From: Chef Tim Cushman, O Ya, Boston. Yield: 1 serving.
Truffle Mayonnaise (yields 2½ oz.):
¼ cup mayonnaise
1 Tbsp. celery, leaves included, finely minced
1 tsp. onion, grilled, finely minced
1½ tsp. white truffle oil
Russian Banana Potato Chips (yields 10 oz.):
6 Russian banana potatoes (or fingerlings), B size, unpeeled
as needed, smoked sea salt
as needed, wasabi paste
½ oz. sushi rice, cooked
1 Russian banana potato chip
¼ tsp. truffle mayonnaise
1 slice black truffle
as needed, white truffle oil
as needed, micro celery
For sushi: Dab wasabi onto formed sushi rice. Place potato chip on top. Dab truffle mayonnaise on chip and top with a truffle slice, 4 to 5 drops truffle oil and 2-3 sprigs of micro celery. Serve immediately.
For truffle mayonnaise: Combine all ingredients and reserve, refrigerated.
For Russian banana potato chip: Thinly slice potatoes on mandoline on an angle, then rinse and dry well. Fry chips in oil heated to 300°F until golden and crispy. Sprinkle with salt while still warm.