Japanese Vegan Tempura Rolls with Truffle Aioli – A Michelin-Star Experience
A flavorful japanese snack perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup sushi rice, uncooked 2 tbsp rice vinegar 1 tbsp sugar 1/2 tsp salt 1 cup assorted vegetables (carrots, bell peppers, zucchini) cut into thin strips 1 cup tempura batter mix 1 cup vegetable oil for frying Nori sheets Black and white sesame seeds for garnish Fresh cilantro for garnish Truffle Aioli (recipe follows) Truffle Aioli: 1/2 cup vegan mayonnaise 2 tsp truffle oil 1 tbsp lemon juice 1 garlic clove, minced Salt and pepper to taste
Instructions
- Cook the sushi rice according to package instructions, mix in vinegar, sugar, and salt, and let it cool.
- Prepare tempura batter by whisking water into a pancake batter consistency.
- Dip vegetables in tempura batter and fry them in hot oil until golden brown. Remove from oil and drain on paper towels.
- Spread a thin layer of sushi rice over nori sheets, leaving a 1 inch border.
- Place the fried vegetables in a line along the middle of the rice and roll into a tight cylinder. Wrap with plastic wrap and press firmly to secure. Slice into 8 pieces.
- Prepare truffle aioli by mixing all ingredients together, seasoning to taste.
- Arrange sushi rolls on a platter, garnish with sesame seeds, fresh cilantro, and drizzle truffle aioli.
Chef’s Insight
Be patient when preparing the tempura batter; it should be thin enough to coat the vegetables but not so thin that it slides off The key to perfect sushi rolls is even pressure and a tight roll
Notes
The truffle aioli can also be used as a dipping sauce for other appetizers or finger foods