Lobster Handroll Delight

Directions

1. 1

   Rinse the rice several times in a pot until the water runs clear. Drain and shake off excess water.

2. 2

   Combine the rice and water in a pot, place the kombu on top (if using), and cover tightly. Bring to a boil over high heat (9/9), then reduce to low heat (3/9) and simmer for exactly 15 minutes.

3. 3

   While the rice is cooking, prepare the sushi vinegar: heat rice vinegar, honey, and salt in a small saucepan over medium heat, stirring until dissolved. Set aside.

4. 4

   Once the rice is cooked, carefully transfer it to a bowl with a spatula and fold in the sushi vinegar gently.

5. 5

   For the filling, insert a wooden skewer into the lobster tail to keep it straight. Boil the lobster in salted water for 5 minutes, then shell and chop the meat into small pieces. Mix with Kewpie mayonnaise and tobiko caviar in a bowl.

6. 6

   To assemble, heat a dry skillet over medium heat and lightly toast the nori for about 1 minute until crispy. Place rice and the lobster filling on the nori and roll it up.

7. 7

   Enjoy immediately, as the nori will soften over time!