Lobster Sushi Rolls
This recipe is inspired by the lobster rolls at Musha, a Japanese restaurant we used to frequent before they closed down. They had these delicious lobster sushi rolls wrapped in soy paper and they were a perfect low carb/keto dish!
Note – if you are planning to make a meal out of this, 1 person would probably need around 18-24 pieces.
Now, let’s get started!
Prepping Time 5M
Total Time 5M
Net Carb/Serv ~1g
Servings 6 Pieces (1 roll)
- 1/2 Cup Langostine Tails we use frozen
- 1 Sheet Soy Paper
- 1 tbsp Capelin Roe Masago
- 1/4 Whole Cucumber
- 1/4 Whole Avocado
- 2 tbsp Kewpie Mayo
- 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.