how to make salmon sushi and sashimi

[Music] hi everyone it's kunihiro again in today's video i'm going to show you how i make salmon sushi and sashimi so let's begin so this is the sum i prepared last time i moved this salmon from freezer to fridge at 12 hours ago now it's completely defrosted okay and looks great no freeze burn and please dry out the salmon with paper towel so it's not gonna slip on the cutting board next i'm removing the skin but before that i have to show you one thing can you see the line right in the middle right here and this is the connecting tissue and this is a kind of chewy and it doesn't taste weird so i'm not using this part today okay so please place the blade of your knife right next to the line and cut straight down until you reach the skin and make a curve and slide your knife along with the skin that's it this is the belly side let me skin off another side rotate the salmon and place the blade next to the line and cut straight down once you reach the skin make a curve here and slide your knife along with the skin height this is the back side and i'm going to cook this part together with salmon skin later so i'm not gonna throw this away now i'm trimming these gray parts [Music] and some with very breakable fish so please make sure to use very sharp knife [Music] today i'm gonna use belly side for sushi and back side for sashimi place salmon skin side up i'm going to start slicing from shorter side to the taller side and as you go to the taller side and please make sure to change the angle of your knife because our goal is to slice all the pieces into same size okay and here's the first slice and angle my plate is kind of horizontal and for the second slice you have to stand up your knife little bit more and slice and please make sure second slice is almost same as the first slice and when you slice fish you have to use your knife big from here of the blade to the tip of the blade always slice with one motion this time please watch the angle of my knife it's almost standing up straight when i reach the torah side so most important thing is you keep on adjusting the angle of your knife and make sure to slice them into same size and one more thing i have to mention is that you always have to slice against the grain but as long as you are doing exactly same as what i'm showing you now you're already slicing against the grain so you don't have to worry that's it sushi potion is done and now i'm making sashimi with this back side place your salmon skin side up always begin with the short side then move to taller side i'm slicing a little bit thinner than sushi slices [Music] and place all the slices nicely on the cutting board and it will make it easier for you to decorate on a plate later on [Music] as you can see i'm slicing against the grain and the angle of my knife is almost vertical now since i don't want to make them too wide [Music] don't forget to use your knife peak from the heel to the tip of your knife that's it now plating today i'm using a seaweed and a schiso leaf for garnish you can place half the salmon nicely on the plate like this and i'm using lemon slices to add one more color to the plate [Music] so let me put two slices of lemon [Music] place another half of salmon and put two more slices of lemon that's it samosashim is ready and when you decorate sashimi and please make it look three-dimensional this way sashimi looks more beautiful let's start making sushi and let me show you the setup first this is sushi rice [Music] plain water wasabi and salmon and you need a clean towel first let me show you how i make sushi so please watch [Music] i'm wetting my hands [Music] and making a small rice ball [Music] same time grab a piece of salmon try it out on the clean towel and take wasabi put right in the middle of salmon put the rice ball making an air hole [Music] close the air hole press it down a little bit and flip press the side rotate press the side rotate press the side that's it first piece is done this time i'm making more slowly first please wet only the tips of your right hand and spread on your palms [Music] and please make a small rice ball while rolling the rice in your hand and don't squeeze [Music] now grab a piece of salmon dry it out on the clean towel otherwise rice won't stick to the fish place the salmon on your left hand fingers should be always here and put the wasabi right in the middle and put rice and make an air hole with your thumb and now i'm closing this hole with these fingers like this next press the rice to the salmon with your index finger then flip [Music] now put the index on the middle finger of your right hand on the sushi and press the side of the middle finger with the four fingers of your left hand so the two fingers of right hand are stopping four fingers of left hand from pressing the sushi too much now rotate and press rotate and press one more time always press the side of the middle finger okay next piece with your hands [Music] make a rice ball don't squeeze the rice [Music] take a piece of salmon dry it out and place salmon on left hand fingers should be always here wasabi put the rice ball make an air hole and close the hole press it down and flip it and press the side of middle finger rotate press the side rotate press the side that's it with your hands make a rice ball grab a piece of salmon dried out and place salmon on left hand fingers wasabi rice air hole close the hole press it down flip it press the side rotate press the side rotate press the side that's it wasabi rice air hole close the hole press it down flip it one two three [Music] [Music] nine pieces of salmon so she's ready and the mission completed [Music] [Applause] i hope i explained well today if you liked today's video please subscribe thank you for watching see you next time

Channel: Sushi By Kunihiro

Views: 260,226

Keywords: salmon, sushi, sashimi, how to make sushi, sushi by h

Id: qOxvNmpr4Pc

Length: 12min 34sec (754 seconds)

Published: Wed Dec 11 2019