- 1 Cup sushi rice
- 1/4 Cup mirin
- 1/2 cucumber, skinned and julienned
- 1 package nori sushi seaweed (8 sheets)
- 4 potatoes, peeled and grated
- 1 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
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.