Homemade sashimi and chirashi sushi. How did I do?

3 comments

1. Straight from the ocean. Very impressive and looks so fresh! I’m salivating over here.

   Curious about your Korean gim, I usually find the taste too strong for sushi vs Japanese nori.

2. I’d say you nailed it. That fish couldn’t get any fresher. Nice knife skills.

3. Beautiful!

   Did you do anything to the fish in case of parasites?