MANILA, Philippines – Those morsels of flavored sticky rice wrapped around ebi (shrimp), kani (crabstick), tamago (egg), mango, lettuce, cucumber, and a whole lot of other ingredients are versatile mouthfuls.
You’ve had sushi with nori outside, nori inside, shaped into triangles, served in cones, with and without toppings and dollops of Japanese mayonnaise or delicious sauces, plain or torched, with tobiko (fish roe) or sesame seeds. Some even with segments of tempura as filling for that added crunch, and they go perfectly together.
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If you like the crunch, the soft texture of rice, and the savory filling within, you might want to try fried sushi and, chances are, fall in love with it. This recipe of Fried Potato Sushi from Potatoes USA just may be the perfect treat for you.
Fried Potato Sushi
Ingredients:
1 cup instant mashed potatoes, prepared
2 sheets nori (seaweed paper)
2 bars surimi*
1 egg, slightly whisked
1 cup panko (Japanese breadcrumbs)
Salt to taste
Oil, as needed, for pan-frying
For the dressing:
1 cup mayonnaise
2 pcs. Chipotle chilies in adobo sauce
2 tsps. lime juice
Salt and pepper, to taste
Procedure:
1. Prepare the mashed potatoes according to package directions. Season with salt and pepper to taste, and let cool.
2. Spread out nori sheet and distribute mashed potatoes evenly on it. Place surimi in the center, roll up, and dip into slightly whisked egg, then coat with breadcrumbs. (*Surimi is a ready-to-eat base for imitation seafood fish paste made from minced white fish. It also goes by the name crabstick.)
3. Fry in hot oil for 3 minutes or until golden brown, one roll at a time. Cut each roll into 8 pieces.
4. Make the dressing by blending all ingredients together until well mixed. Decorate the cut sushis with the dressing.
Makes 2 rolls of 8 pieces each
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