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, it is not recommended to cook sushi from raw fish at home due to the danger of parasite infestation.
It is necessary
-
- For salting red fish:
- - 350 g of red fish fillet;
- - 3 tbsp. tablespoons of salt;
- - 1 lemon;
- - Red pepper.
- For slicing:
- - vinegar;
- - lemon slice.
Instructions
Step 1
Choose only fresh fish for sushi. Such fish have shiny bulging clean eyes without blood spots, glossy scales, bright red gills. If you buy fillets, then you will appreciate the quality of the meat - it should be firm, with a shiny cut. When you press your finger on the pulp, there should be no pits. If you bought frozen fish, then defrost it as slowly as possible, preferably in the refrigerator.
Step 2
Butcher 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 of cutting fish - the three-part method ("san-mai iroshi") for round fish and the five-part method ("go-mai iroshi") for flat fish. Scale the fish and rinse in lightly salted water.
Step 3
To cut flat fish, such as flounder, while holding the fish's head, make two cuts at 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 to the spine. Run the knife along the bones parallel to the cutting board. Slide 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.
Step 4
For the 3-piece method, cut off the fish's head, slit 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 fillets. Turn the fish upside down. Slide the knife between the pulp and the ridge and remove the second fillet.
Step 5
Salt the fish in coarse salt, sprinkle with pepper and cover with lemon slices. After that, wrap the fish in foil and leave for an hour at room temperature, and then put it in the refrigerator for several hours.
Step 6
Cut the fillets into slices. Soak a knife in water with vinegar and a slice of lemon. Cut the end of the fillet diagonally - it is not suitable for making sushi. Cut the slices diagonally obliquely 0.5–1 cm thick.
