Name: Spider Roll Sushi Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Cuisine: Japanese
Ingredients: 1 cup sushi rice; 1 cup water; 1½ tbsp sushi vinegar; 3 soft-shell crabs; 1 large egg; ¾ cup iced water; 1 cup all-purpose flour; oil; ½ cucumber; 1 carrots; 2 sheets nori; unagi sauce

How To Make Spider Roll Sushi

When the craving for sushi hits, this spider roll sushi recipe will surely satisfy. Crispy tempura crab with fresh cucumber and veggies for a healthy and filling meal.

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Makes:

Ingredients

For Sushi Rice:

1 cup sushi rice, uncooked
1 cup water
1½ tbsp sushi vinegar, or mix 1 tbsp rice vinegar, 1 tbsp sugar

For Crab Tempura:

3 soft-shell crabs
1 large egg
¾ cup iced water
1 cup all-purpose flour
oil, for frying

For Spider Roll:

½ cucumber, or avocados, cut into thin strips
1 carrots, cut into thin strips
2 sheets nori, seaweed sheet
unagi sauce, to taste, optional

Instructions

To Cook Sushi Rice:

Wash the rice with water to remove excess starch. Then transfer rice to a rice cooker and add water. Cook for 20 minutes or until rice is soft. Cool down for 10 minutes and stir in sushi vinegar.

To Cook Crab Tempura:

In a large pot and add oil and heat over the stove at 320 to 350 degrees F.
In a measuring cup, crack open the egg and add cold water. Whisk until well combined.
In a large bowl, add flour. Pour the egg mixture into the flour slowly and stir gently.
Ensure that the crabs are dry and dip it into the batter. Deep fry for a few minutes or until crispy and golden brown. Drain on a wire rack or with paper towel on aplate.

To Make Spider Rolls:

First, cover the bamboo mat with a piece of plastic wrap.
Cut the nori sheet in half using a pair of scissors.
Place half a sheet of nori on top of the bamboo mat, with the shiny side down. With wet hands, take ¾ cup of rice and spread it over the nori evenly.
Flip the nori sheet with the rice facing down. Add 1 crab tempura, slices of cucumber, and carrot on top of the nori. Drizzle with unagi sauce if available and preferred.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. Roll the mat while applying pressure to make a tight roll. Keep rolling until the ends meet.
Remove the mat and plastic wrap. Transfer the roll to a cutting board and slice it into equal bite-size pieces. Drizzle with more unagi sauce if preferred. Serve alongside soy sauce.