Sushi potatoes

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  • Small potatoes: 36
  • Sushi 1 (12 units)
  • Spinach: 6 sheets
  • Fresh cheese: 6 tablespoons of coffee
  • Dried apricots: 2
  • Sushi 2 (12 units)
  • Courgette: 1
  • Roe lump red: 6 tablespoons of coffee
  • Chives: 4 sprigs
  • Sushi 3 (12 units)


Peel the potatoes, cut into very thin slices. Place them in a pot, cover with cold water with salt and boil for 10 min. Drain thoroughly and let it cool. Cut the two ends of the potatoes to get a cylindrical shape.

Sushi 1: Cut the dried apricots in 6. Season the fresh cheese, salt and pepper. Cut the spinach in 2 and let it boil for a few seconds. Drain in a colander. Wrap 12 small potatoes with spinach, add the cheese and garnish with damascus dry.

Sushi 2: Cut the courgette in 2, and each half in 6. Put in the boiling the courgettes for a minute and drain. Wrap the potatoes and place on top of the eggs lump.

Garnish with 2 sprigs of green onion.

Sushi 3: Cut each slice of salmon in 3. Wrap the potatoes and close the sushi with a sprig of green onions scalded. Place on top of the eggs lump. Vinaigrette: Mix the vinegar, olive oil, salt and pepper. Serve in small bowls.

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