Langostino Lobster Sushi

A photograph of freshly langostino lobster sushi rolls with soy sauce, picked ginger and wasabi.

Sushi With Langostino Lobster Yum


Making sushi can seem like a daunting task but with a sushi mat it can be quite easy. It just takes a little time and practice and you will do great. What is best about this langostino lobster sushi roll recipe is the sweet briny fresh from the sea lobster flavor. These rolls are so delicious you will want to keep them all for yourself.




2 cups Japanese rice

2 1/2 cups cold water

2 Tbsp seasoned rice vinegar

1/2 lb. Seatech Chilean Langostino Lobster Meat

1 ripe avocado

juice from 1/2 of a lemon

1 cucumber peeled, seeded and cut into small sticks

1 package Nori (dried seaweed sheets)

toasted black and or white sesame seeds

soy sauce for dipping

wasabi (Japanese horseradish)

pickled ginger

sushi rolling mat




Put 2 1/2 cups of cold water and seasoned rice vinegar in a pot. Rinse 2 cups of Japanese rich in a sieve and shake to get rid of excess water. Place the rice in the pot with water and vinegar and bring to a boil. Once the water is boiling turn the burner down to low, cover with a lit and simmer for the amount of time listed on the instructions (usually around 25 minutes). When rice is done remove from burner and allow to cool.


While rice is cooling prepare the cucumber into sticks. Cut open the avocado, remove the pit and skin, slice into small slices and place into a small bowl with the lemon juice making sure to coat all the avocado. Cut the sheets of Nori in half with each half approximately 4 inches by 7 and 1/2 inches.


Cover the sushi mat with plastic wrap to keep the sushi from sticking while you prepare it. Lay a pieces of nori on the sushi mat and cover it with a thin layer of rice. Sprinkle sesame seeds on the rice and flip over. Place a line of avocado across the front long edge of the nori. Next place a line of langostino lobster meat and after that a line of cucumber sticks. Roll the sushi away form you forming the roll and gently squeeze the roll to firm it together. Place the roll on a cutting board and cut in half. Cut each piece in half again and then cut each remaining piece in half. You now have eight pieces to place on your serving plate. Repeat each step for each remaining piece of nori and serve immediately. Try to make as close as possible to serving time as the rice can become hard after extended time in the refrigerator.


Serving Suggestions:


Serve with soy sauce for dipping

Serve with wasabi

Serve with pickled ginger.


Serves 8-10 as an appetizer 4-5 as a main course



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