Idaho® Potato Sushi, #FWCon

This post is written with 2 hopes in mind:
1. I hope to hear that you enjoy the Ninja Baker’s Potato Sushi.
2. I hope to win the great prizes offered by the Idaho® Potato Commission!

Idaho® Potato Sushi:
Savory Salmon Strips and Shrimp Served Atop Yukon Golds

A colorful quilt covers fields harvested by the Idaho Potato Commission. Purple Passions, Ida Roses, Yukon Golds and Classic Russets are but a few of the potatoes, which weave a patchwork of Idaho beauty. Besides the deliciousness delivered via Idaho® potatoes, the Idaho Potato Commission is one of the generous sponsors of the Sunshine State’s Food & Wine Conference. FamilyFoodie aka Isabel Laessig always arranges a splendid array of speakers and surprise, surprise fantabulous food and wine for the conference.

A trio of potato sushi starring the pride of the American heartland.

Isabel is also the creator of the always popular on Twitter (and other social media sites) #SundaySupper and #WeekdaySupper. She is a heart-driven entrepreneur who works with stellar talents and companies to promote her cause of bringing families back together around the table.  No wonder the Idaho Potato Commission from the American heartland supports the Food & Wine Conference, which helps family-focused foodies and bloggers.

Shrimp seared with soy sauce perched atop a Yukon Gold potato.

This Ninja Baker would love to attend the oh, so informative and fun Food & Wine Conference in Orlando Florida. When I saw this Idaho Potato Commission recipe contest, I scampered to the kitchen to create Idaho® Potato Sushi. Yukon Golds provide a sweet bed for the soy sauce kissed salmon and shrimp. Feel free to substitute your favorite fish and Idaho® potato. P.s. Time has matured the sweetness in my 92-year-old father with every passing year. It has also made him more honest…Dad’s Idaho Potato Sushi Review? Two-thumbs up!

Idaho® Potato Sushi, #FWCon

Idaho® Potato Sushi are easy to make and allows much mingle time with friends and family. The savory soy sauce enhanced fish atop the sweet Yukon Golds are a crowd pleaser for a party of 20 or 1!

Idaho® Potato Sushi are perfect appetizers and after-theatre supper snacks.

This is a Ninja Baker original recipe.  


6 small Yukon Golds Idaho® potatoes
6 strips of grilled/already cooked salmon (4 to 6 ounces)
6 cooked, shelled and deveined shrimp
1½ tablespoons canola oil
2 tablespoons soy sauce
12 chive leaves


Gently boil Yukon Golds for 12 to 15 minutes until a fork pierces soft potatoes. OR Bake the Idaho® potatoes in a 425° oven for 40 to 45 minutes.

Sear the salmon and shrimp in a small skillet with oil while the potatoes boil (or bake.) About 3 minutes on each side.

Slice the Yukon Golds in half. Place a slice of salmon or shrimp atop each half. Gently tie each Idaho® Potato Sushi with a chive leaf.

Serve and enjoy the smiles of delighted friends and family.

Wishing you nourishing food and conversations with the ones you love.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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