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@renatotalma396 14 күн бұрын
still waiting the sushi roll A to Z video </3, u guys are awesome, cheers from Chile
@MasterofPlay7 19 күн бұрын
Do you get worms? They are not Sushil grade
@crankywifey 20 күн бұрын
Akira san! I just want to say thank you for your tutorial on how to wash salmon roe. I have watched a lot of videos on youtube and I found yours the easiest one to understand and to follow. Every steps in your video make sense to me. I had been using the traditional way (the bbq net)to remove the roe from the membrane and it took forever to do so. Ever since I used and learned your washing and curing technique it helped me save a lot of time! Now, I have marinated a lot of pounds of ikura and have given it to my friends and families. Just really want to say a big thank you to you!!❤️🙏🏻
@AkirasansSushiatHome 20 күн бұрын
a big thank YOU for watching my video even if we aren't posting new ones for a long time! arigato for taking time to give us such a positive comment ❤️
@dianaong4989 21 күн бұрын
Hi. What is the purpose of putting paper towel over salmon before putting it into zip loc bag? Thanks
@jjburns8762 21 күн бұрын
This process is way too long................................... I am growing old watching this. There are numerous safe much shorter processes for store bought Salmon, and much cheaper then Costco !
@huongle806 29 күн бұрын
Can I substitute different alcohol? Since osake is not available here
@RegineUS14 Ай бұрын
Thank you so much for this recipe! I have done this so many times and its always amazing!!!
@Trueshogunate Ай бұрын
I have done this process so many times with Costco salmon and my family enjoys it! I can't thank you enough for the steps and I play this video and carefully follow Akira-san's instructions every time. I don't remember if I commented here before, but really I am grateful for all the tips. Sushi has become very expensive where I live so being able to have so many fillet blocks and save so much money is like a dream!
@MakeFoodForYou Ай бұрын
Why do you cook the shrimp beforehand?
@MakeFoodForYou Ай бұрын
This is the greatest sushi channel ever. Amazing production quality, useful information and examples. Please continue making more videos!
@TC-qn6yf Ай бұрын
7:19, there was a worn 😢
@MakeFoodForYou 2 ай бұрын
Do you cure it at room temperature or in the fridge?
@frifrogofbmurr 2 ай бұрын
All your videos have been greatly informative. Thank you for all the helpful information! Tried it myself and it came out great.
@BeastlyBen007 2 ай бұрын
Thank you akira-san! I needed this!
@YinYangSeperation 2 ай бұрын
Have a water full of pot ready lol Thanks for sharing the recipe
@jamesauyeung3790 2 ай бұрын
I tried, follow all the step, taste so bad 😢
@perrypappous1550 2 ай бұрын
Sorry, will not continue to watch a video where one is cutting with a super sharp knife towards his non cutting hand. Very dangerous.
@MakeFoodForYou Ай бұрын
Wait until you see how chefs cut cucumber and radish
@deepakrana8789 3 ай бұрын
The perfect demonstration of making nigiri Sushi shapes. Thank you a lot for sharing your techniques.
@footfault1941 3 ай бұрын
A charming voice for a detailed narrative. Fast food means this! Excellent!
@siamakaghazeinali 3 ай бұрын
i think the salmon should be at -70 c freezing point to kill parasites . regular freezers can reach -30
@kkl-w3o 3 ай бұрын
Very useful and informational video. Thanks Akira san!
@kanomatic 3 ай бұрын
Wouldn't using a towel like that cause lint to get on the fish?
@anthonyliu4824 4 ай бұрын
Are you supposed to freeze it for 30 days before eating them safely?
@Trueshogunate Ай бұрын
No, the one month later is to show that the fillet is still good at that time. After curing it's pretty much ready for consumption. Freezing it is just so you don't have to eat so many at once because it can be a lot.
