Directions

To Prep Soft Shell Crab

1. Remove the gills underneath the shell. Wrap with paper towels and press with some weight to squeeze some excess liquid out of the crab.
2. Coat lightly with corn flour and fry in oil preheated to 180°C until crispy.

To Prep Sushi Rice

1. Wash rice with cold water until the water becomes clear. Cook the rice and place it in a tray.
2. Evenly spray sushi vinegar on the hot rice and cool until 38°C.

To Make Sushi Roll

1. Place a sheet of nori on a makisu / cling film. Lay a thin layer of sushi rice on top then flip the nori sheet over.
2. On the centre place ingredients in a line leaving at least a 1/4 of space both top and bottom. Start with some siracha mayonnaise, tobiko, vegetables, and softshell crab (cut in half).
3. Carefully roll into a cylinder and coat the outside with tobiko. Cut each roll into 8 portions and serve with sliced pickled ginger.
4. Tip: Replace tobiko with black and white sesame seeds, to your liking.