Hi Foodies,

Yesterday I showed how fantastic Ferguson Australia‘s iconic world acclaimed South Australian Southern Rock Lobster is. I left with an image for this post. So let me show you today how versatile their lobster is. I am conscious of food wastage so from the left over of the lobster sashimi, I decided to do something about the lobster head. You know I love Japanese cuisine and constantly try different contents for sushi right? So here you go. Lobster Head Uramaki!

Uramaki is the sushi style with rice on the outside and content inside. Many people though California roll is a western version of sushi. It is actually just a new form of uramaki with different filling. So, we did the same, changed the filling and made a new sushi!

Lobster Head Uramaki, salted flying fish roe, wild flower, wasabi mayonnaise

Ingredients

1 Ferguson Australia Southern Rock Lobster head

1 Kangaroo Island Free Range Egg

1/2 piece Japanese Nori Sheet

Sunrice Sushi Rice

Water

1/5 bottle Sushi Seasoning

Flying Fish Roe

Wild edible flower leaves

1 tbsp Japanese mayo

Wasabi Mayo

Reasonable Pickled Ginger

Pinch Salt and pepper

Method

Steam the lobster head in a steamer for 20 minutes. Place in the fridge and cool over night.
On the second day, use a pair of scissors to cut the cooked lobster head and try to get as much meat from the head and the spider as possible.
Boil the egg in hot water for 8 minutes. Cool and peel the shell off. Mash the egg into fine texture.
Season the lobster head meat with salt and pepper. Mix well with the mashed egg and a big table spoon of Japanese Kewpie Mayo. Set aside.
Cook the rice. You can decide how much rice you may want to cook. No matter how much rice you are going to use, ensure use 1.5 times of water to cook it. Until the rice is cooked, add the sushi seasoning sauce around the rice for two rounds (approximately 1/5 bottle in totel). Normally this sauce contains saki, rice vinegar, sugar and mirin. You can buy either from major supermarkets or from your local Japanese stores (eg. Ichiba Junction in Australia).
Mix the sauce and the rice well. Wait until the rice becomes just warm before start preparing the sushi.
Use cling wrap to wrap the bamboo sushi maker completely. Place the half nori sheet at you end and put a handful of the cooked rice on the nori sheet.
Evenly spread the rice so it covers the entire half nori sheet.
Turn the nori sheet upside down.
Add just enough content from Step 4. In this case, it equates to half of the content of the mixture in that step.
Roll from your end up using the bamboo wrapper. Ensure once it becomes a roll, tight the bamboo wrapper for several times to fasten the roll.
Cut the uramaki roll into 8 even pieces and plate up! Place onto of the sushi, flying fish roes, our garden flower and spread kewpie wasabi may on the side of the plate and serve with Japanese pickled giner.

For this dish, there is no need to dip in soy sauce and wasabi as the wasabi mayo introduces enough flavour into the sushi. The saltiness of the flying fish roe complemented the sour rice flavour quite well. The most important factor in this sushi dish is the lobster head meat. It was so delicious and tasty that I cannot stop eating! It was sweet with premium quality lobster flavour and the consistency of the filling is quite creamy due to the use of Kewpie Mayo. Once a piece of this sushi goes into the mouse, the roes starts to burst and the salty content run into the lobster meat and rice. When I started chewing, the experience was second to none! It’s like to eat a traditional rice dish in Japan but with delicate flavoured filling and two of the world’s delicacies in one dish is absolutely amazing!

Btw, the plate I used for the sushi is made and kilned in Adelaide! Guess where did it come from? 🙂

Being hungry?! Now it’s the time you should take actions! Order a live lobster and start cooking up a storm. My recipe is up there for grab now!

Enjoy 🙂 The next post will still be Japanese recipes on a tuna product I recently discovered. Until then, good eating!