Momofuku's lobster handrolls

This recipe from our friends at Momofuku is a different kind of lobster roll, with lobster salad tucked inside rice and nori: Rinse 1 c sushi rice in a mesh strainer, then cook according to package directions. Meanwhile, in a small pan over medium heat, stir 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt until dissolved. Transfer cooked rice to a bowl, gently fold in vinegar mix, and let cool to room temp.

Bring a large pot of salted water to a boil. Add 4 lobster tails and cook 3 minutes, then plunge into an ice bath. Once cool, split the shells lengthwise, pull out meat, and chop into 1-inch pieces.

In a medium bowl, whisk until smooth 3 tbsp Kewpie mayo, ¾ tsp rice vinegar, ¼ tsp Worcestershire sauce, ½ tsp sugar, ¼ tsp garlic powder, a pinch of salt, and a splash of sesame oil. Gently fold in lobster pieces, juice of ½ a lime, and 1 minced scallion. Cover and chill in fridge.

Cut 1 sheet of nori into 8 small pieces (2" x 3.5" each). To serve, top lobster salad with 2 tbsp salmon roe and 1 tbsp chopped chives. Present sushi rice alongside nori and 8 leaves of Bibb lettuce. Let everyone make their own handrolls by placing a piece of nori inside a lettuce leaf, spooning in rice and lobster, and rolling up.