Online Sushi Course on Udemy:http://bit.ly/MAR112021Follow on Facebook for Updates:http://bit.ly/FBSushiEverydayThis video shows you how to break down a small section of a tuna loin for sushi applications. Typically, restaurants will buy a whole tuna or only the quartered sections. But for home use, there's no need to buy an entire tuna loin. The same technique can be used on all tunas: Yellowfin, Bluefin, Bigeye, and Blackfin tuna. When you're buying tuna loin for sushi, make sure to look for that bright deep red vibrant color. Fresh tuna should not be brown or dull looking. Also, it's important to ask your fishmonger to remove the skin and the bloodline since these parts won't be used. OTHER VIDEOS!► BLUE RUNNER Sushihttps://youtu.be/Hh8KCwSXhzI► SNAPPER Sushihttps://youtu.be/hPsdpvuKG60► CALIFORNIA Rollhttps://youtu.be/Ko3LrYur5mQ ▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬•8” Japanese Fillet: http://amzn.to/2s6yZSD•10" Sashimi Knife: http://amzn.to/2tbOwAI•7” Santoku (For Veggies): http://amzn.to/2tKpaXt•Affordable Santoku knife: http://amzn.to/2tKqrO9▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬•Real Wasabi Paste: http://amzn.to/2tb757s•Rice Vinegar: http://amzn.to/2sbJgrS•Sushi Nori Sheets: http://amzn.to/2tbw4In•Sushi Rice: http://amzn.to/2taMY9J•Toasted Sesame: http://amzn.to/2sbGoLw•Soy Sauce: http://amzn.to/2tbodKZ▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬•Fish Scaler: http://amzn.to/2u55qNs•Fish Bone Tweezers: http://amzn.to/2s6mma4•Mandolin Slicer: http://amzn.to/2u4PFqb
