Manhattan Roll

Serves: 4
Total Calories: 837


2 cups cooked Sushi Rice
2 sheets nori, cut in half
1 tablespoon wasabi powder mixed with 1 Tbsp warm water to make paste
1 medium lobster tail cooked, shelled, and cut lengthwise into 8 slices
1 small packet enoki mushrooms
1 small packet daikon sprouts
2 inch pieces cucumbers peeled, seeded, and cut into julienne
2 tablespoons sesame seeds
2 tablespoons flying-fish roe
6 ounces pickeled ginger (garnish)
Soy Sauce Dip


Spread rice smoothly on nori, dividing evenly. Smear rice with wasabi. Using ΒΌ of the ingredients per roll, top with lobster, mushrooms, daikon sprouts, and cucumber, arranging pieces lengthwise on seaweed. Sprinkle evenly with sesame seed and roe. Working with 1 roll at a time, hold seaweed with both hands and roll up slowly until ends meet. Drape a piece of plastic wrap over roll; top with bamboo sushi mat. Squeeze gently until rolls hold together. Remove plastic and bamboo mat.

Dip a very sharp knife into cold water and let excess drip off. Cut each roll into 6 crosswise slices. Arrange on plates and serve with pickled singer and soy sauce dip.

Nutritional Facts:

Serves: 4
Total Calories: 837
Calories from Fat: 15

This Manhattan Roll recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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