Soft Shell Crab Sushi Roll Recipes

CREAM CHEESE AND CRAB SUSHI ROLLS

Cream Cheese and Crab Sushi Rolls image

Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.

Provided by Samantha

Categories Appetizers and Snacks Wraps and Rolls

Time 1h40m

Yield 2

Number Of Ingredients 9

Ingredients

1 cup uncooked white rice
2 cups water
2 tablespoons rice vinegar
1 teaspoon salt
2 sheets nori seaweed sheets
¼ cucumber, peeled and sliced lengthwise
2 pieces imitation crab legs
½ (3 ounce) package cream cheese, sliced
1 teaspoon minced fresh ginger root

Steps:

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 79.9 g, Cholesterol 29 mg, Fat 8.2 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1474.8 mg, Sugar 2.4 g

SPIDER ROLL: SOFT SHELL CRAB ROLL

Spider Roll: Soft Shell Crab Roll image

Provided by Food Network

Number Of Ingredients 20

Ingredients

1 cup all purpose flour
1/2 cup cornstarch
1 whole egg beaten
1 to 2 cups seltzer
A few ice cubes
1 nori sheet
1/2 cup sushi rice
1/8 avocado
2 tablespoons Spicy Mayonnaise, recipe follows
3 egg yolks*
1 teaspoon chopped shallot
1/2 clove garlic
1 tablespoon lime juice
2 teaspoons seasoned rice vinegar
1 teaspoon miso paste
2 teaspoon green yuzo chile paste
2 teaspoon cayenne pepper
1 1/2 cups vegetable oil
1 softshell crab
2 cups tempura batter

Steps:

For the Tempura Batter: In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold.
Preheat oil to 350 degrees F. Dip softshell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, and spicy mayonnaise and roll in a jelly roll fashion.
Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise.

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