Crawfish & Rice Sushi Stack

Ingredients

• 1 cup jasmine white rice 

• 1 ¼ cups cold water  

• 1 pound crawfish tails, peeled, parboiled  

• ½ teaspoon garlic powder 

• ½ teaspoon onion powder 

• 1 ½ teaspoons salt free Creole seasoning 

• 2 tablespoons extra virgin olive oil 

• 1 cup cucumber, diced  

• 1 cup carrots, shredded 

• 4 teaspoons Kung Pao or hoisin sauce, 1 teaspoon per stack 

• 1 2/3 tablespoons spicy mayo 

• Lower sodium soy sauce (optional) 

• Avocado, sliced (optional) 

• Sesame seeds (optional) 

  Spicy Mayo 

• 1 1/3 tablespoons mayonnaise 

• 1 teaspoon sriracha sauce 

Instructions

1. Cook rice according to package directions. 

2. Spread the cooked rice evenly on a sheet pan to cool. 

3. In a medium bowl, toss the crawfish tails with garlic powder, onion powder and no-salt Creole seasoning.  

4. In a large skillet, add olive oil and crawfish. Cook over medium heat for 5 to 6 minutes.   

5. Let the crawfish cool. Cut large crawfish tails into ½-inch pieces.  

6. In a small bowl, mix mayonnaise and siracha sauce. Set aside.  

7. Using a 1-cup dry measure, layer ¼ cup of cucumbers, ¼ cup of carrots, 1 teaspoon of Kung Pao sauce, ¼ cup of crawfish, and ¼ cup of rice. Press slightly to pack ingredients.  Carefully turn the cup over onto a plate. Repeat with the rest of the ingredients to make three more stacks.  

8. Drizzle with spicy mayo. Top with soy sauce, avocado slices and sesame seeds, if desired. 

Serves 4 

Serving size: 1 cup  

Cook time: 20-30 minutes  

Prep time: 5-8 minutes  

Source: LSU AgCenter