CUT OF NIGIRI IN ALL PART OF THE SALMON

Check out the links below! Thank you!!!
HOW TO MAKE NIGIRI FOR BEGINNERS TO PRO
• HOW TO MAKE NIGIRI FOR...
IT'S ALL ABOUT SAUCES
• IT'S ALL ABOUT SAUCES
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#sushi #taglio

[@beforethebigbang892]

Hi Chef! Gusto ko maging sushi chef. Where do I start?

[@mauropacini6090]

Bravissimo, finalmente un professionista serio che spiega in modo perfetto... grazie!!

[@millerramos25]

Grazie a voi arrivano tanti video ancora 😉

[@srishtisaru9165]

Chef could explain in English sometimes you speak tagaluk

[@millerramos25]

Oki oki 😉😬

[@theodoreestienne5492]

7'30 not cutting right

[@marikasperanza1636]

Si può usare pesce surgelato per fare il sushi? Ovviamente fatto scongelare in frigo

[@millerramos25]

Certo 👌

[@beknazarbegimbetov6490]

🎉🎉🎉🎉

[@Vale_B795]

È lo stesso taglio del video del carpaccio?

[@millerramos25]

Si riesce a fare più sottile in questo modo quello é carpaccio anche

[@lamalama6847]

Hello

[@janussitjartv3650]

Bakit yellow chopping board

[@millerramos25]

It’s Japanese Cuisine bro

[@sutatik675]

New subscriber …. you are great SENSEI

[@millerramos25]

Thank you 🙏

[@angelfloro]

Pwede mo daw po bang maging apprentice ung partner ko?.

[@millerramos25]

Sa ngayon kumpleto pa kami

[@joskakesz3929]

What the knife you use? Global what?

[@millerramos25]

Global - ist exclusively in Japan yanagiba 24cm

[@irenecolendres2329]

saan b yang restaurant mo at baka pede makapamasyal dyan at maka order

[@millerramos25]

Rome Italy po 🥰

[@tommmy33455]

即使看了這麼棒的影片 我的技巧依然糟糕

[@millerramos25]

Thank you practice makes perfect

[@יבגני-ג7פ]

Hello man , which knife you use ?

[@millerramos25]

Globalist Yanagiba 24cm

[@anvatsharefood9390]

Thank you for sharing Chef

[@millerramos25]

Welcome

[@brenojosedesouza6913]

Excelente vídeo, mostrando padrão no corte e explicando o padrão da fibra do peixe.

[@j_o_r_i_a_n]

Ciao, Chef! Grazie mille per la bella dimostrazione! 😀 It looks like you have a very, very sharp knife from Global. Could you please make a video on how you sharpen your knife or maybe suggest something to watching how a yanagiba should be sharpened?😌

[@millerramos25]

Thank you 🙏 i have already a video on how to sharpen but that’s was old strategy now i want to make another video on how to sharpen yanagiba 👍

[@j_o_r_i_a_n]

@@millerramos25 in this case I'm looking forward for your new video! 😄 Also I'll try to find your old video as well and watch it. Thank you for your response 🤝

[@millerramos25]

Thanks 😊

[@zukini5981]

Wacthing from New Jersey USA 🇺🇸

[@millerramos25]

Hello 👋

[@rockyyt923]

Very nice cutting chef world class

[@millerramos25]

Thanks you 🙏

[@kikko722]

👏👏👏👏👏👏 classe e precisione. Grande differenza. Grazie , come sempre Chef!

[@millerramos25]

😉🤜🤛👍👍👍🥰

[@chefnards579]

Thank you for sharing Chef

[@chefrider5721]

Sushi chef din ako pero lupit mo gumalaw idol

[@millerramos25]

Thank you 😊

[@ardaadali7644]

grazie mille chef

[@NgodupTharyoe]

Merci cheffe, c'est très gentil pour m'apprendre

[@millerramos25]

Thank you

[@onehitplayz3789]

Salamat sa mga pag upload mu chef Madami ako natutunan sayo Baguhan lng ako sushiman

[@millerramos25]

Welcome na welcome ka po dito Salamat 🙏

[@MementoMori1001]

Sarap nyan

[@realjetpilot]

Anong kutsilyo magandang gamitin sir?

