Ingredients
1 cup sushi rice, uncooked
1 cup water
1½ tbsp sushi vinegar, or mix 1 tbsp rice vinegar, 1 tbsp sugar
3 soft-shell crabs
1 large egg
¾ cup iced water
1 cup all-purpose flour
oil, for frying
½ cucumber, or avocados, cut into thin strips
1 carrots, cut into thin strips
2 sheets nori, seaweed sheet
unagi sauce, to taste, optional
Preparation
Wash the rice with water to remove excess starch. Then transfer rice to a rice cooker and add water. Cook for 20 minutes or until rice is soft. Cool down for 10 minutes and stir in sushi vinegar.
In a large pot and add oil and heat over the stove at 320 to 350 degrees F.
In a measuring cup, crack open the egg and add cold water. Whisk until well combined.
In a large bowl, add flour. Pour the egg mixture into the flour slowly and stir gently.
Ensure that the crabs are dry and dip it into the batter. Deep fry for a few minutes or until crispy and golden brown. Drain on a wire rack or with paper towel on aplate.
First, cover the bamboo mat with a piece of plastic wrap.
Cut the nori sheet in half using a pair of scissors.
Place half a sheet of nori on top of the bamboo mat, with the shiny side down. With wet hands, take ¾ cup of rice and spread it over the nori evenly.
Flip the nori sheet with the rice facing down. Add 1 crab tempura, slices of cucumber, and carrot on top of the nori. Drizzle with unagi sauce if available and preferred.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling. Roll the mat while applying pressure to make a tight roll. Keep rolling until the ends meet.
Remove the mat and plastic wrap. Transfer the roll to a cutting board and slice it into equal bite-size pieces. Drizzle with more unagi sauce if preferred. Serve alongside soy sauce.
