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If you think you need sushi rice to make rolls, well, I gotta tell you that you don’t have to have sushi rice. This shrimp, spinach and wasabi mash rolls definitely are not traditional sushi rolls you imagine. The sushi rice that is typically used is replaced with mashed potato instead. What ? yes! I gotta tell you it’s REALLY good too! Love the combination of shrimp, spinach and mashed potatoes wrapped up with the nori seaweed. And that wasabi just gives it a good kick! If you are looking for something beyond traditional sushi rolls, try this shrimp, spinach and wasabi mash rolls 😉
SHRIMP, SPINACH AND WASABI MASH ROLLS
Ingredients
- 2 large potatoes , peeled and cut into quarters
- 1 scallion , finely chopped
- 4 oz of jumbo shrimps (peeled and deveined)
- 1 Tbsp oil
- Salt
- 6 toasted nori seaweed
- Handful of spinach leaves , stalks removed
Instructions
- Boil the potatoes in a pan of boiling salted water until soft (20-30 minutes). Mash then mix them with the scallion and enough wasabi to give the mash a bit of kick. Season with salt to taste. Let chill for 30 minute, or until the mash is very firm
- Heat the oil in a skillet and saute the shrimp until they turn pink and cooked through, about 1 1/2 to 2 minutes. Remove from the heat and let cool
- Divide the mashed potatoes into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you and mound one portion of the mash on the bottom third of the nori. Lay a sixth of the spinach leaves on top, then several pieces of the shrimps
- To roll the sushi, fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed
- Remove the roll from the mat and cut it into 4 even-size pieces on end and arrange them on a plate. Repeat with the remaining ingredients
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