Description
Ready to roll with something a little different? These lobster sushi rolls are a fun flip on the classic, featuring crispy tempura-battered lobster mushrooms, velvety avocado, and a pop of spicy kimchi mayo. Whether it’s just for a quiet evening or you’re hosting a vegan sushi party, these rolls will shake things up and steal the show!
Ingredients
for the sushi rice
- 1 cup sushi rice
- 1 cup water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
for the tempura batter + mushrooms
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup ice-cold fizzy water
- 3/4 cup dried lobster mushrooms (about 1 oz.) (reconstitute in warm water for 15–30 minutes, then chop into small pieces to yield 3/4 cup)
- canola or grapeseed oil, for frying
for the kimchi mayo
- 1/4 cup chopped vegan kimchi
- 1/8 cup vegan mayo
to finish
- 4 sheets of nori
- 4 teaspoons sesame seeds
- 1/2 avocado, sliced thin
- a scallion (sliced thin—green part only)
- soy sauce
- pickled ginger and wasabi, if desired
Instructions
To Prepare the Sushi Rice:
- Place the sushi rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- Once the rice is done, season it with rice vinegar, sugar, and salt. Mix gently and set aside to cool.
To Make the Tempura Batter and Mushrooms:
- In a large bowl, combine all-purpose flour, cornstarch, and baking powder.
- Gradually add in the ice-cold fizzy water, stirring until you achieve a smooth batter.
- Heat several inches of oil in a small cast iron pot over medium-high heat until it reaches 350°F (175°C). This should take about 5-7 minutes. To test if the oil is ready, insert a dry chopstick into the oil; if bubbles form around it immediately, you’re good to go!
- Toss the rehydrated lobster mushrooms in the tempura batter, ensuring they are well-coated.
- Carefully drop a few pieces into the hot oil at a time, taking care not to overcrowd the pot. Fry for 2-3 minutes, then flip the mushrooms with chopsticks or a skimmer, frying for an additional minute or two until golden brown.
- Remove the mushrooms and place them on paper towels to drain. Repeat the frying process with the remaining mushrooms.
To Assemble the Rolls:
- Divide the cooled sushi rice into four equal portions.
- If you like, slide a sushi mat into a large Ziploc bag or cover it with plastic wrap for easy cleanup.
- Place a sheet of nori, shiny side down, on the mat. Moisten your fingers with a little water to prevent the rice from sticking, then spread a portion of rice evenly over the nori, leaving about an inch exposed at the top. Sprinkle with a teaspoon of sesame seeds for extra flavor.
- With the exposed end facing away from you, lay 4-5 pieces of tempura mushrooms in a line closest to you. Add a couple of slices of avocado and about a tablespoon of kimchi mayo on top.
- Gently roll the sushi away from you, using the mat to guide it tightly but without squishing the ingredients. Once rolled, seal the end with a little water or a few grains of rice to help it stick.
- Using a very sharp knife (you can run the blade under hot water for cleaner cuts), slice the roll in half, then cut each half into quarters for a total of 8 bite-sized pieces.
- Repeat the process with the remaining ingredients to make four rolls.
To Serve:
- Plate the sushi rolls and top with sliced scallions. Serve immediately with soy sauce, pickled ginger, and wasabi on the side for dipping.
Notes
- Refrigeration: Store any leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours.
- Reheating: Let the sushi come to room temperature before serving; this helps revive the flavors and textures. Avoid microwaving, as it can make the rice gummy.
- Goopy is Good! If your tempura batter is a little on the goopy side, that’s perfectly fine! It ensures a thick, crispy coating on the mushrooms.
- Sharp Knife, Clean Cuts: Remember to run your knife blade under scalding hot water before slicing your rolls. This prevents sticking and gives you clean, professional-looking cuts every time.
- Temperature Matters: When frying your tempura, the oil temperature is crucial. If it’s too low, the mushrooms will absorb oil and become greasy instead of crispy. If it’s too high, the batter will burn before the mushrooms are cooked through. Use a thermometer to keep the oil at a consistent 350°F (175°C) for perfect results every time.
- Chill for Crispness: Chill your carbonated water in the fridge for about 10-15 minutes before mixing it with the dry ingredients. This ensures a light, crispy tempura batter. Mix the batter just before frying to maximize its aeration and prevent deflation.
- Prep Time: 30
- Cook Time: 45 minutes
- Category: Appetizer, Dinner
- Method: Deep Fried
- Cuisine: Japanese