The most common filling for rolls is raw fish. When preparing such sushi and rolls, always follow the main principle - the fish must be absolutely fresh and of high quality. However, at home, cooking sushi from raw fish is not recommended because of the danger of infection with parasites.
Pick your recipe
You will need
-
- For salting red fish:
- - 350 g of red fish fillet;
- - 3 tbsp. tablespoons of salt;
- - 1 lemon;
- - Red pepper.
- For slicing:
- - vinegar;
- - a slice of lemon.
Instruction manual
1
Choose only fresh fish for sushi. Such a fish has shiny, convex clean eyes without blood stains, glossy scales, bright red gills. If you get fillets, then evaluate the quality of the meat - it should be resilient, with a shiny cut. When pressing with a finger on the pulp, there should be no dimples. If you bought frozen fish, you must defrost it as slowly as possible, preferably in the refrigerator.
2
Cut the fish as soon as possible after purchase. If this is not possible, then cover the fish with a damp cloth and place in the refrigerator. There are two methods for cutting fish - the three-part method ("san-may irosh") for round fish and the five-part method ("go-may irrigation") for flat fish. Clean the fish from scales and wash it in slightly salted water.
3
To cut flat fish, such as flounder, while holding the fish's head, make two cuts in the back of the gills. Then turn the fish back down and cut off the head. Squeeze out all the insides and rinse thoroughly under cold water. Cut the fish from the head along the spine. Slide the knife along the bones parallel to the cutting board. Take the knife, starting from the tail, along the outer edge of the fish, removing the first fillet. Turning the fish, remove the second, third and fourth fillets in the same way.
4
To cut in three parts, cut off the head of the fish, cut the belly and remove the entrails. Rinse the fish under running water. Cut the fish with a knife along the ridge from head to tail and carefully remove the fillet. Turn the fish slice down. Drive the knife between the pulp and the ridge and remove the second filet.
5
Salt the fish in coarse salt, sprinkle with pepper and cover it with slices of lemon. After that, wrap the fish in foil and leave it for an hour at room temperature, and then put it in the refrigerator for several hours.
6
Cut the fillet into slices. Dip the knife in water with vinegar and a slice of lemon. Cut the end of a piece of fillet diagonally - it is not suitable for making sushi. Slice diagonally 0.5–1 cm thick diagonally.
Useful advice
Cut fish only on a wooden board and use very sharp knives to cut.