Thank you for everyone who attended the classes. I’m sad to say that the Sushi workshops will now close. But, don’t be sad. We part with a gift. For the finale, Chopsticks offers you a final recipe that every Hathianite is sure to love! Crawfish Sushi!It’s an unsuspecting combination of potatoes and mustard create a smooth, tangy filling used in place of the usual sushi rice. Olive oil or butter may be substituted for the mustard oil if necessary, but add just a dab more of the prepared mustard.
Crawfish Sushi
Ingredients:
2 cups boiled potatoes
1 tablespoon mustard oil
1 teaspoon rice wine vinegar
1 teaspoon prepared mustard
½ teaspoon salt
½ teaspoon wasabi paste
½ cup crayfish tails
Directions:
1. Place boiled potatoes in a large bowl and mash with a fork. Add mustard oil, vinegar, mustard, salt, and wasabi paste. Mix until combined. Set aside to cool.
2. Using hands, roll cooled potato mixture into bite-sized logs about 2-inches long. Top each log with a crayfish tail and serve.
