Added by How To Make Sushi
- Sashimi Grade Salmon
- Fresh Wasabi Root
- The small bowl of cooked sushi rice
- 1 half-length of cucumber, sliced lengthways
- Salmon Roe
- Pickled ginger (optional)
Step 1: Slicing the Sashimi
- Cut a rectangular block of Sashimi-grade Salmon. Place it at a 45-degree angle to the board, allowing you to cut straight down the length of the filet with ease.
- (Note. For optimum cuts, always slice the Sashimi at 90 degrees, across the fat lines and muscle fibers. This will allow for a more tender, melt-in-the-mouth Sashimi.
- To make your first cut, align the blade with the bottom-most corner at a 45-degree angle. Hold the Sashimi firmly in place with three fingers, then gently guide the knife through the flesh, starting at the heel. A sharp knife will glide with ease.
- Set aside the first piece of Sashimi, and continue making subsequent, similarly sized cuts across the width of the filet. For reference, each should be approximately 5 mm in thickness.
Forming rice in hand step 2: Preparing the Rice and Wasabi
- Wash and prepare the Wasabi, then, using small, circular motions, begin grating it to a fine consistency using the Sharkskin Paddle Grater. Use a finger to push the Wasabi to the center of the board, thus creating a ball. Set aside for later.
- To prepare the rice center, first, moisten your hands with a little water. Take a small clump of sushi rice and begin forming it into a ball in your hand. Avoid rolling between both hands, as this will compress the rice too much, making it disintegrate.
- Miyabi, or similarly sharp knife
- Sharkskin Paddle Grater
- Chopping board
- Small bowls (for the ingredients)
- Decorative rectangular plate or board
- Filled fish