Spider Roll

Ingredients

• 2 cups sushi rice, cooked and seasoned
• 2 sheets nori (seaweed sheets)
• 1 whole soft-shell crab, cleaned
• 1 whole avocado, ripe
• ½ whole cucumber
• 3 tablespoons mayonnaise (or Japanese mayo)
• 3 tablespoons soy sauce
• 1 tablespoon sriracha or spicy mayo
• 2 tablespoons sesame seeds (white or black)

Instructions

1. 1

   Place the soft-shell crab on a cutting board with the shell facing up. Using a sharp knife, cut the crab in half lengthwise down the center, dividing it into two mirror-image pieces. Then cut each half in half crosswise, creating four bite-sized strips.

2. 2

   Cut the avocado in half lengthwise around the pit, then twist the halves apart. Scoop the pit out with a spoon. Using a spoon, scoop the flesh into thin lengthwise slices, keeping them attached at the narrow end so they fan slightly.

3. 3

   Slice the cucumber lengthwise into thin strips about 1/8-inch thick, like thin planks. Cut each plank in half lengthwise to create long, thin sticks.

4. 4

   In a small bowl, stir together the mayonnaise and sriracha until the color is uniform and smooth, about 30 seconds of stirring with a spoon.

5. 5

   Place one nori sheet shiny-side down on a sushi mat or damp kitchen towel. Spread 1 cup of sushi rice evenly across the nori, leaving a 0.5-inch strip bare at the top edge.

6. 6

   Spread 1.5 tablespoons of the spicy mayo in a thin line horizontally across the rice, about one-third of the way up from the bottom edge.

7. 7

   Arrange half the soft-shell crab strips in a single line along the mayo. Lay half the avocado slices next to the crab, then half the cucumber sticks next to the avocado, creating a colorful row.

8. 8

   Lift the bottom edge of the mat with both hands and roll it forward over the filling, pressing gently to create tension. Continue rolling away from you, lifting the mat each time, until the nori seals at the top edge.

9. 9

   Sprinkle 1 tablespoon of sesame seeds across the top of the roll, pressing gently so they stick. Repeat rolling and seeding with the second nori sheet and remaining ingredients.

10. 10

    Using a sharp, wet knife (dip the blade in water and wipe it dry before each cut), slice each roll into 8 pieces by cutting straight down with a single smooth motion.

11. 11

    Arrange the eight pieces from each roll on a serving plate, standing them upright so the spiral is visible. Drizzle the remaining 1.5 tablespoons of spicy mayo over the rolls in a thin zigzag pattern.

12. 12

    Pour the soy sauce into a small dipping bowl placed to the side of the rolls. Serve immediately while the crab is still cool and crisp.

Tools you’ll need

• cutting board
• sharp 8-inch chef's knife
• small mixing bowl
• spoon
• sushi mat or bamboo rolling mat
• small dipping bowl
• serving plate

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