Spider Roll

There you have your spider roll! Ours tasted as good as what we get in most sushi bars, so we’re declaring victory.

  Spider Roll

  • 1 1/2 cups short-grain rice
  • 1 1/2 cups water
  • 2 tablespoons seasoned rice vinegar
  • 4 (4 1/2-ounce) soft-shell crabs, cleaned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 4 nori (seaweed) sheets
  • 1 peeled avocado, cut into 16 slices
  • 1/2 cup thinly sliced green onions
  • 4 teaspoons sesame seeds

  1. Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes.
  2. Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes.
  3. Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour.
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