Vegetable Sushi Roll

Ingredients:

Wasabi Mashed Idaho® Potatoes

Yields enough for 12 portions

• 1 pound Idaho® Russet Potatoes With Skin
• Kosher Salt
• 6 oz Butter, whole European unsalted, melted
• 2½ tsp Wasabi, freshly grated
• 2 T Sour Cream

Assembly

• 1 sheet Sushi Nori, roasted
• 1 oz Spinach, blanched and squeezed
• 2 oz Marinaded Tomato Filets, prepared
• 1 oz Asparagus, slightly grilled, still very al dente
• 1 oz Wasabi Mashed Idaho® Potatoes
• 3 oz Sushi Rice
• 1 tsp Tamarind Sauce
• ¼ tsp Soy Pearls
• 1 tsp Chives, cut or Scallion tops

Instructions:

Wasabi Mashed Idaho® Potatoes

1. Thoroughly wash the potatoes.
2. Place potatoes into a 4-quart pot and add water until the potatoes are completely covered. Add 1 T of salt, bring to a quick boil.
3. Cook on MEDIUM heat, and let the potatoes simmer until piercing with a knife shows no resistance, about 20-30 minutes depending on the size of the potatoes.
4. Strain potatoes. With a paper towel, peel the skin while still hot.
5. Immediately pass the potatoes through a ricer or fine mesh sieve.
6. Fold in remaining ingredients and adjust seasoning if desired.
7. Reserve warm until ready to use.

Assembly

1. Place the seaweed on a bamboo mat, then spread the 3 oz of prepared sushi rice in an even layer. Ensure it is evenly distributed from corner to corner, then gently smooth into a thin layer with your fingers.
2. Place the wasabi mashed potato in a small pastry bag.
3. Pipe a small ¼-inch wide line of mashed potato down the middle of the rice, then layer the blanched spinach and grilled asparagus before rolling it up tightly.
4. Place the tomato filets over the top of the roll all the way up the roll.
5. Slice into 8 round pieces with a sharp knife.
6. Garnish each slice with a small squeeze of tamarind sauce, a few soy pearls, and cut chives or scallion tops.

Notes:

Sub Recipes

Tamarind Sauce – Yield: 1 C

INGREDIENTS

• 2 tsp Tamarind Puree
• 2 T Soy Sauce
• 1 T Brown Sugar
• 1 tsp Garlic Powder
• 1½ tsp Ginger Powder
• 1 C Japanese Mayonnaise
• 1 T Lemon Juice

DIRECTIONS

1. Combine all ingredients together in a bowl, mix well, and keep refrigerated.

Soy Pearls, Agar Version – Yield: 1¼ C

INGREDIENTS

• (100 ml) 3.5 oz Soy Sauce
• (60 ml) 2 oz Mirin
• (200 ml) 6.75 oz Water
• 0.35 oz (10g) Granulated Sugar
• 0.35 oz (10g) Doenjang
• 0.35 oz (10g) Bonito Flakes
• 1½ tsp Agar Agar
• 3 C Vegetable Oil, very cold, in a bowl set over ice

DIRECTIONS

1. In a saucepot, combine the soy sauce, mirin, water, sugar, and doenjang. Bring to a gentle simmer over MEDIUM-LOW heat, then remove from heat and allow to infuse for 1-2 hours.
2. Strain through a cheese cloth or very fine chinois strainer.
3. Add agar agar to the strained liquid and immersion blend to thoroughly combine.
4. Bring the liquid to a gentle boil for 60 seconds over MEDIUM heat, then allow to cool for 3 minutes.
5. Transfer the liquid to a fine-tipped squeeze bottle.
6. Drizzle very, very small drops into the very cold oil.
7. Once all of the pearls have formed, gently strain to remove excess oil. Rinse the pearls in cold water and keep refrigerated for up to 3 days.

Soy Pearls, Tapioca Version – Yield: 1¼ C

INGREDIENTS

• 1 oz Soy Sauce
• 1 oz Ponzu Sauce
• 1 tsp Doenjang
• 1 T Rice Vinegar
• 1 T Lemon Juice, fresh squeezed
• ¼ C Mini Tapioca Pearls

DIRECTIONS

1. Combine sauces, doenjang, vinegar, and lemon juice together.
2. Place plenty of water in a saucepan and bring to the boil.
3. Add tapioca pearls and cook over LOW heat.
4. Stirring occasionally, cook for about 15 minutes until tapioca pearls are almost transparent. *Note: Do not overcook tapioca
5. Drain the pearls.
6. Rinse in cold water.
7. Add to the sauce/marinade.
8. Place in the cooler to marinate for about 1 hour.

Seasoned Vinegar – Yield: 2 C

INGREDIENTS

• 2 C Yusen Zu Rice Vinegar (preferred)
• 1½ C Granulated Sugar
• 1 tsp Fine Sea Salt
• 2" Kombu, square piece (10g)

DIRECTIONS

1. Combine all ingredients in a small saucepot and stir while heating over LOW heat until sugar and salt are dissolved.
2. Allow to steep for 10 minutes, then remove kombu and reserve seasoned vinegar until ready to use.

Sushi Rice – Yield: 7 C

INGREDIENTS

• 21 oz (600g) Koshihikari (preferred) Rice
• 21 oz (600g) Water, for rinsing
• ¾ C + 1½ T (200g) Seasoned Vinegar
• 1 each wooden bowl with a flat bottom, or Hangiri

DIRECTIONS

1. In a large bowl, put rice. Rinse vigorously under running water.
2. Run the rice around with your hand. The rice water will be a milky white color.
3. Drain the cloudy water away and add fresh water.
4. Keep working the rice with your hands; refresh the water till the water is clear.
5. Drain most of the water, and then vigorously rub the grains with your hands in a polishing motion.
6. Rinse the rice well.
7. Strain the water from the rice with a fine strainer.
8. The soaked rice volume has increased at this point.
9. Place rice in rice cooker and cook till completed.
10. ​When rice is cooked, transfer the rice into wooden mixing bowl or Hangiri.
11. ​Put sushi seasoning vinegar evenly over the rice.
12. ​Mix rice gently with wooden spatula (Syamoji) in slicing motion. Turn over from time to time.
13. ​Do not crush or mash the rice. Continue until rice is nicely mixed and the temperature is reduced to about 105°F.
14. ​Store in wooden bowl, and cover with wet towel while you make the sushi.

Marinaded Tomato Filets – Yield: 14-20 Filets (4 Rolls)

INGREDIENTS

• 3 C Mirin
• 3 C Soya Sauce
• ½ T Powdered Ginger
• 4 each 4x5 Tomatoes, vine ripened, seeded and skinned

DIRECTIONS

1. Place all sauce ingredients in a container and refrigerate. Cook the whole 4x5 tomatoes in hot water to peel and deseed.
2. Cut the tomatoes into wedges and filet out all the seed and pith, then marinate for 12-18 hours (they will resemble tuna sashimi).
3. Once the tomatoes are marinated, place on a drying rack to drip-dry.