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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, typically using a rice cooker or stovetop method. Once cooked, let it cool slightly.
- 2
Prepare the Lobster
If using fresh lobster, steam or boil it until fully cooked, around 5-7 minutes. Once cooled, chop the lobster meat into small pieces. If using pre-cooked lobster, simply chop it into small pieces.
- 3
Make Brown Butter
In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Continue to cook, stirring frequently until it turns golden brown and has a nutty aroma. Remove from heat and set aside to cool slightly.
- 4
Combine Lobster with Brown Butter
In a mixing bowl, combine the chopped lobster meat with the brown butter and 1 teaspoon of soy sauce. Mix gently to combine.
- 5
Prepare the Gunkan Maki
Cut the nori sheet into strips about 2 inches wide. Mold the sushi rice into an oval shape on a piece of plastic wrap or directly on your serving plate.
- 6
Wrap the Rice with Nori
Wrap the nori strip around the rice oval, leaving the top open to hold the lobster mixture.
- 7
Assemble the Lobster Gunkan
Spoon the lobster and brown butter mixture generously on top of the rice and nori. Drizzle with pecan chili crisp for added crunch.
- 8
Garnish and Serve
Sprinkle sesame seeds and finely chopped chives on top for garnish. Serve immediately with wasabi on the side.
