. Optionally add pickled ginger and wasabi to the side.

Serve

Serve immediately while hot and crispy. Each roll yields 6–8 pieces; total yield about 24–32 pieces. Provide soy sauce for dipping if desired.