Lobster and Fennel Slaw Roll

This sushi roll is made with fresh steamed Maine lobster meat, a lemony fennel slaw and avocado. It's simple but elegant.

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Prep Time: 30

Cook Time: 30

Total Time: 1

Course: Lunch, Main Course, Sushi

Cuisine: Asian

Keyword: avocado, fennel, lobster, sushi

Servings: rolls

Protein: 35g

Calories: 371

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

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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).

Notes

Check out other sushi roll recipes that you can make at home here.

Nutrition

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