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)

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.

Nutrition