Crawfish Sushi Roll



-      Combine the remoulade to the crawfish mixture, add the chopped cilantro, half of a lime juiced and mix together

-      Place one nori sheet on the work surface, and add the sushi rice on top

-      Gently wet your fingertips and spread out the rice so the entire nori sheet is covered with an even layer of rice

-      Place the crawfish mixture in the center of the rice

-      Add 2 slices of avocado

-      Start rolling the sushi until it is tight and holds its shape like a log, you can use a bamboo roller if you have, and slice into 8 pieces

-      Garnish the sliced sushi with Cajun caviar, remoulade and parsley


  • 2 cups crawfish tails, cooked
  • 2 tablespoons cilantro, chopped
  • 1 lime, juice
  • 4 tablespoons remoulade *store bought
  • 1 sheet nori paper
  • ½ cup sushi rice
  • ½ avocado, sliced
  • 1 teaspoon Cajun caviar
  • 3 dashes Crystal hot sauce

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