Soft Shell Crab Sushi Roll

Sushi rice:

1. Rinse the sushi rice in a colander repeatedly until the water runs clear.
2. Place the rice and water in a pot and bring to a boil.
3. Once the sushi rice is boiling, reduce the heat to medium-low and cover the pot.
4. Allow the rice to simmer for 15 to 20 minutes until it is tender and has absorbed all the water.
5. Set the rice aside to cool slightly.
6. Stir in the sushi vinegar.
7. Allow the sushi rice to cool completely before making the sushi roll.

Crab Tempura:

1. Rinse the crab thoroughly and pat dry with a paper towel.
2. Heat the oil in either a deep fryer or heavy-based saucepan to about 350⁰F (180⁰C).
3. Beat the egg and iced water in a small bowl.
4. Put the flour in a large bowl.
5. Slowly add the liquid to the flour, stirring gently until smooth and thick, like heavy cream. Take care not to overmix the batter.
6. Keep the batter cold by placing the dish in an ice water bath.
7. Dip each crab into the batter.
8. Deep fry the crab until crispy and golden brown – about three to four minutes. It should be firm but tender inside.
9. Lift out the crab with a slotted spoon and drain in a bowl lined with paper towels.
10. Let the crab rest for a few minutes.
11. Cut the crab into thirds.

Sushi Roll:

1. Chop the carrot into thin strips.
2. Chop the cucumber into thin strips, removing the seeds.
3. Cover your bamboo sushi mat with plastic wrap and place it on a cutting board.
4. Cut each sheet of seaweed in half with a pair of scissors.
5. Place half a seaweed sheet on the bamboo mat, shiny side down. If you’re a first-time sushi-maker, lay the seaweed vertically.
6. Using your hands, spread ¾ cup of sushi rice over the seaweed, patting it to smooth but not squashing it.
7. Flip over the seaweed strip so that the rice is now facing downwards.
8. Place the filling of the roll (sliced carrots, cucumber, and one soft shell crab tempura) along the center of the nori. Leave the crab’s legs extending beyond the nori to form the “spider’s legs.”
9. Drizzle with unagi sauce.
10. Place your thumbs underneath the edge of the bamboo mat, lifting it up and over the filling.
11. Use your fingers to keep the filling from spilling out.
12. Applying firm pressure, roll the mat away from you until the ends of the mat meet.
13. Gently squeeze the sushi roll.
14. Remove the mat and plastic wrap.
15. Slice the sushi roll into eight bite-sized pieces.
16. Serve with a drizzle of unagi sauce.