Combining sushi and potatoes seems odd, but this recipe will prove you wrong. Check it out here.
Idaho® Potato and Spiced Ahi Maki Roll
Servings
6 Servings
Ingredients
- 2 medium Idaho® russet potatoes peeled
- 3/4 cup coconut milk
- Salt to taste
- 4 ounces sushi-grade ahi tuna minced
- 3 tablespoons mayonnaise
- 1 tablespoon kimchee minced
- 1/2 teaspoon sambal
- 3 ounces wasabi tobiko caviar optional
- 1 sheet nori seaweed paper
- Black sesame seeds as needed
- 1/4 ounce kawaire radish sprouts
Instructions
- Cut potatoes into 1/8-inch brunoise cubes; rinse in cold water; pat dry.
- Place potatoes and coconut milk in saucepan. Add salt to taste. Cook over medium heat until potatoes are tender and coconut milk is reduced to a creamy thickened mixture. Drain potatoes. Set aside to cool.
- In small bowl, combine tuna, mayonnaise, kimchee and sambal. (Add caviar if using.)
- On sushi mat, place nori sheet, shiny side down. Spread potatoes over nori, covering all but 1 inch from top of sheet.
- Spread tuna mixture across center of potato mixture. Sprinkle with black sesame seeds.
- Arrange radish sprouts on top of tuna filling with some sprout tops extending beyond each end.
- Placing your thumbs on back of sushi mat, begin rolling away from you, supporting filling with fingers.
- Roll until edge of nori is under sushi roll. Shape roll by pressing lightly with both hands. Remove sushi mat. Slice roll into six pieces.
- Source: Idaho Potato Commission
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