Lobster Tempura Roll Recipe

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.

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.

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.

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.

Prepare Vegetables

Slice the avocado and cucumber into thin strips.

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.

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.