How to Prepare Fish for Nigiri-Sashimi-Sushi

How to Prepare Fish for Nigiri-Sashimi-Sushi

Iron Chef Morimoto on How To Prepare Fish for Sushi

Hi, this is Chef Morimoto here. I try to show you how to make sushi at your home. ♪♪ ♪♪ So, I’m gonna try to do some fish preparations.

Red snapper from Japan, called Tai. Heads off. Then tail off. So I’m gonna get a fillet. Follow your knife by the center bone, and then go to the others in here.

Then, yep, on the other side. Same thing. See? And then the other side, I need. This is the blue fish, and some little fish here.

The blue skin fish is a very common sushi fish. This is salt, evenly. You know, 30 minutes salt and then about 15 minutes vinegar, something like this. And this one, salmon — same thing. See, this is a tuna.

Definite, this A-grade. Okay, tuna, swimming like this. This is the head, okay. Swimming like this. This is the skin.

This is center bone, the other side. This is the belly here. Outside the skin side, in the ocean side, is fat. They have to keep their own temperature from the cold water. Fat.

Like me. Now, I’m gonna use some red meat today. This is a medium fat. So, this is a fat tuna. Then.

.. This is red. From the same fish, but a different part. Like filet mignon and the sirloin, something like this.

This is a shrimp, as you know. And then this is bamboo. Between skin and leg. Make straight. That’s about it.

So you can see, change of color right away. ♪♪ Skin off. Then make — make more nicer. Tail, and then here. Up the middle, like this.

See? And then this is the ice water and the salt and a little bit of lemon juice. This is the shrimp preparation. Okay, so this is a Tai. ♪♪ We have another center bone here.

And then I’m gonna take skin off. ♪♪ Easy. So, this is seaweed. So, this — slice like this, and using from here to there. Not this.

Slicing very smoothly from here to here. Natural MSG from kombu to bring in it. And I put here some, also. ♪♪ And then the one in here got cured with kombu. So this is a red snapper, belly side.

Salt a little bit. ♪♪ This… This is hot water.

This is yakishimo. “Yaki” means “burning.” So this, “oyu” mean “hot water.” Yushimo. So, we’re gonna start here with the skin, with the sushi and the sashimi.

♪♪ So, same fish — burning, and then hot water. And then this is just to take the skin off. Here’s a regular nigiri. Between skin and meat very good. But most of the American people doesn’t like to use skin, but a good part.

So, one, two, three, four — four different preparation for the same fish. One more thing. ♪♪ Okay, this is a very old technique from Tokyo, Edo area. We call it zuke. Just simmer the outside.

Just the outside, making, you know, white, like this. ♪♪ Soy sauce. I think 1 cup. This is sake. Half.

Here you got cooking sake. Half. ♪♪ This is a different tuna preparation, called zuke. Fatty tuna, medium fat, red, and zuke. One hour salt, and then wash by vinegar.

♪♪ Like this. This is how you wash sardine. So, keep in 15 minutes like this. Let’s make sashimi here. Tuna — Bigeye.

Slice it. Equal, evenly. ♪♪ See, this is a rose. ♪♪ The salmon fish. ♪♪ This is the torched.

♪♪ So, these are sardine. You take skin off. ♪♪ This is the radish.

This is a shiso leaf. ♪♪ Lemon here.

♪♪ ♪♪ So, tuna, salmon, sardine, two different preparation, with the skin, Tai. Slicing nigiri, a little bit longer than the sashimi does. Cutting against the sinew. ♪♪ Shrimp here. Salmon.

This is sardine here. ♪♪ So, this is seasoned rice I did. Put the wasabi in between fish and rice. Okay, this is not too fat. Right.

And then making nigiri like this. ♪♪ Okay. Then…

♪♪ ♪♪ There you go, today’s nigiri selection. This is a regular tuna from dorsal. This is a fatty tuna, Salmon, salmon belly. Sardine, shrimp. This is kobujime, cured with kombu.

And then the snapper, belly side. ♪♪ So, how was my presentation how to make the fish at your home? Morimoto style.

Bye-bye! ♪♪ -Recently, yes.

But she’s not giving you any protein. I’m like a vegetarian in the house. I lost almost 15, 20 pounds. No comment. [ Laughter ] -There you go, today’s nigiri selection.

This a regular tuna, from dorsal. This is a fatty tuna. Salmon, salmon belly. Sardine, shrimp. This is kobujime, cured with kombu.

And then the snapper, belly side. ♪♪ So, was how my presentation, how to make the fish at your home? Morimoto style. Bye-bye! ♪♪.

Enjoy Nigiri Sushi

Enjoy Nigiri Sushi

Nigiri sushi is a two-kind sushi, meaning it is made of sticky rice and a topping. The topping is one of  a type of fish or other seafood as I know . Tuna, eel, octopus, prawns, shad, snapper and haddock are only some of the seafood  of the usual preferences for the topping of nigiri. There are times when the seafood topping or neto is held together by a small piece of seaweed , this will make nigiri steadily . Making nigiri need a lot of patience on the part of the aspiring sushi chef. Because the toppings used are traditionally served raw, the seafood used is of the highest quality is very important . Only the freshest should be chosen to ensure that the sushi served would taste and look attractive. Adding to that, no one wants to be worried about health problem in terms of having to serve not  fresh appetizers.

The sticky rice needs to be cooked with Japanese rice vinegar, salt and sugar. Once the rice cools, making nigiri can be started by forming clumps of rice by hand. Only then can the neto or seafood topping be added. Many people serve variations on a platter in order for the dish to look more inviting. Making traditional nigiri would take a long time to perfect and it would not be advisable for people who are meaning to make a lot of pieces in a short time. People who would like to serve nigiri in a food establishment should have a look at how a nigiri maker works to have an idea of how convenient it would be.

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Such machines are valuable for restaurants that serve different kinds of sushi because they can make batches of orders quickly and consistently. Most of these are also compact that business owners will not need to worry about the space that it would take in the kitchen counter. It is important to check the production capacity before getting in the business of buying one. For instance, it would not be practical to invest on an expensive machine that can produce countless pieces in an hour if it is intended to be used for a small food stall. Some of these even have features of doing different kinds of nigiri sushi which means a different shape for the sticky rice. Those would be perfect for allowing more creativity in arranging the platters to be served. A nigiri maker is quite easy to use. Even if the person attending to it is not exactly a sushi expert, the dish would look quite appetizing.

Melvin Wee’s passion is sushi business and perfection. He is the founder of sushimachines.com.au, a site dedicated to sushi lovers all over the world making it possible to perfectly reach the best sushi ever. Sushi is a Craft that needs love and perfection and with the use of Sushi Making Machine such as the Nigiri Machine… perfection is achieved.