Lobster Recipe

Name: mosonori - Winter Park - Japanese handroll sushi bars Lobster Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 cups cooked lobster meat (picked into bite-size pieces); 0.5 cups mayonnaise (Japanese preferred: Kewpie); 2 tbs mentaiko (spicy cod roe), deseeded and finely chopped; 1 tbs fresh lime juice; 0.5 tsp soy sauce; 1 tbs chives, thinly sliced; 0.25 tsp toasted sesame oil; 0.25 tsp black pepper; 6 pieces nori sheets (full size), cut in half lengthwise; 2 cups sushi rice (short-grain), seasoned and slightly warm; 1 tbs rice vinegar (for seasoning rice if needed); 0.5 cups cucumber, julienned (small batons); 1 pieces avocado, sliced; 0.25 cups microgreens or shiso leaves (optional); 1 tsp sesame seeds, toasted (for garnish)

Inspired by mosonori - Winter Park - Japanese handroll sushi bar

Time30m

Serves6

mentaiko mayo

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Ingredients

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Lobster Filling

1 cups cooked lobster meat (picked into bite-size pieces)

1/2 cups mayonnaise (Japanese preferred: Kewpie)

2 tbs mentaiko (spicy cod roe), deseeded and finely chopped

1 tbs Fresh lime juice

1/2 tsp Aged soy sauce

1 tbs chives, thinly sliced

1/4 tsp toasted sesame oil

1/4 tsp black pepper

Hand Roll Assembly

6 pieces nori sheets (full size), cut in half lengthwise

2 cups sushi rice (short-grain), seasoned and slightly warm

1 tbs rice vinegar (for seasoning rice if needed)

1/2 cups cucumber, julienned (small batons)

1 pieces avocado, sliced

1/4 cups microgreens or shiso leaves (optional)

1 tsp sesame seeds, toasted (for garnish)

Method

Lobster Filling

Prepare lobster

If using whole cooked lobster or tails, remove meat from shell and chop into roughly 1/2-inch pieces until you have about 1 cup. Pat dry with paper towel to remove excess moisture.

Mix mentaiko mayo

In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons finely chopped mentaiko. Stir until evenly blended and the mixture has a uniform pink-orange color.

Season filling

Add the chopped lobster meat to the mentaiko mayo. Add 1 tablespoon lime juice, 1/2 teaspoon soy sauce, 1 tablespoon thinly sliced chives, 1/4 teaspoon toasted sesame oil and 1/4 teaspoon black pepper. Gently fold everything together until lobster is coated. Taste and adjust seasoning — add up to 1/2 teaspoon more soy or a pinch of salt if needed. Cover and chill for 10–15 minutes to let flavors meld, or keep chilled until assembly.

Hand Roll Assembly

Prepare rice and nori

If sushi rice is not yet seasoned, toss 2 cups warm cooked short-grain rice with 1 tablespoon rice vinegar and let cool slightly to warm (not hot). Cut each full nori sheet in half lengthwise so you have 6 rectangular halves.

Lay out nori and rice

Place one nori half shiny side down on your hand or a clean work surface. With slightly wet hands, spread about 1/3 cup of the warm sushi rice in a small triangular mound along one short edge of the nori (leaving the top third of nori empty to facilitate rolling).

Add cucumber and avocado

Place a small handful (about 1–2 tablespoons) of julienned cucumber and 2–3 slices of avocado on top of the rice where the roll will start. Add a few microgreens or a shiso leaf if using.

Spoon lobster filling

Spoon roughly 2–3 tablespoons of the chilled mentaiko-lobster mixture on top of the rice and vegetables. Gently shape the filling into a tapered cone while rolling the nori around it into a cone (temaki) shape. Moisten the far edge of the nori with a little water to seal the seam.

Finish and garnish

Hold the hand roll seam-side down briefly to help it set. Sprinkle toasted sesame seeds over the exposed filling and an extra pinch of chives if desired. Repeat to make total of 6 hand rolls.

Serve

Serve immediately with soy sauce, pickled ginger and wasabi on the side. Hand rolls are best eaten fresh so the nori stays crisp.