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Soft Shell Crab Rolls

Demonstrated by: Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant.
Cherry Blossom Festival Recipes on January 1, 1997.

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Ingredients:

Soft Shell Crab Rolls

  • Oil for frying
  • 4 soft shell crabs
  • 1 cup flour
  • 2 sheets sushi nori (dried seaweed), cut in half lengthwise

2 cups cooked plain or seasoned rice*

  • 4 teaspoons mayonnaise
  • 4 teaspoons tobiko (flying fish roe)
  • 4 slices avocado
  • 4 strips cucumber
  • Radish sprouts
  • Prepared unagi (eel) sauce

Directions:

  1. In a deep skillet, heat oil to 350°F.
  2. Coat crabs with flour.
  3. Fry crabs in hot oil for 30 seconds on each side.
  4. Drain well on paper towels.
  5. Cut crabs in half.
  6. Lay 1/2 sheet of nori on a bamboo mat or flat surface.
  7. Spread 1/2 cup of rice crosswise on nori, leaving 1/2 inch uncovered at farthest end.
  8. Spread mayonnaise and tobiko in center of rice.
  9. Place 2 crab halves, 1 slice avocado, 1 strip cucumber and a few radish sprouts on the rice.
  10. Roll like a jelly roll until nori completely surrounds rice.
  11. Make 3 more rolls.
  12. Cut each roll into 4 pieces.
  13. Serve with unagi sauce.

Makes 4 servings.

*Sprinkle desired amount of powdered sushi seasoning or Japanese seasoned seaweed mix over hot cooked rice; mix well. For a simple appetizer, soft shell crabs can be fried, as done in this recipe, and served on a bed of shredded daikon (white radish) and radish sprouts and garnished with lemon wedges.

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