Lobster Rice Bowl

by Jonathan Cheung

Bowls are so satisfying and creative, and you can easily adapt it with the ingredients you have on hand!

[Total: 1 Average: 5]


Sushi Rice

  • 2 cups/500mL Dainty Kimora rice (Medium grain rice)
  • 3-4 tbsps Seasoned Rice Vinegar

Lobster & other bowl ingredients

  • Meat from 1 Lobster, cooked and chopped rough (or other preferred fish/seafood)
  • ½ English Cucumber, diced
  • 1 large Carrot, peeled and grated
  • 1 Avocado, diced
  • ½ cup/125 mL Mayonnaise
  • 2 tbsp Soy Sauce
  • 2 tbsp Sriracha, or as much as you like
  • 2 Green Onions, sliced thin
  • 2 pieces Seaweed (Nori) cut in strips (Optional)
  • Toasted Sesame Seeds to Garnish



Cook the Dainty Kimora according to package instructions, rice cooker or stovetop. When done cooking, fold in the seasoned rice vinegar. Allow the rice to rest and cool down for 15-20 minutes.


In a small bowl, stir together the mayo, soy, and sriracha. Adjust seasoning with more soy sauce or sriracha if needed.


To serve, spoon some of the seasoned rice into a bowl. Place the lobster, cucumber, carrot and avocado on top in quadrants. Drizzle some of the mayo mixture on top. Sprinkle with green onions and sesame seeds and tuck a couple pieces of nori in if using.

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