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Idaho® Potato and Spiced Ahi Maki Roll


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Idaho® Potato and Spiced Ahi Maki Roll


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Idaho® Potato and Spiced Ahi Maki Roll

Combining sushi and potatoes seems odd, but this recipe will prove you wrong. Check it out here.


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min



  • 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


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