Love soft shell crab? Follow us to Japanese restaurant Zuma in Central to find out the secret recipe for their famous Dynamite Spider Roll
For crustacean lovers, nothing beats a tasty battered soft shell crab wrapped in vinegared rice and crispy seaweed to balance the richness and complement the sweetness of the crabmeat. At Zuma, the award-winning Japanese restaurant, the signature dish of dynamite spider roll is the best example of this ubiquitous sushi creation.
In the video above, Zuma’s executive chef Yoshi Muranaka gives us step-by-step guidelines, from how to prepare the perfect sushi rice and marinade to how to deep-fry soft shell crabs, plus all the culinary skills needed to make maki rolls. Follow chef Muranaka’s tips in our video and impress your dinner guests with this world-class starter.
Ingredients (one maki roll):
1 soft shell crab
5g shredded cucumber
1 tsp tobikko
1 tsp chili sauce
1 tsp wasabi sauce
Chives
Yuzu zest
1 sheet dried seaweed
Sushi Rice:
80g rice
500ml water
100ml vinegar
50g sugar
20g salt
Marinade:
50ml soya sauce
50ml sake
50ml mirin
1 tsp grated ginger
Chili sauce:
100g mayonnaise
5g chili paste
5g roasted garlic paste
½ tsp lemon juice and zest
Wasabi sauce:
100g mayonnaise
10g wasabi
½ tsp lemon juice