Softshell Maki Recipe
pickle, cilantro, kizame wasabi, soy aioli
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Ingredients
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Maki Ingredients
Method
Preparation Steps
- 1
Prepare the Softshell Crab
Lightly coat the softshell crab in flour and deep-fry until golden brown and crispy. Drain on paper towels and set aside.
- 2
Prepare the Sushi Rice
Cook sushi rice according to package instructions, then let it cool to room temperature.
- 3
Make the Soy Aioli
In a bowl, mix the mayonnaise with soy sauce until well combined.
- 4
Assemble the Maki
Place a nori sheet on a bamboo mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Arrange the fried softshell crab, pickled vegetables, cilantro, and kizame wasabi in a line across the center of the rice.
- 5
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy aioli and additional soy sauce for dipping.
