Is sushi a Japanese dish? for the preparation of which such ingredients are used as: rice, fish, seafood, and seaweed - nori. The art of making sushi must be learned, because in Japanese cuisine there are many subtleties, all the ingredients must be cooked and cut in a certain way. Fish in sushi is used both raw and salted, raw fish is necessary, only cut correctly, but how to salt fish for sushi?
Instructions
Step 1
The most suitable for salting is red fish, it can be salmon, trout, sockeye salmon, etc. First, you need to choose it and purchase it. Do not give preference to frozen fish, because its true taste is lost during the defrosting process. If there is fresh red fish in the store, then of course it is better to choose it.
Step 2
If you bought a whole fish, not a fillet, then cut off the head and tail, pull out the spine and try to clean it of bones. For salting, you need a small piece of fillet, about 350-400 grams, one tablespoon of salt, one lemon and some red pepper. The salt must be coarse, fine iodized salt will not work.
Step 3
Take a cooked piece of fish, sprinkle it with salt and red pepper on all sides, then you can gently, as it were, grind salt and seasoning. Unfold a thick foil on the table, put the prepared fish on it, and cover a slice with thin slices of lemon on all sides, pour lemon juice on top and wrap in foil. You should not use citric acid, the effect of it may be unexpected and the fish will turn out to be completely tasteless.
Step 4
Next, leave the fish in the room for about an hour, then you can transfer it to the refrigerator. After the fish has cooled down a little, you can start preparing the sushi, the remaining piece can be put in the freezer and taken out as needed. However, in no case do not defrost the fish, for example, under water, or in a microwave oven, it should go away by itself at room temperature, then the taste will be rich, and the meat will be very tender. If the fish is left in the refrigerator after lying down, it may accumulate too much salt. Of course, there is nothing wrong with that, but still it is not recommended to use too salty foods for making sushi.
