Lobster sushi salad

I love sushi, but sometimes I am just too lazy to bother rolling and cutting those tasty little bites together. This sushi salad is the perfect way to satisfy your sushi craving and save a little time in the process.  I am very new to boiling lobsters (my husband still has to throw them into the boiling water for me), so I followed this persons advice.  I cooked the lobster in advance and let it cool down before removing the meat from the shell. I also cooked the rice in advance and let it cool down. There are a million and one ways to do this type of sushi salad this is just my way of doing it.



1 cup short grain brown rice, cooked

2 English cucumber, seeded and cut in small chunks

2 medium carrots. peeled and sliced

2 small avocados, peeled and cut into chunks

1/2 cup peppers (any colour) diced

1 cup edamame, thawed and cooked

1 cup Arame, soaked for 30 mins and rinsed

1/2 cup cooked lobster meat (I used three 1 1/2 lbs lobsters)


1tbsp wasabi paste

2tbsp low-sodium soy sauce

4tbsp rice wine vinegar

1tsp honey


– In a small bowl whisk together wasabi paste, soy sauce, rice vinegar, and honey. Set aside.

– In a big bowl mix together rice, cucumber, carrots, avocados, peppers, edamame, and lobster meat with the prepared dressing.

– Divide the salad between 4 platters. Top each plate with the Arame and serve. Enjoy!


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