Crab & Sausage Jambalaya Roll with Spicy Japanese Creole Sauce

Makes 4 rolls

2 links
Andouille sausage – cut into ½ inch by ½ inch square
4 logs
imitation crab meat – cut to fit the nori sheet
½ pepper
red bell pepper – sliced thin
1 stalk
celery – sliced thin
¼ cup
olive oil
1 tsp
garlic
½ cup
red onion – sliced thin
1 (medium size)
roma tomato – remove seeds, sliced thin
to taste
hot sauce
4 sheets
nori (seaweed)
3 cups
sushi rice
2 to 3 tsp (to taste)
creole seasoning
2 tbsp
black sesame seeds
2 tbsp
pickled ginger
2 tbsp
wasabi
½ cup
mayonnaise (for sauce)
3 tbsp
hot sauce (for sauce)
1 tsp
key lime juice (for sauce)
1tsp (optional)
garlic juice (for sauce)
  1. SUSHI ROLL: 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 wiped off. Serve with wasabi, ginger, and Japanese Creole Sauce.

  7. SAUCE: In a small bowl, mix together mayonnaise, hot sauce and lime juice. Taste and add more hot sauce to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.

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