Soft Shell Crab Roll from Nobu features tender, crispy soft shell crab paired with creamy avocado, crunchy cucumber, and a drizzle of spicy mayo, all rolled in seasoned sushi rice and crisp seaweed, delivering a harmonious blend of textures and bold flavors.
Equipments
- Bamboo sushi rolling mat (makisu)
- Sharp chef’s knife or sushi knife (yanagiba)
- Cutting board
- Rice paddle (shamoji)
- Mixing bowl
- Plastic wrap (optional, for rolling)
- Small squeeze bottle (for spicy mayo)
- Shallow tray (for setting cooked crab)
- Tongs
- Small bowl of water (for wetting hands)
Ingredients
- Soft shell crab
- All-purpose flour
- Cornstarch
- Egg
- Panko breadcrumbs
- Salt
- Black pepper
- Vegetable oil (for frying)
- Sushi rice
- Rice vinegar
- Sugar
- Kosher salt
- Nori sheets
- Avocado
- Cucumber
- Japanese mayonnaise (Kewpie)
- Sriracha
- Soy sauce (optional, for serving)
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
Soft shell crab must be fresh and thoroughly cleaned to ensure optimal crispiness and flavor after frying. Use a combination of all-purpose flour and cornstarch for the batter to achieve a light and crunchy texture. When preparing sushi rice, balance rice vinegar, sugar, and kosher salt carefully to enhance its subtle tang without overpowering the roll. Avocado and cucumber add creaminess and crunch, so selecting ripe but firm avocado along with crisp cucumber will maintain the ideal texture contrast. For a faithful Soft Shell Crab Roll from Nobu copycat menu, use seasoned sushi rice, high-quality soft shell crab, and a spicy mayo drizzle to replicate the restaurant's harmonious blend of bold flavors and textures.
Instructions
- Soft Shell Crab Roll (Nobu-inspired) - Instructions:
- Prepare sushi rice: rinse, cook, and season with rice vinegar, sugar, and kosher salt; let cool.
- Clean and prep soft shell crab; pat dry.
- Dredge crab in flour, dip in beaten egg, coat with panko (mixed with a little cornstarch, salt, and pepper).
- Heat vegetable oil in a pan; deep fry crab until golden and crispy. Drain on a tray.
- Slice avocado and cucumber into thin strips.
- Make spicy mayo: mix Kewpie mayonnaise with Sriracha, pour into squeeze bottle.
- Place bamboo mat on flat surface and cover with plastic wrap (optional).
- Lay nori sheet shiny side down on the mat.
- Wet hands, evenly spread sushi rice over nori, leaving a small strip uncovered.
- Arrange fried crab, avocado, and cucumber in a line near the bottom edge of rice.
- Drizzle spicy mayo over fillings.
- Roll tightly using the bamboo mat, applying gentle pressure.
- Slice the roll into even pieces with a wet, sharp knife.
- Arrange on plate and drizzle or dot with extra spicy mayo.
- Serve with soy sauce, pickled ginger, and wasabi.
Substitution
Soft Shell Crab Roll from Nobu copycat menu replicates the tender, crispy texture of soft shell crab combined with creamy avocado and crunchy cucumber, all enveloped in seasoned sushi rice and nori sheets. If soft shell crab is unavailable, substitute with tempura shrimp or fried calamari to maintain the crispy element. You can adjust the spiciness of the mayo by varying the amount of sriracha mixed with Japanese mayonnaise. Use a sharp sushi knife to achieve clean cuts and prevent the roll from squashing during slicing. Keeping your hands wet while handling sushi rice prevents sticking and helps in creating a neat, evenly rolled sushi.
Tips
Ensure your hands are constantly wet while spreading the sushi rice to prevent sticking and to achieve an even layer. When frying the soft shell crab, maintain oil temperature around 350degF (175degC) for a crispy exterior without absorbing excess oil. Use a sharp, wet knife to slice the roll cleanly and avoid tearing the nori or rice. Your spicy mayo consistency should be smooth enough to drizzle easily from the squeeze bottle but thick enough to hold shape on the roll.
Nutritions
Soft Shell Crab Rolls offer a balanced combination of protein from tender crab, healthy fats from creamy avocado, and fiber-rich cucumber, all wrapped in seasoned sushi rice and nori. The frying process adds calories and fats, primarily from vegetable oil, while panko breadcrumbs contribute a satisfying crunch with minimal added fat. Spicy mayo, made with Japanese mayonnaise and Sriracha, introduces additional fat and a moderate amount of sodium, enhancing flavor without overpowering. Your meal provides essential nutrients like omega-3 fatty acids, vitamins, and minerals alongside satisfying textures and bold flavors.
Storage
Store your Soft Shell Crab Roll in an airtight container to maintain freshness and prevent the sushi rice from drying out. Keep it refrigerated at or below 40degF (4degC) and consume within 24 hours for optimal taste and texture. Avoid freezing as it can degrade the quality of the avocado and crab.
Variation or Alternatives
You can swap the soft shell crab for tempura shrimp to add a different yet equally crispy seafood element to your roll. Instead of regular panko breadcrumbs, try using panko mixed with crushed nori flakes for an extra umami crunch. For a lighter, healthier twist, bake the breaded crab instead of deep frying it, using an air fryer if available to maintain crispiness. Enhance your spicy mayo by adding a touch of sesame oil or finely minced garlic for deeper flavor complexity.
Allergies
The Soft Shell Crab Roll contains shellfish, which is a common allergen and can cause severe reactions in individuals with crab allergies. The use of eggs in the batter and Japanese mayonnaise may trigger allergies for those sensitive to eggs. Your meal also includes soy sauce and sushi rice vinegar, which might contain gluten or soy allergens depending on the brand and preparation.
Why this recipe?
The Soft Shell Crab Roll at Nobu restaurant is celebrated for its perfect balance of crispy texture and rich seafood flavor, combined with fresh ingredients like avocado and spicy mayo that enhance every bite. The roll's delicate crunch contrasts with the tender crab meat, creating an irresistible sensory experience that captivates sushi enthusiasts worldwide. You'll find it worth making a copycat version at home because it delivers gourmet quality and complex flavors without the restaurant price. Mastering this dish allows you to enjoy a signature Nobu favorite anytime, impressing guests with an authentic taste of fine dining.