Sushi 'fingers' made with perfectly seasoned sushi rice and succulent lobster meat. A delicous and healthy lunch dish.
Cook the rice in a rice cooker.
Once cooked, spread the rice on to a baking tray and season with salt and pepper and a little rice vinegar if desired. Allow to cool.
Once cool, take small amounts of rice and shape them in to rectangles using your hands. Make sure to squeeze the rice relatively tightly to make a firm rectangle.
Cut the lobster meat into thin slices that are then same size at the rectangular surface of the rice.
Cut the nori sheets in to fine slices and wrap these strips around the nigiri to secure.
Serve the nigiri with a little wasabi, some pickled ginger and soy sauce for dipping.
«You can top your nigiri with what ever you like, just make sure that the slice of fish is not too thick.»