Geisha Set Recipe
Make Geisha Set Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings & Topping (Geisha Set: assorted)
Sauces & Garnishes
Method
Sushi Rice
- 1
Rinse Rice
Place 2 cups short-grain sushi rice in a fine mesh sieve or bowl and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 4–6 rinses). Drain for 10 minutes.
- 2
Cook Rice
Combine rinsed rice and 360 ml water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). If using stovetop, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is fully absorbed. Remove from heat and let rest, covered, 10 minutes.
- 3
Season Rice
While the rice rests, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer rice to a large shallow wooden or non-reactive bowl. Gradually fold the vinegar mixture into the hot rice using a rice paddle or wooden spoon with slicing motions to avoid mashing; fan the rice (or use a small fan) as you fold to cool it quickly to body temperature. Cover with a damp cloth and keep at room temperature until assembly (up to 1 hour).
Prepare Fillings & Toppings
- 4
Slice Fish
Using a very sharp knife, slice the tuna and salmon against the grain into thin sashimi slices (about 3–4 mm thick). Keep fish chilled on a plate over a bag of ice if not using immediately.
- 5
Prepare Shrimp
If shrimp are cooked but whole, butterfly them by slicing along the belly and spreading them flat; remove the vein and press gently to flatten. Lightly warm in a skillet for 20–30 seconds per side if you prefer warm ebi for nigiri.
- 6
- 7
Station Sauces & Garnishes
Arrange soy sauce and ponzu in small dipping bowls. Place Japanese mayonnaise, unagi sauce, toasted sesame seeds, wasabi paste, pickled ginger and microgreens or shiso on a plating board for easy assembly and finishing.
Assemble the Geisha Set
- 8
Nigiri (Tuna & Salmon)
Wet your hands lightly with water mixed with a pinch of salt. Take about 20–25 g (roughly 2 tbs) of seasoned sushi rice and form an oblong compact mound using your palms and fingertips (do not over-compress). Place a dab (about 1/4 tsp) of wasabi on the underside of a fish slice, then lay the fish over the rice and press gently to adhere. Repeat to make 6 tuna nigiri and 6 salmon nigiri (adjust counts to use available fish).
- 9
Ebi Nigiri
Place each butterflied shrimp on a formed rice mound, secure with a thin strip of nori if needed, and brush lightly with a drop of unagi sauce for gloss and sweetness. Sprinkle a few toasted sesame seeds.
- 10
Smoked Trout & Avocado Handrolls
On a half nori sheet, spread a thin layer of sushi rice (about 1/4 cup) leaving the top edge clear. Arrange 20–30 g smoked trout, a few avocado slices and a little julienned cucumber. Drizzle lightly with ponzu and a smear of Japanese mayonnaise. Roll into a cone (temaki) and serve immediately to keep nori crisp. Garnish with microgreens or shiso leaf.
- 11
- 12
Serving Suggestions
Serve immediately with soy sauce and ponzu for dipping. Encourage diners to use a small amount of wasabi (on fish or mixed into soy sparingly) and to cleanse the palate with pickled ginger between pieces.