Kimchi Soft Crab Spider Roll
LEVEL: Intermediate 1 HOUR 4 Servings
Handy Soft Shell Crabs are completely edible, roll it up just like your favorite sushi restaurant and create your own spider roll!
Ingredients
- 4 each Handy Soft Crab (Jumbo), Thawed
- 4 each Nori Sheets (toasted/warmed)
- 8 TBSP Sushi Rice – Chilled
- 4 oz. Julienned Cucumber (quickly pickled in hot rice vinegar then chilled)
- 4 oz. Kimchi
- 8 Slices Avocado, Ripe
- 2 oz. Sriracha Mayo (1.5 oz. mayo – 0.5 oz. Sriracha)
- Dash Tenkasu (Tempura Crumbs)
- Dash Black Sesame Seeds
Tempura Batter
- 1 Cup All-Purpose Flour
- 1 TBSP Cornstarch
- 1 Egg
- 1 Cup Seltzer water
- Dash Sea Salt
- In a small bowl combine the tempura ingredient with a whisk until just incorporated…do not over-mix or batter will become tough
- Pat dry crabs and dredge in the batter until well coated…shake off excess
- Heat oil to 350°F in a heavy bottomed pot / fryer / Dutch oven
- Add crabs to the oil, fry 2 minutes, flip, and repeat process
- Remove from the oil onto a rack or paper towel-lined sheet pan and let cool for one minute
- Lay Nori sheet on a bamboo sushi mat (shiny side down)
- Using wet fingers – lay out 2 TBSP of prepared sushi rice onto the sheet – leaving a small border open on the Nori sheet
- Cut soft crab in 1/2 and lay crab along middle of the sushi rice
- Add layer of cucumber, kimchi, and avocado in the same orientation
- Using sushi mat – hand form the roll – tightly and remove from the mat
- Cut into equal portions depending on number of pieces desired
- Drizzle Sriracha mayo over the top of the roll
- Sprinkle Tenkasu and sesame seeds over roll
- Serve with wasabi and pickled ginger
