Geisha Recipe

Rinse the sushi rice under cold water until the water runs almost clear (about 3–5 minutes). Drain briefly.

Combine rinsed rice and 1.75 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, mix rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer cooked rice to a wide shallow bowl or hangiri. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning the rice to cool quickly to body temperature. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Prepare the salmon: pat dry with paper towels. If a seared element is desired, slice the salmon into 1/4-inch thick strips or 1-inch cubes depending on presentation (for nigiri-style or small bites). Reserve some pieces raw if you want contrast (the recipe assumes seared tops on most pieces).

Heat a small heavy skillet (cast-iron or stainless) over high heat until very hot. Add 1 tsp neutral oil and swirl to coat. Working quickly, lay salmon pieces in the skillet—do not overcrowd—and sear each piece for just 10–20 seconds per side to achieve a lightly browned exterior while keeping the interior rare. Remove to a plate and let rest briefly.

Slice the avocado in half, remove pit, peel, and thinly slice crosswise. Immediately toss slices gently with a squeeze of lemon (from 1/2 lemon) to prevent browning and to add brightness.

Thinly slice scallions on a sharp diagonal into fine rings. Keep some for garnish and some to mix into the truffle sauce if desired.

In a small bowl, whisk together mayonnaise, truffle oil, soy sauce, sesame oil and black pepper until smooth and homogenous. Taste and adjust: add up to another 1/4 tsp truffle oil for more aroma or 1/4 tsp soy for salt if needed. Keep chilled until assembly.

Option A — Geisha Nigiri / Small Plates

Wet your hands with water and a little rice vinegar. Form about 2 tablespoons of sushi rice into an oblong bite (nigiri). Place a thin slice of avocado on top of the rice, then a slice of seared salmon. Pipe or spoon ~1/2 tsp truffle sauce on the salmon and top with a small dab (about 1/4 tsp) of tobiko. Garnish with a few thin scallion rings. Serve 4–6 pieces per person.

Option B — Geisha Roll / Maki (using nori)

Place a nori sheet shiny-side down on a bamboo mat. Spread an even layer of sushi rice (about 3/4 cup) over the nori, leaving a 1-inch bare strip at the top. Lay avocado slices and a line of salmon slices across the rice. Roll tightly, seal with a little water on the bare strip, and slice into 6–8 pieces. Top each piece with a small dollop (~1/2 tsp) of truffle sauce, a pinch of tobiko, and sliced scallion.

For small-plate presentation, you can arrange seared salmon slices over a bed of rice or avocado, finish with truffle sauce, scatter tobiko and scallions, and serve with soy/ponzu, wasabi and pickled ginger on the side.

Serve immediately at room temperature. If using soy/ponzu, provide in a small dish for dipping. Leftover truffle sauce can be refrigerated up to 3 days; do not refrigerate assembled sushi.