Serves 6

200 g sushi rice

250 ml water

2 tablespoon sake (rice wine)

1 tablespoon mirin (sweet rice wine)

Salt to taste

200 g shitake mushrooms

5 g fresh diced ginger

5 g chopped garlic

3 tablespoons sesame oil

Soya sauce to taste

2 sheets nori (dried seaweed paper)

30 g pickled ginger, sliced

15 g pickled coriander

30 g spring onions, cut into julienne strips

1/3 teaspoon wasabi paste

50 g pea shoots to garnish

Truffle oil to finish

Place rice and water in a pan and cover with a tight fitting lid. Cook gently for about 15 minutes until all water is absorbed. Tip out and season with a little salt, two tablespoons of sake and one tablespoon of mirin. Cover with a wet cloth until ready to use. Slice the shiitake finely and fry them with the chopped ginger and garlic in sesame oil in a wok over a high heat. Deglaze with a little soy sauce and drain. Cool and reserve until ready to use. Lay out a sushi mat and place a sheet of nori on top. Spread a small amount of rice to cover two thirds of the nori. Lay the cooked mushrooms in a pile running down the central width of the roll. Sprinkle some pickled ginger, coriander and spring onions over the mushrooms. Roll up the sushi and reserve until ready to serve.

Tempura batter

200 g cake flour

100 g corn flour

1 egg yolk

300 ml ice water

Mix all the ingredients for the tempura batter, ensuring that it is still a little lumpy. Roll the sushi in a little flour and pass through the batter. Drop into a fryer heated to 180°C and cook until light golden.

Sugar snap peas and asparagus with miso dressing

200 g sugar snap peas

100 g asparagus spears

Blanch the sugar snap peas and asparagus in boiling water for one minute, and immediately plunge them into ice water. Drain and dry.

Miso dressing

100 g white miso paste

150 ml ponzu sauce (sour dipping sauce)

300 ml olive oil

100 ml vegetable oil

20 ml lemon juice

Blend all the ingredients, apart from the oil, in a blender. Add oil slowly to emulsify.

To serve

Dress the small bundle of sugar snap peas and asparagus in the miso dressing. Place in the centre of a plate. Slice the sushi roll into six and serve garnished with a few pea shoots dressed in truffle oil.

- Luke Dale-Ronberts, La Colombe