Sushi
10 ingredients · 8 steps
Ingredients
Process
Freeze the fish for at least 7 days, then defrost
Smell test - it should not smell fishy
Pat dry and rub in a lot of salt and sugar
Cover and fridge 45 minutes
Rinse thoroughly with cold water and pat dry
Plastic bags and fridge for 5 hours, then pat dry again
Slice for sashimi, nigiri or rolls