Ingredients
1 lobster tail
1 nori sheet
1 cup prepared sushi rice
2 tablespoons cornstarch
canola oil for deep-frying
a few drops Asian sesame oil
1 cup cold water
1 cup tempura flour
2 chives, finely chopped
1 hard-boiled egg yolk, sieved (egg mimosa)
Dipping Sauce
1/2 cup rice vinegar
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon soy sauce
Method
- Make the dipping sauce. Combine all ingredients in a bowl and mix well. Set aside.
- Beginning on the softer underside of lobster, insert tip of a large knife and cut meat from shell, leaving meat in a whole piece.
- Transfer meat to a board and slice it in half, making sure not to cut all the way through and leaving 3/8 inch uncut, then open it to have 1 large flat slice of lobster. Trim meat to three-quarters of size of nori sheet.
- Arrange nori sheet, glossy side down, on a sushi mat.
- Place lobster meat on nori and, with wet fingers, arrange sushi rice over lobster. Roll to form the sushi. If nori is dry, wet edge and press mat to seal.
- Place cornstarch in a flat plate and coat lobster roll. Allow roll to rest, seam side down, for 2 minutes.
- Transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll into 4 even pieces, wiping knife after each cut.
- Fill a tempura pan, or deep-fryer one-third full with canola oil and heat over medium-high heat to 365°F (185°C). Add a few drops of sesame oil.
- Make the tempura batter. Put tempura flour in a medium bowl and gradually whisk in cold water until mixture resembles a light pancake batter.
- Dip 2 rolls in batter and deep-fry, turning as necessary, until golden. Using a wire-mesh skimmer, transfer to a wire rack, or paper towels, to drain. Set aside on paper towels. Repeat with remaining rolls.
- Transfer rolls to serving plates and top with egg mimosa and chives. Serve with prepared dipping sauce.
Makes 4 pieces.
Source: Sushi Modern
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