Elevate your dinner menu with this exquisite Tempura Lobster Roll by Roy Kaneko of Hilo Bay Cafe. This Hawaiian-Japanese fusion masterpiece combines succulent lobster with the sharp, refreshing notes of yuzu and crunchy tempura bits.
Follow our guide to mastering this sushi-inspired delicacy in your own kitchen. Whether you are a beginner or a seasoned pro, you will appreciate how the creamy mayonnaise perfectly balances the savory tobiko and earthy sea asparagus.
Ready to expand your culinary horizons? Explore more authentic island-inspired recipes to master local techniques. Impress your guests by serving this elegant roll at your next gathering; it is the ultimate showcase of fresh, modern flavors.
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Tempura Lobster Roll by Roy Kaneko of Hilo Bay Cafe
Master sushi chef Roy Kaneko has an interesting story. He learned his techniques from a master female sushi chef during a time when women were not accepted for their culinary skills and so she had to disguise herself as a man. Of course, itʻs a different time today and women are an integral part of the culinary scene. Today, chef is showcasing his talents with Hawaii island at the Hilo Bay Cafe. Hilo Bay Cafe started in 2003 in a small strip mall in Hilo town. They’ve since moved to their location on the bay and are making contemporary and local dishes. They also serve craft beers and liquor with chef Roys sushi bar as part of their menu.
Ingredients
- 1 Lobster Tail
- 1 batch Sushi rice
- ½ cup Tempura crisps small drops of batter in hot oil and cook for a minute
- 1 c mayonnaise
- 1 Tablespoon Yuzu juice
- 2 ounces Sea Asparagus
- 1 Tablespoon Tobiko
Instructions
- Remove Tail from body of lobster, split tail in half and remove shell.
- Clean lobster under cold running water.
- Place lobster tail in tempura batter and fry (oil temp at 350) for one min.
- Let drain on paper towel.
- Bring a pot of water to a boil, then blanch asparagus for 30 seconds.
- Strain and shock in ice water.
Yuzu Mayo:
- Add yuzu to mayo and set aside.
- On a bamboo wrap, put a layer of seran wrap, then Spread a handful of sushi rice on a sheet of nori.
- Add tempura crisps on top of the rice and press it down.
- Then flip the nori over and add the sea asparagus to the middle of the nori sheet.
- Cut the lobster into small pieces and line it up on top of the asparagus.
- Then roll it and press to hold it together.
- Slice into bite sizes and add a squirt of the yuzu mayo on each piece and top with Tobiko.
- Serve with ginger and wasabi.
Nutrition
Calories: 431kcalCarbohydrates: 38gProtein: 9gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 1256mgPotassium: 186mgFiber: 1gSugar: 5gVitamin A: 366IUVitamin B1: 0.1mgVitamin B5: 1mgVitamin C: 5mgCalcium: 64mgIron: 2mg
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