Butter Truffle Roll Recipe

Cook and season rice (if not prepped)

If sushi rice is not already cooked, rinse 1.5 cups short-grain rice until water runs clear. Cook with 1.7 cups water (or per rice cooker instructions). When cooked, fold in 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt while rice is still warm. Allow rice to cool to near room temperature, cover with a damp towel to prevent drying.

Shred the surimi: using two forks or your hands, gently pull apart the imitation crab into long, thin strips. Place in a bowl and gently mix with 1 teaspoon lemon juice and a pinch of salt to brighten the flavor.

Clarify butter

In a small saucepan over low heat, melt 8 tbsp unsalted butter slowly. Once melted, increase heat to medium-low just until it simmers gently. Skim off any foam from the surface with a spoon. Let solids settle for 3–4 minutes, then carefully pour the clearer golden liquid into a heatproof bowl, leaving the milk solids behind. Stir in 1 tbsp neutral oil to stabilize the butter for brushing and searing. Reserve 3 tbsp of this clarified butter for the final glaze; keep the rest warm but not hot.

Prepare truffle-mayo sauce

In a small bowl, combine 4 tbsp mayonnaise, 2 tsp black truffle oil, 1 tsp soy sauce, 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust truffle oil (add up to 1 tsp more if desired) or salt to preference. Transfer to a squeeze bottle or small bowl for plating.

Soften rice paper: fill a large shallow dish or pie plate with warm (not hot) water. Working one sheet at a time, submerge a rice paper sheet for about 8–12 seconds until pliable but not falling apart. Lay the softened sheet on a clean damp tea towel or cutting board.

Layer components: wet hands to prevent sticking. Spread about 1/3 cup seasoned sushi rice in a thin even layer across the lower third of the rice paper, leaving a 1-inch border at the edges. Place a quarter of the shredded surimi in a line over the rice. Add 2–3 slices of avocado, a small handful (about 2 tablespoons) of julienned cucumber, and 1/2 tablespoon sliced scallion. Add a few microgreens or cilantro leaves if using.

Roll tightly: fold the bottom edge of the rice paper over the filling, tuck in the sides gently, then continue rolling away from you to form a tight cylinder. Repeat with remaining sheets to make 8 rolls. Use a sharp wet knife to trim seams and cut each roll into 6 equal bite-sized pieces (or cut in half for larger pieces). Wipe the knife between cuts to keep slices clean.

Warm glaze: if the reserved clarified butter has solidified, gently warm it so it's fluid but not hot (about 30–40°C / 86–104°F). Stir in 1–2 tsp additional truffle oil (adjust to taste) to create the butter-truffle glaze. Keep warm.

Lightly brush or pan-sear (optional): for a glossy, slightly toasted finish, heat a nonstick skillet over medium heat and brush the bottom with 1 tsp clarified butter. Place roll halves cut-side down for 10–15 seconds to create a subtle sear, or instead brush each roll piece lightly on top with the butter-truffle glaze for no-heat finishing.

Plate and garnish: arrange roll pieces on a serving plate. Drizzle the truffle-mayo sauce in a thin line or dots over or beside each piece. Using a spoon or brush, apply a small amount of the warm butter-truffle glaze to the top of each piece (about 1/2 tsp per piece). Sprinkle toasted sesame seeds, thinly sliced chives, and a light pinch of fleur de sel over the top.

Serve immediately: serve the Butter Truffle Rolls immediately so the rice paper remains supple and the glaze is warm. Provide extra truffle-mayo on the side.