Created by QueenBea on March 30, 2014
Step 1: Cook the sushi rice according to package directions
Step 2: Meanwhile mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.
Step 3: 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.)
Step 4: Place a sheet of plastic wrap on a bamboo sushi rolling mat.
Step 5: Place the nori sheet on top of plastic wrap.
Step 6: Spread 1/3 of the rice evenly over the nori sheet.
Step 7: Sprinkle with poppy seeds.
Step 8: Carefully turn nori sheet over placing the rice on top of the plastic wrap.
Step 9: Remove the cooked lobster meat from the tail and slice in half lengthwise.
Step 10: 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.
Step 11: 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.
Step 12: Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.
Step 13: 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.
Step 14: Plate the sliced maki rolls and drizzle with a bit of oyster sauce then sprinkle over the crushed pistachios.
Step 15: Serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.