Nori Rolls
1. cook glutinous rice flour with water and salt for 5 minutes.
2. cool it down and brush it in to nori sheet.
3. roll it with cannoli mould.
4. deydrate nori sheet at 80ºC / 30 minutes.
5. deep fry in olive oil at 160ºC / 30 seconds.
Mussel Powder
1. clean mussels.
2. cook at 100ºC / 100 humidity / 1 fan / 3 minutes.
3. place in freezer for 20 minutes after cooking.
4. take the shells off mussels and leave in mussel water for 1 hour in the fridge.
5. drain the water and dehydrate mussels at 48ºC / 100 dehydrate / 12 hours.
6. fine blend the dried mussels and dehydrate again for 4 hours.
7. use fine sieve to create a powder from dehydrated mussels.
Gochujang Sourdough Crumb
1. roast 140ºC / 50 dehydrate / 2 fan / 20 minute.
2. blend with robot coupe for 5 seconds.
3. roast again at 140ºC / 50 dehydrate / 1 fan / 20 minute.
4. keep stirring until desired texture is reached. Allow to cool.
Avocado Puree
1. Blend all ingredients into a smooth puree.
2. Chill using an ice bath.
To Finish:
1. mix chopped chive 5g, lobster meat 18g, avocado puree 20g, gochujang crumb 10g.
2. stuff into dried nori roll.
3. dust with mussel powder on top.