Causushi – Sushi Rolls filled with Causa

Today we are revisiting our past by reposting this recipe for sushi rolls filled with causa instead of rice. For Thanksgiving a couple years, we posted a list of dishes that would give a Peruvian twist to the festivities. These “causushis” were part of that list.

As we browsed through all our previous posts a few days ago, we realized that probably very few people had the pleasure of stumbling upon this fun hors d’ oeuvres as they most likely stopped scrolling down the page once they found our scrumptious turkey recipe right at the top of it. After all, Turkey is what Thanksgiving is all about, isn’t it?

So here you have them one more time. The creamy, slightly spicy and lemony causushis. Peruvian and Japanese fusion at its best. Enjoy!

Causushi - Sushi Rolls filled with Causa
Recipe type: Hors d'oeuvres
Cuisine: Japanese-Peruvian
  • Causa (only the potato dough)
  • Nori seaweeds
  • 8 oz cooked crabmeat
  • 1 cup mayonnaise
  • Worcestershire sauce
  • 1 lemon
  • Salt and pepper
  • Chili sauce
  • Chili sauce:
  • 1 cup mayonnaise
  • 1 tablespoon aji amarillo paste
  • Salt and pepper
  1. *Spread the potato causa dough on a sheet of parchment paper or plastic film. Cover with the nori.
  2. *Combine the crabmeat –in a bowl- with a few drops of Worcestershire sauce, mayonnaise, drops of lemon juice, salt, and pepper. Spread over the nori.
  3. *With the help of the parchment paper, roll like a sushi roll. Rest and cut in 1-inch pieces. Serve with the chili sauce.
  4. Chili sauce:
  5. Combine the ingredients in a bowl. Reserve.


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