Scattered California Roll with Lobster Recipe

Name: Scattered California Roll with Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice vinegar; 1 teaspoon sugar; 1 1/2 cups Japanese or sushi rice (10 ounces); 2 cups water; One 1 1/2-pound lobster; 1 tablespoon sesame seeds; 4 teaspoons vegetable oil; 1 tablespoon finely chopped pickled ginger; 2 teaspoons powdered wasabi mixed with 2 tablespoons water; 2 teaspoons soy sauce; 1/8 teaspoon sea salt; 4 radishes, cut into 1-inch julienne; 2 scallions, cut into 1-inch julienne; 1 cucumberpeeled, seeded and cut into 1-inch julienne; 1 ripe Hass avocado, cut into 1-inch julienne; One 8-by-7 1/2-inch sheet of nori (Japanese seaweed), finely shredded

Servings: persons

1/4 cup rice vinegar
1 teaspoon sugar
1 1/2 cups Japanese or sushi rice (10 ounces)
2 cups water
One 1 1/2-pound lobster
1 tablespoon sesame seeds
4 teaspoons vegetable oil
1 tablespoon finely chopped pickled ginger
2 teaspoons powdered wasabi mixed with 2 tablespoons water
2 teaspoons soy sauce
1/8 teaspoon sea salt
4 radishes, cut into 1-inch julienne
2 scallions, cut into 1-inch julienne
1 cucumberpeeled, seeded and cut into 1-inch julienne
1 ripe Hass avocado, cut into 1-inch julienne
One 8-by-7 1/2-inch sheet of nori (Japanese seaweed), finely shredded

1
In a small bowl, combine 2 tablespoons of the vinegar with the sugar, stirring until dissolved.
2
In a medium saucepan, combine the rice with the water and bring to a boil.
3
Stir, then cover and cook over low heat until the liquid is absorbed, about 15 minutes.
4
Remove from the heat and let stand, covered, for 10 minutes.
5
Spread the rice on a large platter and toss with the sweetened vinegar.
6
Refrigerate briefly until cool.
7
Bring a large pot of water to a boil.
8
Add the lobster and cook for 8 minutes.
9
Remove the meat from the tail and claws.
10
Discard the intestine in the tail.
11
Coarsely chop the meat and let cool.
12
Toast the sesame seeds in a small dry skillet over moderate heat, stirring constantly, until golden, about 3 minutes.
13
Transfer to a plate to cool.
14
In a large bowl, combine the remaining 2 tablespoons of rice vinegar with the oil, ginger, wasabi paste and soy sauce.
15
Season with the sea salt.
16
Add the rice, radishes, scallions, cucumber and lobster meat and toss gently to combine; let stand for 15 minutes to blend the flavors.
17
Fold in the avocado, sesame seeds and nori just before serving.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup rice vinegar, 1 teaspoon sugar, 1 1/2 cups Japanese or sushi rice (10 ounces), 2 cups water, and more.

Yes, Scattered California Roll with Lobster falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scattered California Roll with Lobster

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions