Ragin’ Cajun Rolls
Servings 1
Ingredients
Sushi Rice
- 3-4 tbsp rice vinegar
- 3 cups raw rice (use a sticky variety, such as Cajun Country Medium Grain Rice)
Roll Ingredients
- 1 lb imitation crab meat chunks
- 1 lb Louisiana crawfish tails
- 1 pot boiling water seasoned with 1 capful of Zatarain's liquid crab boil
- 3 tbsp Old Bay Seafood Seasoning
- 1 cucumber, julienned
- 1 scallion, julienned
- 1 carrot, julienned
Etouffee Dipping Sauce
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 dash ketchup
- .5 lb crawfish (previously cooked in the seasoned water), chopped
- 1 small onion, chopped
- 1 stalk celery, chopped finely
Instructions
Sushi Rice
- First prepare rice according to package directions. When rice is ready, remove into a bowl to cook and mix with rice vinegar until rice is sticky and will form a small ball.
Crawfish & Crab
- Boil crawfish tails and imitation crab in crab boil & Old Bay flavored water for approximately 5 minutes.
Assemble Rolls
- To begin assembling the sushi rolls, cover a bamboo rolling mat with clear plastic wrap to prevent the roll from sticking to the mat.
- Press a thin layer of the sticky rice onto the rolling mat.
- Make the rice cover the rolling mat approximately 9” x 10”.
- Next, cover the rice with one sheet of green soybean sushi sheet.
- Begin laying a think layer of the cucumber, scallion, carrot, crab & crawfish into a narrow line on one side of the sushi wrapper.
- Slowly roll the bamboo mat away from you, pressing each roll to compact the line of vegetables and rice into a tight log shape.
- When completely rolled, remove the bamboo mat and slice into four even, round sushi rolls.
Etouffee Dipping Sauce
- Melt butter in skillet and add vegetables and sate until tender.
- Add ketchup and continue cooking until thick and the consistency of etouffee is reached.
- When the sauce is ready, add the crawfish.
- Serve this etouffee sauce as a dip for the slices of sushi rolls in place of a traditional soy sauce & wasabi. Makes 24 sushi rolls.