Salmon 250g sushi rice bowl

A little mustard

Hand-held salmon sushi (Michelin master teaches you how to cut sashimi) steps.

1.？ The original salmon breast was divided into three sections according to the grain.

2.？ Sushi rice for use.

3.？ Knead the rice into a rice ball.

4.？ The above three cutting methods, according to the thickness and texture of meat, choose which knife method. The number 1 in the above picture corresponds to the original 1 fish belly section. Because its meat is thick, it can be cut into two pieces and then cut in half. Shallow cut the pattern along the white fat texture, remember not to cut it. No.2 and No.3 correspond to No.2 fish piece, because it is the fattest abdomen, so its thickness is relatively thin, so you can directly cut it in half to cut the pattern. Because the fat texture is relatively dense, you can cut the pattern vertically and let the meat spread out. Remember not to cut it off! Cut the fish fillets and cover them with rice balls.

5.？ The above picture is a close-up of sushi +0, No.65438. Shallow patterns are beautiful.

skill

Focus on mastering the knife method, and decide the cutting method according to the density of fish fat texture. This can be done by feeling, and the key point is to cut the tendons to make the fish taste softer and glutinous.