Measurements are for one order of Lobster Bomb (8 pieces) but can be used with many sushi rolls
1 English Cucumber
½ cup of Uncooked Sushi Rice
½ cup of Water
½ teaspoon of Salt
1 ½ tablespoons of Rice Vinegar
Large Sheets of Nori Seaweed
¼ teaspoon of Sesame Oil
A Pinch of Panko (Japanese Bread Crumb)(OPTIONAL)
Recommended: Vinyl Food-Grade Gloves
Medium Sized Bowl
Completely peel one avocado.
Cut in half and remove the pit.
Cut into thin slices.
If the cucumber has film wrap, remove the plastic and wash thoroughly.
Cut off 1 inch from each end of the cucumber.
Cut the cucumber into 3 equal segments.
Then, cut each individual segment in half so that the segments remain the same size length, approximately 4 inches.
Cut each segment into strips measuring approximately 1/8 inches squared by 4 inches.
NOTE: Measurements are for 1 Sushi Roll.
Measure ½ a cup of uncooked sushi rice and rinse it approximately 3-4 times.
Add the rice to the rice cooker.
Add ½ a cup of water to the rice cooker.
Add ½ teaspoon of salt to the rice cooker.
Standard rice cookers already have a timer that will go off when the rice is done cooking. This could either be a button that pops up or a light that turns on/off, depending on the type of rice cooker you have. Please refer back to your rice cooker’s instruction manual to find out which type of cooker you have.
After the rice cooker has indicated that the rice has finished cooking (a button, timer, or light), let the rice rest in the pot for 10-15 minutes.
Remove the rice from the rice cooker and transfer the rice to a bowl.
Add about 1 ½ tablespoons of rice vinegar to the rice. Weave and mix thoroughly until all of the rice has been coated with the rice vinegar.
Sushi Roll Assembly
Lay out the Nori seaweed with the glossy side on the cutting board and the matted side facing up.
Dab about ¼ teaspoon of sesame oil onto your gloves to prevent the rice from sticking.
Take about 1 cup of cooked sushi rice and cover roughly 2/3 of the Nori seaweed. Be sure to spread the rice evenly.
Create a single row of cucumber by placing 4 pieces where the rice meets the section of the rice-less Nori seaweed.
Place 2 strips of avocado over the cucumber.
Sprinkle panko across the vegetables. (OPTIONAL)
Take the bottom 1/3 of the rice-less Nori seaweed and begin rolling it over the vegetables until the sushi roll has a cylinder shape.
With a bamboo mat, tighten the sushi roll so it is firm.
Begin cutting the roll in half and continue to cut the roll in halves into even segments until you have 8 pieces.
½ cup of Thinly Sliced Chicken Breast, or
Alternative: Pork, beef, or 4-6 Shrimp (peeled and deveined)
¼ cup of Yama Mama’s Specialty Sauce
4 tablespoon of Vegetable Oil
1 ¼ cups of Cooked Jasmine Rice
¼ cup of Pineapple chunks
2 tablespoons of Peas & Carrots mix
2 tablespoons of Sliced Onions
1chopped Scallion Stem
¼ cup of toasted Cashew Nuts (OPTIONAL)
Medium-Sized Frying Pan
Heat the pan over medium-high heat to evaporate any residual moisture.
Add 4 tablespoons of vegetable oil to the pan and heat until the oil smokes slightly.
Crack egg to the heated pan and scramble for a few seconds. Be careful, hot oil may splatter.
Add your choice of protein into the pan and continue to stir.
Once the meats or shrimps are almost cooked, add cooked Jasmine rice, pineapple chunks, sliced onion, peas & carrots mix, and (optional) toasted cashew nuts to the pan and stir to incorporate all ingredients.
Add ¼ cup of Yama Mama’s Seasoning Sauce to the pan and continue to stir until the sauce has evenly coated the rice for about 2 minutes.
Plate the fried rice and garnish with chopped scallion.