It is incredible how people can reinvent dishes, just like this soft-shell crab sushi recipe we will give you. With a little twist, individuals who don’t like raw meats in their sushi can now enjoy it without worry!
Soft-shell crab sushi is perfect for everyone. Its crispy texture makes it enjoyable to eat. But, most of all, the crab meat is delicious, especially if it is a fresh soft-shell crab.
Try this simple recipe if you want to satisfy your palate with something unique and new!
Why This Recipe Works/ Why We Like This Recipe
- This soft-shell crab recipe doesn’t require much of your time. It is easy to prepare and cook, perfect for people who are always busy.
- The soft-shell crab is cooked, unlike any other sushi that has main raw ingredients. People who are cautious about eating raw food will love this kind of sushi.
- Making this sushi won’t need many ingredients and equipment. Most of the ingredients are affordable and easy to find at a nearby market.
- This sushi recipe is healthy.
Soft-shell crab sushi is not your usual sushi. Hence, you should give this a try!
What You Will Need
- Soft-shell crab
- Sushi rice
- Seaweed paper or Nori
- Crab meat
- Eel sauce
- Cooking oil
- Veggie straw (optional)
- Frying pan
- Rolling mat
- Plastic bag (optional)
How To Make Soft-Shell Crab Sushi Recipe
Step 1. Prepare the Avocado and Cucumber
Start by preparing the Avocado and Cucumber. Thinly skin them and remove the seeds. Cut them into thin and long slices to fit the size of the crab and the seaweed paper.
Step 2. Fry the soft-shell crabs
Put the frying pan with oil on a stove with medium heat. Heat the pan just enough for the crab not to stick. While waiting for a few minutes, prepare a flour coating.
In a huge bowl, add 2 to 3 tablespoons of flour and use it to coat the crabs. Once the oil is warm enough, fry the crabs until they turn golden.
Put the cooked crabs in a strainer and let it warm.
Step 3. Make the sushi wrap
Spread enough sushi rice on a sheet of seaweed paper. After, turn it on the other side so you can add the other ingredients. On the bare side, arrange the Cucumber, Avocado, and ready-made crab meat.
Cut the fried crabs into half (lengthwise cut). Then place it together with the Avocado, Cucumber, and crab meat.
Once all this is set, roll the seaweed wrap. Make sure it is tight enough to secure all the ingredients. Use a rolling mat.
Step 4. Cut the sushi and add sauce
Slice the sushi into 5 round pieces and arrange it on a plate. Generously drizzle the eel sauce on top of the sushi.
Step 5. Sprinkle the veggie straw
Put the veggie straws inside the plastic bag. Make sure the bag is closed tightly and has no holes before smashing the veggie straws.
Sprinkle the smashed veggie straw on the sushi.
Step 6. Finishing touch
Add the leftover soft shell crabs to decorate the plate. Lastly, add garnish. After the final touch, you can now eat the soft shell crab sushi!
Note: The veggie straws and other garnishes are just optional. But, we recommend adding them for more texture and flavor.
Tips and Tricks
- Ensure that the oil is heated before you put in the soft-shell crab. If possible, deep fry the crab too.
- Keep the heat on medium level and flip the soft-shell crab occasionally while frying. Do this to prevent burning the crab while the inside is not yet well-cooked.
- Always buy fresh soft-shell crab. Its quality will significantly affect the sushi; the same goes for the Avocado and Cucumber.
- Roll the seaweed paper tightly so the sushi will stay intact even if you slice it. However, roll it as gently as possible.
- This soft-shell crab sushi is better dipped in wasabi and soy sauce.
Frequently Asked Questions
What is soft-shell crab sushi?
As the name implies, this is a kind of sushi where the main seafood ingredient is soft-shell crab. Meanwhile, common ingredients in making sushi are still added. The soft-shell crab here is fried, unlike in other sushi where they use raw ingredients.
Some people prefer it to be hand-rolled instead of a sushi roll because it is easier to eat the crab that way. Soft-shell crab sushi is also known as spider roll.
Is soft-shell crab expensive?
Technically, soft-shell crabs are more expensive than hard-shell ones. This is because they are rare; they undergo a molting process that only happens a few times a year.
However, they could be cheaper too, depending on your location and how many you will buy. Soft-shell crabs imported from Asian countries tend to be more affordable because of the low labor cost.
Buying these crabs per piece is also cheaper than buying them in bulk. This means that if you only need two or three small pieces for a sushi roll, it is still worth the cost.
Can you eat the shell on soft-shell crab sushi?
Yes, you can eat all the parts of a soft-shell crab, including the shell. Its shell is the reason why this kind of sushi is crispy. One thing people do is deep fry the crab to make the shell crispier.
However, we advised you to chew the shell properly so you won’t get indigestion.
Is soft-shell crab sushi safe to eat?
Soft-shell crab sushi is safe to eat. But, you should be cautious when preparing it since the tail, abdomen, gills, and mouth of this crab need to be removed.
Other than these, as long as you clean and cook it correctly, your soft-shell crab sushi will not be harmful.
Indeed, this soft-shell crab sushi recipe will be a sushi lover-pleaser. It is unique, delicious, and fresh!
The ingredients for this recipe are few, and it won’t consume much of your time. So, if you want to explore the vast world of sushi, make sure to try this one!
20 Minutes Soft Shell Crab Sushi RecipeCourse: Recipes
2 small soft-shell crabs
1 small Avocado
½ seaweed paper
1 Crab meat (the one you can buy ready-made in stores)
2 to 3 tablespoons of flour
Veggie straw (optional)
- Skin the Cucumber and cut it into long and thin slices. Remove the seeds and set them aside.
- Peel the skin of the Avocado and cut it into four pieces. Remove the seed and slice each piece even more thinly. Set aside.
- Turn on the stove to medium heat and let the oil heat up.
- In a bowl, immediately put flour and coat the crab evenly.
- Fry the crab once the heat is enough for the crab not to stick to the pan. Flip the sides occasionally.
- Spread the sushi rice on a sheet of seaweed paper.
- Flip the seaweed paper to the other side. Arrange the crab meat, Cucumber, Avocado, and fried crab.
- Gently roll the wrap by hand; afterward, use a rolling mat.
- Slice the rolled sushi.
- Put the slices on a plate and drizzle with eel sauce.
- Smash veggie straws in a plastic bag and sprinkle them on the sushi.
- Add the excess crabs and other garnishes.
Hiroshi Nakamura, a Tokyo-born sushi chef turned US-based writer and critic, is the voice behind ichisushi.com, blending traditional sushi wisdom with modern insights.