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Ingredients
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Lobster Maki Ingredients
Method
Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, ensuring not to mash the grains. Allow the rice to cool to room temperature.
- 3
Prepare the Lobster
If using cooked lobster, chop it into bite-sized pieces. If using raw lobster, steam it until cooked and then chop.
- 4
Assemble the Maki
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a few pieces of lobster in the center and add a drizzle of yuzu sabayon.
- 5
Roll the Maki
Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 6
Slice and Serve
With a sharp knife, slice the roll into 6-8 pieces. Top each piece with a small dollop of trout roe. Serve with soy sauce and wasabi on the side.
