8:07 AM 5/27/98

Cherry Blossom Festival Recipes - January 1997 
Demonstrator: Troy Teruya, Sushi Chef, Pagoda Sushi-ya Restaurant 


Soft Shell Crab Rolls 

Oil for frying
4 soft shell crabs
1 cup flour
2 sheets sushi nori (dried seaweed), cut in half lengthwise
2 cups cooked plain or seasoned rice*
4 teaspoons mayonnaise
4 teaspoons tobiko (flying fish roe)
4 slices avocado
4 strips cucumber
Radish sprouts
Prepared unagi (eel) sauce




In a deep skillet, heat oil to 350 F. Coat crabs with flour. Fry crabs in hot oil for 30 seconds on
each side. Drain well on paper towels. Cut crabs in half. Lay 1/2 sheet of nori on a bamboo mat or
flat surface. Spread 1/2 cup of rice crosswise on nori, leaving 1/2 inch uncovered at farthest end.
Spread mayonnaise and tobiko in center of rice. Place 2 crab halves, 1 slice avocado, 1 strip
cucumber and a few radish sprouts on the rice. Roll like a jelly roll until nori completely surrounds
rice. Make 3 more rolls. Cut each roll into 4 pieces. Serve with unagi sauce. Makes 4 servings.
*Sprinkle desired amount of powdered sushi seasoning or Japanese seasoned seaweed mix over hot
cooked rice; mix well. For a simple appetizer, soft shell crabs can be fried, as done in this recipe,
and served on a bed of shredded daikon (white radish) and radish sprouts and garnished with lemon
wedges. 

The Electric Kitchen; Hawaiian Electric Company, Inc. 
