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I have never seen sayori sushi prepared without skinning the fish

This channel is amazing. Many thanks Akira Sensei and team!

Oh this is fantastic! Thank you 🙏

Akira san.. I miss your videos!.. you have a great content.. and videos are well edited... please, keep sharing your knowledge!.. thank you!

Question. What is the point to use salt and sugar to curve the salmon before eating? And it must be frozen for how long before eating? Can’t eat right away curing?

I always find it best to buy what you can eat right away. I can eat half a kilo easily, sometimes more. So one fillet portion is always finished in one meal in our family. But it is good to know you can treat and store salmon this way. I never thought it would be good to rinse salmon this much or cure it with sugar. Do chefs in restaurants do these too?

Nice video, but… Shouldn’t you mention that this needs to be “Farm Raised” Salmon from Costco (that has been fed anti-parasitic food)? I understand from other UA-camrs that the Farm Raised is okay for this. However, I have also seen other UA-cam videos with people showing “worms” (or something moving) in the fresh salmon bought at Costco! So for me, I think it’s a good idea to freeze the salmon at -4F (or below) for 7 days before eating raw (as per the FDA guidelines). Just in case it does have worms or parasites in it. Always good to be on the safe side when it comes to worms or parasites. Also, why are you cross contaminating your salt and sugar (with your fishy hands)? Or do you throw away all the salt and sugar when you are done?

What about parasites? Is this fish from a farm or if it's wild caught then was it frozen before?

Hi there, thanks for the great tutorial. In the video, you kept the salmon frozen for one full month, but does it have to stay frozen that long? What’s the shortest amount of time you can safely keep in the freezer?

How long can you store this? And what is the proper storing method?

Buen trabajo !! Gracias por la demostración

Great work itamae san! Greetings for other side of the world! ( Romania ) Thank you for your hard work! 🙇🏻‍♂️

What should we do with the head?!

How to make boor? Master

I have a question - In costco they also sell sushi grade salmon and it’s way more expensive, is there any difference between the sushi grade and the regular farm raised? I saw the FDA guidelines saying farm raised salmon is safe from contamination of parasites, but I’m worried if the bacteria inside the salmon will make me sick… any suggestions on that? Thank you so much!

Superb video. Extremely clear instructions. Best video I have found; the recipe and instructions match the best sushi chef’s I know. Thank you

My boss taught me to get an old rice ball with cellophane

❤❤❤

Thank you so much for this video! I have saved this video for a long time and I finally want to make this but I want to know if it is okay for me to wear thin gloves to rub in the sugar on the salmon? Thank you

Nothing is worth waiting a month for. But great video. The sugar bit was shocking to me.

That's a lot of sugar. Good video. Thanks

Excellent

I truly enjoyed this video. Thank you

Chef, can you please clarify how long to leave scallops in the 55°C water with the Konbu? Thank you

hello akira san，i had difficulty keeping my sushirice warm，first round omakase was okay second round shari is difficult to form

Do i have to refrigerate or freeze this? Or can i eat it the same day after curing it?

how long do i keep in the freezer until it is safe to eat (after the curing/prep process)?

Hoping you guys come back for more videos! Really enjoyed your channel

Curious, as I'm fishing and am getting more roe. Do I freeze with the soy/mirin sauce? ...

I just did it at home using costco salmon, and it tastes great!

I like that it’s step by step! Thank you!

Thank you! This is what I am looking for!

Thank you chef and Yuri

Is the process the same for any type of fish?

Oishi?

Is that salmon wild or Farmed?

ありがとう❗️おいしいですね！

Wow,,, this is my first time to see someone do the compete tutorial about making nigiri shusi in a great detail from few different method or style . I never seen someone making a video like this. Thank you very much,,, Akira san,,,

Yummy

Akura san, so vinegar to kill bacteria is not required? Forgive my limited knowledge. I thought sugar fed bacteria

Isn't color totally fake in farmed salmon? Is this farmed salmon you are using?

Just made a batch from salmon I caught this weekend. Can’t wait to try it after it’s done marinating!

great video

Thank you Yuri and Chef Akira san, I have never heard of Karakozuke Ebi before but now I can make it myself. I cant wait to see more uses for Oboro, thank you for teaching us

Great video. Thanks for sharing

Great video. Thanks for sharing

Cheap fish + sugar = high end fish... 😂😂😂

Great informative video! Thank you! For sea bream do you also need to use tweezers to remove any small bones after removing the Chiai bone? (Before preparing into Saku)

While Costco offers a variety of salmon options, it is important to clarify that the term "sushi-grade" is not regulated by any official body in the United States, but it is generally understood to denote fish that has been specifically handled and processed to be consumed raw. Costco salmon, typically sold in large quantities and aimed at general-purpose cooking, does not meet the meticulous criteria for sushi-grade fish in several key respects.

Hi, thanks so much! Is it best to vacuum seal the salmon before freezing it, or does a ziplock bag with most of the air squeezed out give the same quality?