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Sushi: Spider Roll (Soft Shell Crab Roll)

Source of Recipe

Rick Moonen, In Food Today


List of Ingredients

1 softshell crab (cleaned)
2 cups tempura batter

BATTER:
1 cup flour
1/2 cup cornstarch
1 whole egg, beaten
1 cup seltzer -- (1 to 2)
few ice cubes
1 sheet nori
1/2 cup prepared sushi rice
1/8 avocado, sliced
2 tablespoons spicy mayo

SPICY MAYONNAISE:
3 egg yolks
1 teaspoon shallot, chopped
1/2 clove garlic
1 tablespoon lime juice
2 teaspoons seasoned rice vinegar
1 teaspoon miso paste (light)
2 teaspoons green yuzo chile paste
2 teaspoons cayenne pepper
1 1/2 cups veg oil


Recipe

For the Tempura Batter: In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold.

Preheat oil to 350ºF. Dip softshell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, spicy mayonnaise and roll in a jelly roll fashion. For mayo, place all in food processor except oil. On medium speed, slowly add oil to emulsify into mayo.