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This lobster poke bowl is a fresh and vibrant dish that brings the luxurious sweetness of lobster together with crisp vegetables and a tangy dressing. Perfect for a light but satisfying meal, it highlights simple, clean flavors layered with textures that keep every bite interesting.
This bowl struck me the first time I made it for a summer lunch. It instantly felt both special and wholesome, something you want to enjoy again and again without ever tiring of it.
Ingredients You Need
- Sushi rice: provides a sticky, tender base ideal for poke bowls. Choose brands that say medium grain for best results
- Water: is used to cook the rice perfectly without mushiness
- Cooked lobster meat: gives this dish its star flavor with a naturally sweet and tender profile. Opt for fresh or well-prepared frozen lobster for authenticity
- Avocado: adds creaminess and healthy fats, pick firm but ripe fruit to hold its shape
- Cucumber: offers cool crispness. Look for bright skin and firm flesh
- Edamame: adds a pop of color and protein, best used fresh or frozen shelled beans
- Radishes: bring peppery crunch and a beautiful color contrast
- Green onions: introduce mild oniony aroma for freshness
- Soy sauce: forms the salty umami backbone of the dressing
- Sesame oil: enriches the dressing with a warm nutty note
- Rice vinegar: brightens the dressing with gentle acidity
- Sesame seeds: garnish to enhance texture and presentation
Detailed Cooking Directions
- Build The Rice Base:
- Rinse the sushi rice thoroughly under cold water until the water runs clear. This step removes excess starch to keep the grains separate after cooking. Combine rice and water in a medium pot and bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 18 minutes. Remove from heat and let the pot rest covered for 10 minutes to finish steaming and absorb moisture evenly.
- Prepare The Dressing:
- While rice cooks, whisk together soy sauce, sesame oil, and rice vinegar in a small bowl. This dressing balances salty, nutty, and tangy notes to complement the fresh ingredients.
- Assemble The Bowl:
- Fluff the cooked rice gently with a rice paddle or fork to lighten it. Evenly divide the rice between two serving bowls to form a warm bed. Layer evenly chopped lobster meat, sliced avocado, thin cucumber slices, edamame, radishes, and chopped green onions artistically over the rice. Drizzle the dressing generously over each bowl to tie the flavors. Finish with a sprinkle of sesame seeds for texture and final visual appeal.
This recipe was a delightful way to elevate lobster beyond the usual butter poach or salad. The first time I served it, the vibrant colors on the plate impressed guests who were surprised by this unique twist on poke.
Smart Storage Tips
Keep leftover rice and lobster separate if storing to avoid sogginess. Store rice in an airtight container at room temperature up to 24 hours. Lobster stays best refrigerated for up to 2 days wrapped tightly to preserve freshness. Prepare vegetables fresh whenever possible to maintain their crunch.
Ingredient Variations
Swap lobster for cooked shrimp or crab if preferred or for budget-friendly alternatives. Use radish sprouts or microgreens for a different peppery note. Replace edamame with finely diced snap peas or sugar peas for sweetness and crunch variation.
Perfect Pairing Ideas
Pair with chilled light white wines such as sauvignon blanc or a crisp rosé to enhance the seafood sweetness and fresh vegetables. A cold, refreshing green tea or sparkling water with citrus also balances the bowl's savory profile nicely.
Enjoy this lobster poke bowl whenever you want a blend of luxury and fresh simplicity on your plate. It’s a recipe you’ll find yourself reaching for time and again when craving bright, satisfying, and effortlessly elegant food.
Frequently Asked Questions
- → How should the sushi rice be cooked for this dish?
Rinse the sushi rice under cold water until clear, then simmer it covered for 18 minutes. After cooking, let it steam off heat for 10 minutes to achieve fluffy texture.
- → Can I use fresh lobster meat instead of cooked?
Fresh lobster meat can be used but should be cooked gently before combining to ensure proper texture and food safety.
- → What kind of dressing complements the flavors best?
A simple dressing of soy sauce, toasted sesame oil, and rice vinegar balances the richness of lobster and creaminess of avocado with savory and tangy notes.
- → Are there suitable alternatives to edamame in the bowl?
Green peas or steamed snap peas provide a similar pop of sweetness and texture if edamame isn’t available.
- → How can I add extra crunch to this dish?
Thinly sliced radishes and a sprinkle of sesame seeds contribute natural crunch and mild peppery flavor enhancing the overall experience.