OKINAWA STYLE ONIGIRI WITH LOBSTER TAILS
Serves 2 | Prep time: 25 minutes | Cook time: 20 minutes | Recipe by @wensdelight
1 box Luke’s Maine Lobster Cakes
1 cup cooked Japanese rice
2 pcs onigiri seaweed
2 tbsp ebiko
some baby spinach
1 tbsp butter
Luke’s lemon garlic marinade
In a bowl, combine Luke’s garlic butter marinate together with Japanese Short Grain Rice
Beat 2 eggs together, combine with Artisan Green baby spinach, add salt to taste and fry on medium heat for 1 minute on each side. Cut the egg omelette in half and set aside.
Coat Luke’s Lobster Cake patties in flour and fry on each side for 3 minutes or until golden brown.
Lay a layer of rice over a sheet of nori, place Lobster Cake patties, tobiko, and avocado. Top with sour cream and fold it in half.