THE SPIDER ROLL: HOW TO TEMPURA FRY SOFT SHELL CRAB

The Spider Roll is a sushi recipe that you can make to show off how to tempura fry soft-shell crab. This sushi roll is simple to make, beautiful, and delicious to eat! Key ingredients like avocado and crab meat complement the flavors perfectly. You can also top the roll with Eel Sauce, but that’s optional.

Its iconic appearance makes it a crowd favorite at sushi restaurants across the United States and a commonly requested roll for people making sushi at home.

It’s important to mention that the soft-shell crabs I use in this recipe article/video already had their gills and apron removed.

For this tutorial, you will need:

• 2 soft shell crabs

• Kaiware (Radish Sprouts)

• Masago

• 2 cups of Sushi Rice

• 2 sheets of half-cut Nori

• Eel Sauce

• Sliced Cucumber

• Flour

• A deep pot for frying

• Vegetable oil

• Paper towels

• Splash screen

• Tongs

• Cellophane-wrapped makisu (bamboo mat)

• Tezu (hand water)

• A sharp Knife (I recommend a yangiba)

This recipe makes 2 Spider Rolls.

 

Preparing Soft Shell Crab for Tempura Frying

Before you start tempura frying, it’s crucial to prepare your soft-shell crab properly to ensure it turns out crispy and delicious. Begin by rinsing the soft shell crab under cold water to remove any impurities. Once rinsed, pat the crab dry thoroughly with a paper towel to eliminate excess moisture, which can cause the oil to splatter during frying.

Next, inspect the crab for any excess shell or cartilage and remove it if necessary. You can also cut the crab into smaller pieces to make it easier to coat and fry. This step is optional but can help achieve a more even fry.

Season the crab pieces with a pinch of salt and pepper to enhance their natural flavor. Then, prepare a light batter using flour, cornstarch, and your favorite spices. Dip each piece of crab into the batter, ensuring it is fully coated in the batter, and shake off any excess.

Place the battered crab pieces on a plate or tray, ready for tempura frying. This preparation step is key to achieving that perfect, crispy texture that makes the Spider Roll so irresistible.

How to Fry Soft Shell Crabs

1. Start by pre-heating your pot of fryer oil to 350 degrees Fahrenheit. I like to use peanut oil for frying food because it has a high smoking point, but you can use vegetable oil if you’d like. Just be sure not to use canola oil because it’s extremely harmful to our forests!

2. Open your soft shell crab and pat it dry with a paper towel. Place your crab onto a plate or container of flour and lightly coat the crab with flour on all sides.

3. Once your oil has reached the appropriate temperature, you can gently set the soft shell crab into the oil and place a splash screen on top of the pot. The splash screen is important to use because the soft shell crab contains a lot of water and the water will make the oil pop!

4. After the crab has been frying for 3-5 minutes, you can remove the screen and take out the crab using a pair of tongs. The crab should be firm, but still squish a little bit when you squeeze it with the tongs.

Rest the soft shell crab on a plate with a paper towel to catch excess oil. Let the crab rest for 5 minutes before rolling.

Mastering Tempura Frying Techniques

Tempura frying is an art that requires attention to detail and practice to perfect. Start by heating your oil to around 350°F, the ideal temperature for achieving crispy, golden-brown results. Peanut oil is an excellent choice due to its high smoke point and neutral flavor, but vegetable oil works well too.

Avoid overcrowding your pot or deep fryer, as this can lower the oil temperature and result in greasy or undercooked tempura. Fry the soft shell crab in batches to maintain the correct oil temperature and prevent the pieces from sticking together.

Using a thermometer to monitor the oil temperature is crucial. Adjust the heat as needed to keep it consistent. Fry the crab for 2-3 minutes on each side until it reaches a beautiful golden-brown color and crispy texture.

Once fried, use a slotted spoon to remove the crab from the oil and place it on a paper towel-lined plate to drain any excess oil. Serve the tempura-fried crab hot on its own or as part of your favorite sushi roll. Enjoy the delightful crunch and flavor that perfectly tempura-fried soft-shell crab brings to your Spider Roll!

HOW TO MAKE THE SPIDER ROLL

1. Set up your rolling station with a cutting board, nori, tezu, and makisu. Set your makisu on the cutting board and placing one sheet of nori on the bamboo rolling mat in a vertical orientation.

2. Grab a handful of rice and start rolling it out to the bottom three edges – leaving about 2cm of the top exposed. Make sure you are gentle with the rice! You don’t want to smash any of the rice grains by pressing down too hard.

3. Apply the masago by grabbing a gum-ball-sized amount and rubbing it onto the rice:

4. Next, remove your kaiware (radish sprouts) and cut off the bottom of the sprouts.

5. Grab a small bundle, no larger in diameter than 1 cm, and place it on the center of the rice along with two slices of cucumber:

6. Add slices of avocado along with the cucumber and radish sprouts.

7. Place your fried soft-shell crab and crab meat on top of the other ingredients on the side closest to you.

Rolling the Spider Roll

1. Place your thumbs under the bamboo rolling mat and hold the ingredients in place with four fingers on each hand.

2. Curl your thumbs up and over the ingredient until the bottom edge of the rice and Nori meet the exposed rice on the other side of the ingredients.

3. Once you have reached the other side, firmly squeeze back towards your stomach until the exposed Nori is vertical.

4. Now, place a few grains of rice onto the part of the Nori that doesn’t have any rice on it. Use your thumb to smash the grains of rice into rice paste!

5. Once all of the grains of rice have been smashed into rice paste, you can finish the rolling process. To do this, continue rolling the makisu and spider roll forward until you reach the end of the mat.

6. Once you finish rolling the whole roll forward, you can gently press down on the top of the roll – keeping the top of the makisu rounded as you press down.

Slicing the Spider Roll

Now that you have successfully rolled the Spider Roll, it’s time to slice it! Remove the roll from the makisu and set it on the cutting board. Set the makisu off to the side.

Since this roll is so short, you must slice it into six pieces instead of eight pieces.

1. Start by slicing the roll in half with your sharp knife (I recommend using a yanagiba).

2. Wipe your knife off with a damp cloth and slice each half of your roll into thirds.

3. Repeat the previous step for the other side so that you have six pieces total. Be sure to wipe off your knife between each slice and after slicing the roll!

4. Rotate each piece diagonally by approximately 45 degrees and place the roll onto a plate

5. Optional Step You may top the roll with some Eel Sauce and garnish it with wasabi & ginger!

I hope you enjoyed this article! For more information on how to roll a spider roll, please watch my YouTube video on the top of this page.

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Best Fishes, Bryan Sekine