For an excellent tutorial on how to make sushi rice go here:
To make any sushi you will of course require short grain sushi rice and tools for making rolls. The rolls can be deep fried or air fried. I recommend air frying.
Necessary tools / equipment:
Very sharp knife (recommended: Japanese steel sushi knife such as this one). If you don’t use a very sharp knife you will end up with a mess.
Mat for rolling (recommended: bamboo mat although it can be done with sheets of wax paper cut to the same size as a standard sushi mat)
Saran Wrap
Wet sponge to wipe knife before each cut
Rice cooker or instant pot (can also be done on the stovetop)
Strainer to wash and strain rice and to strain macaroni
Large bowl (bamboo is traditional) to work with and hold cooked rice
Small pot for making macaroni
Small bowls
Thermometer if deep frying
Ingredients:
Refer to ingredients necessary to make sushi rice (see link above)
Two or more sheets of nori (dry roasted seaweed). You will make as many rolls as you have lobster for (why make just one?)
1/2 cup flour
Tempura batter
1/2 tsp salt for boiling pasta
Optional: small amount of finely crushed onion straws for extra crunch and texture.
Suitable oil for deep frying (or Pam if using air fryer)
For spicy Mayo you will need 1/2 cup mayonnaise, a dash of sesame oil, and 2 TBSP Sriracha sauce. (This can be made ahead of time and refrigerated.)
One 6 Oz lobster tail or 4 Oz lobster meat, cooked, shelled, and refrigerated if not used right away.
A roughly equal amount of the smallest macaroni - about 4/6 Oz (will not go to waste)
2 Oz Gruyere cheese, shredded (may substitute Swiss)
Directions:
Get that lobster ready and put the meat in a small bowl.
Make spicy Mayo by stirring together the 3 ingredients.
Start making the sushi rice.
While rice is cooking, prepare the lobster Mac and cheese filling as follows: cook the tiny macaroni in a small saucepan with a dash of salt, strain, toss in the lobster and cheese, mix together. (If you made this ahead of time, warm it in microwave because you will want it to be quite warm before spreading it.)
At this point the rice and sushi vinegar part should be finished, the filling ready, and sauce ready. You can now make the rolls to be fried.
Lay the bamboo rolling mat on a cutting board. Cover the bamboo on both sides with plastic wrap. Put a sheet of dried seaweed on top of the mat, shiny side down. Lay sushi rice on top of the seaweed, covering the entire mat, and press firmly.
Turn the sushi layer over so that the seaweed is on top. Spread a generous amount of the lobster Mac and cheese lengthwise on the seaweed as you would for any sushi filling. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the key is to roll it tight.) Press the bamboo mat firmly with hands, then gently remove the rolled sushi. If the rice on the outside doesn’t cover the whole roll, pat on some rice in gaps. Set aside.
Repeat the previous two steps for a 2nd (and 3rd?) long roll.
Prepare two shallow pans, one with with flour and one with tempura batter.
Optionally prepare another pan with crushed onion straws if you have them.
Roll each roll in flour then dip entire rice roll in tempura batter (optionally dip in crushed onion straws, too).
Deep fry (oil heated to 350-degrees) for about 3 minutes or until batter turns crispy and golden brown (You don’t need to do this in a deep fryer. You can use an air fryer preheated to 380 degrees and turn the rolls about 1/3 of the way over every 3 minutes until golden brown on the outside.
Remove from oil or air fryer and let cool for a few minutes.
Cut with wet sushi knife into halves, then each half into evenly spaced pieces. Be very careful not to cut yourself. Repeat for the other roll(s).
Top with spicy Mayo and serve.
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