1. Preparing shrim for sushi Roll 

1. Preparing Soft-Shell Crabs for Sushi

Preparing Shrimp for Sushi Rolls

Shrimp Selection

1. Recommended: Headless 21/25 shrimp: "21/25" means there are 21 to 25 shrimps per pound

• This size is ideal for sushi rolls because:

  1. It provides a good balance of shrimp in each roll

  2. Ensures consistency in size across different rolls

  3. Fits well within standard nori sheets

2. Suitable size for sushi rolls

3. Types: Farmed Pacific whites, Tiger shrimp, wild shrimps (Florida Pinks or Browns)

Preparation Steps

1. Peeling the Shell

   • Method 1: Peel from head to tail

   • Method 2: Scrape up swimmer heads, then peel off shell

2. Deveining

   • Make a slice on top side, about 1/3 of the way

   • Remove vein with knife tip

   • Use Santoku or small paring knife

3. Scoring

   • Make a few scores on bottom side

   • Be careful not to cut all the way through

4. Stretching

   • Important for uniformity and ease of use in rolls

   • Pinch from tail end towards head with all fingers

   • Makes shrimp appear larger (restaurant technique)

Method one from head to tail

Method 2: Method 2: Scrape up swimmer heads, then peel off shell

2. Deveining Step two preparation: Becareful not to cut all way through, after slice 1/3rd of way then on the back side to make few scores from the bottom of the shrimp approximate 3 to 4

Tips and Tricks

• Practice the peeling technique to find what works best for you

• Expect to break a few shrimp when learning to stretch them

• Stretched shrimp are more even and uniform for rolls

• Prepare shrimp ahead of time

• Can freeze prepared shrimp on a plate for easy access when frying

Important Considerations

• Proper sizing (21/25) ensures consistent sushi rolls

• Stretching technique is crucial for professional-looking results

• Scoring helps shrimp stay straight when cooked

• Careful deveining improves taste and appearance

• Advance preparation and freezing can save time during sushi making

Part 2 - Preparing Shrimp for Sushi Rolls

Crab Selection

• Domestic blue crabs, harvested right after molting

• Can be bought alive in the Northeast

• Frozen crabs are acceptable if fresh aren't available

• Buy from reputable stores due to quick spoilage rate

Cleaning Process

1. Remove gills:

   • Lift each corner of the top shell

   • Pull out gills with fingers (inedible and often dirty)

2. Remove intestinal tract:

   • Located on the bottom of the crab

3. Remove innards:

   • Cut out the mouth

   • Use a small spoon to scrape out innards

   • Alternative: Split crab in half, then scoop out innards

Remove intestinal tract:

1. • Cut out the mouth

Preparation Options

1. Whole crab: Clean as described above

2. Half crab: Split in half, then clean (faster frying, ideal for sushi rolls)

The "Mustard"

• Some people enjoy the innards, known as the "mustard" image with spoon

• If keeping, cook longer to remove excess water

• Flavor is briny, fishy, creamy, and slightly savory

Storage and Handling

• Dry crabs thoroughly after cleaning

• Store in refrigerator as soon as possible

• Use paper towels to keep crabs dry during storage

• Use within a couple of days of preparation

• For longer storage, wrap in plastic wrap and freeze

Important Considerations

• Soft-shell crabs are delicate and spoil quickly

• Proper cleaning and drying are crucial for quality

• Half-crab method is often preferred for sushi rolls

• Quick refrigeration or freezing is essential for freshness