Soft Shell Crab Tempura Sushi Recipe




500gr                       Basic Sushi Rice 

2pcs                          Nori Sushi

10gr                          Singapore sauce

2pcs                          soft shell crab

20gr                          Kyuri – Japanese cucumber

30gr                          Avocado

20gr                          Takuan – Japanese radish pickle

50gr                          Cooking oil – for frying

50gr                          Tempura flour


  1. Need some rice, rice vinegar, salt, sugar, nori (seaweed), softshell crab tempura, cucumbers, and avocado. Then cut the cucumbers, avocado, salmon and fried eggs to make long stick shape or any ingredients wish to add into the rolls.
  2. Make sushi rice. First, cook some rice. Then cool them down a little. Put some rice vinegar, salt and sugar in the rice while the rice is warm. Otherwise they won’t be mixed well.
  3. Put rice on the nori. Put nori on the flat place and spread rice flat on the nori. Make it thin to roll over easily.
  4. Put other stuffs on the rice. Put vegetables and soft shell crab tempura on the center of the rice in horizontal line. Put mayonnaise on the vegetables.
  5. Roll the sushi. Roll the sushi carefully not to break the whole roll. You should roll over from the bottom edge to the up. When finish, put the bottom edge together with the top edge to stick each other.
  6. Cut it in slice. Any size you want. As it is a finger food, you can cut it your mouth size.
  7. Sushi roll done… and serve with condiments – wasabi paste, soya sauce, pickled ginger.