Spider Rolls

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 cups short-grain rice
• 1 1/2 cups water
• 2 tablespoons seasoned rice vinegar
• 4 (4 1/2 ounce) soft-shell crabs, cleaned
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 4 nori (seaweed)
• 1 peeled avocado, cut into 16 slices
• 1/2 cup thinly sliced green onion
• 4 teaspoons sesame seeds

Recipe

• 1 bring rice and water to a boil in a medium saucepan. cover, reduce heat, and simmer 15 minutes. remove from heat; let stand, covered, 15 minutes.
• 2 place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. cover rice mixture, and let rest 30 minutes.
• 3 sprinkle crabs with salt and black pepper. dredge crabs in flour, shaking off excess flour.
• 4 melt butter in a large nonstick skillet over medium-high heat. add crabs, top sides down; cook 3 minutes, gently pressing body and legs against pan. turn crabs over; cook 3 minutes. cut each crab into quarters, leaving legs attached.
• 5 cut off top quarter of nori sheet along a short end. place nori, shiny side down, on a sushi mat covered with plastic wrap, with a short end toward you. pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on short end of nori closest to you.
• 6 arrange 4 crab pieces and 4 avocado slices horizontally over rice, allowing crab legs to extend over long edges of nori. sprinkle each sheet with 2 tablespoons green onions and 1 teaspoon sesame seeds.
• 7 lift short edge of nori closest to you; fold over filling. lift bottom edge of sushi mat; roll toward top edge, pressing firmly. continue rolling to top edge; press mat to seal sushi roll. slice each roll into 8 pieces with a sharp knife.