Crunchy Spider Surprise

Ingredients

1/2 cups short-grain rice

1 1/2 cups water

2 tbs. seasoned rice vinegar

4 soft-shell crabs, cleaned

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter

1 tsp. sriracha sauce

1/4 cup all-purpose flour

4 nori (seaweed) sheets

1 avocado, cut into 16 slices

1/2 cup sliced green onions

4 teaspoons sesame seeds

1 tbs mayonnaise Directions

Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer for about 15 minutes. Remove from heat; let stand, covered, for 15 minutes. Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes. Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour. Melt butter in a big nonstick skillet over medium-high heat. Add crabs, top sides down; cook for 3 minutes, gently pressing the crab against the pan. Turn crabs over; cook 3 minutes. Cut each crab into quarters, leaving legs attached. Cut off top quarter of nori sheet along a short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with a short end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on short end of nori closest to you. Arrange 4 crab pieces and 4 avocado slices horizontally over rice, allowing crab legs to extend over long edges of nori. Mix together the mayo and the saracha and spread on top of the avocado and crab. Sprinkle each sheet with 2 tablespoons green onions and 1 teaspoon sesame seeds. Lift short edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly. Continue rolling to top edge; press mat to seal sushi roll. Slice each roll into 8 pieces with a very sharp knife.

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