Roll Up Fabulous Lobster Sushi Rolls At Home

lobster sushi rolls

Making Lobster Sushi Rolls is quick and easy.

Easy sushi rolls are a popular dish to serve at parties because of their tantalizing flavors and festive look. The word sushi refers to the medium-grain seasoned rice that is pearlescent. Sushi does not mean raw fish, as many people think, but it can be served with or without fish that is either raw or cooked. Recipes for sushi can contain several ingredients or just one, which is usually some kind of fish, in addition to the sushi rice.

Sushi, which can also be vegetarian, is the special rice along with the selected ingredients rolled up inside nori seaweed wraps. After forming a log, it is cut into decorative slices. For special occasions, a lobster roll is still easy to prepare and it can be topped with caviar, if desired. 

Sushi Lobster Roll

-Fresh Lobsters, preferably baby ones, either alive or very fresh
-Sushi rice, seasoned — two cups
-Seasoned Rice Vinegar for sushi rice — one-fourth cup
-One avocado or cucumber, peeled and sliced into strips
-Japanese mayonnaise or cream cheese
-Soy sauce, preferably low-salt
-Nori seaweed wraps
-Caviar, optional

Prepping the lobster:

• Raw lobster is a shellfish, and therefore, it is not safe to eat it raw. Additionally, steaming the lobster results in tougher meat, and frozen lobster has a less desirable texture than fresh.

• Lobsters should be gently poached at approximately 80 degrees C, in a heavy pot of water to which some celery, onion, a couple bay leaves, fresh thyme and a dash of lemon juice has been added, as stock.

• As soon as the lobster is perfectly cooked, transfer it to a cold-water bath of ice cubes in cold water so that the lobster stops cooking. Otherwise, the lobster will become overcooked and dry out. 

• Once the lobster has cooled all the way through, discard the cooking water and drain the lobster well. Next, remove the shells and the veins. 

Prepping the Sushi Rice:

Sushi rice is a lovely translucent, medium-grain variety of rice. It is essential to rinse it well in a strainer first to wash away any traces of chemicals from the farm, but additionally, rinsing removes some of the excess starch and any little pieces of dirt or tiny pebbles. Next, allow the rice to drain and semi-dry for about one hour.

Now, put the rice in a heavy pot with a tight-fitting lid and pour in two and one-quarter (2 and 1/4 C.) cups of water. Over medium-high heat bring to a simmer, and then reduce heat to low and continue simmering for precisely ten minutes without removing the lid. 

When ten minutes have passed, turn the heat off and leave the rice there to begin cooling slowly for another ten minutes, again without removing the lid. It is crucial not to even lift the lid a tiny bit because the internal pressure needed to cook the rice perfectly will be lost. 

After ten minutes of cool down time, move the rice onto a cookie sheet or tray and spread it out. Slowly pour the one-quarter (1/4 C.) cup of rice vinegar over the rice, as evenly as possible. Gently fluff rice with a fork. The feeling of the rice will be sticky, but not clumped together. It should retain a shape when pressed together, but easily fall apart when prodded gently with a fork or chopstick. This texture is ideal for forming into a log shape for easy sushi rolls.

The last step is rolling up all the ingredients, which can be varied as there are many recipes for sushi. First, lay a nori seaweed sheet on a sushi mat or table on top of plastic wrap. The mat or plastic wrap help when rolling the nori sheet after the toppings are in place. Now, cover the nori with rice, pressing it down flat as you go. It helps to moisten your hands with water to keep the rice from sticking to your fingers. 

Lay thin strips of avocado and lobster pieces on one small area of the rice, about one inch away from one edge. Top the avocado and lobster lightly with the mayonnaise or cream cheese.

As the last step, roll up the whole thing using the sushi mat or plastic wrap as an aid to roll the sushi smoothly and evenly and press into a log shape. Slice with a sharp knife in one swoop, moving from the back of the knife-blade to the tip for a clean cut. Each slice can be from half of an inch to an inch thick, more or less. If desired, top with caviar, which is the fancy name for roe, or fish eggs. Enjoy! 

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