Directions

• Sushi Rice:
• Place rice in a mesh strainer and run it under cold water. Pick out any debris you may find in the rice. Place your rice in a 2-quart pot and fill the pot with cold water until it’s about 1-inch above the rice. Let it soak for 30 minutes.
• Place the soaked rice back in the strainer and rinse it again with cold water until the water runs clear. Place the rinsed rice back in the saucepan and add 2 1/4 cup cold water. Cover the pot and place it over high heat and bring it to a boil.
• Once at a boil, you’ll see steam and bubbles coming out from the lid. Turn the heat down to the lowest setting possible. Let the rice simmer for 20 minutes. Do not lift the lid to check on the rice until the timer has gone off. If there is still water in the pot after the timer has gone off, put the lid back on and let it cook for a few more minutes until all of the water is absorbed.
• While the rice is cooking, place the rice vinegar, salt and sugar into a separate pot. Bring to a boil, stirring regularly and let it cook until the salt and sugar dissolve. Add the kombu seaweed to the mixture and then turn off the heat. Set the pot aside to cool.
• Once the rice has absorbed all of the water, turn off the heat and set it aside and let it set for 15 minutes. Dump the rice into a large non metal bowl and use a wooden spoon to separate it to allow it to cool quicker.
• Don’t scrape the bottom of the pot. Any crusty bits of rice will add a funny flavor and texture to your rice. Remove the kombu seaweed from the vinegar mixture and slowly pour the mixture over the rice and gently mix.
• Fried Soft-Shell Crabs:
• Place ice water in large bowl. Gradually pour beaten egg yolk into the ice water, stirring with chopsticks. Add flour, cornstarch and baking powder all at once, lightly mixing with chopsticks until ingredients are loosely combined. Batter should be runny and lumpy. Place batter bowl into larger ice bath bowl to keep it cold while frying.
• Heat the oil (over medium/medium-high) in a small pot to 340 degrees F for seafood. (If you don’t have a thermometer, test the oil by dropping a piece of batter into the hot oil – if it sinks and immediately rises to the top the oil is hot enough). There should be enough oil so that the soft shell crab is completely submerged.
• Dip soft shell crabs first in flour in batter, and drop into hot oil. Depending on how large your pot is fry 2-3 at a time 3-4 minutes per side, flipping them over in the middle. Remove from oil and drain on paper towels. Repeat for remaining soft shell crabs.
• Michael Doumit Roll:
• Wrap your bamboo mat in Saran Wrap or a Ziplock bag and lay flat. Fill a bowl with water and continuously dip your hands in it so that the rice doesn’t stick to your hands. Place the nori on the mat and top with prepared sushi rice on one side.
• Spread the Masago (orange roe) on top of the rice. Place the soft-shelled crab, cucumber and avocado in a line across the length of the nori about 1-inch from the edge of the nori.
• Take the bamboo mat and create one initial roll to secure all of the insides of the sushi roll. Once secure, continue to roll the sushi to the other end.
• Using a good sushi knife, sprinkle it with a little water so the rice doesn’t stick to it and slice the roll into 8 pieces. 
• Drizzle with Eel sauce and serve.