Tipsy Roll Recipe

Tipsy Roll Directions

1. 1

   Prepare the Filet Tataki

   Marinate the filet mignon in soy sauce and sake for 30 minutes. Sear it briefly on high heat for about 1 minute on each side, then let it cool and slice thinly.

2. 2

   Make the Beer Battered Karaage

   In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. Gradually add beer while whisking until the batter is smooth. Heat the vegetable oil in a deep pan. Dip pieces of chicken into the batter and fry until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

3. 3

   Prepare Truffle Vinaigrette

   In a small bowl, mix truffle oil, rice vinegar, salt, and pepper to taste. Set aside.

4. 4

   Assemble the Tipsy Roll

   On a bamboo sushi mat, lay a nori sheet shiny side down. Spread an even layer of sushi rice, leaving a small border at the top. Arrange the crab meat, sliced filet tataki, avocado, and cucumber on top of the rice. Roll tightly from the bottom, using the mat to help shape it. Seal the edge with a little water.

5. 5

   Slice and Serve

   Using a sharp knife, slice the roll into 8 pieces. Drizzle with the truffle vinaigrette before serving and garnish with any remaining avocado or cucumber.