Truffle Rainbow Roll Recipe
Tuna | Ora King | Hamachi | Cucumber | Truffle
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Ingredients
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Sushi Rice
Fish and Vegetables
Truffle Sauce
Other
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Fold this mixture into the cooked rice gently. Allow the rice to cool to room temperature.
Prepare Fish and Vegetables
- 4
Slice the Fish
Using a sharp knife, slice the tuna, Ora King salmon, and hamachi into thin strips, approximately 1/4 inch thick.
- 5
Prepare the Cucumber
Cut the cucumber in half lengthwise, then slice it into thin strips.
Make Truffle Sauce
- 6
Combine Ingredients
In a small bowl, mix together 2 tablespoons of truffle oil, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Stir well.
Assemble the Roll
- 7
Lay Out the Nori
Place a nori sheet shiny side down on a bamboo sushi mat.
- 8
Add Sushi Rice
Wet your hands to prevent sticking, and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
Layer the Fillings
In the center of the rice, layer slices of tuna, Ora King salmon, hamachi, and cucumber strips.
- 10
Drizzle Truffle Sauce
Drizzle a small amount of the truffle sauce over the fish and cucumber.
- 11
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly. Seal the edge with a little water.
- 12
Cut the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- 13
Garnish and Serve
Sprinkle the sliced sushi with toasted sesame seeds. Serve with extra truffle sauce for dipping.
