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1
For the causa: In a saucepan, cover the potatoes with cold water and boil until well cooked.
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2
Peel off their skin and mash while still hot.
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3
Mix the potatoes with 3 tablespoons Yellow Pepper Reduction, lime juice, salt, pepper and a hint of vegetable oil.
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4
For the filling: While letting the potatoes cool, mix the crabmeat with the mayonnaise.
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5
Lay the makisu on a flat table.
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6
In the center of the mat, add the mashed potatoes and make a rectangle shape.
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7
Add the crabmeat first.
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8
Then, add the shrimp and strips of bell peppers in layers.
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9
Roll the makisu and shape it well.
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10
For the topping: Now, unroll the makisu and on top of the potatoes put the shrimp, octopus and avocado slices.
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11
Close again and shape.
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12
Take the potato roll out of the makisu and place in a dish.
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13
Cut the roll in 6 or 8 pieces.
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14
Then pour the Yellow Pepper Reduction over the top and garnish as desired.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
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.
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17
Bring a pot of water to a boil and add the yellow peppers.
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18
Boil until the skin is soft and easy to peel off, about 15 minutes.
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19
After peeling, cut the peppers in half and take out the seeds.
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20
Place in a blender with the oil, whipped cream, a hint of garlic and salt.
