Lobster Tempura Roll Recipe
Recipe information
Make Lobster Tempura Roll in just 1h . Lobster tempura, avocado, cucumber, flying fish egg
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Tempura Lobster
Sushi Ingredients
Prepare the Tempura Lobster
1. Prepare the Lobster
Boil lobster tails in salted water for 5-7 minutes until cooked. Remove from water and let cool. Once cool, extract the meat from the shells and cut into strips.
2. Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and cold water. Whisk until just combined; the batter should be slightly lumpy.
3. Fry the Lobster
In a deep saucepan, heat vegetable oil over medium-high heat. Dip lobster strips in the tempura batter and carefully drop into the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Prepare the Sushi Roll
4. Cook the Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, transfer to a bowl and mix with rice vinegar, sugar, and salt. Allow to cool.
6. Assemble the Sushi Roll
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Lay tempura lobster, avocado, and cucumber strips in the center. Roll the sushi tightly using the mat.
7. Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Sprinkle flying fish roe on top. Serve with soy sauce and wasabi if desired.
Local Coupons
No local coupons found for this recipe's ingredients.