The Perfect Cotton Bowl Recipe: Eye of the Tiger Roll

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The Falcon Family Supports the LSU Tigers

As a Louisiana company proud to mill 100% Louisiana rice, it is no surprise that we are LSU Tiger fans. We anxiously await a Tigers victory over the Texas A&M Aggies, and are busy planning game-day dishes that won’t break our guests’ New Year’s resolutions. In honor of the Tigers, we named this purple and gold healthy sushi recipe the Eye of the Tiger Roll.

Ingredients:
3 cups medium grain Cajun Country Rice, uncooked
1 cucumber, julienned
3-4 tbsp rice vinegar
1 scallion, julienned
lb Louisiana crawfish tails
1 carrot, julienned
1 lb imitation crabmeat chunks
1/2 cup of red cabbage, julienned
1 capful liquid crab boil
1 bamboo rolling mat
3 tbsp Old Bay seafood seasoning
1 green soybean sushi sheet

Directions:
Prepare rice according to package directions. When rice is done, place in large bowl, fold in rice vinegar, and allow to cool. Rice should be sticky enough to form a small ball. Boil crawfish tails and imitation crab in liquid crab boil & Old Bay seafood seasoning for approximately 5 minutes.

To assemble rolls:
Cover the bamboo rolling mat with clear plastic wrap to prevent the roll from sticking to the mat. Press a thin layer of sticky rice onto the rolling mat. Make sure the rice covers the rolling mat, approximately 9” x 10”. Next, cover the rice with one soybean sushi wrapper. Add a thin layer of cucumber, scallion, carrot, red cabbage, crab and crawfish in a narrow line on the side of the sushi wrapper closest to you. Slowly roll the bamboo mat away from you, pressing gently to compact the line of vegetables and rice into a tight log shape. When completely rolled, remove the bamboo mat and slice into even sushi pieces.

Makes 24 sushi rolls.

Etoufee Sushi Dipping Sauce

Ingredients:

4 tbsp butter
1 small onion
2 cloves garlic, minced
1 stalk celery, chopped finely
1 dash of ketchup
½ lb Louisiana crawfish, chopped (previously boiled)

Directions:
Melt butter in skillet and add vegetables and sauté until tender. Add ketchup and continue cooking until thick and the consistency of etoufee is reached. When the sauce is ready, add crawfish. Serve this etoufee sauce as a dip for the slices of sushi rolls in place of traditional soy sauce & wasabi.

The 75th Annual Cotton Bowl Classic will air on Friday, January 7 at 7 pm CST. Go Tigers!