Idaho® Potato and Spiced Ahi Maki Roll

• 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

1 Cut potatoes into 1/8-in. brunoise cubes; rinse in cold water; pat dry. 2 Place potatoes and coconut milk in saucepan. Add salt to taste. Cook over medium heat until potatoes are tender and coconut 3 milk is reduced to a creamy thickened mixture. Drain potatoes. Set aside to cool 4 In small bowl, combine tuna, mayonnaise, kimchee and sambal. (Add caviar if using.) 5 On sushi mat, place nori sheet, shiny side down. Spread potatoes over nori, covering all but 1 inch from top of sheet. 6 Spread tuna mixture across center of potato mixture. Sprinkle with black sesame seeds. 7 Arrange radish sprouts on top of tuna filling with some sprout tops extending beyond each end. 8 Placing your thumbs on back of sushi mat, begin rolling away from you, supporting filling with fingers. 9 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