30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Creole Sushi Rolls With Andouille
Creole Sushi Rolls With Andouille
Creole Sushi Rolls With Andouille
⏱1h 30m
👥4
🔥600 cal
Hard
🍽️Creole
A refined take on Creole Sushi Rolls, utilizing premium ingredients and techniques. Smoked andouille, delicate blue crab, and a vibrant citrus remoulade elevate this dish to a sophisticated level.
A refined take on Creole Sushi Rolls, utilizing premium ingredients and techniques. Smoked andouille, delicate blue crab, and a vibrant citrus remoulade elevate this dish to a sophisticated level.
Cook the Rice: Rinse rice until water runs clear. Combine Rice and Water in a rice cooker or 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 wooden spoon and let cool slightly.
Prepare Sushi Rice: In a small bowl, whisk together Rice vinegar, Sugar, Salt, and Cajun spice blend until sugar is dissolved. Gently fold this mixture into the cooked rice. Let cool completely.
Make Citrus Remoulade Sauce: Combine all Citrus Remoulade Sauce ingredients in a small bowl and mix well. Set aside.
Prepare Filling: In a medium bowl, gently combine Smoked andouille sausage, Blue crab meat, Mascarpone cheese, Chives, and Mango. Be careful not to break up the crab meat.
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. Garnish with Microgreens and Black sesame seeds and serve immediately with Citrus Remoulade Sauce.
Ingredients
4
2 cups480 mLKoshihikari sushi rice
2 1/4 cups540 mLFiltered water
4 tbsp60 mLPremium rice vinegar
2 tbsp30 mLOrganic cane sugar
1 tsp5 mLSea salt
1/2 tsp2.5 mLCajun spice blend (house-made)
4 oz113 gSmoked andouille sausage, thinly sliced and lightly sautéed
4 oz113 gLump blue crab meat, picked over for shells
1/4 cup60 mLMascarpone cheese, softened
2 tbsp30 mLChives, finely chopped
1 tbsp15 mLMango, finely diced
1/2 cup120 mLHomemade mayonnaise
1 tbsp15 mLCreole mustard
1 tsp5 mLHot sauce (Tabasco)
1/2 tsp2.5 mLPaprika
1/4 tsp1.25 mLCayenne pepper
1 tbsp15 mLOrange zest
1 tbsp15 mLLemon juice
44High-quality nori seaweed sheets
Microgreens, for garnishAs needed
Black sesame seeds, for garnishAs needed
Equipment
Rice cooker (optional)
Saucepan
Bamboo sushi rolling mat
Sharp knife
Mixing bowls
Instructions
Cook the Rice: Rinse rice until water runs clear. Combine Rice and Water in a rice cooker or 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 wooden spoon and let cool slightly.
Prepare Sushi Rice: In a small bowl, whisk together Rice vinegar, Sugar, Salt, and Cajun spice blend until sugar is dissolved. Gently fold this mixture into the cooked rice. Let cool completely.
Make Citrus Remoulade Sauce: Combine all Citrus Remoulade Sauce ingredients in a small bowl and mix well. Set aside.
Prepare Filling: In a medium bowl, gently combine Smoked andouille sausage, Blue crab meat, Mascarpone cheese, Chives, and Mango. Be careful not to break up the crab meat.
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. Garnish with Microgreens and Black sesame seeds and serve immediately with Citrus Remoulade Sauce.
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