Soft Shell Crab Sushi

Japanese

1 h

As you probably know, whole crabs in general are difficult to find in your everyday market. Live crabs are, of course, even harder to find. But I've struck gold, and it's even better than regular old live crabs. Today, we're making sushi from live soft shell crabs. Soft shell crabs are an absolute delicacy. You can eat virtually the entire crab, and it's one of the juiciest things you'll ever experience. They're typically Japanese blue crabs, oftentimes from Maryland. And when you wrap this all into a sushi roll, you get something truly special.

Ingredients

  • 1 Soft shell crabs
  • 2 cups sushi rice
  • 3 cups water
  • 1 cup rice wine vinegar
  • 2 eggs
  • 2 cups sparkling water
  • 2 cups all purpose flour
  • 1 avocado 
  • 2 sheets of Nori
  • 2 tbsp furikake
  • Japanese mayo 
  • Soy sauce

Preparation

  1. Rinse the rice, then add to the rice cooker with water and cook. Set aside and let cool.
  2. For the batter, whisk together eggs, sparkling water, and flour.
  3. Cut the crab in 2 long strips and dredge in the tempura batter before frying at 375°F for 4-6 minutes or until golden brown. Immediately season with salt.
  4. Lay out a sheet of nori on a sushi mat.
  5. Spread a thin layer of rice over the entire sheet.
  6. Sprinkle 1 tbsp furikake over the rice.
  7. Place a piece of fried soft shell crab horizontally in line with the sushi mat.
  8. Drizzle Japanese mayo next to the crab. Lay next to it sliced avocado, and optionally torch.
  9. Brush the crab with soy sauce.
  10. Roll into a log using the sushi mat, then slice and enjoy!

Pairs well with

White Truffle Sea Salt
Flaky White Kosher Salt
Black Flakey Sea Salt

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