Crispy Norwegian Red King Crab Roll
Upgrade your at-home sushi night with this Crispy Red King Crab Roll. This gourmet take on a crowd favorite highlights Norwegian Red King Crab with a complimentary sauce that brings it to the next level. Recipe courtesy of chef John Livera.
Norwegian Red King Crab Legs and Veggie Prep
- Set steamer with a screen and fill with water. Bring to a boil.
- Set the clusters in the steam basket in one even layer.
- Steam for 5-7 minutes and remove.
- Remove shell by gently cutting with scissors.
- Slice julienne the cucumber.
- Set ingredients aside
- Rinse the sushi rice and add to a pot with 1 3/4 cup water. Bring to a simmer and let cook on low heat for 15-20 minutes.
- Turn off heat and stir in the salt, rice vinegar and Mirin.
- Allow to cool
- Mix together Kewpie mayonnaise, toasted sesame oil and Sriracha sauce, and set aside.
- Lay one sheet of Nori seaweed out, shiny side down, on a sushi mat, and top with 3/4 cup cooked rice, using a non-stick silicone spatula or wet fingers to spread the rice to cover 3/4 of the Nori, leaving 1 1/2” of Nori at the top of the mat uncovered at the top of the mat. - Spread rice to be even and approximately 1/4” thick.
- Spread 2 tablespoons of the Kewpie sauce over the rice and sprinkle with 1/2 tablespoon togarashi.
- Arrange crab leg pieces down the center or the rice, about three 3” pieces, and lay 1/6th of the cucumber strips alongside.
- Roll from the bottom to enclose the crab legs and cucumber with the rice and Nori and using the sushi mat, roll completely to seal and wrap each roll in plastic wrap and store in the refrigerator until ready to fry. Tempura
- Mix the potato starch and flour together in a bowl. Stir in the chilled carbonated water.
- Heat the oil to 375 degrees.
- Remove the rolls from the refrigerator and dust each with cornstarch.
- Dip one at a time in the tempura batter and allow excess batter to drip off before placing in the fryer. If you are using the Tonkatsu, roll battered rolls in it before frying.
- Fry each roll one at a time, turning half-way to evenly crisp each roll, about 3-5 minutes.
- Remove rolls and drain excess oil on a paper towel. Slice into 8 slices with a wet serrated knife to prevent sticking.
- Arrange on a serving platter and drizzle with remaining Kewpie mayo and a sprinkle of togorashi, wasabi and pickled ginger. Have extra dipping sauce on hand if desired.