Ingredients:

  • 2 cups (400g) Japanese short-grain rice
  • 2.25 cups (540ml) Water
  • 1/4 cup (60ml) Rice vinegar
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (6g) Sea salt
  • 4 Prime-sized soft shell crabs, cleaned and thawed
  • 1/2 cup (65g) All-purpose flour
  • 1/2 cup (65g) Cornstarch
  • 1 Egg yolk, chilled
  • 3/4 cup (180ml) Ice-cold sparkling water
  • 2 cups Neutral oil for frying
  • 4 sheets Nori seaweed
  • 1 English cucumber, julienned
  • 1 large Avocado, sliced thinly
  • 1 bunch Kaiware daikon sprouts
  • 3 tbsp Kewpie mayo
  • 1 tbsp Sriracha
  • 2 tbsp Unagi sauce

Instructions:

  1. Rinse the Japanese short grain rice in a bowl of cold water, swirling with your hand and draining, until the water runs clear. Cook with 2.25 cups (540ml) of water in a rice cooker. While the rice is still steaming hot, gently fold in the rice vinegar, sugar, and salt using a wooden paddle. Fan the rice for 5 minutes to cool it to room temperature and give it a glossy finish.
  2. Prepare the soft shell crabs by snipping off the face behind the eyes and removing the apron and gills if your fishmonger hasn't already. Pat them extremely dry with paper towels until no moisture remains on the surface.
  3. Heat 2 cups of neutral oil in a heavy bottomed pot to exactly 375°F (190°C).
  4. In a medium bowl, whisk the 1/2 cup (65g) flour, 1/2 cup (65g) cornstarch, chilled egg yolk, and 3/4 cup (180ml) ice cold sparkling water. Mix until just combined, leaving a few lumps so the batter remains light and airy.
  5. Dredge each crab lightly in a little extra cornstarch, then dip into the tempura batter. Carefully lower into the hot oil and flash fry for 3-4 minutes until the exterior is mahogany brown and the legs are stiff. Drain on a wire rack.
  6. Place a bamboo sushi mat on your workspace and cover with plastic wrap. Lay half a sheet of nori on the mat. Spread about 1/2 cup of the seasoned rice over the entire surface of the nori, leaving no gaps.
  7. Flip the nori over so the rice is now facing down on the plastic wrap. This is the inside out style.
  8. Place one fried soft shell crab in the center of the nori, making sure the legs stick out past the edges of the seaweed. Add a few cucumber matchsticks, 2-3 slices of avocado, and a pinch of kaiware sprouts.
  9. Lift the edge of the mat and roll tightly, using your fingers to keep the fillings in place. Squeeze firmly but gently until the roll feels solid and uniform.
  10. Use a sharp, wet chef's knife to slice the roll into 8 even pieces. Drizzle with the combined Kewpie mayo and sriracha, then finish with a decorative drizzle of unagi sauce. The Dragons Delight Homemade Sushi Burrito Wrap Easy Assembly — Forget fiddly rolling mats This Homemade Sushi Burrito Wrap recipe packs all ...Homemade Sushi Rolls with Salmon and Avocado: A Fun DIY Recipe — Make easy sushi rolls at home with fresh salmon, creamy avocado, and quick as...Homemade California Roll Your Sushi Night Sorted — Fancy making a California roll at home This Homemade California roll recipe i... $img_2$