Twice As Nice Roll Recipe

Rinse the sushi rice under cold water until the runoff is clear (about 4–6 rinses). Drain and combine with 2.2 cups water in a rice cooker or pot. Let sit 30 minutes if using stovetop, then bring to a boil, reduce to low, cover and simmer 12–15 minutes. Let rest 10 minutes off heat with lid on.

While rice cooks, whisk together rice vinegar, sugar and salt until dissolved. Gently fold the seasoning into the hot rice with a wooden paddle or spatula in a shallow bowl, using a cutting motion to avoid mashing grains. Fan the rice as you fold to cool to near room temperature. Cover with a damp towel to keep moist.

Prepare lobster: if whole lobster, remove meat from tail and claws, chop into roughly 1/2" pieces. Lightly season with a pinch of salt and 1/2 tsp lemon juice. Keep chilled.

Prepare filet carpaccio: freeze filet for 20–30 minutes to firm for easier slicing. Using a very sharp knife slice as thinly as possible (paper-thin). Lay slices flat on parchment and keep chilled. Just before assembly, lightly brush carpaccio with 1/2 tsp soy + a few drops truffle oil to deepen flavor (do not fully marinate).

Slice avocado in half, remove pit, peel and slice into long strips about 1/4" thick. Julienne the cucumber into thin batons. Keep scallions sliced.

Truffle‑soy dressing

Combine 3 tbs light soy, 1 tsp dark soy, 1 tsp brown/mushroom soy (if using), 1 tsp white truffle oil, 1/2 tsp sesame oil and 1 tsp lemon juice in a small bowl. Taste and adjust — it should be savory with a gentle truffle aroma. Reserve 1 tbs for brushing the finished roll and the remainder for dipping.

Wasabi mayo (for drizzling)

Mix 2 tbs mayonnaise with 1/2 tsp wasabi paste and 1/2 tsp sriracha (optional). Transfer to a squeeze bottle or small piping bag for neat application.

Set up a rolling station: bamboo mat wrapped in plastic, a small bowl of water with 1 tsp rice vinegar to wet hands, an oiled sharp knife, and your prepared rice, fillings and sauces.

Place one nori sheet shiny side down on the bamboo mat. With wet hands, spread about 3/4 cup of seasoned sushi rice in an even layer covering about 3/4 of the nori, leaving a 1/2" strip at the far edge clear.

Sprinkle a light dusting (about 1/2 tsp) of toasted sesame seeds evenly over the rice. Flip the nori so rice side is down on the mat (inside-out roll).

On the exposed nori (now on top), lay a row of lobster pieces centered horizontally across the sheet about 1" from the near edge. On top of the lobster, place 3–4 thin slices of avocado, a few cucumber julienne, and a sprinkle of sliced scallions (about 1/2 tbs). Do not overfill — you want a compact roll.

Using the bamboo mat, roll tightly away from you, tucking the far edge over the filling, pressing gently but firmly to form a tight cylinder. Seal the edge with a fingertip dab of water.

Repeat for remaining nori/rice. You should have 4 inside-out rolls (uramaki) filled with lobster/avocado.

To finish with filet carpaccio: place thin filet slices overlapping on plastic wrap into a single layer wide enough to wrap around each lobster roll. Brush the carpaccio very lightly with reserved truffle-soy (about 1 tsp per roll). Take one lobster roll and place it at the near edge of the carpaccio layer, then roll the carpaccio around the roll to create a carpaccio-wrapped exterior. Refrigerate briefly (5–7 minutes) to set seams, if needed. Repeat for remaining rolls.

Using a very sharp, oiled knife, cut each roll into 6–8 even pieces: wipe and oil the knife between cuts to keep slices clean. Arrange pieces on a serving plate with carpaccio facing up.

Drizzle the wasabi mayo in thin lines over each piece and finish with a light brush or drizzle of the truffle-soy dressing (about 1 tsp per roll distributed among pieces). Garnish with microgreens and pickled ginger on the side. Serve immediately.