Lobster Poke Bowl with Citrus Chive Aioli

This Lobster Poke Bowl combines the tender, butter-poached Maine lobster with traditional poke elements like steamed rice and pickled cucumber. The creative twist comes from a zesty citrus chive aioli that adds a refreshing kick, while crispy shrimp chips and watermelon radish provide delightful textures. This dish is not only visually appealing but also meets pescatarian dietary requirements.

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 8 ounces Maine lobster tail, butter-poached and chopped
• 1/2 cup pickled cucumber, sliced
• 1/2 avocado, sliced
• 1/4 cup wakame salad
• 1 small watermelon radish, thinly sliced
• 1/4 cup crispy shrimp chips
• 2 tablespoons chives, finely chopped
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 teaspoon smoked sea salt
• 1 teaspoon sriracha (optional)
• Sesame seeds for garnish

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 18 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. While the rice is cooking, prepare the citrus chive aioli by mixing the mayonnaise, lemon juice, orange juice, chopped chives, and smoked sea salt in a bowl. Adjust seasoning to taste.
3. Once the rice is ready, fluff it with a fork and let it cool slightly.
4. In a bowl, layer the sushi rice, followed by the butter-poached lobster, pickled cucumber, avocado, wakame salad, and watermelon radish.
5. Drizzle the citrus chive aioli over the top and sprinkle with sesame seeds and crispy shrimp chips.
6. Serve immediately and enjoy!