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It's a Breaux roll, bro!

A tsunami of flavor can be yours with this tasty sushi recipe!

We had the pleasure of a visit from Fred Nonato, Chef and Chief Operations Officer for Tsunami.

Joined by Eat Fit NOLA Ambassador, Emily Eickhoff, Chef Fred prepared this spicy Cajun roll named for former Louisiana Senator, John Breaux, a good friend of Tsunami New Orleans.

Below is the recipe Chef Fred prepared on our January Community Health Heroes Show.


John Breaux Roll

Serves 8

Brown Sushi Rice

Ingredients: 2/3 C Brown Rice

18 oz water

4 Tb rice vinegar

1 Tb granulated sugar

(Mix vinegar & sugar reserve until needed)

Procedure: Wash rice gently under running water, drain. Repeat 3 times. Place cooked rice in mixing bowl, let rest for 10 min. While rice is still slightly warm, slowly fold in vinegar mixture. Reserve until needed.

Roll Ingredients and Procedure

Ingredients: 1 Lb Louisiana Crawfish tails, Cooked

½C Mayonnaise

Cayenne Pepper TT

2C cooked brown sushi Rice

4 sheets Nori (Roasted Seaweed)

16 Avocado slices

Sesame seeds

Bamboo mat

Low Sodium soy sauce, wasabi, pickled ginger

Procedure: Mix crawfish tails, mayonnaise, and cayenne pepper together.

Assembly: Place nori, shiny side down, on bamboo mat. Spread thin layer of rice, (about 1/4C of cooked brown rice) evenly on nori. Flip nori rice side down. Place 8-10 crawfish tails, three slices of avocado on nori side, and roll. Sprinkle sesame seeds on outside along rice and slice into 8 even pieces. Serve with soy sauce, wasabi, and pickled ginger. Enjoy!


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