Welcome back to another sushi video recipe,
my name is Davy Devaux and today I'm going
to show you guys something quite special.
I hope you guys enjoy it, and let's get straight
into it.
Alright so for this recipe what you're going
to do is you're going to make smooth cuts
of salmon and tuna, you want them to be more
or less five fingers long, so just cut the
pieces of fish at the required length -- about
so.
So five fingers for me is about 10cm which
is 2.5-inches, there we go.
So basically you just want to create a nice
smooth long piece of sashimi -- there we go,
beautiful.
So just drag your knife through it.
If your knife isn't sharp enough to do it
then you can sharpen it or you can buy one
of these amazing knives.
You can check out in my store, a link has
just appeared on the top left corner and there
you can see everything about sharpening your
knife, and also buying one of these.
Okay, so just a couple cuts we need of each,
some of salmon and some of tuna.
Now here the piece of tuna is extruding a
little bit so what I'm going to do is just
do one little cut just to make it all even,
and this can be used for the tartare later,
don't worry about it -- no worries, nothing
goes to waste here.
You just want it to be reasonably thin, not
too thin, because they are going to around
like a roll -- okay, beautiful, there we go.
Alright so you simply take a little piece
of rice, you want it to be quite small because
you don't want it to go over the top -- like
so.
Then you take a slice of avocado put it around,
taking care to put the green line on top,
this gives it a nice aesthetic look when it's
finished.
Now you wrap it in your fish, this one is
salmon -- okay, perfect.
Okay now add a very thin strip of Nori seaweed
paper just to keep it all together.
Okay, now make the tuna one, again a very
small ball of rice, not too big, and then
add your strip of avocado, very thinly sliced
just around with the dark green part on top,
and then add your piece of fish -- this one
is going to be tuna, just wrap it around lightly
-- perfect.
And you press the rice a little bit deeper
-- good, and now to keep it all together a
very thin strip of Nori seaweed paper.
Make it thin, don't make it too big and just
wrap it around.
I find the thinner they are the more pretty
it looks.
Now set to one side and make the tartare.
Now to make some salmon and tuna tartare,
all you need is little cuts of tuna and the
salmon that you had before and just simply
chop it extremely fine -- 
just like so, there we go.
Once you've done the main chop just turn it
around and then just do another round of chop
-- alright perfect.
So that's the tuna, wipe your knife off and
then the salmon.
Just chop it up into nice fine little tartare,
there we go -- beautiful.
Alright once you've chopped it up, transfer
it over to some bowls, just like so, add a
little bit of sriracha sauce.
I prefer this make, I've tried a lot of other
ones and this one's the best.
Just a tiny little bit of that, a very small
dash of soy sauce, add a squirt of lime juice,
just to give it a little kick.
Okay and then some chopped chives -- alright,
perfect.
Now 
just mix, beautiful.
Okay so now just squish the rice a little
bit deeper if it's coming out too far, you
want to be able to really heap this stuff.
Okay so with the tuna one I'm going to put
the salmon, just like so -- there we go.
Okay, beautiful.
And then with the salmon I'm going to put
the tuna on top, it gives it a beautiful contrast
of colors, I like to mix it up.
Okay, so just add some of the spicy tuna tartare,
beautiful.
And then you just finish it off with a little
bit of chopped chives on top, there we go.
Very little goes a long way with this.
Voilà, finito.
I hope you guys enjoyed this, these are delicious
and they are great to eat like this.
If you want you can dip them in a little bit
of soy sauce with wasabi, but I mean they
are already seasoned and they have a little
bit of spice to it, so you can just eat them
like so.
Thank you for watching another one of my sushi
videos, I hope you guys enjoyed it as I did
making it, and if you want to see more of
my sushi videos, I make them every week and
you can do so by subscribing to my channel
on the top left corner of your screen.
And if you want to see more of videos right
this second because you are that excited about
it, then just click on the right and you can
see all my other videos.
Thank you for watching, I appreciate Facebook
shares and likes and comments, just go crazy.
Alright, good-bye.
END
