Outta Control Roll Recipe
Softshell Crab, Maguro, Fire Roasted Peppers, Garlic Chips, Chili Pepper Aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Softshell Crab
Maguro
Fire Roasted Peppers
Garlic Chips
Chili Pepper Aioli
Assembly
Method
Softshell Crab Preparation
- 1
Prepare the Crab
Clean the softshell crabs and pat them dry. Season with salt and pepper.
- 2
Breading
Dredge the crabs in flour, dip in beaten egg, then coat with panko breadcrumbs.
- 3
Fry
Heat vegetable oil in a pan and fry the crabs until golden brown and crispy. Drain on paper towels.
Maguro Preparation
- 4
Slice the Tuna
Cut the maguro into thin slices and marinate in soy sauce and wasabi for about 10 minutes.
Fire Roasted Peppers
- 5
Roast the Peppers
Preheat the oven to 400°F (200°C). Toss the red bell peppers with olive oil and salt. Roast for 20-25 minutes until charred. Peel and slice.
Garlic Chips
- 6
Prepare Garlic Chips
Thinly slice garlic cloves. Heat vegetable oil in a small pan and fry the garlic slices until golden brown. Drain on paper towels.
Chili Pepper Aioli
- 7
Make the Aioli
In a bowl, mix mayonnaise, chili paste, lemon juice, and garlic powder until well combined.
Assembly
- 8
Assemble the Roll
On a bamboo mat, lay a nori sheet. Spread sushi rice evenly, then layer with fried softshell crab, marinated maguro, fire roasted peppers, and garlic chips. Roll tightly and slice into pieces.
- 9
Serve
Drizzle with chili pepper aioli and sprinkle with sesame seeds before serving.
