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LOBSTER SCATTERED SUSHI

INGREDIENTS :

250g sushi rice (i.e. short-grain rice), 1.25 cup of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 1 Canadian lobster, 8g pickled ginger, 1 cucumber, 1 ripe avocado.

SEASONINGS:
(1) some lemon juice, some ground white pepper.
(2) 1tsp wasabi paste, 2T Japanese mayonnaise.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes;
Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Arrange a lobster into a large pan with cold and heavily salted water; Bring to the boil over a low heat; Keep on simmering till the lobster has become deep brick red; Lift the lobster up; Lay the lobster on its back; Twist off the large legs and claws; Carefully crack open the claws with a wooden mallet; Scoop out the meat from the legs with a lobster pick; Stretch out the body of the lobster so that its tail is extended; Turn to its back; Cut the lobster neatly in a half along its entire length, holding it firmly with one hand; Discard the whitish sac and the feathery gills from the head;
Discard the grey-black intestinal thread that runs down the tail; Carefully remove all the meat from each half of the tail; Slice; Marinate in seasoning (1) for 5 minutes.
4. Rinse a cucumber; Cut off the ends; Slice.
5. Peel an avocado; Slice the flesh.
6. Chop pickled ginger finely.
7. Add seasoning (2) to a bowl; Mix well to be the dressing.
8. Add the chopped pickled ginger to the sushi rice from the step 2; Mix well; Arrange in a serving plate; Arrange the lobster from the step 3, the cucumber and avocado on top of the rice; Drizzle with the dressing from the step 7.