Sashimi
Sashimi
The best way to enjoy sashimi is after it has been defrosted. Then dip it in mustard or drum oil according to your preference, and it will be delicious.
Thawing method
- Thaw salt water: The proportion of salt water should be 100 ml of water to 4 grams of salt, and then mix into salt water. Add the frozen food to salt water and soak it at room temperature until it is completely defrosted. It is recommended to leave it at room temperature for 30 minutes in summer and 1 hour in winter.
- Store in a refrigerator at 4 degrees Celsius for 8-10 hours. After thawing the frozen sashimi, use kitchen paper to dry the surface moisture (if any).
Sashimi cutting method
It is recommended that you prepare a set of special sashimi knives and cutting boards. Keeping raw food clean and hygienic is the most important. For home use, you can actually choose a simple steel Santoku knife.
The most important point is: if a worker wants to do his job well, he must first sharpen his tools. If the knife is not sharp enough, it will not be as good as old tofu. How about cutting sashimi?
The thickness and angle at which you cut the fish have a big impact on the texture and flavor. The first principle is to cut at an intersection with the lines on the fish, so that the tendons of the fish are cut without the fish falling apart.
Order sushi rice?
How to make homemade sushi rice:
Material
- Pearl rice 500g
- 500ml water
- Synthetic vinegar 100 ml (available in large supermarkets)
- 20 grams of salt
- 80g sugar
practice
- Wash pearl rice very gently
- Soak the rice for thirty minutes
- Add the same amount of water to cook
- After the rice is cooked, mix the vinegar, salt and sugar into the hot rice.
- Let cool and make sushi