Lobster Hawaiian Sushi Rolls Recipe

Prep time: 1 hour

Cook time: 20 minutes

Servings: 4


  • 2 sheets of nori

  • 2 cups cooked sushi rice

  • 1 tablespoon toasted sesame seeds (I like a blend of white and black)

  • 2 (6-ounce) lobster tails, removed from shells, cut into 1/2-inch-thick pieces

  • 1 ripe mango, pitted, peeled, sliced into thin strips

  • 1/2 of 1 English cucumber, quartered, cored, and julienned

  • 1 ripe avocado, peeled, pitted, and sliced into thin strips

  • Wasabi

  • Soy sauce


Wrap the bamboo sushi mat with plastic wrap. Place the nori slices on the prepared sushi mat. Spread the sushi rice evenly on the seaweed. Sprinkle sesame seeds on the rice. Flip carefully so that the nori is facing up. Place the lobster (see cooking instructions above) in the center of the nori. Add cucumber, mango, and avocado. Starting from one long end, using a bamboo mat as an aid, roll it up tightly and gently squeeze it a few times as you walk. Cut the sushi roll into 8 rolls. Repeat the process with the remaining ingredients.

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