From Far East Down East. To purchase, click here.
Serves 4
Preparation time: 30 minutes plus chill for 20 minutes
1 daikon (Japanese white radish)
1 carrot
1 cup clover or alfalfa sprouts
3 scallions
2 tablespoons mayonnaise
1 teaspoon wasabi powder
1⁄2 teaspoon sesame oil
pinch salt
meat from 11⁄4 pound lobster
4 tablespoons sliced pickled ginger

Peel the daikon and cut in half lengthwise. With a vegetable peeler or a mandolin, cut from the center (cut side) of each half at least 12 very thin slices measuring 6 inches long and 2 inches wide. The slices need to be thin—1⁄16 inch or less—so they will not crack when rolled.
Peel the carrot and cut it lengthwise into 4 slices about 1⁄8 inch thick. Then cut each slice into strips and cut the strips into 4-inch-long pieces. Rinse and drain the sprouts. Trim the root end from the scallions. Otherwise, leave them whole.
Pour water into a medium skillet until it is a quarter full. Bring to a gentle boil over low heat and add the scallions. Let the water come back to a boil, then turn off the heat. Allow the scallions to stand in the hot water for 10 minutes.
In the meantime, whisk together the mayonnaise, wasabi powder, sesame oil, and salt. Cut the lobster meat into pieces about 11⁄2 inches long.
Remove the cooked scallions from the water and gently slip the leaves apart, removing the outer ones first.

Place a slice of daikon horizontally on a flat surface. Put 1⁄2 teaspoon of the wasabi mixture in the center. Place 2 carrot sticks on top so they protrude over the top edge of the daikon. Place a small bunch of the sprouts on top of the carrot sticks, then arrange some of the lobster meat on top of the sprouts.
Starting from the left side of the slice of daikon, roll into a tight bundle, taking care that the daikon does not crack. Take one of the softened scallion leaves and tie it around the middle of each roll to hold it together.
Chill for 20 minutes. Garnish each serving with 1 tablespoon pickled ginger.