For the causa: In a saucepan
, cover the potatoes with cold water and boil until well cooked. Peel
off their skin and mash
while still hot. Mix the potatoes with 3 tablespoons Yellow Pepper Reduction, lime
juice, salt, pepper and a hint of vegetable oil.
For the filling: While letting the potatoes cool, mix the crabmeat with the mayonnaise.
Lay the makisu on a flat table. In the center of the mat, add the mashed potatoes and make a rectangle shape. Add the crabmeat first. Then, add the shrimp
and strips of bell peppers in layers. Roll the makisu and shape it well.
For the topping: Now, unroll the makisu and on top of the potatoes put the shrimp, octopus
and avocado slices. Close again and shape.
Take the potato roll out of the makisu and place in a dish. Cut the roll in 6 or 8 pieces. Then pour the Yellow Pepper Reduction over the top and garnish
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.