Sushi Latkes with Truffle- TeriyakiPrint Recipe
- 2 cups cooked sushi rice
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 5 scallions, thinly sliced
- 1 piece toasted nori, chopped or shredded
- 1/4 cup shredded carrots
- 2 tablespoons minced ginger-garlic mix
- 2 teaspoons salt
- 1 egg
- 4 tablespoons flour
- oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons teriyaki sauce
- 1 tablespoon truffle oil
- Optional toppings- sliced scallions, ginger, avocado, smoked salmon/lox, caviar
To make the latkes:
Prepare rice according to package instructions.
Mix in the vinegar, soy sauce, scallions, nori, carrots, ginger-garlic mix and salt. Mix well being sure to blend all the ingredients together.
Add in the egg and flour. Mix again until fully incorporated, mushing rice slightly with the back of your spoon.
Meanwhile make your sauce:
Mix together the mayonnaise, teriyaki sauce and truffle oil. Reserve.
To finish the latkes, heat a non-stick pan (be sure to use non-stick for this) with 3-4 tablespoons of olive oil on medium-high heat. Fill an ice cream scoop, packing tightly with mixture and place mounds into pan, pressing down slightly to form a patty. Fry until deeply golden brown, 4-5 minutes. Flip and fry on other side until golden and cooked through. Continue with remaining rice.
Remove latkes to paper towel lined plate. Serve immediately (best when fresh) with Truffle-Teriyaki and toppings.