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 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.

Nutritional Facts:

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

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra