Spider Roll by Former Sushi Chef


  • By
    Yuke Miura
  • Time
    20 minutes
Spider Roll by Former Sushi Chef

A contribution by a former sushi chef, this Spider Roll recipe made a big splash in the U.S. when served at his restaurant.
It's hard to imagine what a "spider roll" looks like by name alone. An impactful dish, both in name and appearance, looks great and is perfect for parties! It's sure to be a hit!

The luxury of using a whole soft-shell crab!
Freshly molted soft shell crab can be fried whole and eaten without further preparation.
If you can't find them in supermarkets, you can easily purchase them on the Internet.
This is a luxurious sushi roll that allows you to eat all of the aromatic shell and the flavorful meat of the crab. The fried legs look like the legs of a "spider", hence the name.

Great for home parties!
The best thing about this sushi roll is its powerful appearance.
There are other ingredients such as avocado and crab stick, but they can't compare to the presence of the crab.

Eating crab in Japan, like in most countries, does not entail eating the usually hard shell. This recipe can be described as a fusion of traditional Japanese cooking and new ideas in food preparation.
Another plus, the crab shell is rich in nutrients, like calcium, which helps strengthen bones.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 4.9  oz Sushi rice
  • Soft shell crab
  • 0.7  oz Tobiko
  • 0.7  oz Avocado
  • 0.4  oz White radish sprouts
  • sheet Nori (5.1 inches x 7.5 inches / 13cm x 19cm)
  • as needed Potato starch
    • A
    • 0.7  oz Crab stick (torn into small pieces)
    • tsp Mayonnaise
  • as needed Deep-frying oil
  • as needed Soy sauce


Step 1

Dry the soft shell crab, cut two slits in the shell with a knife, and sprinkle all over with potato starch.
※Be sure to cut a slit in the shell. The shell swells during frying and will burst if you don't make the cut!

Spider Roll by Former Sushi Chef

Step 2

Deep-fry the soft-shell crab in oil at 356°F (180°C) until browned, drain the oil and cut the body in half diagonally.

Spider Roll by Former Sushi Chef

Step 3

Spread the sushi rice flat on top of the nori and sprinkle with tobiko (or 1 tsp sesame seeds).

Spider Roll by Former Sushi Chef

Step 4

Turn the nori seaweed over and top with avocado, soft-shell crab (if the legs are outside the seaweed, the finish will be beautiful), white radish sprouts and mixture of ingredients (A) in the order listed. Roll with sushi mat and mold it to make firm.

Spider Roll by Former Sushi Chef

Step 5

Once the shape is square, cut it into quarters and you're done!
Serve with soy sauce.

Spider Roll by Former Sushi Chef


  • 1 tsp sesame seeds can be substituted for the tobiko.
Culinary Expert

Yuke divides his professional time between TV program food coordination, supervising cooking videos, devising company recipes, developing restaurant menus, writing columns, participating in cooking classes and food events. He is known for his ability to pair foods well with alcoholic beverages, Yuke also focuses on recipes using niche ingredients and homemade seasonings. In his mind, cooking is a medium of expression, and that it is a form of entertainment that provides excitement and happiness.