Japanese Vegan Tempura Rolls with Truffle Aioli – A Michelin-Star Experience

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

1. Cook the sushi rice according to package instructions, mix in vinegar, sugar, and salt, and let it cool.
2. Prepare tempura batter by whisking water into a pancake batter consistency.
3. Dip vegetables in tempura batter and fry them in hot oil until golden brown. Remove from oil and drain on paper towels.
4. Spread a thin layer of sushi rice over nori sheets, leaving a 1 inch border.
5. 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.
6. Prepare truffle aioli by mixing all ingredients together, seasoning to taste.
7. 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