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

Directions:

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.