Spider Roll Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs mostly clear. Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

Season rice

While the rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave until sugar and salt dissolve. Transfer hot cooked rice to a large wooden or plastic bowl. Gently fold the vinegar mixture into the rice with a cutting motion to coat each grain while fanning to cool to room temperature. Keep covered with a damp towel until assembly.

Prepare crabs

Pat soft-shell crabs dry with paper towels. Lightly salt both sides. If large, optionally split along the belly and flatten slightly so they fit into a roll (leave each crab whole otherwise).

Make batter

In a bowl, combine 1 cup all-purpose flour, 1 tablespoon cornstarch and 1 teaspoon baking powder. In a separate bowl, beat 1 egg with 1 cup ice-cold sparkling water. Just before frying, fold wet into dry ingredients very briefly — the batter should be lumpy and cold. Do not overmix.

Dredge & fry

Heat 3 to 4 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Lightly dust crabs with a little extra flour to help batter adhere. Dip each crab into the batter, letting excess drip off, then carefully lower into hot oil. Fry until crisp and golden, about 3 to 4 minutes per side depending on size. Remove to a wire rack or paper towel-lined plate to drain. Keep warm. Sprinkle 1/2 tsp salt over crabs while hot.

Prepare fillings

Julienne the cucumber, thinly slice the lettuce and avocado. Shred the imitation crab and toss with 2 tablespoons mayonnaise (and a pinch of salt) to make a light crab salad. Mix remaining 1 tablespoon mayo with 1 tsp sriracha to make spicy mayo; set both aside.

Toast sesame seeds

If sesame seeds are not toasted, dry-toast them in a small pan over medium heat, stirring, until fragrant and light golden, about 2 minutes. Remove from heat to avoid burning.

Prepare rolling station

Place a bamboo sushi mat on plastic wrap. Put one nori sheet shiny side down on the mat. Wet your hands with water mixed with a little rice vinegar to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge of the nori free of rice (this is a nori-outside roll; you want rice inside or minimal on the outside?). For a classic spider roll with nori outside, place rice thinly, or spread slightly thinner so nori remains exterior when rolled.

Add fillings and crab

On the near third of the nori (closest to you), lay 1-2 lettuce leaves, a line of julienned cucumber, a few slices of avocado, about 3/4 oz shredded crab salad, and one tempura soft-shell crab with legs facing outward so they will show in the finished roll. Add a small drizzle (~1/2 tsp) of spicy mayo if desired.

Roll

Lift the edge of the mat and begin to roll the nori over the fillings, tucking firmly but gently to keep fillings snug. Continue rolling while pressing lightly with the mat to form a tight roll. Seal the exposed nori edge with a little water.

Finish & garnish

Place the roll seam-side down. Using a sharp, wet knife, cut each roll into 6 or 8 pieces (for 4 nori sheets this makes 24–32 pieces). Wipe the knife between cuts for clean slices. Top each piece with a small spoonful of tobiko/masago and sprinkle toasted sesame seeds. Optionally dot with remaining spicy mayo or regular mayo and a tiny smear of wasabi on the side. Serve with pickled ginger and soy sauce.