Soy-Free Spider Roll
Discover the irresistible charm of the Soy-Free Spider Roll—an indulgent twist on the classic sushi roll that skips the soy but retains all the bold flavors you crave. Featuring crispy, golden-fried soft-shell crab nestled alongside creamy avocado and crisp cucumber, this roll is wrapped in nori and complemented by perfectly seasoned sushi rice for a delicate balance of textures and tastes. Crafted with a light homemade tempura batter and fried to perfection, this sushi roll caters to diners seeking soy-free options without compromising on flavor. Serve with pickled ginger and a dollop of wasabi for a zesty finishing touch, and watch it become the star of your next meal. Perfect for sushi lovers, this crowd-pleaser invites culinary adventure while keeping dietary preferences in mind.
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Recipe Information
Ingredients
- 2 pieces Soft-shell crab
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 0.75 cup Water
- 0.5 teaspoon Salt
- 2 cups Neutral oil (e.g., canola or vegetable oil) for frying
- 3 cups Cooked sushi rice
- 3 pieces Nori sheets (seaweed sheets)
- 1 large Cucumber
- 1 large Avocado
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.25 cup Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Prepare the sushi rice by mixing the cooked rice with rice vinegar, sugar, and a pinch of salt. Set aside to cool.
Prepare the batter for the soft-shell crab: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Slowly add the water, whisking until smooth.
Heat the oil in a deep skillet or frying pot to 350°F (175°C). Dip each soft-shell crab into the batter, ensuring it's evenly coated, then fry in the hot oil until golden brown and crispy (about 4-5 minutes per crab). Drain on paper towels and set aside.
Slice the cucumber into thin sticks and the avocado into strips.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking and spread 1 cup of sushi rice evenly over the nori, leaving about 1 inch of space at one edge.
Flip the nori so the rice side is facing down. Lay a fried soft-shell crab, cucumber sticks, and avocado slices diagonally across the center of the nori.
Using the bamboo mat, tightly roll the nori into a cylindrical shape, pressing gently to secure the filling.
Use a sharp knife dipped in water to slice the roll into 6-8 even pieces. Repeat the process with the remaining ingredients.
Serve the soy-free spider rolls with pickled ginger and wasabi on the side, if desired.
Nutrition Facts
Calories |
6041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.6 g | 652% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3597 mg | 156% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 16.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2504 mg | 53% | |
*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.
