So Good Roll Recipe
Inside: Tempura Lobster, Hamachi Top: Avocado, Crab Meat, Unagi Sauce, Mayo Sauce, Green Onion, Masago
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Ingredients
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Roll Filling
Roll Toppings
Sushi Rice
Other
Method
Prepare Sushi Rice
- 1
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a rice cooker or stovetop method.
- 2
Season the Rice
In a small bowl, mix 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.
Prepare Tempura Lobster
- 3
Make Tempura Batter
Prepare the tempura batter according to package instructions. The batter should be cold and slightly lumpy.
- 4
Fry the Lobster
Heat vegetable oil in a deep pan to 350°F (175°C). Dip the lobster meat in the tempura batter and carefully place it in the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Assemble the Roll
- 5
Prepare the Nori
Place a bamboo sushi mat on a clean surface. Lay a nori sheet shiny side down on the mat.
- 6
Add Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 7
Add Fillings
Place tempura lobster pieces and hamachi slices in the center of the rice-covered nori.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight cylinder. Seal the edge of the nori with a little water.
Top the Roll and Serve
- 9
Slice the Roll
Using a sharp, wet knife, slice the roll into 8 equal pieces.
- 10
Add Toppings
Top each piece with slices of avocado, a spoonful of crab meat, drizzle with unagi sauce, and mayonnaise. Sprinkle with green onions and masago.
- 11
Serve
Arrange the sushi rolls on a plate and serve immediately with soy sauce and pickled ginger.
