A delightful twist on Nobu's crispy rice featuring chopped lobster, Japanese mayo, sriracha, and a blend of sauces. Perfect for a spicy seafood dish with a Mexican flair.
1: Cut up your lobster pretty small.
2: Mix everything for the sauce and add the lobster.
3: Cook your rice with 2 1/4 cups of water.
4: Mix the vinegar, sugar, and salt, then add to warm rice.
5: Place the rice in a container and freeze for about 1 hour if starting hot.
6: Cut it into cubes/squares and fry with neutral oil until golden. Add jalapeño until it is brown and crispy.
7: Serve lobster over the rice.
