Still need to work on knife skill lol
Cured in sugar for 2h, rinsed off and pat dry, vacuum seal freeze until use.
I do this often with Costco farmed Atlantic salmon when I’m in a pinch craving for sushi.
Typically, I enjoy as is in the photo (wasabi under the fish) and a brush of soy sauce with truffle oil.
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There’s no such thing as sushi grade fish…most sushi is rapidly deep freeze’d and aged to kill parasites
Truffle oil? Sounds intense — I have only had truffle oil on pasta, and in that context it overwhelms absolutely everything
Besides knife skills as you mentioned, they look good! Nice job!
There’s no such thing as “sushi grade” fish. sushi is rice by the way, not fish.
I buy salmon at Costco all the time and make sushi and sashimi out of it.
These look yummy
How do you get your rice to not fall apart
How did u vacuum pack it ?
I wanna do this too, can u share the process ?
cured with sugar? why not salt?
Why 2 hours? I do 45 minutes. When I brine things I find after an hour, the moisture starts going back into the meat. Great for tender steaks but for fish for sushi I thought you’d want to draw out as much moisture?
Sorry but that potentially has parasites, just because its from Costco doesn’t mean it was deep/flash frozen. Your home freezer does not get cold enough to kill anything.
So the key is curing and freezing right away? Is the vacuum sealing necessary?
Looks so lovely, I use Costco farmed Atlantic salmon all the time!
Wait pure sugar cure? No salt?