Many people may not know that ‘sushi’ is not synonymous with raw fish or ingredients. The term refers to vinegared rice served in a roll with other ingredients.
Don’t be intimidated. Create your own delicious, cross-cultural, sushi roll with the help of Chef Ace Champion. Relying on his extensive background in Cajun food, he brings us this recipe for a mouthwatering Jambalaya Sushi Roll, made with sausage, crab meat, fresh bell peppers and onions, topped with a Japanese-Creole Sauce.
Want to see how it’s done? We have the video right here!
- 2 Links Andouille sausage
- 4 logs Imitation crab meat
- 1/2 Red Bell Pepper
- 1 stalk Celery
- 1/4 cup Garlic olive oil
- 1 teaspoon Garlic
- 1/2 cup Red onion
- 1 Roma tomato
- To taste Louisiana hot sauce
- 4 sheets Nori (Seaweed)
- 3 cups Sushi rice
- 3 teaspoon Creole Spice
- 2 tablespoon Black sesame seeds
- 2 tablespoon Pickled ginger
- 2 tablespoon Wasabi sauce
Japanese Creole Sauce
- 1/2 cup Real mayo
- 3 tablespoon Louisiana hot sauce
- 1 teaspoon Key lime juice
- 1 teaspoon Garlic juice
- 1 Follow the direction for the sushi rice. For best results cook in a rice cooker. When the rice is on you can prep up everything else you need for the rolls.
- 2 Using a small skillet add a little oil and allow to get hot on a medium-high heat. Place each sausage in the hot oil and allow a nice dark sear on each side. This should take about 1 minute on all 4 sides. When you are about 1 minute done add in the garlic. Dash some of the Louisiana hot sauce over the sausages to coat them. Remove from the skillet and set aside.
- 3 Clean the pan out of any burnt pieces and add a little more oil and allow to get hot on a medium-high heat. Add the sliced red bell pepper and the sliced celery. Season with creole seasoning and suttee lightly for about 1 minute. Set aside with the sausages.
- 4 Cover a bamboo mat with plastic wrap tightly. Place a sheet of nori on top centered. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a quarter inch border at the top and bottom edges. Press firmly. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down.
- 5 Arrange one sausage strip, one crab log, and about 4 strips of peppers, celery, onion and tomato on top of the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, then remove the mat. Repeat the process with remaining ingredients to make three more rolls.
- 6 Cut the sushi rolls into 1 inch rounds with a sharp serrated knife moistened with water and whipped each cut. Serve with wasabi, ginger, and Japanese Creole Sauce.
Japanese Creole Sauce
- 1 In a small bowl, mix together mayonnaise, Jerk Marinade Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.