GEISHA ROLL Recipe

Rinse and cook rice

Place the 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear. Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker (or saucepan). Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow wooden or plastic bowl. Gently fold the vinegar mixture into rice with a rice paddle using cutting-and-fanning motions to coat and cool the rice to body temperature (fan while folding if possible). Cover with a damp towel to keep moist.

Prepare fillings

Mix 3 tbs Japanese mayonnaise with 1 tsp sriracha in a small bowl; set aside. Shred the 3 oz crab stick and gently toss with 1 tbs of the spicy mayo to make a lightly sauced crab filling. Slice avocado lengthwise into 6 even strips and toss briefly with a few drops of rice vinegar or lemon to prevent browning. Halve the cooked shrimp lengthwise and julienne the cucumber into thin matchsticks, discarding watery seeds.

Assemble roll on bamboo mat

Place the bamboo mat on a clean surface and lay a sheet of plastic over it. Lay one full nori sheet on the plastic, shiny side down. Wet hands with water to prevent sticking. With a wet rice paddle or spatula, spread a thin, even layer of sushi rice over the nori leaving a 1-inch (2.5 cm) strip at the far edge clear. Sprinkle a few black sesame seeds evenly over the rice. Flip the nori sheet so the rice side is down on the plastic (so rice ends up on the outside of the roll).

Position fillings

On the nori (now facing up), about 1 inch from the near edge, arrange in a line: a strip of smoked salmon, a line of the sauced crab, two halves of shrimp (cut side down), a row of cucumber matchsticks and avocado strips. Use quantities to fill the length evenly without overstuffing.

Roll tightly

Using the bamboo mat, lift the near edge and begin to roll away from you, tucking the fillings with your fingers and compressing gently but firmly. Roll until the seam meets; press the roll with the mat to shape into a uniform log. If using soy paper or thin cucumber slices as an outer wrap, place them on the mat, transfer the rice-covered nori roll onto it seam-side down, and wrap the soy paper/cucumber around the roll, sealing edge with a few drops of water.

Finish and garnish

Brush the roll lightly with 2 tbs unagi/eel sauce (or sweet soy glaze). Sprinkle remaining black sesame seeds over the outside. Repeat the process with the second nori sheet and remaining fillings to make two rolls total.

Place roll on a cutting board. Wet a very sharp knife in the small bowl of water and slice each roll into 8 equal pieces with a single clean stroke; wipe the knife and re-wet between cuts to keep slices clean. Arrange pieces on a serving plate. Garnish with pickled ginger, a small dollop of wasabi if desired, and additional unagi sauce drizzled over the top.