Potato–Jicama Rolls with Uni | Saveur

Name: Potato–Jicama Rolls with Uni | Saveur
Ingredients: Kosher salt; 1 ⁄ 4 cup quinoa, rinsed; Vegetable oil, for frying; 4 oz. masago or tobiko roe; 1 lb. Yukon Gold potatoes; 1 lb. russet potatoes; 1 ⁄ 3 cup ají amarillo paste; 1 ⁄ 4 cup olive oil; 2 tsp. fresh lime juice; 1 cup mayonnaise, preferably Kewpie; 1 tbsp. yuzu juice; 2 (4-inch–long, 1/4-inch–square) batons of jicama; 8 pieces uni

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In José Andrés' Peruvian take on sushi, briny sea urchin rests atop rolls of ají-amarillo–infused potatoes, stuffed with batons of crunchy jicama.

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Ingredients

Kosher salt
1⁄4 cup quinoa, rinsed
Vegetable oil, for frying
4 oz. masago or tobiko roe
1 lb. Yukon Gold potatoes
1 lb. russet potatoes
1⁄3 cup <a href="http://www.amazon.com/Zocalo-Peru-Organic-Amarillo-Chili/dp/B003D0MP3O">ají amarillo paste</a>
1⁄4 cup olive oil
2 tsp. fresh lime juice
1 cup mayonnaise, preferably Kewpie
1 tbsp. <a href="http://www.amazon.com/Yakami-Orchard-Pure-Japanese-Juice/dp/B002ACC8II/">yuzu juice</a>
2 (4-inch–long, 1/4-inch–square) batons of jicama
8 pieces uni