Ingredients
Instructions
Clean the soft shell crabs thoroughly.
Heat the vegetable oil in a pan over medium-high heat.
Dip the soft shell crabs into the tempura batter, ensuring they are well coated.
Fry the battered crabs in the hot oil until golden and crispy, then drain on kitchen paper.
In a small bowl, mix the cooked sushi rice with rice vinegar.
Place the nori sheet shiny side down on a bamboo sushi mat.
Spread the seasoned sushi rice evenly over the nori, leaving a small border at the top.
Arrange the fried soft shell crabs, avocado slices, and cucumber strips along the bottom edge of the rice.
Drizzle spicy mayo over the filling.
Using the sushi mat, carefully roll up the nori, pressing gently to form a tight roll.
Sprinkle sesame seeds on top of the roll.
Slice the roll into pieces and serve with soy sauce for dipping.