Ingredients
Serves 4 (Makes 2 rolls/12 pieces)2 cup vinegared rice
2 sheets dried nori (10cm x 19cm)
Grated wasabi to taste
2 tbsp asatsuki chives
2 tbsp flying fish roe
3 avocados
2 soft shell crabs (2 x 140g)
Potato flour
2 straight and uniform diakon with ends trimmed and peeled.
Vegetable oil
Vinegared Sushi Rice
100g short grain rice
125ml water
30ml red vinegar
A few drops of mirin (sweet sake)
1 large tsp sea salt
1 tbsp and 1 large tsp granulated sugar
Method
Spread the vinegared rice on the sheet of nori. When the rice is thoroughly and evenly spread, apply an unbroken streak of wasabi across the middle with one finger.
Using a spoon spread the asatsuki chives and flying fish roe evenly over the wasabi and across the rice. Add the avocado on top.
Heat about 8cm (3 inches) of oil in a small saucepan to 180°C.
Dust the soft shell crab with potato flour. Deep fry for 3 to 4 minutes drain and cut the crab in half.
Add to roll whilst the crab is still hot.
To roll lift the end of the nori nearest to you and carefully roll it over the filling pressing down as you go.
Holding a 20cm knife firmly move the diakon against the knife turning the diakon gradually to cut the flesh into a paper thin ribbon. You should end up with a strip 10cm by 30cm.
Place the nori on top of the strip of diakon and roll away from you.
To cut the roll into pieces trim the ends of the roll to neaten, start in the middle and cut the roll into 6 equal pieces.