Cure Salmon Sushi/Sashimi at home!

so let's pull the salmon out as always paper towels are your friend as a butcher or a fish monger wow this is super fresh so pat everything dry for your first step now it's time to begin to cure we're going to salt the fish first so on the sheet pan i'm using kosher salt and i want a pretty generous coating on both sides we're going to do the top and then we're going to flip it over i mean don't go crazy we're not trying to make grove locks we just want contact with just about every piece of the salmon once that's done it's time for it to take its first rest in the fridge we're gonna fridge this for about one hour next it's time for step two the vinegar bath check out how much moisture that's leached off the fish just from salting we're gonna use straight up rice vinegar uh don't get fancy not seasoned regular old rice vinegar so in a container that'll fit the fish um perfectly i'm going to pour in just a bottle of rice vinegar i just want to barely cover because we're going to add a little ice in a little water so you can get about 75 coverage let the ice and the water do the rest until just covered and let's let that rest for about one hour again once that is done you can see that the fish is starting to cure from the outside in i'm checking for a little kind of a hazy color and again i want to pat this dry very very well before we go into the freezer phase so pat dry completely then we're going to wrap with a plastic wrap completely airtight as tight as you can get it and then it's going to sit in the freezer for at least 48 hours you could go longer but you want to do at least a minimum of 48 hours i'm doing both of my fillets here getting them nice and tight and then we're gonna go let them freeze to kill all the germies inside the fish the salt and the vinegar are going to give you phenomenal flavor the freezing is going to make sure it is food safe once that's done just slack it off from freezer to fridge when it's nice and soft we're going to unwrap it you guessed it pat it dry once again and we have to cut this into sushi sized pieces i like to measure with my palm and about four to five inch wide and we're going to cut them in half and you can see the little bit of the cure so we want to cut the cure and the skin around the fish and what's going to be left is going to be the sashimi or whatever you want to use for it always remove pin bones i've got a little pin bone puller here and i like to start with the skin side so as i come under and skin the fish you'll see me open up the flesh like a flap and then also cut just a little bit of that cure from the side i'm trying to make this a block without wasting too much meat i do have to cut that top portion off and this by the way guys is called sakudori sakudori is the piece of rectangular fish that is ready to be cut into sushi or sashimi these are very thin pieces because this is wild caught fish but big commercial uh scattered salmon are going to be a lot thicker so you're going to end up with a bigger block but this is like old school style right here like a smaller probably 10 to 12 pound fish so cut all the cure around and i'm going to demonstrate two cuts first from cutting from my weak hand side on an angle this is uh the cut that would be for nigiri or the sushi fish that rides over the rice all right and off the right side i'm going to cut a perpendicular cut just straight blocks and that's going to be for a sashimi cut i just wanted to show you the two types so i'm going to eat them either way i can show you how to turn these into poke or other sushi sashimi dishes but it's that easy my favorite accompaniments are just a dip a soy not too much um i've got my sticks here and a little bit of wasabi don't judge me wasabi from the tube is better than the stuff that's powder well that's it thanks to real good fish and now you know how to turn fish from the store into sushi and sashimi enjoy

Channel: Chef Jet Tila

Views: 117,442

Rating: 4.9282341 out of 5

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Id: 6xy8bc5BG9k

Length: 4min 31sec (271 seconds)

Published: Fri May 22 2020