Recipes
Soft Shell Crab Sushi Hand Roll
Soft Shell Crab Sushi Hand Roll
Recipe Details
Numerous styles of hand-rolled sushi, the taste of the soft shell crab hand is the most special one, because the warm sushi rice wrap with the deep fry crispy soft shell crab, a bite of the soft and crispy taste particularly delicious.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Mix the rice vinegar and sugar. Slowly add in the rice and mix well
Step 2
Cut the cucumber in half, remove the seed and cut into strips
Step 3
Cut the avocado in half, remove the pit and take out the meat. Cut into strip
Step 4
Cut the mango in half, remove the flesh and slice
Step 5
Clean and cut the soft shell crab in half. Place the crab in the milk and soak it for 10 minutes. Drain and set aside
Step 6
In a mixing bowl, add the flour, salt and sugar. Gradually add the water and whisk to form the batter
Step 7
Dip the crab in the batter
Step 8
In a pan, add enough oil to fry. Add the crab and fry until golden brown and crispy. Transfer to the kitchen paper to soak up the excess grease and cut it in half
Step 9
To assemble the roll. Place the nori (shinny side down) on the bamboo sushi roller, spread the sushi rice evenly to cover the nori
Step 10
Sprinkle the rice with the sesame seed, cover with plastic wrap and turn the sheet of nori over, so the rice side is down
Step 11
Place the cucumber, avocado, slice mango, soft shell crab in the center
Step 12
Slightly drizzle the Japanese mayonnaise on top
Step 13
Grab the edge of the bamboo sheet closest to you, keep the filling in place with your finger, and roll it tight by using the bamboo sheet to shape. Repeat the step
Step 14
Roll the sushi roll over the tobiko.Cut the roll into 6-8 pieces depends on the size of your preference
Ingredients
General Ingredients
Numerous styles of hand-rolled sushi, the taste of the soft shell crab hand is the most special one, because the warm sushi rice wrap with the deep fry crispy soft shell crab, a bite of the soft and crispy taste particularly delicious.
Step by Step Instructions
Step 1
Mix the rice vinegar and sugar. Slowly add in the rice and mix well
Step 2
Cut the cucumber in half, remove the seed and cut into strips
Step 3
Cut the avocado in half, remove the pit and take out the meat. Cut into strip
Step 4
Cut the mango in half, remove the flesh and slice
Step 5
Clean and cut the soft shell crab in half. Place the crab in the milk and soak it for 10 minutes. Drain and set aside
Step 6
In a mixing bowl, add the flour, salt and sugar. Gradually add the water and whisk to form the batter
Step 7
Dip the crab in the batter
Step 8
In a pan, add enough oil to fry. Add the crab and fry until golden brown and crispy. Transfer to the kitchen paper to soak up the excess grease and cut it in half
Step 9
To assemble the roll. Place the nori (shinny side down) on the bamboo sushi roller, spread the sushi rice evenly to cover the nori
Step 10
Sprinkle the rice with the sesame seed, cover with plastic wrap and turn the sheet of nori over, so the rice side is down
Step 11
Place the cucumber, avocado, slice mango, soft shell crab in the center
Step 12
Slightly drizzle the Japanese mayonnaise on top
Step 13
Grab the edge of the bamboo sheet closest to you, keep the filling in place with your finger, and roll it tight by using the bamboo sheet to shape. Repeat the step
Step 14
Roll the sushi roll over the tobiko.Cut the roll into 6-8 pieces depends on the size of your preference