Recipe
Fresh Fish Sushi Series Finale: Sailfin Poacher, Flounder, and Striped Rockfish!
Ingredients
- 1striped rockfish
- Freshlycooked sushi rice (shari), to taste
- Wasabi,to taste
About "Striped Rockfish Nigiri Sushi"
Hokkaido chef "Kobushi no Itasan" presents the finale of his fresh fish sushi series, featuring Striped Rockfish (Shimasoi) Nigiri. He fillets the rockfish into three pieces, skins it, removes the pinbones, and shapes it with freshly cooked sushi rice and wasabi. The translucent white flesh is beautiful, offering a firm texture and rich umami. A young guest praises its deep flavor, and the chef agrees that striped rockfish is truly exceptional.
Tips for Making "Striped Rockfish Nigiri Sushi"
-
Prep
- Thoroughly wash the striped rockfish and cutting board in the sink before prepping.
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Prep
- Remove the head and clean the belly cavity before filleting into three pieces.
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Skinning
- Hold the knife flat, slide the blade between the skin and flesh, and pull the skin off in one motion.
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Prep
- Carefully remove the pinbones along the center of the fillet with a knife.
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Slicing
- Slice the fish at an angle to create the perfect shape and thickness for sushi toppings.
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Sushi Rice
- Using freshly cooked rice for the shari creates a texture that melts beautifully in your mouth.
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Shaping
- Apply a small dab of wasabi to the rice, place the topping on, and gently shape them together with your fingertips.
Ingredients for "Striped Rockfish Nigiri Sushi"
3 items* Tap ingredient names to find on Amazon
How to Make "Striped Rockfish Nigiri Sushi"
- 1
Thoroughly wash the striped rockfish and cutting board in the sink to keep them clean.
- 2
Cut off the head of the striped rockfish with a knife.
- 3
Clean out the belly cavity (remove the innards) thoroughly.
- 4
Using the spine and tip of the knife skillfully, cut along the bones to fillet the fish into three pieces.
- 5
Hold the knife flat, slide the blade between the skin and the flesh, and pull the skin off in one smooth motion.
- 6
Carefully remove the pinbones along the center of the fillet with a knife.
- 7
Wipe the cutting board clean, then slice the rockfish fillet at an angle into bite-sized pieces suitable for sushi toppings.
- 8
Quickly shape a portion of freshly cooked sushi rice and apply a small dab of wasabi.
- 9
Place the rockfish slice on top of the rice and gently shape them together using your fingertips to combine.
- 10
Arrange the finished nigiri sushi on a plate and serve.
Detailed Commentary on "Striped Rockfish Nigiri Sushi"
* Content organized by topics from the video.
Lively Photo Session with Customers
Continuing from the previous video, the lively customers are still enjoying their time at the restaurant. After paying the bill, a female customer asks to take a photo, starting a fun photo session with the chef. The chef strikes a playful pose, drawing cheers of "So cute!" from the crowd. Other customers join in, flashing peace signs in a warm, friendly atmosphere. Exchanging jokes like "It was delicious," "I'll bring my girlfriend next time," and "Next time, make sure it's not Shin's rice," they finally leave with smiles, wishing everyone a "Happy Valentine's Day!" The chef warmly bids them farewell with a "Thank you, see you again!" leaving the restaurant filled with a cozy and cheerful vibe.
Filleting the Finale's Star: Striped Rockfish
After seeing the customers off, the chef takes a sip of his canned drink to catch his breath. He then begins preparing the magnificent striped rockfish, the star ingredient for the finale of his fresh fish sushi series. First, he thoroughly washes the cutting board and the fish in the sink. Placing the rockfish on the board, he enthusiastically says, "Alright, round two!" as he makes the first cut. After removing the head and cleaning the belly, he quickly fillets the fish into three pieces. His skillful use of the knife's spine and tip to slice along the bones showcases his years of professional experience. Laughing jokingly, "It's fast because I'm the one doing it," he finishes filleting the beautiful fish in no time.
Skinning and Slicing Rockfish for Sushi
Next, the filleted striped rockfish is prepped for sushi toppings. Holding the knife flat, the chef slides the blade between the skin and the flesh, pulling the skin off in one swift motion to reveal the beautiful, translucent white flesh. He then carefully removes the pinbones along the center of the fillet. Mumbling, "Dad's medicinal herb (wasabi) will kick in too," he wipes the cutting board clean and slices the rockfish into the perfect thickness and size for sushi. Slicing at an angle to make them easy to place on the rice, the fresh toppings glisten beautifully.
Shaping Rockfish Sushi with Warm Rice
With the toppings ready, it is time to shape the sushi. Surprisingly, the chef uses freshly cooked, warm rice for the shari. He quickly shapes the warm rice from a bowl, adds a dab of wasabi, and places the rockfish on top. His craftsmanship shines as his fingers deftly combine the topping and rice. The finished sushi looks stunning, with the translucent rockfish flesh glistening. "Look how clear it is. Looks delicious, right?" the chef says proudly as he shapes one piece after another and arranges them on a plate. Using freshly cooked rice creates a perfect texture that melts beautifully in your mouth.
Tasting Time and TV Behind-the-Scenes
A young camera crew member tastes the completed striped rockfish sushi. Taking a bite, he raves, "Delicious!", "Rockfish really has a deep umami flavor," and "It's so bouncy and has an amazing texture!" The chef happily responds, "Rockfish is indeed delicious. Sailfin poacher is good, but striped rockfish is exceptional." As the young man happily eats, the chef continues to shape more sushi. During their chat, they talk about how this footage might air on an HBC (Hokkaido Broadcasting) TV show someday. The chef jokingly asks, "I wonder if they'll use my solo shots?" In a warm atmosphere, they thoroughly enjoy the delicious striped rockfish.
Professional TV Filming with HBC
The second half of the video shows the actual filming for HBC TV. Large professional cameras and lighting equipment are brought into the restaurant to shoot close-ups of the chef's luxurious tempura bowl and miso soup. Dressed in a brown samue (traditional work clothing), the chef stands right next to the camera, jokingly saying, "I love being in the spotlight," as he watches the shoot with curiosity. As the crew seriously adjusts their angles, the chef shares a behind-the-scenes mishap: "I dropped the microphone's fuzzy windscreen in the mountains, so it kept picking up loud water sounds," making everyone laugh. He handles the special TV filming event with his signature humor.
About こぶしの板さん
こぶしの板さん
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