Bea's Lobster Maki/Sushi Rolls
March 30, 2014
"I love maki and sushi, I could eat it everyday!! When I was first diagnosed with celiac disease and found out I couldn't eat the maki and sushi at most sushi bars I was devastated. Most sauces are thickened with wheat and flavoured with barley. Also, those "All You Can Eat" sushi bars use imitation crab meat and imitation lobster meat which is loaded with gluten. So off I went on a search to make my own using gluten free sauces and fresh seafood. I use my recipe for #recipe12358 and the VH brand soy sauce which is gluten free. I also use my #recipe12301 in this recipe but you can use store bought. I use a bamboo rolling mat to assist in rolling but it is not necessary, you can use the plastic wrap to help you roll the maki."
- Serving Size: 1 (506 g)
- Calories 255.1
- Total Fat - 11.8 g
- Saturated Fat - 3.2 g
- Cholesterol - 48.1 mg
- Sodium - 914.4 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 6 g
- Sugars - 7.7 g
- Protein - 15.3 g
- Calcium - 101.6 mg
- Iron - 2.6 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.3 mg
Cook the sushi rice according to package directions
Meanwhile mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.
Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)
Place a sheet of plastic wrap on a bamboo sushi rolling mat.
Place the nori sheet on top of plastic wrap.
Spread 1/3 of the rice evenly over the nori sheet.
Sprinkle with poppy seeds.
Carefully turn nori sheet over placing the rice on top of the plastic wrap.
Remove the cooked lobster meat from the tail and slice in half lengthwise.
Place the two pieces of lobster end to end across the edge of the nori sheet that is closest to you, along with 1/3 of the crab meat, 1 slice of cucumber, 3 slices avocado (end to end) and 1 lettuce leaf, staying about an inch away from the rolling edge.
Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.
Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.
Remove the plastic wrap from the rolls and layer 50 grams of the lox over the top of the rolls the slice with a very sharp knife.
Plate the sliced maki rolls and drizzle with a bit of oyster sauce then sprinkle over the crushed pistachios.
Serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.
Tips & Variations
No special items needed.