Tiger sushi rolls with tempura shrimp, lobster meat and avocado in soy wrappers.
flour (for tempura)1⁄2
egg (for tempura)
water (for tempura)1⁄2
oil for frying
prawns or large shrimp
cooked Japanese rice
soy wrappers or origami corn wrap
For tempura batter mix the flour, egg, and cold water. Pull off the head of shrimp and the outer shell if necessary.
Devein the back of shrimp. Make a couple of slits underside. Thoroughly rinse the shrimp under water. Sprinkle the shrimp with some cornstarch. Coat the shrimp in batter. Deep fry until golden brown, about 2 minutes. Don't overcook the shrimp. Transfer cooked shrimp tempura to a paper towel to drain excess oil.
Bring the water to a boil. Add salt to taste and the lobster tails into the pot. Boil about 8-12 minutes until bright red color. Do not overcook. Remove and let the lobster rest for 5 minutes. Cut the lobster shell in half lengthwise and remove the meat from the lobster tails. Cut the lobster meat into pieces.
Cut the avocado in half. Peel the skin, and remove the seed. Cut the avocado into thin slices.
Place a sheet of white seaweed (soy wrappers or origami corn) wrap on the bamboo mat. Put sushi rice on white seaweed and spread evenly with your fingers. Don’t put the rice till the end. Place tempura shrimp, cooked lobster meat, Tobico and sliced avocado on the bottom of nori. Start rolling sushi roll tightly and firmly with bamboo mat until the bottom end. Using a very sharp knife, cut the sushi roll in half first. Then cut each half into 3 or 4 pieces. Serve with wasabi, soy sauce, and pickled ginger. Enjoy your meal!!!