Sushi roll pairs tuna, fried crawfish

AUSTIN (KXAN) - Sushi Zushi chef Pablo Hernandez appeared on KXAN News at Noon to show how to create a special roll.

The Oaklawn Roll features fried crawfish rolled uramaki style topped with your choice of spicy tuna or spicy salmon, wrapped in avocado.  It's topped with four colorful caviars and drizzled with wasabi cream sauce.

Ingredients:

1/2 avocado
2 oz crawfish tails, panko-breaded & deep fried
1 tsp spicy mayo (secret recipe)
5 oz sushi rice (secret recipe)
1/2 sheet of nori (roasted seaweed)
2 oz fresh tuna or salmon
scallions—pinch
1 oz wasabi cream sauce (secret recipe)
1/2 oz wasabi-infused tobiko (flying fish caviar)
1/2 oz habanero-infused masago (smelt caviar)
1/2 oz soy-infused tobiko
1/2 oz sake-infused tobiko

Directions:

Press 5 oz. sushi rice onto 1/2 sheet of nori until sheet is completely and evenly covered
Flip nori sheet over so that the non-rice side is facing up
Place 2 oz fried crawfish in middle of nori
Using a maki mat, roll the nori/rice combination so that the crawfish is on the inside and the rice is on the outside
in a separate bowl, mix 2 oz tuna with 1 oz spicy mayo and pinch of scallions. Evenly distribute this mixture over the length of the roll.
Thinly slice avocado and evenly distribute over the tuna/spicy mayo mixture.
Press these mixtures into form this using the maki mat.
Slice roll into 8 evenly sized pieces
Garnish with caviars.
Squeeze wasabi-cream sauce over entire roll (including caviars)

Enjoy!