Spider Roll Sushi is filled with soft-shell crab tempura, cucumber, and carrots, then rolled in nori seaweed sheet and sushi rice. The crab legs look like spider legs, which gave this tasty roll its name. The Spider Roll does not have any raw fish, making it ideal for those who simply do not like raw sushi. Serve it as an appetizer or snack with wasabi and soy sauce.
It’s no secret that I love Japanese Sushi. Some of my favorites include California Roll, Boston Roll, Rainbow Roll, and this fun spider roll sushi.
You can make thick and fat futomaki-style spider roll, which means that the nori is on the outside with the rice and other ingredients inside. Or you can make it into uramaki (inside-out) sushi. In this recipe, the rice is on the outside, covering the nori seaweed and fillings.
What is a Spider Roll?
The Spider Roll is a popular rolled sushi consisting fried soft-shell crab tempura. This kind of crab is highly regarded for its delicious flavor and soft, succulent meat. The crab is fried tempura-style until it’s crispy and golden brown. Then the sushi rice, cucumbers, carrots, and nori complete the roll.
Ingredients & Substitutes
- Sushi Rice: You will need authentic, short-grain sushi rice from the Japanese aisle in your supermarket. Using other kinds of rice may result in your roll falling apart.
- Sushi Vinegar: Sushi vinegar adds a delicious sweet and sour flavor to the rice. You can purchase sushi vinegar in the grocery store or make your own with rice vinegar, sugar, and salt.
- Soft Shell Crab: Soft shell crab is the star of the show. These crabs are simply regular crabs that have recently shed their hard shells, leaving a softer exterior. Purchase them fresh from your local fish market.
- Egg: You’ll need one large egg to make the tempura batter.
- All-purpose Flour: Plain, all-purpose flour is ideal for this recipe, but you may use a gluten-free option if you prefer.
- Oil for Frying: We recommend using a neutral oil with a higher smoke point such as vegetable or canola oil.
- Cucumber: Cucumber is traditionally used to add some crunch to your sushi roll.
- Carrots: Carrots add color and crunch to your roll. Cut a large carrot into thin strips for this recipe.
- Nori / Seaweed Sheet: Nori will be on the inside of your roll. Purchase these seaweed sheets from the Asian or Japanese aisle of most supermarkets.
- Unagi Sauce: Unagi sauce adds a nice flavor to your sushi. You may also use teriyaki or sweet hoisin sauce.
How to Make Spider Roll
Step 1: Cook Sushi Rice
Add the rinsed rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar.
Step 2: Make Crab Tempura
- Preheat the oil in a large pot or Dutch oven.
- Whisk together the egg and cold water in a measuring cup.
- Add flour into a large mixing bowl, and pour the egg mixture into the flour slowly. Mix gently.
- Dip the crab into the batter. Then deep fry for a few minutes until golden brown.
- Transfer the cooked crab to a plate lined with a paper towel to drain excess oil.
Step 3: Assemble Spider Rolls
- Split the nori sheet into two pieces using a pair of scissors.
- Place half of the nori sheet on top of the bamboo mat, shiny side facing down.
- Take 3/4 cup of cooked rice and spread it over the nori sheet evenly.
- Flip everything so that rice is facing down. Place 1 crab tempura, strips of cucumber and carrots on top of the nori. Drizzle with optional unagi sauce.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet. Remove the mat and plastic wrap. Then slice the roll into bite-size pieces. Drizzle with soy sauce or unagi sauce.
Tips & Tricks for the Perfect Spider Roll
- Allow the rice to cool before you start to roll. Season it with sushi vinegar for the best flavor.
- Before handling rice, be sure to dip your fingers in Tezu water to prevent sticking. Mix together 1/4 cup water and 2 teaspoons rice vinegar to make Tezu water.
- To prevent your Spider Roll from falling apart, squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
Is Spider Roll Raw?
The Spider Roll is a cooked sushi roll. There are no raw ingredients. The soft-shell crab is fried tempura-style and rolled with vegetables. It’s a popular option for those who cannot eat raw fish or other people who just don’t like raw sushi rolls.
Are Spider Rolls Good for You?
Spider rolls are a delicious sushi roll made with crab tempura. Because the crab is battered and fried in oil, spider rolls tend to be higher in calories. Spider rolls are best enjoyed as a tasty treat as they are not the healthiest sushi roll.
More Sushi Recipes
If you tried this recipe, let me know how your Spider Rolls turn out in the comments below!
Spider Roll Recipe
Ingredients
For the Sushi Rice
- 1 cup sushi rice (uncooked short-grain sushi rice)
- 1 cup water
- 1 ½ tablespoons optional sushi vinegar (or mixing 1 tablespoon rice vinegar, 1/2 tablespoon sugar)
For the Crab Tempura
- 3 soft-shell crabs
- 1 large egg
- 3/4 cup iced water
- 1 cup all-purpose flour
- oil for frying
For the Spider Roll
- 1/2 cucumber (cut into thin strips, you can also use avocados)
- 1 carrots (cut into thin strips)
- 2 sheets nori (seaweed sheet)
- unagi sauce (to taste, optional)
Instructions
Cook Sushi Rice
- Add the rinsed rice and water to the rice cooker. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar.
Cook Crab Tempura
- Heat the oil in a large pot or Dutch oven.
- Add the egg into cold water in a measuring cup.
- Whisk the mixture vigorously until combined.
- Add flour into a large mixing bowl, and pour the mixture into the flour slowly. Mix gently. (Make sure not to over mix).
- Clean the crab thoroughly, pat dry, and dip into the batter.
- Deep fry the crab for a few minutes until golden brown.
- Use a slotted spoon to transfer the cooked crab to a plate lined with a paper towel to drain excess oil.
Make Spider Rolls
- Cover the bamboo mat with a piece of plastic wrap.
- Split the nori sheet into two pieces using a pair of scissors.
- Place half of the nori sheet on top of the bamboo mat, shiny side facing down.
- Take 3/4 cup of cooked rice and spread it over the nori sheet evenly using your hands. (Dip your hands in tezu water* to prevent sticking.)
- Flip everything so that rice is facing down.
- Place 1 crab tempura, trips of cucumber and carrots on top of the nori. Drizzle with optional unagi sauce.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Remove the mat and plastic wrap. Then slice the roll into bite-size pieces. Drizzle with soy sauce or unagi sauce. Serve and enjoy.
Notes
- *Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
- To prevent sushi rolls from falling apart, you’ll need to squeeze the rice and filling while rolling. Once you finish, gently squeeze the roll one more time.
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