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This bowl with lobster brings a fresh and lively twist by mixing sweet lobster with crunchy veggies and a tangy sauce. It’s great for a light meal that feels filling, with simple flavors and textures that make every bite fun.
The first time I made this for a summer midday lunch, it felt both special and nourishing. It’s that kind of dish you want to eat over and over without ever getting bored.
What You’ll Need
- Sushi rice: sticky and tender, perfect for poke. Go for medium grain brands for the best texture
- Water: to cook the rice just right without it turning mushy
- Cooked lobster meat: the star ingredient with sweet, tender chunks. Fresh or correctly frozen works best
- Avocado: creamy and full of healthy fats, pick fruit that’s firm but ripe
- Cucumber: adds chill and crispness. Choose ones with shiny, firm skin
- Edamame: bright pop of green and protein, fresh or frozen shelled beans are both fine
- Radishes: bring some spicy crunch and eye-catching color
- Green onions: for a light oniony freshness
- Soy sauce: forms the salty, umami base of the sauce
- Sesame oil: adds a warm, nutty flavor to the sauce
- Rice vinegar: gives the sauce a gentle tang
- Sesame seeds: sprinkle on top for extra crunch and look
Step-by-Step Cooking Guide
- Make The Rice:
- Wash the sushi rice well under cold water until it runs clear. This gets rid of extra starch so the rice grains don’t stick together. Put rice and water in a pot and bring to a boil over medium-high heat. Turn heat down low, cover tight, and let it simmer for 18 minutes. Take off the stove and leave covered for 10 minutes so it finishes steaming evenly.
- Whip Up The Sauce:
- While the rice cooks, mix soy sauce, sesame oil, and rice vinegar in a small bowl. This sauce mixes salty, nutty, and tangy flavors to match the fresh ingredients.
- Put It All Together:
- Gently fluff the rice with a fork or rice paddle to make it light. Divide the rice between two bowls to make a warm base. Arrange the lobster chunks, avocado slices, cucumber rounds, edamame, radish slices, and chopped green onions on top in a nice pattern. Pour the sauce over generously. Finish with a sprinkle of sesame seeds for crunch and a nice look.
This dish is a fun way to enjoy lobster instead of the usual butter or salad. When I first served it, the bright colors surprised guests and they loved the fresh take on poke.
Keeping It Fresh
Store leftover lobster and rice separately to stop them from getting soggy. Keep rice in a sealed container at room temp for up to a day. Lobster lasts best wrapped tight in the fridge for 2 days. Always prep the veggies fresh so they keep their crispness.
Switch It Up
If lobster’s not your thing or you’re on a budget, swap in cooked shrimp or crab. Try radish sprouts or microgreens for a different peppery kick. You can also trade edamame for diced snap or sugar peas for a sweet crunch.
Great Drinks To Go With
Grab this lobster poke bowl anytime you want a mix of fancy and fresh on your plate. It’s a dish you’ll keep coming back to when craving something bright, easy, and just a bit elegant.
Frequently Asked Cooking Questions
- → What’s the best way to cook the sushi rice?
Give the sushi rice a good rinse with cold water until it runs clear. Cook it covered on low heat for 18 minutes, then let it sit off the heat for another 10 minutes so it gets fluffy.
- → Can I use raw lobster meat instead of cooked?
You can use fresh lobster, but make sure to cook it gently first to get the right texture and keep it safe to eat.
- → What dressing works best with this dish?
A basic blend of soy sauce, toasted sesame oil, and rice vinegar lifts the flavors by mixing the lobster’s richness with the creamy avocado and adding a tangy twist.
- → Is there a good swap for edamame in the bowl?
If you don’t have edamame, green peas or steamed snap peas give a similar sweet crunch that fits nicely.
- → How can I make this dish crunchier?
Add some thin sliced radishes and sprinkle sesame seeds on top for extra crunch and a touch of peppery flavor that makes it even better.