Japanese Soft Shell Crab Hand Roll

Step 1

Instructions for the rice:

Step 2

Rinse the rice in a strainer until the water runs clear.

Step 3

Combine the rice with the water in a saucepan.

Step 4

Bring to boil, then reduce heat to low, cover and simmer for 20 minutes.

Step 5

Rice should be tender and all the water absorbed. Please not that sushi rice is sticky, that is normal.

Step 6

Let cool.

Step 7

In a small saucepan, combine the rice vinegar, oil, sugar, and salt. cook over medium heat until the sugar is desolved. Let cool.

Step 8

Pour the mixture over the rice and stir. Keep stirring until the the rice absorbs the liquid. When the rice is completely cool it is ready to use in your sushi rolls

Step 9

Sushi seaweed comes in sheets about 8"x 7"

Step 10

Put a sheet on your work surface and cut about 2" off the long side

Step 11

Using your hands (wetting them can be helpful to avoid the rice sticking to your finger) take a handful of rice and gently push to make a very thin layer on about half of the nori.

Step 12

mix together the mayo and sirachi, stir well

Step 13

On the diagonal place a couple teaspoons of the mayonnaise and sirachi mixture

Step 14

Then place two thin slices of cucumber and some shredded carrot.

Step 15

Heat up you oil to a hot frying temp around 350.

Step 16

Dredge your soft shell crab in a plate of cornstarch, shake off the excess and fry on both side until golden brown. Please note these cook quite fast just a couple minutes a side.

Step 17

Remove the crab and let drain excess oil on paper towel

Step 18

cut the crab, the long way and place on the cucumber.

Step 19

Now you simply roll it up in a cone shape and serve warm.

Step 20

You can use a piece of rice to secure the nori (seaweed)

Step 21

Heaven!