Name: Creole Sushi Rolls with Andouille (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Creole
Ingredients: 2 cups Long-grain white rice; 2 1/2 cups Water; 2 tbsp Rice vinegar; 1 tbsp Sugar; 1/2 tsp Salt; 8 oz Andouille sausage, cooked and diced; 1/2 cup Creole seasoned cream cheese, softened; 1/4 cup Green onions, thinly sliced; 1/2 cup Mayonnaise; 1 tbsp Creole mustard; 1 tsp Hot sauce; 1/2 tsp Paprika; 1/4 tsp Garlic powder; 4 Nori seaweed sheets

Recipe tier

A fun fusion dish combining the flavors of Louisiana Creole cuisine with the presentation of sushi rolls. Spicy andouille sausage, seasoned rice, and a remoulade-inspired sauce create a unique and satisfying experience.

Total 1h

Serves 4

Steps 7

Ingredients 14

Rice
2 cups 480 mL Long-grain white rice
2 cups 600 mL Water
2 tbsp 30 mL Rice vinegar
1 tbsp 15 mL Sugar
tsp 2.5 mL Salt
Andouille & Filling
8 oz 225 g Andouille sausage, cooked and diced
cup 120 mL Creole seasoned cream cheese, softened
cup 60 mL Green onions, thinly sliced
Remoulade Sauce
cup 120 mL Mayonnaise
1 tbsp 15 mL Creole mustard
1 tsp 5 mL Hot sauce
tsp 2.5 mL Paprika
tsp 1.25 mL Garlic powder
Other
4 4 Nori seaweed sheets

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Equipment

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Instructions

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Cook the Rice: Rinse rice until water runs clear. Combine Rice and Water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork and let cool slightly.
Prepare Sushi Rice: In a small bowl, whisk together Rice vinegar, Sugar, and Salt until sugar is dissolved. Gently fold this mixture into the cooked rice. Let cool completely.
Make Remoulade Sauce: Combine all Remoulade Sauce ingredients in a small bowl and mix well. Set aside.
Prepare Filling: In a medium bowl, combine Andouille sausage, Creole seasoned cream cheese, and Green onions. Mix well.
Assemble Rolls: Place a sheet of Nori on a bamboo sushi rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch bare at the top edge. Spread a line of the Andouille & Filling mixture across the center of the rice.
Roll the Sushi: Using the bamboo mat, tightly roll the sushi away from you. Moisten the bare edge of the nori with water to seal the roll.
Slice and Serve: Using a sharp, wet knife, slice each roll into 6-8 pieces. Serve immediately with Remoulade Sauce.