Sushi Extravaganza

By • March 29, 2010 0 Comments

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Author Notes: Sushi - definitely less difficult than one would assume!mtlabor

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Serves 2 large rolls

  • 2 cups "sticky" rice
  • seasoned rice vinegar
  • 1/4 pound lobster meat
  • 1 package nori
  • 1/2 English cucumber, julienned
  • 1 large carrot, peeled and julienned
  • soy sauce
  • tempura batter
  • oil for frying
  1. Alright, first cook your rice. I had two different types so that I could compare the two. First, I bought a prepackaged "steam for 1 minute in the microwave" kind of rice. Then I cooked about 1 cup of basmati rice, adding a little bit more water than recommended to kind of get the rice at that "sticky" texture. Separate each rice and add your desired amount of rice vinegar to each pile. Mix well.
  2. Go ahead and heat up your frying oil. Kind of cut the lobster meat into chunks and dip them into the tempura batter. Let sit for 3 minutes and then coat a second time with the batter and allow to sit for a few more minutes.
  3. Fry the batter lobster chunks until you get a nice golden brown color, maybe about 5-7 minutes.
  4. Lay out your bamboo sushi mat and place a piece of plastic wrap over it to cover. For a normal roll (nori on the outside, rice on the inside), place nori sheet on top of sushi mat. Cover nori with rice and add desired fillings. I added in lobster, carrots, and cucumber... but that's what's great about sushi, it's versatile... you can practically put anything you want in there!
  5. For an alternative roll, an inside out roll (where the rice is on the outside and nori on the inside), just place the rice on the plastic wrap to cover top with nori. Then add fillings.
  6. Ok, once you've got your filling and roll planned out, gently pick up mat from end closest to you and roll. Tighten mat to tighten roll.
  7. You can decorate the rolls as you please, I just chose to drizzle some Sriracha and top with tempura flakes and black sesame seeds. Serve with soy sauce and eat with chop sticks!

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