I am going to show you how to make Tuna Nigiri
today.
To make Tuna Nigiri or Tuna Sashimi for that
matter the best fish is Blue-Fin Tuna.
Now this fish has become so highly praised
that in recent times it's just not been affordable
to buy it to make your sushi.
For example in Tokyo just this January 2013
a fish was sold that weighed 221 kilos, that's
489 pounds, and it sold for a record-breaking
$1.7-million, $1.76 actually.
That's one million seven hundred sixty thousand
dollars for a 489 pound fish and a lot of
that fish you can't even use, for example
bones and skin and head, and all that can't
be used in sushi.
So the price is just ridiculously high.
Now it's probably hard for you guys to get
Blue-Fin Tuna so there are other different
varieties of tuna, among them Yellow-Fin,
or...yeah, Yellow-Fin is good.
Anyway, the most important thing is to get
the freshest tuna you can.
Do I need to freeze tuna for it be sushi-grade?
A lot of fish varieties when you eat them
you have to freeze them to kill the bacteria
so they can be called sushi-grade fish, but
tuna is in the exception variety where it's
not required by the FDA (Food and Drug Administration),
because it's a deep-sea fish and it only eats
other fish that are moving alive, so it's
pretty safe to eat.
According to the FDA it doesn't have high
levels of parasites or is a danger, so you
can just eat this straight fresh.
Obviously the fresh fish is better, don't
let it rot that would be bad for you.
But according to what I've read its fine to
eat, it's the safest fish out of all the fish
there are.
If you're worried about parasites or something
get tuna.
Akami and Otoro Maguro tuna?
So here I have two varieties of tuna, one
is Akami, this is a leaner cut of the tuna.
It's more towards the inside, it has less
fat and it's great for sushi and Nigiri, and
sushi rolls, anything in general that has
sushi.
Now here's another cut which is Otoro which
is the fattest part of the tuna, it's normally
on the under-belly part and there is less
of it inside the tuna fish, that's why the
prices have just sky-rocketed in recent times.
Now you can just see the fat inside this fish,
it's beautiful and it just melts away inside
your mouth when you eat this.
Now they are both great, that's basically
everything I have to say about this.
Let's get to making some Nigiri.
Slicing Tuna for Nigiri Sushi
To slice your tuna what you'll need is a very
sharp knife, now the one I have here is a
Miyabi, it's a slicing Japanese style knife.
You can also use a Yanagiba which is a specially
designed knife for Sashimi cuts.
You're going to have lose a bit of the fish.
This is excess, now this can be used for sushi
rolls or whatever.
Now you want to begin here at this end and
just drag your knife through and that is what
you're looking for, nice thin slice.
Now you just simply slice, now this cutting
action is called Sogizukuri which basically
just means angled cut.
Now Otoro is a much more delicate fish to
make sashimi out of because it's so fatty
and it will just fall apart.
So it's very important to have an extremely
sharp knife with this.
Just simply take your knife, put the heel
there and just guide it through.
The fattiness inside this Otoro is just incredible,
and the taste is just delicious.
How to make Nigiri Sushi
To assemble your Nigiri Sushi what you're
going to need is your fish which you just
cut, some real wasabi, if you want to know
about this, click here now so it will take
you to more information about this, and some
cooked sushi rice.
Now if you don't know how to make sushi rice
then click here now and it should take you
to a recipe video of the cooked sushi rice.
Take about a quail's egg size of rice and
you just form it into an oblong shape with
your right hand, gently, now you place your
tuna over your fingers, don't place it over
your palm because it's too warm and it will
actually cook the fish a little.
Now with your index finger of your right hand
you take a little bit of wasabi and you put
it over your fish.
Put the rice over the tuna, press it down
with your thumb, correct the edges a little
bit with your index finger and thumb and now
just curl it up with a little bit of down
pressure with your index finger.
Now turn it over, shape your sushi with your
thumb and your index finger, now bring it
towards the center, not over your palm again
and just hold it and firmly press in the sides
with your thumb, holding it in place with
your index finger and your cold hand.
Now you turn it around, do the same for the
other side and there you go.
One piece of Otoro sushi done, now you want
to add a little bit of soy sauce over it -- beautiful.
I will show it again but now with Akami Maguro
tuna
You wet your hands so that the rice doesn't
stick to them, take about a quail's egg size
of cooked sushi rice in your right hand and
you just form it into an oblong shape -- there
you go.
Now, take your fish, place it over your left
hand on your fingers not on the palm because
it's too warm, and you add a little bit of
wasabi.
Now you place your rice over it, depress it
with your thumb and press in the sides with
your index finger and your thumb of the other
hand.
Now curl it over your fingers, hold in using
your index finger and then just flip over
to the end of your fingers.
Now shape with your thumb and your index finger
of your right hand and then move it towards
the center again.
Now you curl it up and you hold it and you
press in with your thumb -- see here, pressing
in with the thumb.
Now you turn it around and do the same to
the other side, and there you go -- that's
Tuna Nigiri done.
So now you've done the Tuna Nigiri, you add
a little bit of soy sauce over it and that's
ready to eat.
That was how to make Tuna Nigiri Sushi, now
if you want to know more about this knife
then please click on it now and you'll find
out everything there is to know about this.
It's a little bit pricy but it is just so
sharp from factory.
I mean it is just unbelievable.
You have never experienced a sharp knife until
you've held this one.
I mean it will slice through anything like
a hot knife through butter, literally.
I didn't even understand the meaning of this
until I held this beauty.
If you want to really make Tuna Nigiri, you
better get this knife.
You can without it, but it's just so much
more better.
I mean you can use other knives, I've got
some cheaper versions and some other ones,
but this one came from factory sharpened.
A little bit more knife praising, and then
next week's voting option
Now it is a masterpiece built by Miyabi, it
is just astonishing.
I made sushi before this thing, but with this
knife it's just, it makes your work easier
and the cuts are cleaner and nicer.
Everything is just a little bit better, you
know.
It's like having a carbon fiber bicycle or
having just a normal steel frame bicycle -- yes
the steel frame bicycle does get the job done,
but the carbon fiber one does it unlike the
steel one, it feels like you're riding on
air, and this, it feels like you're cutting
through air.
You're slicing through the fish like it's
not even there, and I can't praise this knife
enough.
I am so glad that the guys at Miyabi gave
me this knife, it's great.
Should you buy this knife?
If you can afford one you should get one,
but if you can't afford one there are other
options, like you can get just any other blade
and sharpen it by hand, but it will take you
hours of agonizing work to get it to this
point, and you'll probably destroy a couple
knives before you understand how to sharpen
a knife with a wet stone or at least irreparably
damage a knife, like I did once before.
Next week's video !!! ???
I have always said that to make sushi you
need to have an extremely sharp knife, now
with that in mind next week's choice of videos
is, as you've seen me cutting some stuff with
these knives here, Miyabi, they are amazingly
sharp or I show you how to sharpen a blade
with a wet stone.
Now you can sharpen just any old kitchen knife
with a wet stone but it won't stay sharp as
long as the Miyabi.
Okay, so to sum up just leave your comment
below of either you want to see the wet stone
or cutting stuff with Miyabi knives.
Okay, now I personally I don't know which
one I will go for, it's important to know
how to sharpen knives with a wet stone, but
then it's also fun to watch cutting stuff
with a knife for testament.
It will be fun, it's up to you.
Leave your comment below and don't forget
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that's always nice.
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to see much more sushi videos.
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