Nagisa Roll Recipe

Cook sushi rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear. Drain and combine with 2.2 cups water in a rice cooker or heavy pot. Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest 10 minutes off heat.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp kosher salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Transfer cooked rice to a wide shallow bowl (hangiri or large glass bowl). Gently fold in the vinegar mixture with a wooden paddle or spatula, fanning the rice to cool quickly until slightly warm. Cover with a damp towel to keep moist.

Prepare nori and mat

Place a bamboo sushi mat on a work surface and wrap with plastic wrap. Keep a small bowl of water nearby to wet your fingers when handling rice. Lightly oil the mat or your hands with 1 tsp neutral oil if desired to prevent sticking.

Prepare lobster

Chop 10 oz cooked Nova Scotia lobster meat into bite-sized strips or 1/4-inch pieces. Reserve 2 oz finely chopped lobster for the aioli (see next section). Pat lobster lightly dry on paper towel to remove excess moisture so it doesn't make rice soggy.

Prepare avocado and cucumber

Slice the avocado into 6–8 long strips. Toss the cucumber julienne with a pinch of salt and drain any liquid. Keep scallions thinly sliced and ready.

Assemble the roll

Place one nori sheet shiny-side down on the plastic-wrapped mat. Wet your fingers, grab roughly 1 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch strip at the far edge without rice. Press rice gently to an even layer about 1/4 inch thick. Sprinkle a light pinch of furikake or toasted sesame seeds over the rice if desired.

Flip and fill (inside-out style)

Using the mat, carefully flip the nori so rice is on the outside and the bare nori edge is nearest you. On the inner nori side, lay a line of lobster, avocado strips, julienned cucumber, a scattering of tempura flakes, and a few scallion slices. Add small dollops (about 1/2 tsp each) of the Lobster & Yuzu Aioli along the lobster line—do not overfill.

Roll and cut

Lift the mat edge closest to you and begin to roll away from you, tucking ingredients in and applying even pressure to form a tight cylinder. Once rolled, press gently to seal. Using a very sharp wet knife, slice the roll into 8 pieces, wiping the knife with a damp towel between cuts to keep clean. If needed, secure with toothpicks briefly to maintain shape, then remove.

Finish

Place the cut pieces seam-side down on a platter. Spoon an additional small amount of aioli atop each piece (about 1/2 tsp) and garnish with extra tempura flakes, thinly sliced scallions, microgreens, and a light sprinkle of furikake or sesame.

Make the aioli: In a small bowl, combine 1/2 cup mayonnaise, 1 tbs yuzu juice (or 1/2 tbs lemon + 1/2 tbs lime), 1 tsp white miso, 1/2 tsp sesame oil, 1/2 tsp soy sauce and 1/2 tsp Sriracha (optional). Whisk until smooth. Fold in 2 oz finely chopped lobster meat. Taste and season with 1/4 tsp fine salt or a touch more yuzu if desired. Refrigerate until assembly; the small cold lobster pieces will add texture and flavor.

Plate the rolls with pickled ginger, wasabi and soy sauce on the side. Serve immediately so tempura flakes remain crisp. Recommend 8 pieces per order.