3cupsraw rice(use a sticky variety, such as Cajun Country Medium Grain Rice)
Roll Ingredients
1lbimitation crab meat chunks
1lbLouisiana crawfish tails
1potboiling water seasoned with 1 capful of Zatarain's liquid crab boil
3tbspOld Bay Seafood Seasoning
1cucumber, julienned
1scallion, julienned
1carrot, julienned
Etouffee Dipping Sauce
4tbspbutter
2cloves garlic, minced
1dashketchup
.5lbcrawfish (previously cooked in the seasoned water), chopped
1small onion, chopped
1stalkcelery, 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.