Crawfish Dynamite Sushi Recipe -

If you’re in the mood for a tasty recipe with a spicy kick, I have a fun one for you to try this week! You don’t have to be a sushi chef to make your own rolls at home. A little patience and a sense of humor will do! The best part is, you can be as creative as you want with fillings and toppings. Here’s a simple version I whipped up for dinner last night…

Here’s What You’ll Need:

Ingredients:

2 cups sushi rice or short grain rice
2 cups water
1/2 cup rice vinegar
3 tbsp sugar
1/2 tsp salt
1 tbsp vegetable oil
1 cup cooked crawfish tails
1 tbsp minced garlic
4 oz cream cheese
1 bottle Sriracha Mayo (uses as desired)
1/8 cup mayo
additional salt and pepper to taste
addition toppings ( i used a crab stick)
aluminum foil

Preparing Your Sushi Rice:

Rinse rice well until water runs clear.
Using my instant pot, I place the 2 cups of rice and 2 cups of water on high pressure for 4 minutes. Make sure valve is sealed.
Allow pressure to naturally release for roughly 8-10 minutes after cooking is complete.
Remove rice and place in a medium mixing bowl.
On medium heat, in a small saucepan, wisk rice vinegar, sugar, salt, and oil for 2-3 minutes.
When sugar has dissolved, remove from heat and drizzle mixture over your rice.
Blend together well, allowing all rice to soak up the sugar vinegar mixture. Your rice will seem wet but will begin to take on a sticky sushi texture as it cools.

Preparing Your Roll:

Cover a bamboo sushi rolling mat with plastic wrap to prevent sticking.
Season your crawfish to taste with salt, pepper, and garlic.
Form little footballs of rice in your hand then flatten them out onto the bamboo mat horizontally, covering roughly 1/4 of the mat (see image).
Line your rice with any fillings, such as cream cheese, crab, and a bit of your crawfish.
Begin to roll your bamboo mat, slowly squeezing and pressing every inch, including the outer edges as you roll. You want all the rice grains to stick together well so it holds together when you slice it. Continue to roll a bit, squeeze a bit. Repeat until you have completely rolled your mat.
Unroll your mat and have a clean, wet towel ready to clean your knife in between each slice.
Prepare a sheet of foil, roughly 8″x8″ with a small lip around the edge. Place your slices inside the foil for baking.
In a small bowl, mix your remaining crawfish in your desired amount of mayo and Sriracha Mayo, then top each slice.
Set oven to broil and monitor for a golden bubbly look around 5 minutes. Remove and let cool before serving.

Crawfish Dynamite Sushi Supplies

There are a few items, including frozen, cooked crawfish tails, that are readily available at Walmart. You may also be able to find cute little sushi gift sets that come with chopsticks, bamboo mats, and a soy sauce dish now nad then too.

While you can find everything you need at a local Asian market, I’ve certainly lived in plenty of cities without one close by. The next best option is ordering your items on Amazon. Be warned… rice vinegar is NOT the same as regular or apple cider vinegar, so DO NOT substitute here. Don’t say I didn’t warn you! 🙂

Sushi Takes Time to Master

As you can see, I am by no means an expert sushi chef! It tastes so much better than it looks! But it is sooo much fun to make! And the truth is, some of my rolls are beautiful! (I thank nori -seaweed wrap- for that) and some are not so great to look at. But they all go down the hatch and taste great, so just have fun with it and keep trying!