From: Chef/owner Suzette Metcalfe, Rusty Harpoon, Maui, HI. Yield: 6 pieces sushi. 2 medium Idaho® Russet potatoes, peeled ¾ cup coconut milk to taste, salt 4 oz. sushi-grade ahi tuna, minced 3 Tbsp. mayonnaise 1 Tbsp. kimchee, minced ½ tsp. sambal 3 oz. wasabi tobiko caviar (optional) 1 sheet nori (seaweed) paper as needed, black sesame seeds ¼ oz. kawaire (radish) sprouts Cut potatoes into ⅛” brunoise cubes; rinse in cold water; pat dry. Place potatoes and coconut milk in ...

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