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Spider Roll Recipe
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Spider Roll Recipe

Spider Roll Sushi is filled with soft-shell crab tempura, cucumber, and carrots, then rolled in sushi rice and nori seaweed sheet. The crab legs look like spider legs, which gave this tasty roll its name. The Spider Roll does not have any raw fish, making it ideal for those who simply do not like raw sushi. Serve it as an appetizer or snack with wasabi and soy sauce.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 24 pieces (3 rolls)
Calories: 52 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

For the Sushi Rice
  • 1 cup sushi rice (uncooked short-grain sushi rice)
  • 1 cup water
  • 1 ½ tablespoons sushi vinegar or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar, optional
For the Crab Tempura
  • 3 soft-shell crab
  • 1 egg large
  • 3/4 cup water iced
  • 1 cup all-purpose flour
  • cooking oil for frying
For the Spider Roll
  • 1/2 cucumber (cut into thin strips, you can also use avocados)
  • 1 carrot cut into thin strips
  • 2 Nori sheets seaweed sheet
  • unagi sauce (to taste, optional)

Instructions

Cook Sushi Rice
    Cup of Yum
  1. Add the rinsed rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar.
Cook Crab Tempura
  1. Heat the oil in a large pot or Dutch oven.
  2. Add the egg into cold water in a measuring cup.
  3. Whisk the mixture vigorously until combined.
  4. Add flour into a large mixing bowl, and pour the mixture into the flour slowly. Mix gently. (Make sure not to over mix).
  5. Clean the crab thoroughly, pat dry, and dip into the batter.
  6. Deep fry the crab for a few minutes until golden brown.
  7. Use a slotted spoon to transfer the cooked crab to a plate lined with a paper towel to drain excess oil.
Make Spider Rolls
  1. Cover the bamboo mat with a piece of plastic wrap.
  2. Split the nori sheet into two pieces using a pair of scissors.
  3. Place half of the nori sheet on top of the bamboo mat, shiny side facing down.
  4. Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands. (Dip your hands in tezu water* to prevent sticking.)
  5. Flip everything so that rice is facing down.
  6. Place 1 crab tempura, trips of cucumber and carrots on top of the nori. Drizzle with optional unagi sauce.
  7. Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
  8. Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
  9. Remove the mat and plastic wrap. Then slice the roll into bite-size pieces. Drizzle with soy sauce or unagi sauce. Serve and enjoy.

Notes

  • *Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
  • To prevent sushi rolls from falling apart, you’ll need to squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.

Nutrition Information

Calories 52kcal (3%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 7mg (2%) Sodium 7mg (0%) Potassium 32mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 450IU (9%) Vitamin C 1mg (1%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 pieces (3 rolls)

Amount Per Serving

Calories 52

% Daily Value*

Calories 52kcal 3%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 7mg 2%
Sodium 7mg 0%
Potassium 32mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 450IU 9%
Vitamin C 1mg 1%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.