@LindaMassa-m9u 4 ай бұрын
That was awesome 👏 I’ve always wondered if it was possible to have salmon sashimi at home to do my own custom rolls ! Thk you 🎉❤
@clflores2486 4 ай бұрын
Salamat po. 🇵🇭
@MrToddChris 4 ай бұрын
take that stupid mask off!!
@jasonlim8425 4 ай бұрын
I have never seen sayori sushi prepared without skinning the fish
@AtomicBurrito013 5 ай бұрын
This channel is amazing. Many thanks Akira Sensei and team!
@VixJustTryingOK 5 ай бұрын
Oh this is fantastic! Thank you 🙏
@sanmaskoi 5 ай бұрын
Akira san.. I miss your videos!.. you have a great content.. and videos are well edited... please, keep sharing your knowledge!.. thank you!
@sfung6875 5 ай бұрын
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?
@Trueshogunate Ай бұрын
Curing the fish makes the flesh more bouncy and tender. After the curing process it can be eaten right away, they only showed how to freeze it because it's a lot of fish blocks.
@qilu2004 6 ай бұрын
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?
@coloradokid8321 6 ай бұрын
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 KZbinrs that the Farm Raised is okay for this. However, I have also seen other KZbin 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?
@ellezjl 6 ай бұрын
What about parasites? Is this fish from a farm or if it's wild caught then was it frozen before?
@ScroopyHoopers 7 ай бұрын
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?
@kiloindiadelta 7 ай бұрын
How long can you store this? And what is the proper storing method?
@claudiojimenez7758 7 ай бұрын
Buen trabajo !! Gracias por la demostración
@sorinzaharia392 7 ай бұрын
Great work itamae san! Greetings for other side of the world! ( Romania ) Thank you for your hard work! 🙇🏻♂️
@biggmac812 8 ай бұрын
What should we do with the head?!
@mydreamhawaii 8 ай бұрын
How to make boor? Master
@LH-jo7os 8 ай бұрын
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!
@Trueshogunate Ай бұрын
Go by the date packaged. You're good if the date is the day you're picking it up since it's just been packaged and hasn't been sitting in the cooler too long. The great thing that Costco does rather than others is that they put down date and time it was packaged. There was a time I had to get a fillet that was packaged the day before, time in the evening, but the fish's integrity was still perfectly good and we didn't get sick. Check for miware, color, drip, etc. If you are worried about bacteria, you just need to do the smell check, if it smells fishy (as in very pungent sea fish smell) then it's likely not good for raw consumption. It needs to smell fresh, mild, no fish smell. I've done this curing process so many times ever since I saw this video and it is great saving money making my own sashimi/sushi and you get so many blocks from it, even pieces that can't be sushi can be chopped for delicious poke. In some cases the fish comes out better than the sashimi blocks I get from the asian market. If you follow Akira-san's steps, it should be perfectly fine. If you are still wary, you can take the fillet home and freeze it for 7 days (home fridges can't do flash freezing sadly.) And then do the cure process (after gently defrosting and patting dry). I don't do it because I've read extensively that Costco makes sure the quality of fish stays good and many people have made sushi from Costco's farm raised salmon, and of course the smell test and other stuff advised in the video.
@MNP67 8 ай бұрын
Superb video. Extremely clear instructions. Best video I have found; the recipe and instructions match the best sushi chef’s I know. Thank you
@woodyharrelson2624 8 ай бұрын
My boss taught me to get an old rice ball with cellophane
@meganvo09 8 ай бұрын
❤❤❤
@SylvieSivan 8 ай бұрын
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
@ForTheFLOL 9 ай бұрын
Nothing is worth waiting a month for. But great video. The sugar bit was shocking to me.
@bagsjr1 9 ай бұрын
That's a lot of sugar. Good video. Thanks
@AndreNanniGuitar 10 ай бұрын
Excellent
@ricardogarcia2720 10 ай бұрын
I truly enjoyed this video. Thank you
@rustyshackleford3278 10 ай бұрын
Chef, can you please clarify how long to leave scallops in the 55°C water with the Konbu? Thank you