Are you a fan of sushi? Looking for a unique and flavorful roll to try? Look no further than the Crazy Cajun Roll, a modern American creation that is popular in the southern states of the U.S. This roll is a twist on the traditional futomaki, using a vertical instead of horizontal orientation, resulting in 6 pieces rather than 8. Let’s dive into the recipe and learn how to make this delectable roll.
Mixing the Crawfish Salad
To begin, let’s prepare the star ingredient of the Crazy Cajun Roll – the Crawfish Salad. Here’s what you’ll need:
- 12oz of U.S. Farmed Crawfish Tail Meat (340g)
- 1 tsp Tobiko or Masago (5mL – optional)
- 2 Tbsp Sri Racha (30mL)
- 1/3 cup Kewpie mayonnaise (80mL)
- 1 tsp Shichimi Togarashi (5mL Japanese Seven Spice)
This recipe yields approximately 8 rolls, so feel free to adjust the quantities accordingly. Before we start, it’s important to note that the crawfish may have a strong smell when packaged, so we’ll need to wash them thoroughly.
Begin by dumping the crawfish tail meat into a colander and rinsing it with room temperature water.
Squeeze the crawfish meat until the water runs clear, and you’ll notice that the color of the meat turns pale.
Once washed, squeeze out any excess water and place the crawfish in a mixing bowl.
Now, it’s time to add the Kewpie Mayonnaise, Shichimi Togarashi, Tobiko (or Masago), and Sri Racha. Mix everything thoroughly with a spoon until you achieve a thick and creamy crawfish salad.
Now that our Crawfish Salad is ready, let’s move on to rolling!
Let’s Make a Crazy Cajun Roll
Start by laying out a half sheet of nori. Apply sushi rice, leaving about an inch (25mm) of space at the top.
In the center of the rice, create a 2cm diameter row of crawfish salad.
On one side of the crawfish salad, add julienned cucumber, and on the side closest to you, place slices of avocado. This positioning prevents the avocado from getting smashed during the rolling process.
Following the instructions for rolling a Half Futomaki, wet the top of the nori and roll it up.
Now, it’s time to add some delicious salmon slices on top of our roll.
Carefully place a piece of foodservice film (Saran Wrap) on top of the roll and press the salmon slices onto the roll using your sushi mat (makisu). Finally, slice the roll into 6 pieces. If the pieces become deformed during the slicing process, gently reshape them with the makisu.
Lastly, place the pieces on a plate, squeeze some Spicy Mayo on top, and add a pinch of Tobiko (or Masago) for an extra burst of flavor and color. To enhance the presentation, you can also sprinkle some finely chopped scallions on top.
Now, sit back, relax, and enjoy your homemade Crazy Cajun Roll, filled with the unique flavors of the southern states. Visit Ratingperson for more delicious recipes like this. Happy rolling and happy eating!