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Creole Sushi Roll

Date Added: Oct 21, 2010 Fusion Appetizers
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Prep Time

10 mins

Cook Time

0 mins

Ready In

10 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Redfish and Crawfish wrapped in rice with wasabi paste, avocados and julienned vegetables then garnished with Chili Aioli.


Ingredients

  • 1  Each Pink Nori Sheet
  • 1
  • 1  Each Avocado, peeled, seeded, cut into 1/4" strips
  • 2
  • 1/2  Ounce(s) Weight Carrots, julienned
  • 3
  • 1/2  Ounce(s) Weight Cucumbers, julienned
  • 4
  • 1/2  Ounce(s) Weight Militons, julienned (optional)
  • 5
  • 8  Ounce(s) Weight Red Fish, cut into 1/2" strips
  • 6
  • 1  Pinch Kosher Salt
  • 7
  • 2  Cup(s) Sushi Rice, cooked
  • 8
  • 1  Cup(s) Crawfish Meat, cooked and chopped
  • 9
  • 1  Table Spoon(s) Wasabi Paste
  • 10
  • 1  Table Spoon(s) Chili Aioli
  • 11

Directions

    1. Place nori sheet on a bamboo mat.
    2. Season redfish with salt.
    3. Cover nori with a thin layer of rice.
    4. Place wasabi paste in a thin line across the center of rice.
    5. Place redfish, julienned vegetables, crawfish and avocado in a horizontal line in center of rice.
    6. Roll to seal.
    7. Garnish with chili aioli and serve with wasabi, soy sauce and pickled ginger.

    Wasabi Paste

    Ingredients

  • 2 Table Spoon(s) Wasabi Powder
  • ½ Tea Spoon(s) Water
  • Directions

    1. Add ingredients together and whisk to form a paste

    Chili Aioli

    Ingredients

  • 1 Tea Spoon(s) Sriracha Chili Sauce
  • 1/2 Cup(s) Mayonnaise
  • Directions

    1. In a mixing bowl, whisk chili sauce and mayo together to combine

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