Creole Sushi Rolls With Andouille

Name: Creole Sushi Rolls with Andouille (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Creole
Ingredients: 2 cups Sushi rice; 2 1/2 cups Water; 3 tbsp Rice vinegar; 1 tbsp Sugar; 1/2 tsp Salt; 1/4 tsp Cajun seasoning; 6 oz Andouille sausage, cooked and diced; 2 oz Crawfish tails, cooked; 1/2 cup Creole seasoned cream cheese, softened; 1/4 cup Green onions, thinly sliced; 1 tbsp Pickled jalapeños, finely diced; 1/2 cup Mayonnaise; 1 tbsp Creole mustard; 1 tsp Hot sauce; 1/2 tsp Paprika; 1/4 tsp Garlic powder; 1/4 tsp Cayenne pepper; 1 tsp Chopped parsley; 4 Nori seaweed sheets; 1 Avocado, sliced (for garnish)

⏱1h 15m

👥4

🔥500 cal

Medium

🍽️Creole

An enhanced version of Creole Sushi Rolls, featuring the addition of succulent crawfish to the filling and a more complex remoulade sauce. The rice is also seasoned with a touch of Cajun spice.

2 cups Sushi rice

2 1/2 cups Water

3 tbsp Rice vinegar

1 tbsp Sugar

1/2 tsp Salt

See all 20 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥500 cal

Medium

🍽️Creole

An enhanced version of Creole Sushi Rolls, featuring the addition of succulent crawfish to the filling and a more complex remoulade sauce. The rice is also seasoned with a touch of Cajun spice.

#Sushi #Creole #Andouille #Crawfish #Spicy #Fusion

Instructions

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, Salt, and Cajun seasoning 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, Crawfish tails, Creole seasoned cream cheese, Green onions, and Pickled jalapeños. 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. Garnish with sliced Avocado and serve immediately with Remoulade Sauce.

Ingredients

2 cups 480 mL Sushi rice
2 1/2 cups 600 mL Water
3 tbsp 45 mL Rice vinegar
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Cajun seasoning
6 oz 170 g Andouille sausage, cooked and diced
2 oz 57 g Crawfish tails, cooked
1/2 cup 120 mL Creole seasoned cream cheese, softened
1/4 cup 60 mL Green onions, thinly sliced
1 tbsp 15 mL Pickled jalapeños, finely diced
1/2 cup 120 mL Mayonnaise
1 tbsp 15 mL Creole mustard
1 tsp 5 mL Hot sauce
1/2 tsp 2.5 mL Paprika
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Cayenne pepper
1 tsp 5 mL Chopped parsley
4 4 Nori seaweed sheets
1 1 Avocado, sliced (for garnish)

Equipment

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 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, Salt, and Cajun seasoning 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, Crawfish tails, Creole seasoned cream cheese, Green onions, and Pickled jalapeños. 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. Garnish with sliced Avocado and serve immediately with Remoulade Sauce.

Nutrition per serving

Calories 500

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Creole Sushi Rolls With Andouille

Creole Sushi Rolls With Andouille

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