Spider Roll

Step 1

Make the spicy mayo: In a small bowl, whisk together 3 tablespoons of Japanese mayonnaise and 1 tablespoon of sriracha or chili paste until fully combined. Set aside.

Step 2

Prepare the soft-shell crab: Pat the crab completely dry with paper towels — this prevents sogginess and helps it crisp slightly when the roll is assembled. Using a sharp knife, carefully cut the crab in half lengthwise, then cut each half into 2–3 pieces so the crab fits neatly inside the roll.

Step 3

Slice the avocado: Cut the avocado in half lengthwise around the pit, twist the halves apart, and scoop the flesh onto a clean cutting board. Slice it lengthwise into thin, even 1/4-inch strips — uniform thickness ensures even distribution in the roll.

Step 4

Cut the cucumber: Slice the English cucumber lengthwise into thin 1/4-inch-thick planks, then cut those planks lengthwise into thin matchsticks about 3 inches long. This creates structure and a refreshing crunch that contrasts with the soft crab.

Step 5

Set up your sushi mat: Place a bamboo sushi mat in front of you with the slats running horizontally. Lay a sheet of nori shiny-side down on the mat, aligned with the edge closest to you.

Step 6

Spread the rice: Dampen your fingers with water mixed with 1 teaspoon of rice vinegar to prevent sticking. Spread about 1 cup of seasoned sushi rice evenly across the nori, leaving a 1/2-inch border at the far edge — this border is your seal. Press gently; the rice should stick but not be compressed.

Step 7

Add the fillings in a horizontal line: About 1 inch from the edge closest to you, arrange the ingredients in a neat line: the soft-shell crab pieces first (they're the 'star'), then a line of cucumber matchsticks, then a line of avocado slices. Don't overstuff — too much filling will make the roll burst.

Step 8

Roll tightly: Using the sushi mat, lift the bottom edge of the nori over the fillings and roll away from you, using the mat to keep tension and guide the roll into a tight cylinder. Once the roll is mostly rolled, brush that exposed 1/2-inch nori border with a tiny bit of water, then complete the roll. The moisture seals the seam.

Step 9

Slice the roll: Place the roll on a clean cutting board seam-side down. Using a very sharp, wet knife (dampen it between each cut to prevent the rice from sticking), slice the roll in half, then cut each half into thirds, creating 6 equal pieces. The 'legs' of the crab should be visible at the end of each piece.

Step 10

Finish and plate: Arrange the 6 pieces on a serving plate. Drizzle a thin line of the spicy mayo across the center of each roll. Sprinkle 2 tablespoons of sesame seeds over all the rolls. Serve immediately with 2 tablespoons of pickled ginger and 2 tablespoons of soy sauce for dipping on the side.