Friend just got out of back surgery. She requested sushi.
Pictured is cold smoked salmon (upper back loin), hirame, and Madai nigiri and sashimi.
by Primary-Potential-55
2 Comments
Boollish
Question for you.
I bought a whole Korean flounder. CMI had an easy time filleting it into 4 parts, but an almost impossible time cutting those thin filets into pieces for nigirizushi.
Any tips?
John-the-cool-guy
It looks beautiful. I need to step up my presentation game. Everything from flare to plates. I did buy a hundred pairs of disposable chopsticks at the local Asian market for a great price. No more forks with the sushi.
2 Comments
Question for you.
I bought a whole Korean flounder. CMI had an easy time filleting it into 4 parts, but an almost impossible time cutting those thin filets into pieces for nigirizushi.
Any tips?
It looks beautiful. I need to step up my presentation game. Everything from flare to plates. I did buy a hundred pairs of disposable chopsticks at the local Asian market for a great price. No more forks with the sushi.