© 2014 Can Caramelo

Mashed Potato “Sushi”…

…with Sesame-Lime Dressing!

First of all, feliz año Nuevo! Happy new year! Yes I know, it has been a long time since my last post, in spite of the holidays and my proposal to use them to work on the blog. Well, I have worked a bit on it, I have tried out some nice new recipes, but then the early winter nights kept interfering with my plans and by the time everything was ready it was too dark to get some nice pictures. But I’ll do them again and the recipes are going to be here soon.


In the Christmas time it’s a tradition to share nice food and some of it is rather heavy, but the fact that we tend to overeat these days might be partly related to the sharing of the meals, apart from the food in itself. It has been seen in an experiment that people eat around 60 percent more in company than alone. Even rats eat more when fed in a group. Of course human behavior is complex and the contrary is sometimes the case: we eat less in company in order not to seem greedy. Anyway, after the holiday you might want something light (I do), so today I share this very unusual “Sushi” I came up with: Mashed potato, sweet potato, beetroot, mushrooms and cilantro in a nori seaweed sheet. They look like a rainbow! Feel free to leave out or change some of the ingredients (and tell me how it worked!).


Makes 4 rolls.


For the rolls:
• 4 Nori seaweed sheets
• 1 Potato
• 1 small sweet potato
• 1 small beetroot
• 0.5 cups sliced mushrooms (I used one organic Portobello mushroom and a bit of a mixture of dried mushrooms)
• 0.5 cups cilantro leaves
• 1 tsp rice vinegar (optional)
• 1 tsp turmeric powder (optional)
• 3 tbsp olive oil
• salt to taste

For the dressing:
• Juice of half a lime
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice syrup (or any other sweetener)


Cook the potato and the sweet potato until soft. Do the same with the beetroot, but in a separate little pot (if not it will dye the rest of the ingredients). Heat 1 tbsp of olive oil in a small pan and add the mushrooms (if you use dried, soak them in hot water 10 minutes before). Fry until slightly browned and add salt to taste. Now mash the potato and the sweet potato in separate bowls with a fork. Add 1 tbsp of olive oil to each and salt to taste. I put 1 tsp of rice vinegar in the mashed potatoes to give it a subtle sushi flavor and also added a teaspoon of turmeric, mainly for the color. My beetroot wasn’t easy to mesh with a fork, so I used my food processor, but you could also use an immersion blender o just chop it finely. Puree the mushrooms the same way as the beetroot. Take a nori sheet with the shiny site down. I used a spatula to put stripes of each of the ingredients on the sheet, you can see that on the photo. This way you get the nice rainbow colors when cutting the “sushi”. Put some cilantro leaves on top. Roll the nori (when looking at the photo, from right to left). Wet the margins with a little water if they don’t stick together alone. That’s it. Cut your rolls and enjoy your mashed potatoes in a different way! Sprinkle the dressing over them or dip your rolls in it when eating.

One Comment

  1. Teresa Rocha
    Posted 16 Jan ’14 at 6:06 pm | #

    Estan preciosos!!!! me encanta esta receta. Muy creativo, lo pruebo!

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