A south Korean staple only this time Potatoes elevate the presentation, nutrition and flavor. Two types of potato; yellow and purple are seasoned and wrapped around crisp cucumber, pickled daikon radish and crab sticks. Made crispy with a light potato breading and served with a chili-lime mayo.
'Sushi' Mashed Potatoes
1/2 cup Kosher Salt
1/2 cup Mirin
3 cups Sugar, granulated
8 cups Potato Flakes or Instant Mashed
6 cups Water, boiling
1 teaspoon Kosher Salt
Maki Roll Filling
4 each Hothouse Cucumbers, peeled and cut into 1/4 inch x 4 inch wedges
24 each Crab, imitation, frozen, thawed cut into 1/4 inch wedges
4 each Daikon, pickled yellow, cut into 1/4 inch x 4 inch wedges
8 each Eggs, room temp, whisked
8 cups Instant Potato Flakes
2 cups Mayo, (Kewpie preferably)
3 Tablespoons Chipotle en Adobo sauce
1/8th cup Lime Juice, fresh
24 each Nori sheets, pre-toasted, trimmed 2 inches (best quality preferably)
Prep Time: 35min | Cook Time: 5min
Make the sushi vinegar seasoning. In a saucepot over medium heat, add rice vinegar, mirin, kosher salt and sugar. Bring to a simmer to melt sugar and salt. Remove from heat and cool slightly above room temperature (85-95F).
Make the mashed potatoes. Boil the water with kosher salt, add in the instant mashed potato flakes and sushi vinegar seasoning. Combine and mix until potatoes are set. They should be soft and spreadable.
While the potato mix cools slightly prepare the Maki Roll filling. Peel and cut the hothouse cucumbers, removing the small seed core if desired. Trim the prepared daikon radishes and cut into the same size pieces. Remove the imitation crab from the plastic sleeve wrappers (if appropriate) and cut each in half lengthwise to be about the same size as the cucumbers and daikon.
Prepare the breading station, whisking eggs and placing both eggs and potato flakes in flat bowl (you will need to lay roll in and then remove to potato breading before frying).
Make the sauce by mixing the Kewpie mayo with lime juice and adobo sauce.
Trim the nori to appropriate size cutting off 2 inches of top to reduce size. Use a very sharp knife trimming a few sheets at a time.
Assemble the Maki Rolls. On a clean cutting board, lay a nori sheet down, using gloved hands spread the potato mix thinly across the surface of nori, leaving 3/8 inch on top untouched (for sealing roll). Place two crab strips end to end about 1 inch from bottom of nori sheet. Then place cucumber and daikon the same way. Roll over on top of filling and then lightly dampen clean edge and roll tightly to seal. (I use a small bowl with 1 part rice vinegar/1 part water for sealing and wiping the knife). Set roll on parchment on seam for a few minutes while you make the rest.
Flash fry the Maki Rolls. Take finished roll and lay in egg wash, then remove to potato flakes rolling to cover completely. Rest a minute of two. Place the roll carefully into a fryer at 350F and flash fry for 10-25 seconds to just crisp and lightly brown the potato flake crust. Remove to Sheet pan with rack and let cool a minute or two.
Cut and plate the Maki Rolls. With a very sharp thin knife cut the roll in half (middle) then flip so the two halves are aligned and quickly slice into 6 pieces. Smear a bit of sauce on the plate and place the Maki Rolls on top. Garnish with pickled ginger, soy, wasabi if you like. I like to sprinkle furikake on top also.
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