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Ragin’ Cajun Rolls

Course Main Course
Cuisine Japanese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1


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


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.