Grilled Shrimp & Lobster Gremolata Sushi

A luxurious twist on traditional sushi, this grilled shrimp and lobster gremolata sushi roll offers a delightful combination of smoky seafood flavors with the freshness of gremolata.

Ingredients:

• 6 large shrimp, deveined and peeled
• 6 lobster tails, shelled and deveined
• 2 cups sushi rice, cooked
• 1/4 cup gremolata mix of finely chopped parsley, garlic, and lemon zest
• 1 tablespoon olive oil
• Salt and pepper to taste
• Nori sheets
• Soy sauce, for dipping

Instructions:

Warm the grill up to a medium-high level

Use olive oil, salt, and pepper to season shrimp and lobster tails

To get shrimp and lobster tails cooked all the way through and a little charred, grill them for two to three minutes on each side

Grilled lobster tails and shrimp should be cut into thin strips

Put a nori sheet on a sushi mat made of bamboo

Make a 1-inch border at the top of the sushi rice and spread it out evenly over the nori

Put lobster and shrimp slices down the middle of the rice

Put gremolata on top of the lobster and shrimp

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

Cut the sushi roll into small pieces that you can easily eat

You can dip them in soy sauce