These lobster sushi rolls wrapped in soy paper are a delicious appetizer that’s is full of flavor and a sure crowd pleaser!
This lobster sushi recipe makes bites of sweet lobster goodness paired with crunchy cucumbers and creamy avocado with bits of masago.
The combination is truly a match made in food heaven!
What ingredients are used in Lobster Sushi Rolls?
Langoustine tails, cucumber, and avocado slices are topped with masago and kewpie mayo then rolled tightly in soy paper.
What is langoustine tails?
Langoustine are little crayfish sized lobsters that are found in saltwater seas and oceans. They have a sweet and delicate flavor and tender texture similar to lobster.
You can find pre-cooked frozen langoustine tails in many grocery stores. I usually buy them at my local Trader Joes.
What is masago (capelin roe)?
Masago is tiny orange eggs or roe that come from the capelin fish. They are most commonly used in Japanese sushi cuisine.
What is soy paper and where can I find it?
Soy paper is thin, flexible sheets made from compressed soybeans finished with a sprinkle of sesame seeds.
They are commonly used for making sushi and perfect to use in recipes where traditional roasted seaweed sheets may become wet and soggy.
You can find soy paper in most major supermarkets or in Japanese/Asian markets. You can also find them online as well.
Tips on making this lobster sushi rolls recipe?
- Make sure to completely drain and dry the langoustine tails so you don’t end up with watery sushi.
- Use crunchy types of cucumbers such as Persian, baby, Japanese cucumbers.
- For an extra kick, feel free to add a sprinkle of red pepper.
- You can dip the rolls into soy sauce mixed with wasabi or enjoy as is.
- Use a bamboo sushi mat to help make the rolls easier.
For more low carb sushi recipes?
- Cucumber Wrapped Cream Cheese Sushi Roll
- Cream Cheese California Sushi Roll
- Poor Man’s Sushi
- Spicy Tuna on Crispy Shiso Leaves
Now, let’s get making these Lobster Sushi Rolls!
- Prepping Time 5M
- Total Time 5M
- Net Carb/Serv ~1g
- Servings 6 Pieces (1 roll)
Ingredients
- 1/2 Cup Precooked Langoustino Tails
- 1 Sheet Soy Paper (3×7 inches)
- 1 tbsp Capelin Roe (Masago)
- 1/4 Whole Cucumber (Persian, baby, or Japanese cucumbers)
- 1/4 Whole Avocado
- 2 tbsp Kewpie Mayo
Directions
1) Gather all the ingredients.
2) If frozen, thaw langostine tails and squeeze out excess water. Loosely chop langostine tails into 1/4 x 1/4 inch cubes and place into a small mixing bowl.
3) Cut cucumber in half giving you two round halves. Take one half and cut it long ways. Now slice cucumber making four sticks from each half as shown below.
4) Peel avocado and cut into long slices. Here is a quick tutorial on how to do this.
5) In the small mixing bowl containing the langostine tails, add Kewpie Mayo, capelin roe, and mix well.
6) Fill a small bowl with water. You will be using it to seal the roll.
7) Take Soy Paper and place it horizontally. Place langostine tail mixture across the center followed by the cucumber and avocado making sure not to overfill or the roll will not seal.
8) Dip your finger in the small bowl of water and wet across the farthest edge away from you.
9) To roll, grab the edge of the Soy Paper closest to you, keeping the fillings in place with your fingers, roll it into a tight cylinder.
10) Using a sharp knife, cut lobster roll into six pieces and plate. Enjoy with Soy Sauce and wasabi.
Hope you enjoy your Lobster Sushi Rolls!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Lobster Sushi Rolls
Ingredients
- 1/2 Cup Precooked Langoustino Tails we use frozen
- 1 Sheet Soy Paper
- 1 tbsp Capelin Roe Masago
- 1/4 Whole Cucumber Persian, baby, Japanese cucumbers
- 1/4 Whole Avocado
- 2 tbsp Kewpie Mayo
Instructions
- Gather all the ingredients.
- If frozen, thaw langostine tails and squeeze out excess water. Loosely chop langostine tails into 1/4 x 1/4 inch cubes and place into a small mixing bowl.
- Cut cucumber in half giving you two round halves. Take one half and cut it long ways. Now slice cucumber making four sticks from each half as shown below.
- Peel avocado and cut into long slices.
- In the small mixing bowl containing the langostine tails, add Kewpie mayo, Capelin Roe, and mix well.
- Fill a small bowl with water. You will be using it to seal the roll.
- Take soy paper and place it horizontally. Place langostine mixture across the center followed by the cucumber and avocado making sure not to overfill or the roll will not seal.
- Dip your finger in the small bowl of water and wet across the farthest edge away from you.
- To roll, grab the edge of the soy paper closest to you, keeping the fillings in place with your fingers, roll it into a tight cylinder.
- Using sharp knife, cut lobster roll into six pieces and plate. Enjoy with soy sauce and wasabi.
Video
Nutrition
*This page contains affiliate marketing links*150