[@millerramos25]

Dpende kung saan mo gagamitin madami magaganda na knife

[@Ten-fr9nr]

Hướng dẫn rất chi tiết cảm ơn bạn 🙏

[@millerramos25]

My pleasure 😇

[@thinhoardon5427]

Thank you for your kind guidance❤❤❤

[@millerramos25]

You are so welcome

[@tribefenatic]

name of that sushi knife please?

[@millerramos25]

Globa ist yanagiba 24cm

[@6136086]

how do you keep the salmon ? In a freezer?

[@millerramos25]

With absorbent paper and plastic using vacuum sealing

[@LIBERTIDEY68]

Apprezzo molto bravissimo

[@millerramos25]

Grazie Fra 🙏

[@MijanurRahman-dt7sl]

It was fantastic I’ve learnt a lot Thanks Chef

[@millerramos25]

Thanks 🙏

[@letocr7.33]

perfect teaching technique chef..

[@millerramos25]

Thank you bro

[@nigelwillson6096]

Thank you chef. How do I get the worms out of the raw salmon before preparing it ?

[@millerramos25]

Freezing it

[@nigelwillson6096]

@@millerramos25 thanks chef. Do I buy it frozen say, from Costco, allow to thaw, thereafter prepare by slicing. I do not need to rub with salt, wrap in tin foil and refrigerate for 24 hours before slicing the salmon in order to remove the worms ?

[@millerramos25]

Frozen salmon don’t need to freeze again after thawed, just eat it and don’t worry i am a fisherman i ate always raw fish

[@nigelwillson6096]

@@millerramos25 thank you chef. I will do that. Your skills with the knife preparing sushi is very impressive.

[@mohammedelmaghribi9849]

The best chef in the world 👏👏👏👏👏🍣🥑🍣

[@millerramos25]

🥰🥰🥰 salute all Morocco 🇲🇦

[@brraca]

Thank you maestro ❤

[@millerramos25]

Thanks po

[@karmavlogs23]

Amazing technique 👍

[@millerramos25]

Thank you 🙏

[@lucatripicchio2607]

Perfezione..spettacolare.

[@millerramos25]

Grazie 🙏

[@adrianbrs2062]

great video!

[@millerramos25]

Thanks!

[@conpon123]

Grazie a te 👏

[@millerramos25]

Thanks 😊

[@bayanpoon4170]

Good information

[@millerramos25]

Thanks 🙏

[@javierlatorre3172]

Top!

[@millerramos25]

🥰🥰🥰

[@ciccibum75]

Tecnica perfetta chef 😍😍

[@millerramos25]

Grazie 🙏

[@ngawang5537]

Very nicely explained

[@millerramos25]

Thank You 🙏

[@vinsantos3462]

Grazie chef!

[@millerramos25]

Welcome lods

[@greenlettuce193]

Hello Chef, do you cut it raw or is this cured/salted?

[@millerramos25]

It’s Raw po 👍

[@nigelwillson6096]

Thanks for sharing. Impressive work with raw salmon. I prefere to eat salmon, best sashimi and nigiri. Salmon has worms. How do I get the worms out before preparing and eating the salmon raw ?

[@anythingfood4500]

​@@nigelwillson6096freeze it

[@millerramos25]

He is right freeze it first before cured or salted

[@rdfloripa]

Sensacional!!!

[@millerramos25]

Thank you 🙏

[@kathleenchisholm4672]

do you salt your salmon?

[@millerramos25]

No

[@millerramos25]

You can if you want put a little

[@kathleenchisholm4672]

@@millerramos25 we salt the salmon for 30 - to make it a bit more firm, flavor and pull some of the moisture out....then wash it off.

[@millerramos25]

Good for last longer yes I’m doing it also

[@slowlymdragon8914]

I still remember back in 1999 when I started in sushi until today 🫰!! I'm not a chef I'm still learning every day!!

[@millerramos25]

You are right learning is no end

[@张克-x7k]

一塌糊涂，这也算教学，

[@millerramos25]

🤌🤌🤌