Go to the Recipe: Perfect Nigiri at Home, With Taichi Kitamura
Anyone else wanna hug the man? Great tips, Chefsteps! Now that's more like you. And loved the music in these series.
Any chance of any videos describing how to slice the meat in this style?
I would love to make sushi at home but the only sushi grade fish I can find is tuna and salmon. Neither of which is a favorite. I'm not in New York or Chicago. Big cities usually have good fish markets in Chinatown. Not in northeast Ohio. Not even in Cleveland. Any ideas?
I would also love to see a definitive guide on finding / selecting "sushi grade" fish to use at home, whatever that term may mean (besides costing more), and how professionals buy and select their fish.
I'm also curious to know what the ChefSteps team has to say about various sauces/marinades/curing that is done with different kinds of fish to make nigiri. I am not an expert, but when I have gone to some fancy sushi restaurants, I feel certain that it wasn't just raw fish placed on rice, more that the fish had been enhanced in some way, maybe just a quick salt brine, or a light brush of a special soy sauce, or something.
Excellent music for a disco of teenagers under the drugs.
Great video - whose music is it?
@peterverrey sushi grade fish is a bit of a misnomer. There's not an actual grade of fish that is approved for use in sushi. It has to do with how it's been handled. check out this post in the forum: https://www.chefsteps.com/forum/posts/sweet-spot-vs-safe-spot-for-fish
@Daniel Burstiner sushi grade fish is a bit of a misnomer. There's not an actual grade of fish that is approved for use in sushi. It has to do with how it's been handled. check out this post in the forum: https://www.chefsteps.com/forum/posts/sweet-spot-vs-safe-spot-for-fish
The sushi-slicing video is not available...
