วีดีโอ

still waiting the sushi roll A to Z video </3, u guys are awesome, cheers from Chile

Do you get worms? They are not Sushil grade

Akira san! I just want to say thank you for your tutorial on how to wash salmon roe. I have watched a lot of videos on youtube and I found yours the easiest one to understand and to follow. Every steps in your video make sense to me. I had been using the traditional way (the bbq net)to remove the roe from the membrane and it took forever to do so. Ever since I used and learned your washing and curing technique it helped me save a lot of time! Now, I have marinated a lot of pounds of ikura and have given it to my friends and families. Just really want to say a big thank you to you!!❤️🙏🏻

Hi. What is the purpose of putting paper towel over salmon before putting it into zip loc bag? Thanks

This process is way too long................................... I am growing old watching this. There are numerous safe much shorter processes for store bought Salmon, and much cheaper then Costco !

Can I substitute different alcohol? Since osake is not available here

Thank you so much for this recipe! I have done this so many times and its always amazing!!!

I have done this process so many times with Costco salmon and my family enjoys it! I can't thank you enough for the steps and I play this video and carefully follow Akira-san's instructions every time. I don't remember if I commented here before, but really I am grateful for all the tips. Sushi has become very expensive where I live so being able to have so many fillet blocks and save so much money is like a dream!

Why do you cook the shrimp beforehand?

This is the greatest sushi channel ever. Amazing production quality, useful information and examples. Please continue making more videos!

7:19, there was a worn 😢

Do you cure it at room temperature or in the fridge?

All your videos have been greatly informative. Thank you for all the helpful information! Tried it myself and it came out great.

Thank you akira-san! I needed this!

Have a water full of pot ready lol Thanks for sharing the recipe

I tried, follow all the step, taste so bad 😢

Sorry, will not continue to watch a video where one is cutting with a super sharp knife towards his non cutting hand. Very dangerous.

The perfect demonstration of making nigiri Sushi shapes. Thank you a lot for sharing your techniques.

A charming voice for a detailed narrative. Fast food means this! Excellent!

i think the salmon should be at -70 c freezing point to kill parasites . regular freezers can reach -30

Very useful and informational video. Thanks Akira san!

Wouldn't using a towel like that cause lint to get on the fish?

Are you supposed to freeze it for 30 days before eating them safely?

That was awesome 👏 I’ve always wondered if it was possible to have salmon sashimi at home to do my own custom rolls ! Thk you 🎉❤

Salamat po. 🇵🇭

take that stupid mask off!!

I have never seen sayori sushi prepared without skinning the fish

This channel is amazing. Many thanks Akira Sensei and team!

Oh this is fantastic! Thank you 🙏

Akira san.. I miss your videos!.. you have a great content.. and videos are well edited... please, keep sharing your knowledge!.. thank you!

Question. What is the point to use salt and sugar to curve the salmon before eating? And it must be frozen for how long before eating? Can’t eat right away curing?

I always find it best to buy what you can eat right away. I can eat half a kilo easily, sometimes more. So one fillet portion is always finished in one meal in our family. But it is good to know you can treat and store salmon this way. I never thought it would be good to rinse salmon this much or cure it with sugar. Do chefs in restaurants do these too?

Nice video, but… Shouldn’t you mention that this needs to be “Farm Raised” Salmon from Costco (that has been fed anti-parasitic food)? I understand from other TH-camrs that the Farm Raised is okay for this. However, I have also seen other TH-cam videos with people showing “worms” (or something moving) in the fresh salmon bought at Costco! So for me, I think it’s a good idea to freeze the salmon at -4F (or below) for 7 days before eating raw (as per the FDA guidelines). Just in case it does have worms or parasites in it. Always good to be on the safe side when it comes to worms or parasites. Also, why are you cross contaminating your salt and sugar (with your fishy hands)? Or do you throw away all the salt and sugar when you are done?

What about parasites? Is this fish from a farm or if it's wild caught then was it frozen before?

Hi there, thanks for the great tutorial. In the video, you kept the salmon frozen for one full month, but does it have to stay frozen that long? What’s the shortest amount of time you can safely keep in the freezer?

How long can you store this? And what is the proper storing method?

Buen trabajo !! Gracias por la demostración

Great work itamae san! Greetings for other side of the world! ( Romania ) Thank you for your hard work! 🙇🏻‍♂️

What should we do with the head?!

How to make boor? Master

I have a question - In costco they also sell sushi grade salmon and it’s way more expensive, is there any difference between the sushi grade and the regular farm raised? I saw the FDA guidelines saying farm raised salmon is safe from contamination of parasites, but I’m worried if the bacteria inside the salmon will make me sick… any suggestions on that? Thank you so much!

Superb video. Extremely clear instructions. Best video I have found; the recipe and instructions match the best sushi chef’s I know. Thank you

My boss taught me to get an old rice ball with cellophane

❤❤❤

Thank you so much for this video! I have saved this video for a long time and I finally want to make this but I want to know if it is okay for me to wear thin gloves to rub in the sugar on the salmon? Thank you

Nothing is worth waiting a month for. But great video. The sugar bit was shocking to me.

That's a lot of sugar. Good video. Thanks

Excellent

I truly enjoyed this video. Thank you

Chef, can you please clarify how long to leave scallops in the 55°C water with the Konbu? Thank you