Total Calories: 837
Spread rice smoothly on nori, dividing evenly. Smear rice with wasabi. Using ¼ 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.
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