【How to make Mouthwatering Squid Sushi】Step-by-step on preparing Sumi Ika 【From filleting to Nigiri】

[@pristinevilla]

I love squid sushi 🍣 a lot .. wonderful 👏👏👏👏👏

[@AkirasansSushiatHome]

Thank you @pristinevilla san!!

[@charlyortez7316]

Really good video. 👍

[@AkirasansSushiatHome]

Charly san thanks a million!!!😊

[@bruceweng178]

Another combo Sushi with both crispy texture and flavour...!

[@AkirasansSushiatHome]

Thank you Bruce san!! Squid rocks😊😇🎉

[@calrndown]

Awesome, thanks ! 😀

[@AkirasansSushiatHome]

Thank YOU Bryan ! san❤️

[@버스왕-s1n]

so informative and helpful more video please

[@AkirasansSushiatHome]

버스왕 san 감사합니다!!! We will continue to upload more videos, stay tuned :D

[@alberthudojo9557]

So nice...want to goto Tokyo again to meet with you guys~~~ hungry...😭

[@AkirasansSushiatHome]

Albert san we miss you too!!!😭😭 I want to eat delicious Hong Kong food too〜〜🧡

[@alberthudojo9557]

@@AkirasansSushiatHome sure! We will meet again soon! 💪🏻頑張れ～！

[@amirlu6910]

3:52 started

[@keung76]

Looks very refreshing to eat

[@AkirasansSushiatHome]

Keung san, yes very refreshing taste indeed ✊Also good cuttlefish is sweet ❤️ give it a try!!

[@davescheer5038]

I don’t know if that’s classified as squid , isn’t it a cuttlefish? But I learned that it has the tough skin on each side that needs to be removed to make it more tender , very informative video, thank you , 😊

[@AkirasansSushiatHome]

yup you are 100percent right Dave Scheer san,thank you for that..i should have stated it cuttlefish 🥺🥺 I thought "squid" is a general term that describes all types of these fishes but oh my I was wrong 😂 In Japanese word "Ika" is used to describe all types of these, and depending on the type of Ika, we add a word in front of them (i.e. Koh-Ika, Sumi-Ika etc) I have to do more English studying😭😭

[@dpfFOF]

@@AkirasansSushiatHome but is it ok to use regular europian sqid for this recepi? Now is sqid season in Mediteranian no cuttlefish jet for at least 2 month.

[@AkirasansSushiatHome]

Hello Daniel Pavlovic san! I believe European Squid you are referring to is Aori Ika/ Surume Ika in Japanese. As these are tough in texture compared to Cuttlefish, we need to apply additional cuts to our recipe in this episode.We will make another video featuring squid in the near future!!🦑

[@christopher5855]

I know this is an old video but do you save trimmings or do you toss them? I really despise food waste so I try to use what ever I can. Meat, seafood or veggie matter either goes into a stock or broth and veggie scraps not used in that get added to the compost pile or vermiculture bin.

[@AkirasansSushiatHome]

Hello Chris topher san! As trimmed parts aren't something that we can serve to our diners, we eat them instead..;) For instance, trimmed bits are cuttlefish is slightly too stiff to eat as sashimi so I like to put them in veggie stirfry - it's delicious!

[@travelthaicinematic5861]

I got some question..0/ how come not to use the squid right away while it still fresh ?, why do we need to age the squid for 3 days ?

[@AkirasansSushiatHome]

Hello Travel Thai Cinematic san. Video explains that "If" you aren't gonna use it right away, you can store for 3 days...no need to wait if you are gonna use it right away!

[@travelthaicinematic5861]

@@AkirasansSushiatHome thank you, 🙏🙏

[@NunoFotografia]

Thi si snot squid, is cutlefish.

[@lamahshum]

💕💕💕👍👍👍

[@AkirasansSushiatHome]

Hana san thank you!!!