Sushi Roll with BBQ Lobster and Coriander 
Recipe serves 4 people.

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 2 x 200-300g lobster tails (Raw and out of the shell)

2 sheets Nori seaweed (cut in half)

3 Tbsp Flying fish roe (tobiko)

2 tsp Wasabi

50 ml Kikkoman soy sauce

 Sushi Rice


500ml Mitsukan rice vinegar

320g Sugar (Tate & Lyle)

100g Maldon sea salt

10cm piece of kelp seaweed

Put the vinegar, salt, sugar and seaweed in a pan, bring to a simmer, cook for 5 minutes, stir and allow the sugar and salt to disolve. Leave to cool and keep in a ceiled jar or bottle. It will keep for several months.


500g sushi rice

740ml water

150ml sushi vinegar


Wash the rice and drain for 30 minutes. Cook in a rice cooker until done (20 min) and rest for a further 20 minutes on low heat, don't feel tempted to rush this step it won't pay off. Remove from cooker and dress imediately with sushi vinegar. Cover with a damp cloth. Please don't refridgerate sushi rice as this will cause it to take on an unpleasant texture somewhere between bubble gum and small bullets of rice...not what sushi wants to be. Use sushi rice at room temp.



   Marinate the lobster tails with Filippo Berio extra virgin olive oil and garlic for 2 hours. BBQ until done ( about 8-10 min.)

Spread a thin layer of sushi rice onto a sheet of nori spread 1 -2 tsp of flying fish roe onto the rice. flip it over so the seaweed is up and put a little wasabi and tsp of coriander mayonaise. cut a lobster tail in half and then slice it into 3 pieces. put the lobster onto the nori and roll it up. press with a bamboo sushi mat wrapped in cling film to make a tidy shape. 2 lobster tails should be enough to make 4 to 6 sushi rolls. 

 Coriander Mayonnaise

300 ml Hellmann's mayonaise

1 green chili chopped

1/2 bunch coriander chopped

1/2 juiced ilme

zest of one lime

1/2 clove garlic crushed

Mix these ingredients together and keep in the fridge.

BBQ Top Tips

Don't over cook the lobster or it will be very tough.

How to serve.

Serve with Kikkoman dark soy, pickled ginger and sake.