Coconut Shrimp Roll Recipe

In a bowl combine chopped cooked lobster, 3 tbsp mayonnaise, 1 tsp Sriracha, 1 tsp lime juice and 1 tbsp finely chopped scallion. Season with a pinch of kosher salt and pepper. Mix gently to keep lobster pieces intact. Taste and adjust heat or acid if desired. Cover and refrigerate until assembly.

Prepare dredging stations

Set out three shallow bowls: 1) all-purpose flour seasoned with a pinch of salt and pepper; 2) beaten eggs; 3) mix shredded coconut and panko breadcrumbs together in a third bowl.

Coat shrimp

Pat shrimp dry with paper towel. Lightly dredge each shrimp in the flour, shaking off excess, dip into beaten eggs, then press into the coconut-panko mixture to coat evenly. Place coated shrimp on a plate and repeat until all shrimp are coated.

Fry shrimp

Pour about 1" of vegetable oil into a deep skillet or sauté pan and heat over medium-high heat to 350°F (175°C) or until a breadcrumb sizzles and browns in ~30 seconds. Fry shrimp in batches (do not overcrowd) about 2–3 minutes per side until golden brown and opaque. Remove with a slotted spoon to a paper-towel lined tray and keep warm. Let cool slightly before using in rolls.

Whisk together 1 tbsp mayonnaise, 1 tsp wasabi paste, 2 tbsp coconut milk, 1 tsp lime juice and 1 tsp honey until smooth. Season with a pinch of salt. Adjust wasabi to desired heat. If sauce is too thick, thin with an extra teaspoon of coconut milk. Transfer to a squeeze bottle or small bowl for plating.

Prepare rice & nori

If using freshly made sushi rice, season while warm with 1 tbsp rice vinegar and let cool to room temperature. Place a sheet of nori shiny-side down on a bamboo mat (covered with plastic wrap). With wet hands, spread about 1/2 cup of rice evenly over the nori, leaving a 1" strip at the top edge.

Layer fillings

Along the bottom third of the rice, arrange 3 evenly spaced coconut shrimp (tails extending slightly over the edge if you prefer presentation), and spread 2 tbsp of the spicy lobster filling alongside the shrimp. Fan 6–8 thin avocado slices over the lobster.

Roll

Use the bamboo mat to tightly roll the nori away from you, pressing gently to form a compact roll. Seal the top edge of the nori with a little water. Repeat to make remaining rolls (makes 4 rolls total with indicated quantities).

Finish & garnish

Place the roll seam-side down. Lightly brush or drizzle the rolls with wasabi coconut sauce and sprinkle toasted coconut flakes over the top. Using a sharp, wet knife, slice each roll into 8 pieces (clean the knife between cuts). Arrange on a platter, garnish with pickled ginger and extra avocado slices if desired. Serve with soy sauce/ponzu and additional wasabi on the side.