Soft shell crab roll

Instructions

Step 1: adding rice and masago

Spread out 160 grams of cooked sushi rice on a sheet of nori. Cover 60% of the sheet, then spread some masago (seasoned capelin roe) over it or sprinkle roasted sesame seeds over the rice.

Step 2: adding the filling

Put a bamboo rolling mat in a zip-lock bag. Flip over the nori sheet and place it on the rolling mat rice-side down. Put the filling on the part that’s not covered with rice. For filling, use:

– half a tempura soft shell crab. Click here for the soft shell crab recipe

– red paprika slices

– lettuce

– okonomiyaki sauce

Okonomiyaki sauce

There are many variatons of this simple but delicious Japanse sauce. You can order ready-made okonomiyaki sauce, or make it yourself. This is the most basic recipe.

3 tablespoons tomato ketchup
1 tablespoon worcestershire sauce
1 tablespoon soy sauce

Mix together. Done!

Step 3: rolling the roll

Fold the mat over the filling, while holding the filling in place with your thumbs. Pause a few times to firm up the roll by applying pressure along the length of the mat. Roll or fold the mat a bit further and again firm up the roll. Continue until you’re able to close the roll.

Step 4: adding avocado

Cut half an avocado into thin 1-2 mm sliches. Spread them out on your hand and place them on top of the roll.

Step 5: cutting the roll

Keep the roll covered with the cling film and cut the roll into 10 pieces. You will need a very sharp knife to do this properly. I recommend a knife like the Miyabi 7000d. Remove the cling film when you’re ready to serve ther roll.

Step 6: serving the roll

Place the sushi on a serving plate and drizzle some okonomiyaki sauce over it. Put a bit of mustard seed sprouts on top. Serve with ramekins of pickled ginger, serve with some pickled ginger, wasabi and soy sauce. Enjoy!