Spider Roll

  • 1 Soft-shell Crab
  • 2 cups tempura batter
  • 1 nori
  • 1/2 cup sushi rice
  • 1/8 avocado
  • 2 tablespoons spicy mayonnaise, recipe follows
  • Spicy mayonnaise:
  • 3 egg yolks*
  • 1 teaspoon shallot (chopped)
  • 1/2 clove garlic
  • 3 tablespoons lime juice
  • 2 teaspoons seasoned rice vinegar
  • 1 teaspoon miso paste
  • 2 teaspoons chile paste
  • 2 teaspoons cayenne pepper
  • 1 1/2 cups vegetable oil
  • Tempura batter:
  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 whole egg beaten
  • 1 to 2 cups seltzer
  • A few ice cubes
  • Preheat oil to 350 degrees F.

  • Dip soft-shell crab into tempura batter. Fry crab until it turns golden brown. Remove and place on paper towels to drain. Cut into thirds. Place all ingredients on bamboo mat in the following order: nori, rice, crab, avocado, and spicy mayonnaise and roll in a jelly roll fashion.

Spicy mayonnaise:
  • Place all ingredients except oil in blender. On medium speed, slowly add the oil to emulsify into mayonnaise.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Tempura batter:
  • In a mixing bowl, blend the dry ingredients. Stir in the egg, and while stirring, pour in the seltzer, 1/2 cup at a time. Stir to completely combine ingredients. Add enough seltzer so that the blend is the consistency of unwhipped heavy cream. Stir in a few ice cubes to keep the batter very cold.

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