Lobster maki roll

Name: Lobster maki roll
Yield: Serves 6
Cuisine: Japanese
Ingredients: 250 g cooked lobster meat (approx the meat from a 600-700 g fish, available in many supermarkets and fishmongers); 8 sheets nori (dried laver seaweed, sold in paper-thin sheets; buy the best grade which comes ready toasted. Keep what you don’t use in a tin); ½ cucumber, half peeled in strips, cut into 8 cm lengths, cored and cut into matchstick thin batons; wasabi (horseradish), available ready-mixed in tubes or in powder (mix exactly like mustard powder with the same volume of water); 800 ml water; 450 g Japanese short-grain rice; 1 tbsp salt; 6 tbsp caster sugar; 120 ml Japanese rice vinegar (Mitsukan is the best brand); 1 ripe avocado, halved, stoned and cut into 3 mm thick strips (do at the last minute and sprinkle with a little lemon juice); 250 ml water mixed with 2 tbsp rice vinegar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

One of the more interesting restaurants to open in Soho in recent years is Yo Sushi, fast food Japanese style, with the longest sushi conveyor belt in the world. The basic idea is that hungry guests sit at the rather cramped counter and watch all these wonderful dishes go by, grabbing whatever takes their fancy. Bills are calculated by counting how many empty plates there are, and drinks are dispensed from a patrolling robot. In practice, quite a lot of the dishes fall short of even rather

Ingredients

Asia
Japan
Starter
Pescatarian
Street Food

Ingredients

Method