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LOBSTER MAKI (Sushi Rolls)

During the lobster season, the Calabash Cove Chef, Thierry is in his element. Not only does he love eating Lobster but it is so versatile and can be put to so many recipes. Here we are “Going Japanese” with some Maki Sushi Rolls made with fresh local spiny lobster.

            Ingredients:

  • 1 cup dry rice (sushi rice)
  • 1/4 cup seasoned rice wine vinegar
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon salt
  • 6 nori sheets (8”x8”)
  • 3 tails (3-4 ounces each) lobster, cooked
  • 3 cucumber slices (8” long and 1/4” thick)
  • 1 small avocado (cut into 9 slices)
  • 3 romaine lettuce leaves (crisp, center rib removed)
  • Poppy seeds to sprinkle over rice
  • Oyster sauce, for drizzling
  • 1 tablespoon pistachios, crushed with a nut/spice grinder
  • Soy sauce for dipping
  • Wasabi horseradish for dipping

Method:

  • Cook the sushi rice according to package directions
  • Meanwhile mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.
  • Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)
  • Place a sheet of plastic wrap on a bamboo sushi rolling mat.
  • Place the nori sheet on top of plastic wrap.
  • Spread 1/3 of the rice evenly over the nori sheet.
  • Sprinkle with poppy seeds.
  • Carefully turn nori sheet over placing the rice on top of the plastic wrap.
  • Remove the cooked lobster meat from the tail and slice in half lengthwise.
  • Place the two pieces of lobster end to end across the edge of the nori sheet that is closest to you, 1 slice of cucumber, 3 slices avocado (end to end) and 1 lettuce leaf, staying about an inch away from the rolling edge.
  • Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.
  • Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.
  • Remove the plastic wrap from the rolls and layer 50 grams of the lox over the top of the rolls the slice with a very sharp knife.
  • Plate the sliced maki rolls and drizzle with a bit of oyster sauce then sprinkle over the crushed pistachios.
  • Serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.