Ingredients:

  • 1.5 cups dry Sushi Rice (Japanese short-grain)
  • 3 Tbsp Rice Vinegar
  • 1.5 Tbsp Sugar
  • 3 small to medium pieces Soft Shell Crab, cleaned
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 3/4 cup Ice Water (approx.)
  • 1 large Avocado, sliced thinly
  • 1/2 English Cucumber, cut into matchsticks
  • For drizzling Eel Sauce (Nitsume)
  • For drizzling Spicy Mayo
  • 3 sheets Nori Sheets (seaweed)
  • 3 cups high heat Oil (peanut or canola), for frying

Instructions:

  1. Prepare the sushi rice: Rinse the rice (1.5 cups) thoroughly until the water runs clear. Cook the rice according to package directions. While cooking, mix the rice vinegar (3 Tbsp) and sugar (1.5 Tbsp) until the sugar dissolves.
  2. Season the rice: Transfer the cooked, still-hot rice to a wide shallow bowl. Gently fold in the vinegar mixture, fanning the rice as you mix to cool it quickly and ensure even seasoning. Set aside to cool to room temperature.
  3. Prepare the tempura batter and oil: In a large, deep pot or fryer, heat 3 cups of high-heat oil to 350-375°F (175-190°C). In a separate bowl, mix the 1/2 cup flour, 1/4 cup cornstarch, and 3/4 cup ice water until just barely combined. It should be thin and lumpy.
  4. Fry the crab: Lightly dust the cleaned soft-shell crabs in a small amount of dry flour, then dip them completely into the tempura batter. Carefully lower the crabs into the hot oil. Fry for 3-5 minutes, turning occasionally, until they are golden brown and shatteringly crisp. Remove and drain excess oil on a wire rack or paper towels. Once cool enough to handle, slice each crab lengthwise into 2 or 3 pieces.
  5. Roll the sushi (3 rolls total): Lay a bamboo rolling mat and place one sheet of nori on top. Wet your hands and evenly spread one-third of the seasoned sushi rice thinly over 3/4 of the nori surface. Gently flip the nori and rice so the nori is facing up.
  6. Fill and shape: Arrange one-third of the sliced avocado, cucumber matchsticks, and the sliced soft-shell crab pieces along the center line of the roll. Using the bamboo mat, lift the edge closest to you and roll tightly, pressing gently to seal the ingredients.
  7. Slice and serve: Repeat the rolling process for the remaining two rolls. Slice each roll into 8 equal pieces. Drizzle generously with Eel Sauce and Spicy Mayo before serving.