These not-quite-authentic-but-awfully-delicious summer rolls are filled with just-cooked lobster meat, cucumber, avocado and fresh herbs. They make a fine lunch, wrapped in a lettuce leaf and dipped in a gingery, limey, hot peppery sauce. Cut small, they can be served with drinks, or they could be an elegant first course at a sit-down dinner. (Photo: Fred R. Conrad/The New York Times)
Update: I used the Wayback Machine link, because I couldn't get the original like to work at the time. Mixed-Rice Onigiri - I can't get the picture to work, so I selected the Cooking Cute logo instead.