Gluten-Free Spider Roll
Elevate your sushi game with this Gluten-Free Spider Roll recipe, a delicious twist on the classic spider roll that’s perfect for those avoiding gluten. Featuring crispy soft shell crab lightly coated in a gluten-free tempura batter and fried to golden perfection, this roll is balanced with creamy avocado, crisp julienned cucumber, and a hint of masago for a pop of flavor (optional). Wrapped in gluten-free nori and paired with perfectly seasoned sushi rice, every bite delivers a delightful crunch followed by fresh, savory notes. Easy to prepare using a bamboo mat and plastic wrap, this dish is perfect for sushi lovers seeking a gluten-free option. Dip in gluten-free soy sauce for a complete experience that’s sure to impress. Ready in under an hour, this homemade rendition of a restaurant favorite is ideal for an elegant dinner, special occasions, or sushi night at home!
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Recipe Information
Ingredients
- 2 tablespoons Gluten-free soy sauce
- 2 pieces Soft shell crab
- 0.5 cup Gluten-free tempura flour mix
- 0.5 cup Ice-cold water
- 2 cups Vegetable oil (for frying)
- 2 cups Cooked sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 sheets Nori sheets (gluten-free)
- 0.5 cup Cucumber (julienned)
- 0.5 cup Avocado (sliced)
- 2 tablespoons Gluten-free mayonnaise
- 2 teaspoons Masago (optional)
- 1 sheet Plastic wrap
- 1 Bamboo sushi mat
Instructions
In a small bowl, combine rice vinegar, sugar, and salt. Gently fold this mixture into the cooked sushi rice while the rice is still warm. Let it cool to room temperature.
In a medium bowl, whisk the gluten-free tempura flour mix with ice-cold water until smooth. This will serve as your batter.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip the soft shell crabs into the tempura batter, ensuring they are evenly coated, and carefully fry them for 3-4 minutes or until golden and crispy. Remove and let them drain on paper towels.
Place a sheet of plastic wrap over the bamboo sushi mat. Lay a nori sheet (shiny side down) on top of the plastic wrap. Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered to seal the roll.
Gently flip the nori sheet so the rice faces down onto the plastic wrap. Position the fried soft shell crab, cucumber, avocado, gluten-free mayonnaise, and optional masago in a line along the center of the nori.
Using the bamboo mat, carefully roll the nori into a tight sushi roll, pressing gently to form its shape. Seal the edge with a small amount of water.
Slice the roll into 6-8 pieces using a sharp knife. Clean the knife between cuts for smooth edges.
Drizzle gluten-free soy sauce on the side or use as dipping sauce. Serve immediately and enjoy your Gluten-Free Spider Roll!
Nutrition Facts
Calories |
5560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.1 g | 681% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4540 mg | 197% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 7.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
