Lobster gimbap (seaweed rice rolls)

• portioner: 2 items
• aktiv tid: 30 minutes
• total tid: 1 hour 20 minutes

Ingredienser

2½ pounds of lobster, cooked in boiling water for 20 minutes, drained

2 to 2½ cups cooked rice (made with 1 cup short grain rice)

3 sheets of seaweed (gim), lightly roasted

1 medium carrot, cut into matchsticks

½ of an English cucumber, cut into strips

6 strips of danmuji (yellow pickled radish)

1 tablespoon toasted sesame oil

½ teaspoon kosher salt

1 teaspoon toasted sesame seeds

Vejledning

Make rice by following my recipe.

Put the freshly made rice into a shallow bowl or on a large plate. Gently mix in ½ teaspoon kosher salt and 2 teaspoons toasted sesame oil with a rice scoop or a wooden spoon.

Let it cool down, so it’s no longer steaming. Cover and set aside at room temperature.

Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Grab the live lobster and quickly put it into the boiling water head first.

Cover and cook for 20 minutes.

Drain the water and rinse off the lobster.

Crack open every part of the lobster, remove all the meat, and put it on a plate. Kitchen shears can be useful for this, and be sure to remove the big vein from the back that runs the length of the lobster’s tail.

Place a sheet of gim shiny side down on your cutting board. Evenly and thinly spread about ⅔ cup rice over top of it. Leaving about 2 inches uncovered on one side of the gim.

Place cucumber, carrot, danmuji, and lobster strips in the center of the rice. Use your both hands to roll the the gim and rice over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they will be nicely in the middle when you slice it.

Press tightly as you continue rolling the gimbap. Set the finished roll aside and repeat 2 more times with the remaining ingredients.

Put some toasted sesame oil on the finished rolls.

Cut each roll into ¼ inch bite size pieces with a sharp knife. To make it easier to cut, occasionally wipe the knife with a wet cloth to clean off the starch.

Put it on a plate and serve immediately or pack it in a lunchbox. Serve with soy sauce in a small bowl for dipping.