Serves 2 | Prep time: 10 minutes | Cook time: 25 minutes


1 box of Luke’s Lobster Tails (thawed)

1 box of Luke’s Lobster Cakes

2 tbsp Plain Flour (for coating)

½ cup Cooked Rice

2 Nori Sheets

½ Ripe Avocado (sliced)

2-3 tbsp Japanese Mayonnaise

1 pack of Artisan Green’s Baby Spinach

1 handful of Mixed Berries (optional)     


Steam the lobster tails for 10 mins on high till just cooked. Let cool for 15 mins. 

De-shell the lobster tails and set aside.

Heat up the lemon garlic marinade and toss with the cooked rice. Set aside for use later.

Lightly coat the lobster cakes with plain flour and pan fry till just golden brown on the outside. Takes about 6 mins on each side over low heat.

To assemble:

Place a plastic wrap wider than the nori sheet on a flat surface.

Lay the nori sheet on plastic wrap. Scoop around 2 tbsp of the lemon garlic rice in the middle of the nori sheet, flatten it.

Place lobster cake over rice, followed by some mayonnaise. Top with avocado slices and a lobster tail.

Finally, top with more lemon garlic rice and carefully fold the 4 corners of the nori sheet up in the middle. Hold it firmly and wrap in plastic wrap.

To serve, slice the onigirazu into half and carefully unwrap the plastic wrap. Serve with fresh baby spinach and berries. Enjoy!


On a mission to change the world one lobster at a time, we’ve teamed up with local food writers and self-taught home cooks to create sustainable recipes using our retail packs to encourage consumers to make more mindful and responsible food choices.