Experience the delight of my Lobster Sushi Rolls, a delightful twist on traditional sushi that’s both easy to make and exceptionally tasty! These rolls feature creamy sweet langoustine tails, crisp cucumber, and creamy avocado all wrapped in soy paper, making them a delightful creation. With just 6 simple ingredients and a mere 5 minutes of preparation, it’s the perfect recipe for anyone craving homemade sushi that’s hassle-free and delicious!
Table of Contents
Why I Love This Recipe
My Lobster Sushi Rolls are a delightful Asian fusion creation that combines the techniques of sushi making with the rich flavors of lobster! The star ingredient, langoustine tails, infuses this dish with a delightful blend of sweetness and savory flavors. I opted for langoustine over lobster since it has a similar taste and texture to lobster at the fraction of the price!
It’s perfect for those seeking a rice-less sushi roll, simplifying the sushi-making process and providing an extra protein boost. I made sure these rolls offer a blend of creamy, crisp, and savory elements that will appeal to sushi lovers and anyone looking for a delicious and hassle-free homemade sushi experience!
Similar to my Cream Cheese California Roll, Cucumber Wrapped Philly Roll, and Soy Paper Spicy Tuna Rolls, this dish is rice-less sushi roll, simplifying the sushi-making process and instead packed with extra protein. Dive into the world of sushi with this flavorful recipe and savor the convenience of creating restaurant-quality rolls at home. Get ready to roll with excitement!
Ingredients
Ingredients
- Langoustino Tails – precooked langoustine tails found in frozen section at grocery stores. Can also use cooked lobster tails if preferred.
- Soy Paper – sushi wrapping Soy Paper to substitute seaweed. Can be purchased at many supermarkets or online and come in a variety of colors including, turmeric yellow, spinach green, and paprika orange.
- Capelin Roe – masago roes found at most Asian grocery stores.
- Cucumber – use crisp cucumbers such as Persian, Japanese, or baby cucumbers.
- Avocado – freshly sliced avocados.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor
🦞 Langoustine Note
You can easily find Precooked Langoustine Tails in the frozen section of most grocery stores. Simply follow the defrosting instructions on the packaging, and you’ll be ready to use them for this recipe.
Directions
Step 1 Start by combining the cooked lobster meat or langoustine tails with mayo and capelin masago roe in a mixing bowl.
Step 2 Then, take a piece of soy paper and place a spoonful of the langoustine mixture along with cucumber and avocado slices.
💡 Soy Paper Pro Tip
When handling soy paper, it’s essential to keep your Hands Dry because soy paper tends to stick when it comes into contact with water.
🍣 Sushi Wrapping Pro Tip
Avoid Overfilling the roll with ingredients to make the closing process easier.
Step 3 Wet the top of the soy paper using a wet fingertip and carefully form the roll.
Step 4 Finally, use a sharp knife to cut the rolls and serve them with soy sauce and wasabi.
Paring Recommendations
Enhance your sushi rolls with a starter like Hiyashi Wakame or Garlic Edamame. For a classic Japanese touch, accompany your sushi rolls with a warm bowl of Tofu Miso Soup. And to complete the meal, savor an Iced Matcha Latte or a Hot Matcha Latte for a refreshing beverage to complement your homemade sushi rolls!
Frequently Asked Questions
Why use soy paper instead of seaweed?
Soy paper is used in lobster sushi rolls to prevent traditional nori sheets from getting wet and soggy when in contact with the lobster mixture, ensuring a mess-free and enjoyable sushi experience with enhanced texture and presentation.
Can I substitute langoustine tails with something else?
If you can't find langoustine tails, you can use cooked lobster tails as a substitute.
What dipping sauce pairs well with lobster sushi rolls?
Soy sauce, soy sauce with wasabi, or a soy-based dipping sauce complement the flavors of these rolls perfectly.
Do I need any special equipment to make these sushi rolls?
You don't need any special equipment.
Storage Tips
Use an airtight container and store them in the refrigerator. For optimal taste and texture, it is best to consume the leftover lobster rolls within 1-2 days after preparation. Unlike traditional seaweed sheets, soy paper retains its texture and prevents sogginess.
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Watch How To Make It
Lobster Sushi Rolls
Ingredients
- 1/2 Cup Langoustino Tails precooked
- 1 Sheet Soy Paper
- 1 tbsp Capelin Roe masago
- 1/4 Whole Cucumber Persian, baby, Japanese cucumbers
- 1/4 Whole Avocado
- 2 tbsp Kewpie Mayo can substitute with regular mayo but will alter flavor.
Instructions
- Gather all the ingredients.
- If frozen, thaw langostine tails and squeeze out excess water. Loosely chop langostine tails into 1/4 x 1/4 inch cubes and place into a small mixing bowl.
- Cut cucumber in half giving you two round halves. Take one half and cut it long ways. Now slice cucumber making four sticks from each half as shown below.
- Peel avocado and cut into long slices.
- In the small mixing bowl containing the langostine tails, add Kewpie mayo, capelin roe, and mix well.
- Fill a small bowl with water. You will be using it to seal the roll.
- Take soy paper and place it horizontally. Place langostine mixture across the center followed by the cucumber and avocado making sure not to overfill or the roll will not seal.
- Dip your finger in the small bowl of water and wet across the farthest edge away from you.
- To roll, grab the edge of the soy paper closest to you, keeping the fillings in place with your fingers, roll it into a tight cylinder.
- Using sharp knife, cut lobster roll into six pieces and plate. Enjoy with soy sauce and wasabi.
