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lobster roll sushi

Lobster Roll Sushi: A Delicious Culinary Adventure

Lobster roll sushi is a delicious mash-up of classic lobster rolls and sushi, featuring tender lobster meat, creamy mayo, and crisp cucumber wrapped in sushi rice and nori. Perfect for seafood lovers, this dish is a delightful mix of Japanese and New England flavors, offering a refreshing and indulgent experience.
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Prep Time 25 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 380
Ingredients Method Notes

Ingredients
  

200g cooked lobster meat, chopped
  • 300 sushi g rice
  • 375 water ml
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 nori sheets
  • 2 tbsp Japanese mayonnaise
  • 1 tsp lemon juice
  • 1 tsp soy sauce
  • 1/2 cucumber, julienned
  • 1/2 avocado, sliced
  • 1 tsp wasabi optional
  • 1 tbsp sesame seeds
  • 1 tbsp tobiko fish roe, optional

Method
 

Prepare the Sushi Rice
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. In a pot, combine the rice with 375ml water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Remove from heat and let it rest for 10 minutes.
  3. In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the rice and let it cool.
Make the Lobster Filling
  1. In a bowl, combine chopped lobster meat, Japanese mayo, lemon juice, and soy sauce. Mix well.
Assemble the Rolls
  1. Place a nori sheet on a sushi mat, shiny side down.
  2. Spread an even layer of sushi rice over the nori, leaving 2cm at the top edge.
  3. Sprinkle sesame seeds over the rice.
  4. Flip the nori over so the rice faces down.
  5. Arrange cucumber, avocado, and lobster mixture along the center.
Roll the Sushi
  1. Using the sushi mat, roll tightly from the bottom up, pressing gently to seal.
  2. Repeat with the remaining ingredients.
Slice and Serve
  1. Using a sharp knife, slice each roll into 6-8 pieces.
  2. Garnish with tobiko and serve with soy sauce, wasabi, and pickled ginger.

Notes

  • Use fresh lobster for the best taste, or substitute with imitation crab for a budget-friendly option.
  • Keep a bowl of water nearby when handling sushi rice to prevent sticking.
  • A sharp knife is essential for clean sushi cuts.