How to Make Spider Rolls

You need three things to make spider rolls: sushi rice, sheets of nori seaweed and soft shell crab tempura, or crab that's been cleaned, then dipped in a light batter and deep-fried until golden. When prepared correctly, the crab's legs extend up into the air, giving the rolls their unusual name. Improvise on the basic technique by including your favorite additional ingredients in the rolls -- avocado, green onions, wasabi or sesame seeds, for example -- and serving them with a spicy dipping sauce.

Things You'll Need

Short-grain white rice
Saucepan with a tight-fitting lid
Large mixing spoon
Large bowl
Rice vinegar
Measuring spoons and cups
Kitchen towel
Cornstarch
Flour
Mixing bowl
Egg, lightly beaten

Seltzer water, chilled
Ice cubes
Deep-fat fryer or large, deep saucepan
Vegetable oil
Cooking thermometer (optional)
Soft shell crabs, cleaned
Paper towels
Tongs
Sharp knife
Sushi mat

Instructions

Prepare the sushi rice. Boil equal parts rice and water in a saucepan. Simmer, covered, until the water is absorbed, approximately 15 minutes. Take the saucepan off the burner and allow the rice to sit, still covered, for 15 more minutes.
Spoon the rice into a bowl large enough to contain twice the volume of the cooked rice. Measure in rice vinegar, using approximately 2 tablespoons for every 4 to 5 cups of cooked rice.
Mix the rice vinegar into the rice, gently tossing the cooked kernels to coat. Cover the bowl with a damp kitchen towel. Allow it to sit for 30 minutes.
Prepare the tempura batter while the sushi rice rests. Whisk one part cornstarch and two parts flour in a mixing bowl. Stir in one beaten egg for every cup of flour and the same amount of chilled seltzer water as flour used.
Continue to stir in more seltzer water until the batter has a smooth, thin consistency. Mix several ice cubes into the batter.
Fill a deep-fat fryer or large, deep saucepan with several inches of vegetable oil. Heat it to 350 degrees Fahrenheit.
Pat the cleaned soft shell crabs dry with paper towels. Place the crabs into the tempura batter, turning to coat completely. Put the crabs into the heated oil. Fry until they are golden brown.
Remove the fried crabs with tongs. Lay them on several layers of paper towels, which allows excess oil to drain.
Allow the crabs to cool briefly. Use a sharp knife to cut each one into four equal parts, with each portion containing some of the legs.
Lay a sushi mat out on a flat surface. Center a sheet of nori on the mat.
Moisten your hands. Scoop up sushi rice with your hands and pat it into an even layer on the nori, approximately 1/2-inch thick. Leave a 1-inch, rice-free border across the horizontal section of the nori closest to you.
Arrange the soft shell crab tempura pieces in a horizontal line on the rice, parallel to and about 1/2 inch away from the edge of the rice nearest you. Allow the crab legs on the end of the nori sheet to dangle past the seaweed's edge.
Pick up the closest end of the sushi mat and roll it over the sushi ingredients. Tuck in the edge of the nori as you go and press down firmly to help mold the sushi's shape.
Stop rolling when you reach the top edge of the sushi mat. Remove the sushi from the mat. Slice into separate spider rolls. Arrange the individual sushi so that some of the crab's legs stick up over the top of the nori.

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