My local open air fish market had toro available recently, so decided to give sushi making a try for the first time. I’m pumped about how good it turned out, tasted essentially restaurant quality, but my main takeaway is I REALLY need to work on my knife skills 😂
Here are the general steps I followed. Open to advice if there are better ways to do anything!
- Froze tuna in vacuum bag at -8f for a week.
- Thawed by removing from vacuum seal, soaked in cool saltwater for ~15 minutes, then placed in fridge on rack wrapped in paper towels overnight.
- Rice: Dunno, girlfriend made it, but it was perfect!
The tuna turned out great. Wasn’t fishy or watery. I did cut the blocks too small which made it hard to make proper nigiri slices, but I’m sure that will get better with practice.
by Albert_street