If you’re looking for something to love this Valentine’s Day, let me introduce you to the lobster and fennel slaw roll. This sushi roll features big chunks of Maine lobster, a lemon-fennel slaw and avocado. It’s got just the right amount of sophistication for a Valentine’s Day meal.
Love Lessons
Learning to make your own lobster and fennel slaw roll isn’t as hard as you think. I’ve got the proof. I just returned from a weekend visit to see my sister. I love to cook, so I usually send her menu options in advance and let her pick.
Her request this time? “Can you show me how to make sushi?”
We hadn’t really decided on what kind of sushi we would make, but then we we arrived at the Airbnb she surprised me by pulling this out of the grocery bag:
Now that’s love!
We also had some fennel that I made into a slaw to go on top of salmon (coming soon to the blog). Lobster and fennel slaw roll was an obvious combination.
No Reservations
As it turns out, making sushi with someone else is way more fun that making it alone. Pull whatever odds and ends you have out of the fridge and start grouping ingredients that might work together.
Typically, even the best cooks are beginners when it comes to making their own sushi. And it can be intimidating for those who are not confident in the kitchen.
Lobster and Fennel Slaw Roll
Making homemade lobster and fennel slaw rolls as a couple’s Valentine’s Day date idea levels the playing field for both people. It’s a great way to spend time together, and you get to graze while you go. And you don’t need reservations.
Nobody’s Perfect
Accept that making your own sushi doesn’t have to be perfect. Ultimately, anything wrapped in rice and dipped in soy sauce tastes like sushi so you really can’t lose.
I’m a more confident cook that my sister, but that means one can get a bit cocky at times. 
The hardest part about making lobster and fennel slaw rolls (or any homemade sushi) is getting the rice right. I was showing off and didn’t measure my rice and water. It didn’t cook properly, but I was able to fix it and make it work.
Considering the rice was not perfect, my sister did a phenomenal job on her rolls.
Smoked Salmon and Cream Cheese Sushi
She is a fan of the smoked salmon and cream cheese sushi roll, so we made that and tried it with avocado and cucumber first, then with fennel slaw. Both delicious!
But there was no question that using fresh lobster meat was going to be the showstopper.
If you want to learn more about making your own sushi at home, check out On A Roll post to get started. I learned a lot of my technique by watching Wil Yeung’s videos, so check those out too.
I hope you fall in love with this recipe!
Equipment
- parchment paper
Ingredients
Sushi Rice
- 3/4 cup sushi rice, rinsed several times
- 3/4 cup water
- 2 tbsp rice vinegar
- 1 tsp sugar
- salt
Lobster and Fennel Slaw Roll Assembly
- 1 small fennel bulb, thinly sliced
- 1/2 lemon
- salt and pepper
- 1 tbsp extra virgin olive oil
- 1 small Maine lobster steamed and removed from shell (1.5 lb lobster)
- 1 avocado, sliced thinly
- 3 sheets nori
- soy sauce for dipping
- wasabi paste, optional
Instructions
Prepare the Sushi Rice
- Rinse sushi rice (and quinoa if using) in a strainer and place rinsed sushi rice in a small saucepan. Add water and place over med heat. As soon as bubbles start to form on the edges, swirl to release anything sticking and cover with a lid. Reduce heat to low. Cook for 15 minutes and then turn off heat (don't open the lid). Allow to steam for another 10 minutes. Remove lid, fluff with fork. Add rice vinegar and sugar, fluff lightly. Set aside and allow to rest until just warm.
Preparing the Roll
- While rice is cooking, prepare the fennel slaw. Core the fennel bulb and cut into very thin slices, then chop those slices into smaller pieces. Place in a small bowl and squeeze just of 1/2 a lemon over it. Add 1 tbsp olive oil and season with salt and pepper. Mix well with a fork to coat all the fennel. Set aside to marinate while rice is cooking. Remove your lobster tail and claw meat and cut into smaller strips.
- Once rice is done, place one nori sheet (bumpy side up) on a piece of parchment paper. Using a fork and wet fingers, press cooked sushi rice onto the mat and use wet fingers to achieve complete coverage from the top to about 4 inches down the sheet. Carefully flip the nori over so that the rice is facing down.
- Lay 1/3 of your lobster meat across the bottom edge of the nori wrapper. Layer with about 2 tbsp of fennel slaw and a few slices of avocado.
- Pick up the edge of your parchment paper and start to flip the exposed piece of nori over the filling ingredients. You essentially want to tuck that piece around and under to get your roll sealed. You can probably make two full turns of the roll with your hands. From there, lift the parchment and flip it over the roll. Use it as a guide to begin rolling while also pulling it back towards you, and use your fingers to pinch the roll firmly as you go. You want to get things tight on that first turn and then continue rolling about a half turn at a time, pulling the parchment free as you continue to roll forward and continue to pinch along the length of the roll as you go. Unroll the parchment and you should have a beautiful sushi roll!
- The hardest part IMO is cutting. Move the roll to a cutting board and lay a piece of parchment over the top. Use your fingers to hold the parchment and roll firmly while sliced with a serrated knife, gently sawing back and forth as you go. Carefully remove the parchment. Stand back to admire what you've created, then go ahead and make your second roll. Serve immediately or keep wrapped in plastic and refrigerated until ready to serve.
- Serve with soy sauce for dipping and wasabi paste on the side (optional).
