Lobster Maki Recipe

Rinse the sushi rice under cold water until the water runs nearly clear to remove excess starch (about 3–4 changes). Drain for 10 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or medium pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves (do not boil). Let cool to room temperature.

Transfer hot rice to a large shallow nonreactive bowl (wood or plastic). Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool the rice quickly and give it a glossy texture. Aim for slightly sticky, separate grains. Cover with a damp cloth and let cool to slightly above room temperature (about 20–30 minutes).

If lobster is cold from the fridge, bring it to room temperature for 10 minutes. Place chopped lobster meat in a bowl and gently flake into bite-sized pieces.

Add mayonnaise, toasted sesame oil, lemon juice and chopped scallion to the lobster. Gently fold to combine, keeping some chunks intact. Season with a pinch of salt and pepper; taste and adjust a small amount of extra mayo or lemon if desired. Refrigerate briefly if needed, but bring back to slightly chilled before assembling.

Prepare your workstation: have the bamboo mat wrapped in plastic, a bowl of rice-vinegar water to wet your hands, sliced avocado, julienned cucumber, nori sheets and a sharp knife ready.

Place one nori sheet shiny side down on the plastic-wrapped mat. With wet hands, take about 3/4 cup (approximately) of prepared sushi rice and evenly spread it over the nori, leaving a 1/2" (1.5 cm) strip at the far edge free of rice to seal the roll. Keep rice thickness about 1/4"–1/3".

Sprinkle a light line (optional) of masago/tobiko across the middle of the rice where you will place the filling.

Flip the nori so the rice side is down on the mat (this creates an inside-out roll). Place a line of lobster filling about 3/4" from the near edge across the center. Add a few cucumber julienne sticks and 2–3 avocado slices alongside the lobster.

Lift the near edge of the mat and begin rolling away from you, pressing gently but firmly to form a tight cylinder. When you reach the open far edge, moisten the exposed nori strip with a little water and finish rolling to seal the seam. Use the mat to shape and tighten the roll, pressing gently along the length.

Repeat with remaining ingredients to make 3–4 rolls total, depending on rice distribution and thickness desired.

Using a very sharp knife dipped in the vinegar water and wiped between cuts, slice each roll into 6–8 even pieces (for full-size rolls, 8 pieces each). Clean the knife between cuts to keep slices neat.

Arrange pieces on a platter. If desired, top each piece with a small dot of extra lobster mixture or a pinch of masago/tobiko and a tiny lemon zest for brightness.

Serve immediately with soy sauce, wasabi and pickled ginger on the side. Sushi is best eaten the same day prepared; keep covered with a damp towel if holding for up to 1 hour.