Salmon 250g

Sushi miyiwan

A little mustard

Hands-on salmon sushi (hands-on teaching you how to cut the sashimi by Michelin master) steps.

1. The original salmon brisket bought is divided into three sections according to the grain.

2. Sushi rice for use.

3. Hold 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 No.1 fish maw section. Because the meat is thick, it can be cut into two pieces and then cut in half. Cut the pattern shallowly along the white fat texture, remember not to cut it. No.2 and No.3 correspond to Fish Piece No.2. Because it is the fattest abdomen, its thickness is thin, so you can cut the pattern by directly cutting it in half. Because of the dense fat texture, you can cut the pattern vertically so that the meat can spread out. Remember not to cut it off! Cut the fish fillets and cover them with rice balls.

5. The picture above shows a close-up of sushi 1, and the shallow patterns are beautiful.