Roll up for crawfish sushi

Southern seafood and the Japanese delicacy of sushi come together in a match made in heaven. Something about our two cooking cultures makes for a tasty combination. And now that crawfish season is under way, our local sushi chefs have an opportunity to create some true fusion cuisine with Baton Rouge’s favorite mudbug. (Photo by David Gallent) Ichiban’s Death Valley Roll: Ichiban offers a one-two punch of steamed shrimp and spicy crawfish with the Death Valley roll—the crawfish encased in rice with sweet avocado and cream cheese, the shrimp on top, mixed with a Japanese honey mustard. Tsunami’s John Breaux Roll: Sauteed crawfish is rolled up with fresh avocado and a spicy, punchy sauce that will delight your palate. Sushi Yama’s New Orleans Roll: The juicy crustacean is paired with avocado, then topped with spicy tuna, snow crab and tasty fish roe. Hello Sushi’s Johnny Roll: Crawfish, spicy tuna, spicy shrimp and crab stick, wrapped in seaweed and deep-fried in tempura batter—it’s finger-lickin’ good. Drunken Fish’s Drunken Fish Roll: Drunken fish adds a twist worthy of their name—their snow crab, crawfish and tuna roll is deep-fried in a tempura beer batter.