Southern Rocklobster Sushi

Makes approximately 40 pieces

Ingredients

500g sushi rice washed several times in cold water, placed in cold water for 5 minutes and then drained well
640g cold water
50g sugar
2 drops sesame oil
40g vegetable oil
40g shallots - finely chopped
16g finely chopped ginger and garlic
2 sashimi grade Southern Rocklobster tails very thinly sliced
8g salt
2 sheets nori - roasted and finely shaved
Roasted sesame seeds
250ml lime and chilli dipping sauce

Method

Put the sushi rice in the water, cover tightly with two layers of plastic and put on low heat. When it starts to cook turn the heat to the lowest point.

Mix together the mirin and sugar and set aside.

Saute the shallots and ginger/garlic in the vegetable and sesame oil.

When the rice is cooked, stir in the sugar/mirin, then stir through the rocklobster, shallot and nori (the heat of the saucepan will just cook the rocklobster). Cover with plastic and allow to cool completely - (avoid refrigeration if possible)

Portion into 40g lots, shape into balls and roll through roasted sesame seeds.

Serve with a lime and chilli dipping sauce.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009