SALMON WEEK SERIES 🍣 Part 3 - Nigiri Sushi • As promised: A complete and only instructional guide on making sushi at home you‘ll ever need. From how to cook the rice, make rice vinegar seasoning, to creating your own soy sauce based nikiri glaze and, of course, how to fillet and prep the fish 🐟. My source of inspiration for this video are @Chef and @thesushiguide 🔥 Sashimi grade Atlantic salmon sourced from Furness fishmongers at @boroughmarket • 1 sake harasu (salmon belly) and some skinned top loin fillet 200g of sushi rice 1 piece of kombu or Cornish seaweed 24ml of seasoning (12% rice-to-seasoning ratio) Seasoning (4:2:1 ratio): Rice vinegar Sugar Salt Dashi: 700ml of water 10g of kombu or Cornish seaweed 5g of katsuobushi (bonito flakes) Nikiri glaze: 200ml of dashi 150ml of soy sauce 60ml of mirin 60ml of sake Rinse the rice until the water runs clear (4-5 times), add the kombu piece and soak in 250ml of water (rice-to-water ratio 1:1.25) for 20min. Bring to a boil, cover with a lid and simmer on low heat for 10min. Take the pot off the heat and let steam for another 10min. Transfer rice to a bowl. Combine all the ingredients for the seasoning and mix in gently with the rice. For the nikiri glaze, start by boiling the kombu and reduce by 2/3, then remove kombu, add the katsuobushi and simmer gently for 20min. Strain the dashi and combine with the remaining ingredients for the glaze. Reduce until you reach the desired consistency. Prep the fish and form nigiri rice balls as shown in the video. Enjoy, comment and share! 🙏❤️ • #salmon #salmonrecipe #salmonsushi #salmonsashimi #fishrecipes #cookingfish #homecooking #sushi #sushilover #sushibae #sashimi #cooking #Recipe - @andrejcooksfish