Lobster Sushi Roll Recipe
Avocado | Cucumber | Wasabi + Pickled Ginger
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Ingredients
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Sushi Roll Ingredients
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 20 minutes, or until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Preparing the Fillings
- 4
Prepare the Lobster
If using cooked lobster, shred the lobster meat into bite-sized pieces. If using raw lobster, steam it until cooked, then cool and shred.
- 5
Assembling the Sushi Roll
- 6
Prepare the Rolling Setup
Place a bamboo sushi mat on a clean surface and lay out a sheet of nori, shiny side down.
- 7
Add the Sushi Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling it over the fillings. Keep the roll tight but not too tight to avoid squishing the ingredients.
- 10
Seal the Roll
Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Wet the knife with water between cuts to ensure a clean slice.
Serving the Sushi
- 11
Serve with Condiments
Arrange the sushi rolls on a platter. Serve with wasabi and pickled ginger on the side.
