Idaho® Potato Sushi, #FWCon
Idaho® Potato Sushi are easy to make and allows much mingle time with friends and family. The savory soy sauce enhanced fish atop the sweet Yukon Golds are a crowd pleaser for a party of 20 or 1!
Idaho® Potato Sushi are perfect appetizers and after-theatre supper snacks.
This is a Ninja Baker original recipe.
6 small Yukon Golds Idaho® potatoes
6 strips of grilled/already cooked salmon (4 to 6 ounces)
6 cooked, shelled and deveined shrimp
1½ tablespoons canola oil
2 tablespoons soy sauce
12 chive leaves
Gently boil Yukon Golds for 12 to 15 minutes until a fork pierces soft potatoes. OR Bake the Idaho® potatoes in a 425° oven for 40 to 45 minutes.
Sear the salmon and shrimp in a small skillet with oil while the potatoes boil (or bake.) About 3 minutes on each side.
Slice the Yukon Golds in half. Place a slice of salmon or shrimp atop each half. Gently tie each Idaho® Potato Sushi with a chive leaf.
Serve and enjoy the smiles of delighted friends and family.