SPICY LOBSTER ROLLS
Steps:
- In a small bowl combine the vinegar, salt, and sugar, stir until the sugar is dissolved, then set aside. Rinse the rice in a strainer until the water runs clear. To cook the rice, combine the rice and the water, bringing them to a boil. Immediately reduce the heat, simmer and cook, covered, for approximately 15 minutes. Remove from heat and allow to steam, keeping the cover on, for an additional 15 minutes before using. After the rice is properly cooked, transfer to a large bowl and using a rice paddle or wide plastic spatula, evenly sprinkle the vinegar solution over the rice and cut the rice (slashing through the rice with the paddle) quickly to evenly distribute the solution. Quickly fan the rice to cool slightly and then cover the rice with a moist towel. In a small bowl, mix the mayo with the sriracha and set aside. Wrap the sushi-rolling mat tightly with plastic wrap. Place a nori sheet on top of the mat, shiny side down, wet hands slightly, then pick up about 3/4 cup rice and spread it evenly over the roll, leaving a 1/2 inch area on one side uncovered. The rice layer should be fairly thin and evenly distributed. Sprinkle the sesame seeds evenly over the rice, approximately 1/2 tablespoon. Now flip the nori over with the uncovered area closest to you. Apply a small amount of sriracha mayo along the middle of the roll. From left to right on top of the mayo, arrange the lobster, then cucumber, avocado, and sprouts, evenly. Pull the uncovered nori over the filling and lift up the mat and fold it over the filling. Roll the mat forward away from you. Using the mat, continue to fold the roll tightly until rolled completely. Roll the mat over the roll completely and squeeze evenly to tighten the roll. Cut into even pieces and serve. Garnish with sprouts and extra mayo on the side.
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