Nigiri, Maki and Sashimi

Method

1. Ensure the fish has been frozen for at least 96 hours at -18°C to make it safe for raw consumption.
2. Remove any bones from the salmon fillet with tweezers, then pat dry with paper towel.
3. Cut partway into the fillet near the skin and slice off the grayish layer attached to the skin; discard it.
4. Trim any excess fat from the fillet. Separate the top (more uniform) part for sashimi and nigiri, and the bottom part for maki or tartare.
5. For nigiri: cut the salmon into slices about 2 mm thick. For sashimi: cut slices about 4 mm thick.
6. For shrimp: remove the head and most of the shell, leaving only the tail tip. Use a sharp knife to butterfly the shrimp and remove the intestinal vein.
7. For maki: cut the salmon into thin strips. If using avocado, cut it in half, remove the pit, peel, and slice finely.
8. To form nigiri: wet your hands (or wear gloves) with cold water. Take a small ball of sushi rice and compact it into an oval shape with a flat base and curved top.
9. Smear a small amount of wasabi on the back of the fish slice, then place the fish on the rice and press gently to adhere.
10. For sashimi: simply arrange the thick slices of fish on a plate, optionally with shredded daikon and shiso leaves.
11. To make maki: lay a sheet of nori on a bamboo mat. Spread an even layer of sushi rice over the nori, leaving a 0.5 cm strip uncovered at the top edge.
12. Place fillings (e.g., salmon strips, avocado) horizontally along the lower third of the rice.
13. Roll the maki tightly using the mat, pressing to seal the edge. Slice the roll into pieces, wetting the knife blade between cuts to prevent sticking.
14. Optionally make uramaki: cover the nori entirely with rice, sprinkle with black sesame seeds, flip over, then add fillings and roll in the same way.
15. Serve with soy sauce, pickled ginger, and extra wasabi.