Latke-Maki

Thinkstock/Hemera

Ingredients

  • 1 Cup  sushi rice
  • 1/4 Cup  mirin
  • 1/2  cucumber, skinned and julienned
  • package nori sushi seaweed (8 sheets)
  • potatoes, peeled and grated
  • egg, beaten
  • 1 Teaspoon  wasabi mixed with 2 tablespoons water
  • 2 Cups  vegetable oil, for frying
  • 1/4 Cup  soy sauce, thinned with a dash of mirin or orange juice
  • 2 Tablespoons  scallions, finely chopped

Ever think of sushi and latkes on one plate? This recipe does, with crispy fried latkes rolled up with cucumber, rice, and nori. Think of it as a Jewish tempura roll. 

Directions

In a pot with a tight-fitting lid, heat 2 cups of water to boiling. Pour in sushi rice, sitr once and cover. When water returns to a boil, reduce heat to a simmer. When all of the water is absorbed (about 12-15 minutes), remove pot from heat and set aside for 2-3 minutes. When rice is still very hot, toss into a large bowl and pour the mirin in while fanning the rice at the same time.

Squeeze out any excess liquid from the grated potatoes and combine in a bowl with the egg. Season with salt and pepper to taste. In a large frying pan, heat the oil until very hot, about 375 degrees. With a spoon, drop batter into the frying oil. Repeat with 4 more spoonfuls, careful not to overcrowd the pan. Gently turn latkes when first side is cooked, after about 4 minutes. Cook for 4 minutes longer or until cooked through. Drain on paper towels and then slice the latkes into long sticks, about ½-inch wide and 2-3 inches long. 

Take a sheet of norio and toast quickly over an open flame. Set the sheet down on a cutting board. With your hands, queeze the rice into a firm, long furrowed log along the bottom edge of the nori. Place the cucumber matchsticks and long latke slices into center of furrow and press down. Grip the edge of the nori and begin rolling up, while pressing down firmly. 

To seal the roll, slater the end of the norio with the wasabi and water mixture. Squeeze the entire roll firmly. With a very sharp knife, slice the roll into 1-inch pieces. For clean cuts, rinse off the knife after each slice. Arrange on a platter, showing the white rice with the green cucumber and the golden latke. Serve with the dipping sauce —  the soy suace and scallions mixed together. 

Nutrition

Calories per serving:

393 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

20%

Servings:

12
  • Fat 309g 476%
  • Carbs 426g 142%
  • Saturated 22g 110%
  • Fiber 34g 137%
  • Trans 2g
  • Sugars 15g
  • Monounsaturated 219g
  • Polyunsaturated 54g
  • Protein 56g 112%
  • Cholesterol 186mg 62%
  • Sodium 3,670mg 153%
  • Calcium 283mg 28%
  • Magnesium 488mg 122%
  • Potassium 7,014mg 200%
  • Iron 16mg 86%
  • Zinc 8mg 54%
  • Phosphorus 1,303mg 186%
  • Vitamin A 94µg 10%
  • Vitamin C 299mg 498%
  • Thiamin (B1) 1mg 94%
  • Riboflavin (B2) 1mg 57%
  • Niacin (B3) 20mg 102%
  • Vitamin B6 5mg 245%
  • Folic Acid (B9) 305µg 76%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 66mg 332%
  • Vitamin K 79µg 99%
See detailed nutritional info Have a question about nutritional data? Let us know.
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