October is the beginning of lobster season in California. Meaning folks can start diving for their own lobster, we call it “buggin’.” Don’t fret…I did not go diving, but my husband picked up some scrumptious bugs! Given we live in Southern Cal a big tradition here is Baja-style lobster which is grilled up and served with beans, rice, and tortillas. We are huge fans of this style of cooking, and always makes us long for Puerto Nuevo, Mexico!
However, after this dive trip my hubby came home with the grand idea of making Lobster Hand Rolls…more Asian inspired. Sounded interesting so we gave it a whirl, and to our mouth’s delight we’ve decided this prep method is sticking around. Here’s the outcome:
Image may be NSFW.
Clik here to view.
It’s like a seaweed burrito! We had friends over for dinner and let them build their own, which made the experience fun & interactive–and easier!
Here’s what you need:
- Image may be NSFW.
Clik here to view.
1 cup prepared Sushi rice (sticky rice–recipe from Pioneer Woman) - Spicy Lobster Salad (Recipe Below)
- Radish sprouts (you could easily use any sprout or fun green that you’d like)
- Nori seaweed wraps –>
- Extra sriracha mayo, as desired
Your set up can look like this:
Image may be NSFW.
Clik here to view.
For the best part…the spicy lobster salad (which we all agreed would taste great on a salad, too!)
Ingredients:
- 2 lobster tails (4 halves)
- 8 oz bottle 7Up or Sprite
- 2 cups water
- ¼ cup mayo
- 1-2Tbsp Sriracha (or more if you like yours hot)
- 2 tsp rice wine vinegar or lime juice
- ½ English cucumber, small diced
- 4 small green onions, sliced thin (including greens)
Directions:
- In a steamer pot, steam lobster halves (in shells) over 7Up & water mixture for 5 Image may be NSFW.
Clik here to view.minutes at high heat. Check to see lobster is cooked thoroughly, should be firm to touch. Remove from pan and set aside to cool. - Mix together mayo, sriracha, and vinegar. Check to see if it’s spicy enough, if not add more sriracha to your liking or a minced jalapeño.
- Chop English cucumber and green onions and place in a mixing bowl.
- Once lobster is cool to touch, remove from shell and chop into small pieces. Place lobster into mixing bowl with veggies and add in sriracha mayo and stir to coat.
- Now you’re ready to eat or assemble hand rolls.
For hand rolls:
- Start with nori sheet cut in half, and in the center add in sticky rice (use wet hands when picking up and working with sushi rice), then spicy lobster salad, and top with sprouts. If you’d like, whip up a bit more sriracha mayo for the table.
- Next, roll up one end like a burrito, so fold a corner in then the other two corners wrapped around it. Here’s a good visual: http://www.howcast.com/videos/254-How-to-Make-Hand-Roll-Sushi It should look like an ice cream cone.
Wallah! Hope you enjoy! The sky is the limit with all the possible filling choices: avocado, pickled ginger, carrots, zucchini, radishes, etc. Don’t have lobster? Try this recipe with shrimp or scallops!
Forgive me for my hasty picture taking…being so sick I’ve barely been able to cook, let alone consider blogging; thus, this part may take me awhile to get squared away again. However, I could not let this recipe go without posting it! Seriously, this was that good! Hope you try it, and if so let me know how your hand rolls turn out.Just Wendy Jo