Japanese - Spider Rolls

BabyKato avatar
By Baby Kato
from Beautiful Shore Country, NB

This recipe has been posted here for play in Culinary Quest- Japan. Recipe by Lorrie Hulston Corvin, Cooking Light. With the legs extending outside the sushi roll, this appetizer has a spidery look to it. Serve with pickled ginger, wasabi and soy sauce.

serves 2 (8 pieces)
prep time 1 Hr
method No-Cook or Other

Ingredients

  • 1 1/2
    cups short-grain rice
  • 1 1/2
    cups water
  • 2
    tablespoons seasoned rice vinegar
  • 4
    (4 1/2-ounce) soft-shell crabs, cleaned
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon black pepper
  • 1/4
    cup all-purpose flour
  • 1
    tablespoon butter
  • 4
    nori (seaweed) sheets
  • 1
    peeled avocado, cut into 16 slices
  • 1/2
    1/2 cup thinly sliced green onions
  • 4
    teaspoons sesame seeds
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How To Make

  • 1
    Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes.
  • 2
    Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes.
  • 3
    Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour.
  • 4
    Melt butter in a large nonstick skillet over medium-high heat. Add crabs, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs over; cook 3 minutes. Cut each crab into quarters, leaving legs attached.
  • 5
    Cut off top quarter of nori sheet along a short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with a short end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on short end of nori closest to you.
  • 6
    Arrange 4 crab pieces and 4 avocado slices horizontally over rice, allowing crab legs to extend over long edges of nori. Sprinkle each sheet with 2 tablespoons green onions and 1 teaspoon sesame seeds.
  • 7
    Lift short edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly. Continue rolling to top edge; press mat to seal sushi roll. Slice each roll into 8 pieces with a sharp knife.
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