How to Cut Salmon for Sushi – Learn the proper way to cut salmon for sushi rolls and nigiri. This guide includes a step-by-step photo tutorial.
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Introduction
If you’re a fan of sushi, then you know that salmon is one of the most popular fish used in this cuisine. Salmon has a rich, fatty flavor that pairs well with the rice and other ingredients in sushi rolls. Plus, it’s an excellent source of protein and omega-3 fatty acids.
When it comes to choosing salmon for sushi, you’ll want to look for wild-caught fish that has been sustainably raised. Farmed salmon can contain higher levels of mercury and other contaminants. Once you’ve found your perfect piece of salmon, it’s time to get started on preparing it for sushi.
What You Will Need
-A very sharp knife You will need a sushi knife, which is a Japanese-style knife with a single bevel edge. You can find these knives at Asian markets or online. If you cannot find a sushi knife, you can use a very sharp chef’s knife or a serrated bread knife.
-A cutting board A wooden cutting board is ideal, but if you do not have one, you can use a plastic cutting board. Make sure the cutting board is clean and dry.
-Salmon fillets: Look for salmon fillets that are at least 1 inch (2.5 cm) thick. The fillets should be firm and red in color.
Instructions:
1. Place the salmon fillet on the cutting board, skin side down.
2. Holding the knife at a 45-degree angle start slicing the salmon into thin slices.
3. As you slice, keep the slices as even as possible so that they will be easy to roll later on.
4. Once you have sliced all of the salmon, transfer it to a plate and refrigerate it until you are ready to use it.”
Step One: Preparing the Salmon
The first step is to prepare the salmon. Cut off the belly, as this part of the fish is not used for sushi. Cut along the backbone with a sharp knife removing the fillet in one piece. Cut the fillet into three equal pieces. Rinse each piece of salmon under cold water and pat dry with a paper towel.
Step Two: Cutting The Salmon
Now that your salmon is prepared, it’s time to start cutting Place one piece of salmon skin-side down on a cutting board. Using a sharp knife, make angled cuts into the flesh of the fish, being careful not to cut through the skin. Make sure all of your cuts are uniform in thickness so that your sushi will look professional. Once you have made all of your cuts, place the salmon fillet in a bowl and repeat the process with the other two pieces of salmon.
Step Three: Sushi-Sized Pieces
The next step is to cut your salmon into sushi-sized pieces. To do this, take one of your salmon fillets and cut it length-wise into four equal strips. Then, cut each strip cross-wise into bite-sized pieces. You should end up with about 40 pieces of salmon that are all uniform in size. Repeat this process with the other two fillets of salmon.
Step Four: Ready to Eat!
Your salmon is now ready to be used in any number of delicious sushi recipes!
Step Two: Cutting the Salmon
Now that you have your fillet of sushi-grade salmon, it’s time to get cutting. The key to perfect sushi is in the slicing, so it’s important to take your time and use a sharp knife.
First, cut the salmon fillet in half lengthwise. Then, cut each half into 1-inch thick slices. To make sure your slices are even, use a sharp knife and cut straight down—no sawing back and forth.
Next, it’s time to start cutting the salmon into pieces that will fit snugly on top of your rice balls. To do this, hold the knife at a 45-degree angle and make thin, even slices across the salmon slices, being careful not to cut yourself. If you’re having trouble keeping the pieces uniform, try using a guide—a chopstick or ruler placed beside the salmon will help you make evenly sized cuts.
Once all of the salmon is sliced, Lay out each slice on a cutting board or plate. Using a very sharp knife, make a shallow slice into the center of each piece of salmon, being careful not to cut all the way through. Then, holding the knife at a 45-degree angle, make thin slices outward from the center slit—this will create beautiful fan-shaped strips of salmon that are perfect for sushi rolls!
Step Three: Sushi Rice
Once you have your salmon cut into sushi-sized pieces, it is time to start preparing your sushi rice. Sushi rice is a short grain rice that has been cooked in a vinegar-sugar-salt mixture. This gives the rice a slightly sweet and sour flavor that is perfect for sushi.
To make sushi rice, you will need:
-1 cup sushi rice
-1 cup water
-2 tablespoons rice vinegar
-1 tablespoon sugar
-1 teaspoon salt
Step One: Rinse the rice in a fine mesh strainer until the water runs clear. This will help to remove any excess starch from the surface of the rice grains.
Step Two: Add the rinsed rice and measured water to a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Cover the pan and simmer for an additional 10 minutes, or until the water is absorbed and the rice is tender.
Step Three: In a small bowl, whisk together the vinegar, sugar, and salt until the sugar is dissolved. Add this mixture to the cooked rice and stir gently to combine. Allow the rice to cool slightly before using it to make your sushi rolls.
Step Four: The Final Product
Now that you have your beautiful salmon filet, it’s time to cut it into sushi-grade pieces. With your sharp knife, begin by cutting the filet into 1-inch thick slices. Next, cut each slice into 1-inch wide strips. Finally, cut each strip into small, bite-sized pieces. And there you have it! You are now ready to make delicious sushi at home.
Conclusion
There you have it! Now you know how to cut salmon for sushi like a pro. Just remember to use a sharp knife and be extra careful when handling raw salmon. With a little practice, you’ll be cranking out beautifully sliced salmon pieces in no time. Bon appetit!
