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1
Pick over crab meat to remove any bits of cartilage and shell and stir together with vinegar and salt to taste.
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2
Chill crab, covered.
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3
In a 2-cup measure stir together eggs, mirin, water, and salt until just combined.
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4
Lightly brush a 12-inch nonstick skillet with oil and heat over moderately low heat until just hot.
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5
(A drop of egg mixture should set without sizzling or browning.)
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6
Pour 1/2 cup egg mixture into skillet, tilting to coat bottom evenly.
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7
Cook egg mixture until set on underside but still slightly wet on top, about 1 minute, and center 1 nori sheet on top, pressing gently with fingers to adhere nori to egg.
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8
Cook sheet until egg under nori is set, about 30 seconds more (egg not covered by nori may not be completely set) and invert onto a sheet of wax paper.
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9
Invert nori egg sheet onto a cutting board and discard wax paper.
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10
Trim egg even with nori, discarding excess, and halve sheet crosswise.
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11
Stack halves and cover with a damp paper towel.
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12
Make and halve 2 more nori egg sheets in same manner, using a fresh sheet of wax paper for each.
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13
Have ready 6 rinsed and squeezed-dry paper towels.
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14
On a work surface put 1 nori egg sheet half, nori side up and with a long side close to you.
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15
Spread 2 1/2 tablespoons crab mixture over nori, leaving a 3/4-inch-wide nori border along far edge of sheet.
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16
Beginning with long side closest to you, tightly roll up sheet and wrap in 1 damp paper towel.
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17
Make 5 more rolls in same manner.
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18
Rolls may be made 1 day ahead and chilled, wrapped in damp paper towels in a sealable plastic bag.
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19
In a small bowl stir together soy sauce, mirin, and water.
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20
Gently unwrap rolls from paper towels and put, seam sides down, on cutting board.
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21
With a sharp knife trim ends and halve rolls crosswise.
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22
Cut each half into 3 pieces and top each piece with a small mound of tobiko and/or caviar Serve rolls with dipping sauce.
