California maki | Appetizer recipe

Ingredients

• 15 ml (1 tablespoon) of butter
• 1 leek white, minced
• 250 ml (1 cup) of coconut milk
• 500 ml (2 cups) of lobster meat
• 1 pinch of salt flower
• 30 ml (2 tablespoons) of wasabi mayonnaise
• 180 ml (3/4 cup) of ready-to-serve tempura
• 1/2 cucumber, cut into julienne
• 1/2 ripe mango, thinly sliced
• 1/2 avocado, sliced
• 30 ml (2 tablespoons) of toasted sesame seeds
• 30 ml (2 tablespoons) of flying fish caviar
• 500 ml (2 cups) of cooked sushi rice
• 2 nori leaves