Prepping salmon for nigiri and salmon (block cost $16 and makes about 20 pieces)


Prepping salmon for nigiri and salmon (block cost $16 and makes about 20 pieces)

Prepping salmon for nigiri and salmon (block cost $16 and makes about 20 pieces) from sushi

12 comments
  1. Just wanted to say your videos and skills are awesome, and I appreciate the content that you make and the effort you put in to make it.

    Your slicing technique for salmon is 100% correct for sashimi. However, to prep nigiri take your index through pink finger and lay them flat on your salmon perpendicular to it. That will give you a measurement of the perfect width of a filet for nigiri. Once you have your four finger wide filet cut, instead of slicing parallel with the filet like you do correctly for sashimi, flip it 90 degrees and slice at a 30 degree angle. You will not have pieces that fall apart and separate like they can slicing straight across the filet vs perpendicular.

    https://youtu.be/uiOq9EdFcys

    There are videos showing both methods. After slicing over 1,000 salmon, I slice the same way Morimoto does because it ensures the neta doesn’t separate, it creates a perfectly rectangular neta vs an elongated trapezoid shape, it has much less waste, and you don’t have to adjust and change angles as you are slicing down the filet to compensate for the different thickness of the filet going towards the tail. Aesthetically, I think it looks better too. Give it a try sometime, and let me know what you think 🙂

  2. The way you hold that knife hurts me and listening to it scrape on that bamboo board hurts it.

    I hope it’s a cheap knife because bamboo is awful for knives. It’s too hard, you might as well be cutting on your counter.

    Sorry, I don’t mean to be a dick…just a chef knife enthusiast.

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