What’s the best best salmon for maki? (both are sushi grade)

8 comments

1. Salmon toro yummy

2. How are they different? One just looks bigger.

3. They’re both good

   The first one is a center cut so you’ll get consistent textures

   The second gives you more variety

4. One the whole loin, the other is just sectioned chunks. Get the smaller one unless you’re making like 100 rolls

5. I’d go with the salmon

6. I’ve made good enjoyable and not so good but also enjoyable sushi from both types of Lidl salmon. Enjoy 🙂

7. Make sure to cure that salmon! 👍

8. Neither of them are sushi grade because that’s not a real classification.