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Sushi Jubilee Seafood Tweet This Buzz Th




Source of Recipe


WKRG
Sushi Jubilee Seafood

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Shrimp bay 2/3c
Scallops bay 1/3c
Crawfish tail meat 1/3c
Crab meat 2/3c
Shallots minced 2T
Brandy 2oz
Cajun seasoning 1 tsp
S&P TT
Jambalaya sauce puree 8oz
Sushi rice 20oz
Flour 2c
Egg wash 2c
Zattarans corn meal 2c


Saut� all seafood with shallots till done add in Cajun seasoning and deglaze with brandy. Salt and pepper to taste.

Let cool to the side.

Rolling sushi; Place 2oz of rice gently on rolling mat without mashing down the rice. Make sure you have a little water on your hands when placing rice down the sushi so it does not stick.
Place Jambalaya sauce on rice with a squirt bottle to lightly coat it. Place seafood in the middle roll or fold from bottom to top so seafood is right in the middle. Firm pack rice into a square form. Roll in flour, egg and cornmeal and fry at 350 degrees until golden brown.