Spider Roll Sushi Recipe

Soft-shell crab tempura, cucumber, and carrots are combined to make the Spider Roll Sushi, which is then rolled in sushi rice and nori seaweed.

The spider-leg appearance of the crab legs is how this delectable roll got its name. The Spider Roll is the perfect option for people who just don’t enjoy raw sushi because it contains no raw fish. Serve it with wasabi and soy sauce as an appetizer or snack.

That I like Japanese sushi is no secret. The California Roll, Boston Roll, Rainbow Roll, and this entertaining spider roll sushi are a few of my favorites.

Making a spider roll sushi in the futomaki fashion, where the nori is on the outside, and the rice and other components are within, is possible.

Alternately, you might turn it into uramaki sushi. In this recipe, the nori seaweed and contents are covered by the rice on the exterior.

Don’t worry if you haven’t tried the Spider roll sushi before. I will show you how to make the best Spider roll sushi from home in this piece.

What Is Spider Roll Sushi?

The Spider Roll is a well-known sushi roll made with tempura-fried soft-shell crab. This crab is widely prized for its mouthwatering flavor and tender, juicy flesh. The crab is tempura-fried until it is crisp and golden brown. The roll is then finished off with sushi rice, cucumbers, carrots, and nori.

The rice is on the exterior of the spider roll since it is an inside-out sushi roll. Thankfully, soft shell crab is used instead of spiders as the primary component, delicately cooked. Because of how it appears when it is presented at a restaurant, the spider roll earned its name.

The soft shell crab is supposed to seem like a spider because the legs are made to hang over the ends of the rolls. Matchstick-sized carrots and cucumbers are additional components.

The hard part about making this roll isn’t that you have to cook it; it’s finding the softshell crab, which is probably only found in upscale supermarkets.

Spider Roll Sushi Ingredients

• Sushi Rice: You’ll need natural, short-grain sushi rice, which you may find in the supermarket’s Japanese section. Other types of rice could cause your roll to disintegrate.

• Sushi Vinegar: Rice is given a delightful sweet and sour taste by sushi vinegar. Sushi vinegar is available at grocery stores, or you may make your own at home using rice vinegar, sugar, and salt.

• Soft Shell Crab: The main attraction is soft shell crab. These are just typical crabs that have recently lost their tough outer shells to reveal softer outer skin. Visit your neighbourhood fish market to purchase them fresh.

• Egg: You may need one big egg to prepare the tempura batter.

• All-purpose Flour: The best flour for this recipe is plain all-purpose, but if you want, you may use gluten-free flour.

• Oil for Frying: We advise choosing a neutral oil with a high smoke point, such as canola or vegetable oil.

• Cucumber: Traditionally, cucumber is utilized to give your sushi roll some crunch.

• Carrots: Adding carrots to your roll gives it colour and crunch. To prepare this dish, thinly slice a giant carrot.

• Nori / Seaweed Sheet: Your roll will have nori on the inside. Most stores have these seaweed sheets in the Asian or Japanese section.

• Unagi Sauce: Sushi tastes excellent when served with unagi sauce. Teriyaki or sweet hoisin sauce are more options.

How To Prepare Spider Roll Sushi

✔ Gently Cook The Sushi Rice

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. 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.

✔ Make Crab Tempura

Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour.

Melt butter in a large nonstick skillet over medium-high heat. Add crabs, top sides down; cook for 3 minutes, gently pressing body and legs against the pan. Turn crabs over; cook for 3 minutes. Cut each crab into quarters, leaving legs attached.

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.

✔ Assemble Spider Rolls

• Split the nori sheet into two pieces using a pair of scissors.
• Place half of the nori sheet on top of the bamboo mat, shiny side facing down.
• Take 3/4 cup of cooked rice and spread it over the nori sheet evenly.
• Flip everything so that the rice is facing down. Place 1 crab tempura, strips of cucumber and carrots on top of the nori. Drizzle with optional unagi sauce.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. Remove the mat and plastic wrap. Then slice the roll into bite-size pieces. Drizzle with soy sauce or unagi sauce.

FAQs On Spider Roll Sushi

Source: Hospitalitygh.com