The Scallop Truffle Roll from Sushi Roku features tender scallops infused with aromatic truffle oil, layered with creamy avocado and crisp cucumber, all wrapped in delicate sushi rice and seaweed, topped with a drizzle of truffle aioli for an elegant blend of rich and fresh flavors.
Equipments
- Sushi rolling mat (makisu)
- Sharp sushi knife
- Cutting board
- Mixing bowl
- Rice paddle (shamoji)
- Small squeeze bottle (for aioli)
- Spoon
Ingredients
- 4 oz (115g) fresh scallops
- 1 teaspoon truffle oil
- 1 avocado
- 1/2 cucumber
- 2 cups sushi rice (cooked and seasoned)
- 2 sheets nori (seaweed)
- 2 tablespoons truffle aioli
- Salt (to taste)
- Black pepper (to taste)
Fresh scallops are essential for achieving the tender texture and delicate flavor in the Scallop Truffle Roll, so choose high-quality seafood from a trusted source. Truffle oil and truffle aioli provide the distinctive aromatic richness, but use them sparingly to avoid overpowering the other ingredients. Ripe avocado and crisp cucumber offer a creamy and refreshing contrast that balances the roll's richness. Well-seasoned sushi rice is crucial for the authentic taste and texture, so prepare it carefully with proper vinegar seasoning. Your homemade Scallop Truffle Roll from Sushi Roku copycat menu will deliver an elegant blend of rich and fresh flavors, closely mimicking the restaurant's signature dish.
Instructions
- Dice scallops and place in mixing bowl.
- Drizzle scallops with truffle oil, add salt and pepper to taste; mix gently.
- Slice avocado into thin strips.
- Slice cucumber into thin strips.
- Place nori sheet, shiny side down, on sushi rolling mat.
- Spread a thin, even layer of sushi rice over nori, leaving 1 inch at top edge clear.
- Arrange scallop mixture, avocado strips, and cucumber strips horizontally across center of rice.
- Roll sushi tightly using the rolling mat, sealing edge with a bit of water.
- Slice roll into even pieces with a sharp, wet knife.
- Drizzle truffle aioli over the top of the sliced roll using squeeze bottle or spoon.
- Plate and serve immediately.
Substitution
The Scallop Truffle Roll from Sushi Roku copycat menu combines delicate scallops with the earthy aroma of truffle oil, balanced by creamy avocado and refreshing cucumber. If fresh scallops are unavailable, you can substitute with bay scallops or even cooked shrimp to maintain a similar texture and flavor. Using refrigerated or pre-made truffle aioli is acceptable if homemade is not an option, but adjust the amount to taste to avoid overpowering the roll. When rolling, lightly dampen your fingers with water to prevent rice from sticking to your hands, ensuring a cleaner, more precise roll. Your sushi knife should be sharpened well to achieve clean, even slices for the elegant presentation this roll demands.
Tips
Ensure your scallops are fresh and properly chilled to maintain their delicate texture and flavor. When spreading sushi rice over the nori, keep your hands damp to prevent sticking and ensure an even layer without crushing the rice. Use a sharp, wet knife for slicing the roll to achieve clean cuts without tearing the seaweed or squashing the filling. Apply truffle aioli just before serving to maintain its flavor and prevent the roll from becoming soggy, enhancing Your overall sushi experience.
Nutritions
The Scallop Truffle Roll offers a nutrient-rich profile with fresh scallops providing high-quality protein and essential omega-3 fatty acids. Creamy avocado contributes healthy monounsaturated fats, fiber, and key vitamins such as vitamin E and potassium. Sushi rice delivers carbohydrates for energy, while cucumber adds hydration and antioxidants. Truffle oil and aioli enhance flavor with minimal calories, making this roll both elegant and nutritionally balanced for your meal.
Storage
Store the Scallop Truffle Roll in an airtight container to maintain freshness, placing a damp paper towel over the sushi to prevent the rice from drying out. Keep it refrigerated at 32-38degF (0-3degC) and consume within 24 hours to ensure optimal flavor and safety. Your best results come from serving the roll chilled but not frozen, as freezing can affect the scallops' texture and the overall sushi quality.
Variation or Alternatives
You can substitute the fresh scallops with cooked shrimp or crab meat for a different seafood flavor while maintaining the roll's luxurious texture. Replace truffle oil with a light drizzle of yuzu kosho for a citrusy, spicy twist that complements the creamy avocado. Instead of cucumber, use thinly sliced mango to add a sweet, tropical element. For a variation in the cooking process, try lightly searing the scallops before mixing with truffle oil to enhance their natural sweetness and create a warm contrast to the cool avocado and cucumber.
Allergies
Your Scallop Truffle Roll contains shellfish, specifically scallops, which are common allergens that can cause severe reactions in sensitive individuals. The truffle aioli may include eggs or dairy, both of which are potential allergens to consider. Always check ingredient labels carefully if you have allergies to seafood, eggs, or dairy products before enjoying this dish.
Why this recipe?
The Scallop Truffle Roll at Sushi Roku stands out for its perfect balance of fresh, sweet scallops and the rich, earthy aroma of truffle oil, creating a luxurious dining experience. Its unique combination of premium ingredients like creamy avocado and delicate sushi rice adds layers of texture and flavor that delight every bite. You can capture the essence of this gourmet roll by using high-quality scallops and infused truffle oil, making your copycat version equally indulgent and satisfying. This dish's popularity stems from its fusion of traditional Japanese techniques with bold, modern flavors, rewarding efforts to replicate it at home.