Online Sushi Course on Udemy:http://bit.ly/MAR112021Follow on Facebook for Updates:http://bit.ly/FBSushiEverydayProbably not the cheapest sushi roll to make, but worth it. There's already quite a bit of other lobster sushi videos out there, but most of them are served sashimi style and eaten raw. Personally, I think lobster is much better cooked. Tips for cooking lobster: Steaming Times1-1/4 LB: 8 minutes1-1/2 LB: 10 minutes2 LB: 12 minutes2.5 -3 LB: 14 minutes3.5 - 4 LB: 16 minutesThe timing is for each lobster, not the total weight. Bring 1 to 2 inches of water in a pot to boil then start the time after the lobster is placed in and covered. Keeping the lid closed the whole time is key. Bring the heat to medium or lower, as long as the water is simmering/boiling. Learn More at:http://sushieveryday.com/how-to-make-lobster-sushi-roll/▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬•8” Japanese Fillet: http://amzn.to/2s6yZSD•7” Santoku (For Veggies): http://amzn.to/2tKpaXt•Affordable Santoku knife: http://amzn.to/2tKqrO9▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬•Real Wasabi Paste: http://amzn.to/2tb757s•Rice Vinegar: http://amzn.to/2sbJgrS•Sushi Nori Sheets: http://amzn.to/2tbw4In•Sushi Rice: http://amzn.to/2taMY9J•Toasted Sesame: http://amzn.to/2sbGoLw•Soy Sauce: http://amzn.to/2tbodKZ▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬•Sushi Mat: http://amzn.to/2u4ysgj•Fish Scaler: http://amzn.to/2u55qNs•Fish Bone Tweezers: http://amzn.to/2s6mma4•Mandolin Slicer: http://amzn.to/2u4PFqb►Mangrove Snapper Sushihttps://youtu.be/hPsdpvuKG60►California Rollhttps://youtu.be/Ko3LrYur5mQ Send me questions on Facebook!https://www.facebook.com/SushiEveryday1/
