Lobster Sushi Rolls

Published 2/17/2025

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Homemade sushi, anyone? These Lobster Sushi Rolls are beginner-friendly and filled with juicy lobster, rich cream cheese, and fresh veggies tossed in a flavorful dressing. It’s the least intimidating way to try your hand at making sushi!

I’ve wanted to make my own sushi for AGES, but always felt kinda intimidated by the process. Do I need a bamboo mat? Where do I get sushi-grade fish? But with this lobster sushi roll recipe, you don’t need any special equipment or hard-to-find ingredients. Just a few simple steps, and you’ll have a beautiful platter of sushi rolls ready to be devoured.

I know the 1-hour prep time may seem intimidating, but remember: this is FUN, hands-on food we’re talking about! It can all be broken down into simply prepping your rice, your veggies, your dressing, and assembling your rolls. Plus, doesn’t the end result look amazing? Trust me, it’s worth the time and effort.

Key Items for Making Lobster Sushi Rolls

Sticky rice: We use the Sweet Rice brand, but you can use whatever brand you like!
Rice vinegar: This is used on the rice and veggies for flavor and to give it that classic sushi taste.
Granulated sugar: A little sugar in your rice adds the perfect amount of complexity.
Veggies: We used cucumbers, carrots, and green onions, all classic sushi roll ingredients.
Sesame oil: This is used in the dressing for the veggies to give it that rich, nutty flavor.
Soy sauce: Do we even need to say it? Just the right amount of sauce adds a salty, savory punch.
Honey: Adds such a lovely touch to the dressing!
Cooked lobster: Use shelled and chopped lobster meat for the perfect seafood addition to your sushi rolls.
Nori sheets: You can’t have sushi without nori, the seaweed used to wrap everything up.
Pickled ginger: A staple accomplice to sushi rolls, this adds a tangy and refreshing element.
Cold cream cheese: I mean, this is what we really are all here for, isn’t it?
Instant pot: You’ll need an instant pot to cook the sticky rice of your dreams.

Other Yummy Sushi Filling Ideas

Sticky rice and nori are the perfect neutral base for all sorts of sushi roll fillings. Here are some other delicious ideas to try out:

Avocado: This creamy ingredient pairs perfectly with seafood in sushi rolls.
Tofu: For a vegetarian option, use marinated or fried tofu for protein.
Tempura vegetables: Crunchy and flavorful, tempura veggies are a popular sushi roll filling.
Crab meat: Use imitation crab meat or shredded real crab meat for a classic California roll.
Shrimp: Cooked and chopped shrimp adds another level of seafood goodness to your rolls.
Spicy mayo: Mix together mayonnaise and sriracha for an easy and tasty spicy sauce.

How to Make Lobster Sushi Rolls

Whether it’s your first time making sushi or you’re a seasoned pro, here’s a simple rundown on how to make a delicious lobster roll recipe:

Prep Sticky Rice: Rinse the rice under cold water in a fine sieve for 2-3 minutes or until the water runs clear. Next, transfer the rice to the Instant Pot, cover it with 2 cups of water, and stir. Cook the rice under high pressure for 4 minutes. Then let the pressure release naturally for 8 minutes, and then quickly release the rest of the pressure.
Make Vinegar Sauce: Add the rice vinegar, sugar, and avocado oil to a saucepot and bring to a boil. Cook for 2-3 minutes. Remove from the heat and set aside.
Combine: When the rice is done, stir in the vinegar sauce and transfer it to a separate large bowl. Place the rice in the fridge to cool for later.
Prep Veggies. Chop the cucumbers into 2-inch sticks and transfer them to a bowl. Add ½ teaspoon of salt to the cucumbers and toss. Allow the cucumbers to rest in the salt for 15 minutes to draw out water. While the cucumbers are resting, chop the carrots into 3-inch matchsticks and slice the green onions into 3-inch thin strips. Discard the excess water from the cucumbers, and then toss the carrots and green onions with the cucumbers.
Make Dressing: Whisk the sesame oil, rice vinegar, soy sauce, and honey together until combined. Pour the dressing over the vegetables and toss. Then add the rest of the salt and toss again. Refrigerate until ready to use.
Assemble Sushi Rolls: Next, lay a piece of nori on a flat surface. Wet your hands and gently pat the nori on the edges. Wet your hands again and place ¾ cup of cooked sticky rice on top of the nori. Pat the rice down with your wet hands until it’s spread out evenly, leaving about ¼ inch around the edges. Add about 2 tablespoons of the chopped lobster to the edge of the roll. Then, lay about ¼ cup of the vegetables next.
Roll: Create the roll by rolling the edge with the filling towards the opposite end.
Slice & Serve: Slice into 8 pieces and serve with soy sauce, wasabi, and pickled ginger. Serve and enjoy!

Tips for the Best Lobster Sushi Rolls

Be sure the ‘keep warm’ setting is off to prevent burning or the rice from sticking to the bottom of the pot.
Use a sharp knife to cut the sushi rolls for clean slices.
Make sure to wet your hands with water before handling the sticky rice to prevent it from sticking to your hands.

Storage

If you have leftover sushi rolls, cover them in plastic wrap or place them in an airtight container and refrigerate. They are best eaten within 24 hours. The rice may harden if kept for longer periods.

What to Serve with Cream Cheese Lobster Rolls

Keep with the delicious theme of Asian cuisine and serve your Lobster Sushi Rolls with some yummy sides like our popular rangoon recipes! Our Cream Cheese Rangoon, Cream Cheese Crab Rangoon Dip, Air Fryer Crab Rangoon would all be big hits.

Or, embrace your bougie side with more lobster! Our Lobster Mac and Cheese, Copycat Red Lobster Cheddar Biscuits, or Lobster Ravioli would make your meal a total slam dunk!