2 Maine lobsters – 1 ¼ lbs each – steamed, shelled, and cut into small dice

12 8 inch round sheets rice paper

1 head green leaf lettuce – washed and patted dry

1 bunch cilantro sprigs

1 bunch mint sprigs

1 bunch green onion – cut into long strips

1 cup julienned carrot

1 cup julienned cucumber

1 cup bean sprouts

1/4 cup seasoned rice vinegar

1/2 tsp. togarashi spice

to taste sea salt and freshly ground black pepper

For Marinade: Mix seasoned rice vinegar, togarashi, salt, and pepper in glass bowl. Toss cucumber and carrot with marinade for 10 minutes. Place following ingredients side by side on a cutting board: lettuce, cilantro, mint, green onion, marinated carrots, cucumbers, bean sprouts, and lobster meat. Pour 2 glasses of warm water into shallow baking dish. Place one rice paper sheet in water for 30 seconds, or until softened. Remove sheet to paper towel. Pat dry. Place on cutting board. Create roll by placing following ingredients on rice paper in this order: lettuce, cilantro, lobster meat, green onion, mint, bean sprouts, carrots, and cucumbers. Tightly roll bottom edge of wrapper just to enclose filling. Fold up sides. Continue to roll to top to seal. Set aside in refrigerator. Repeat method to form 12 rolls.

1/3 cup low sodium soy sauce

1/4 cup tangerine juice

1/4 cup mirin

3 Tbsp. minced scallion

3 Tbsp. yuzu juice

2 Tbsp. brown rice vinegar

2 Tbsp. minced mint

2 Tbsp. minced cilantro

1 tsp. hot chili oil

1 tsp. freshly grated ginger

1/2 tsp. sambal

Whisk all ingredients in mixing bowl. Set aside.

2 Tbsp. black sesame seeds

2 Tbsp. white sesame seeds

12 sprigs chive

12 sprigs cilantro

12 sprigs mint

Cut spring rolls on bias. Place four pieces in center of chilled sushi plate. Place dipping sauce by rolls. Sprinkle with black & white sesame seeds. Garnish with bouquet of chive, cilantro and mint sprigs. The lobster can be substituted with your favorite shellfish, sashimi ahi tuna or salmon.