Welcome to Akira's Sushi at Home! In this channel we will introduce how to make sushi (and anything related) that can be recreated at home, by Akira, professional "Shokunin" of 18years - working in long-established luxury sushi restaurant here in Tokyo. Taste we are aiming here is a flavour of high-end sushi you can taste at our restaurant. If you have been a fan of Tokyo's authentic sushi or simply keen on trying our flavour, this is your channel!
Question. What is the point to use salt and sugar to curve the salmon before eating? And it must be frozen for how long before eating? Can’t eat right away curing?
I always find it best to buy what you can eat right away. I can eat half a kilo easily, sometimes more. So one fillet portion is always finished in one meal in our family. But it is good to know you can treat and store salmon this way. I never thought it would be good to rinse salmon this much or cure it with sugar. Do chefs in restaurants do these too?
Nice video, but… Shouldn’t you mention that this needs to be “Farm Raised” Salmon from Costco (that has been fed anti-parasitic food)? I understand from other RU-vidrs that the Farm Raised is okay for this. However, I have also seen other RU-vid videos with people showing “worms” (or something moving) in the fresh salmon bought at Costco! So for me, I think it’s a good idea to freeze the salmon at -4F (or below) for 7 days before eating raw (as per the FDA guidelines). Just in case it does have worms or parasites in it. Always good to be on the safe side when it comes to worms or parasites. Also, why are you cross contaminating your salt and sugar (with your fishy hands)? Or do you throw away all the salt and sugar when you are done?
Hi there, thanks for the great tutorial. In the video, you kept the salmon frozen for one full month, but does it have to stay frozen that long? What’s the shortest amount of time you can safely keep in the freezer?
I have a question - In costco they also sell sushi grade salmon and it’s way more expensive, is there any difference between the sushi grade and the regular farm raised? I saw the FDA guidelines saying farm raised salmon is safe from contamination of parasites, but I’m worried if the bacteria inside the salmon will make me sick… any suggestions on that? Thank you so much!
Thank you so much for this video! I have saved this video for a long time and I finally want to make this but I want to know if it is okay for me to wear thin gloves to rub in the sugar on the salmon? Thank you
