How to Make NEW STYLE SASHIMI - Hamachi Carpaccio with The Sushi Man

[@terrybanet3330]

Thank you for another great video. Now I need to find a source to trust for getting sushi grade fish.

[@TheSushiMan]

Glad you enjoyed the video! Finding a source for quality fish is pretty tough depending on your location. I've heard some good things about online seafood retailers that overnight "sushi grade" fish to you directly. Catalina Offshore and Riviera Seafood Club are a couple of them, might want to check them out.

[@MikePouch]

I would LOVE a video on how to properly cut fish for nigiri. I've been making fantastic sushi at home (better tasting than most restaurants - thanks to your book!), but cutting my nigiri could still use work. Particularly, the salmon cuts I get from H-Mart (in their "fish for sushi" section) seem so irregular that it's hard to make perfect looking nigiri.

[@TheSushiMan]

That's great to hear and I'm glad the book is helping you out! Cutting fish for nigiri is a tricky one and it's even tougher because different fish is cut using different techniques. Try to find the most even saku when you're buying it from the store and then it's really just practice on top of practice. I do plan to make a video on it in the future so keep an eye out for that as well!

[@mnetocomas]

Sensational.... thanks 🙏❤

[@TheSushiMan]

Glad you enjoyed the video!

[@laxgrufor]

very similar concept as Chinese steam fish.

[@TheSushiMan]

Yes it is!

[@joemaster986]

Very nice! I would definitely try this, but definitely not with that amount of garlic... was that chef French-japanse :)

[@TheSushiMan]

Haha, Peruvian-Japanese fusion cuisine I believe it was. Give it a try (with less garlic) and let me know how it goes!

[@vitalina2984]

Would this work with lightly smoked salmon? If we can’t get raw fish for example

[@TheSushiMan]

Hmm.. never tried with smoked salmon. Not sure how it would sear but I can't imagine it tasting bad. Let me know if you give it a try!

[@erniechen1445]

I will stop at 7:20 and serve it that way. looks better

[@TheSushiMan]

Nothing wrong with that 😄

[@mattbrooks1302]

Hamaccio.

[@cpm9747]

I thought sashimi had to be raw to be sashimi. ?_?

[@TheSushiMan]

Yes sashimi is raw and "New Style Sashimi" is just a term used for this style. And most of the fish is still raw in this recipe, just a slight sear (aburi) on top.

[@TackyTuber]

why his hands are shaking all the time ?

[@donniesmidway]

Everyone’s hands are always shaking. Some are more noticeable than others