How to Prepare COSTCO SALMON for Sushi and Sashimi with The Sushi Man
Recipe Information
Sushi
Cultural Context
Sushi is a traditional Japanese dish that has gained worldwide popularity. It consists of vinegared rice combined with various ingredients, including seafood, vegetables, and occasionally tropical fruits. Sushi can be served in various forms, such as nigiri (hand-formed rice topped with fish) or maki (rolled sushi). Its origins date back to the 8th century, where it was used as a method of preserving fish in fermented rice. Today, sushi is enjoyed as a delicacy and is often associated with Japanese culture and cuisine.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
raw fish
🥗Healthier: cooked fish or tofu
💰Cheaper: canned tuna
Canned tuna is budget-friendly and still provides protein.
sushi rice
🥗Healthier: brown rice
💰Cheaper: white rice
Brown rice is more nutritious, while white rice is often cheaper.
Cut the Costco salmon into smaller sections by dividing it into four main sections: cut it in half, then split each side in half lengthwise.
Alternatively, cut the salmon crosswise into 3 to 4-inch increments, measuring four fingers for each cut.
Select the best sections for sushi and sashimi: belly head and back head parts are preferred over the tail end.
Sprinkle salt at the bottom of a tray to create a curing base.
Lay the salmon pieces on top of the salt and sprinkle salt generously over all sides of the salmon.
Let the salmon cure in the fridge for 25 minutes.
After 25 minutes, wash off the salt under cold running water and pat the salmon dry with paper towels.
Wrap the salmon in a paper towel, then wrap it tightly in plastic wrap.
Store the salmon in a vacuum sealer or a freezer safe Ziploc bag, removing as much air as possible, and label it with the date.
Freeze the salmon for a minimum of 7 days before consuming raw.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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