Accessories: rice (1 bowl), soy sauce (to taste), salsa (to taste), salt (to taste), wasabi (to taste), sushi vinegar (to taste)

1. First, the salmon sushi. This is the easiest, good white rice mixed with a little sushi vinegar (I occasionally do not put), kneaded into small rice balls, rice balls rubbed with wasabi. Cover with a thick slice of salmon! Sprinkle with shredded seaweed and truffle salt (you can leave it out). Eat with a normal dip of wasabi soy sauce, medium to good

2. Moving on to Hana-no-Rei, start by pinching a tiny rice ball and surrounding it with salmon slices on all sides. Topped with mayonnaise (preferably American or European mayonnaise, Japanese is too sweet), and finally sprinkled with truffle oil (optional). Mayonnaise and salmon have always been good friends, two fatty things can actually be negative

3. Finally, there is the truffle salt grilled salmon, this is a little complicated, you need to have a spray gun to make it. If you don't have a spray gun, boil a hot pan instead. To do this, rub one side of a salmon with truffle salt and sear it with the airbrush. Filleting is all that's needed. To use a pan, heat a pan very hot and turn off the heat, place the salted side of the salmon on the pan for a few moments and watch for it to cook about 1/2 way through before picking it up to fillet. The seared salmon grease is very flavorful