Sunday 30 March 2014

Lobster Maki Rolls

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 have come up with substitutes for all my favourite sauces which I make from scratch. Those recipes are found on my Condiments Page.

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.

Here are the ingredients you will need to make my Lobster Maki Rolls

1 cup sushi rice
1/4 cup seasoned rice wine vinegar
1/2 teaspoon sugar
1 teaspoon salt
3 (8”x8”) nori sheets
3 cooked lobster tails (3-4 ounces each)
150 grams lox style salmon
120 grams cooked crab meat
3 slices cucumber (8” long and 1/4” thick)
1 small avocado, cut into 9 slices
3 crisp romaine lettuce leaves, center rib removed
poppy seeds to sprinkle over rice
GF oyster sauce, for drizzling
1 tablespoon pistachios, crushed with a nut/spice grinder (optional)
GF soy sauce for dipping
wasabi horseradish for dipping

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 the crushed pistachios over the rolls if using.

Serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping. 

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