Please ignore my Placie experiment at the top lol.
So i have 2 initial problems. Maybe you can help me improve?
- I have a hard time slicing the salmon thin enough, it always gets to thick. I dont even know what the thickness should be but my thickness is way to thick.
- I have a very hard time knowing which angle to use when slicing every piece of salmon. But question nr1 is a bigger problem than this
- Another problem is that i make sushi too rarely to have a chance to actually train my cuts. I think id have to buy salmon every day or every other day and train my cuts to actually have a chance to learn. But that would become too expensive for me
by fojon
3 Comments
If your cuts turn out to be too thick, the sharpness of your knives is often the culprit. Generally I’d recommend to have thinner cuts for harder pieces, thicker for softer ones. Basically you can train with softer vegetables and meats. Also think of the object to be cut in 3D where you adjust the angles for every slice.
Yeah, salmon can be expensive, maybe you can find some trout for cheaper yet good fish. I find them good looking tho. I do put too much rice in mine and yours looks like restaurant ones !
Trim the salmon to a nice block if possible then freeze it for a little bit. At sushi restaurants it required to freeze all the salmon for storage purposes and we take it out the night before to thaw out to cut in the morning.
It’s still mostly frozen even overnight because they’re frozen 6-10 fillets in a tray. We cut it up into blocks so you’re able to get cuts like these.
https://preview.redd.it/ifcm9384qwdg1.jpeg?width=3024&format=pjpg&auto=webp&s=c3a5dec78b42a860882b95d497d3e29c5b8a40e8