Ingredients
- 120 grams of cooked white sushi rice
- Half a sheet of nori
- 1/3 grilled unagi (eel) filet
- A half cucumber, skinned and thinly sliced
- 6 slices of avocado
- Foie gras with layered black truffles
- Sturgeon black caviar
- Edible gold leaf flakes
Garnish (optional)
- Shredded carrot, formed into a loose ball
- Shredded cucumber, formed into a loose ball
- Pickled ginger
- Wasabi flower
- Mixture of 1 part truffle oil and 10 parts Extra Virgin olive oil
Utensils
- Chef’s knife (Miyabi or equivalent)
- 2 butter knives
- Cling film
- Cutting board
- Tea towel
- Bowl of water
- Flat sushi board or plate
- Blow torch
- Small glass bowl or ramekin (for the truffle oil)
- Bamboo rolling mat
- Zip-lock bag
