serve 12
Ingredients:
12 sheets Nori
Crispi Sesame Napa Slaw Sushi Rice
1 head Napa Valley Cabbage 2 pounds 4 ounces Rice
1 cup Aji Pon (Citrus Soy) 1 ¾ quart Water
4 tablespoons of Chili Sesame Oil 6 ounces Rice Vinegar
½ Package Rice Noodles 4 ½ ounces Sugar
Salt and Pepper 1 tablespoon/1 ½ teaspoon Salt
Lobster Salad
2 one-Pound Maine Lobsters
4 Tablespoons Mayonnaise
1 Teaspoon Wasabi Paste
Directions:
Crispy Sesame Napa Slaw
1. From the cabbage's leafy end, slice thin to the other end.
2. Mix all ingredients together (including cabbage).
3. Set aside.
Lobster Salad
1. Boil lobsters for seven-minutes.
2. Crack shell and pull the lobster meat out.
3. Chop meat in a bowl.
4. Mix all ingredients together.
5. Set aside.
Sushi Rice
1. Wash rice carefully, drain in a sieve and let stand for 30 minutes.
2. Place rinsed rice and water* in a pot and cook rice.
3. Stir together rice vinegar, sugar and salt.
4. After draining, pour the mixed ingredients over the rice.
5. To mix, pour the ingredients over rice and cut across it in a fast slashing motion, then cool it by fanning.
*The amount of water for cooking sushi rice is a little less than that used in cooking regular rice.
Putting it All Together:
1. Place the Nori flat on bamboo roller.
2. First layer is sushi rice, then add the lobster salad.
3. At end of Nori, begin rolling.
4. When roll is complete, firmly press together.
5. Place roll on plate. Add Crispy Sesame Napa slaw.
Serve with soy sauce (optional)