Spicy Yellowtail Roll and Sashimi

Prepare salt water brine:

1. Heat water to about 104°F – 107°F.
2. Add and mix in the salt to help it dissolve

Defrost Steps:

1. Remove frozen fish from vacuum sealed package. Quick rinse with cool tap water.
2. Put the fish in the brine for approximately 3-5 minutes.
3. Remove the fish and quickly rinse off the brine and any salt.
4. Pat dry off the fish with paper towel.
5. Tightly wrap the fish with paper towels and plastic wrap.
6. Put the wrapped fish on a tray to continue to defrost in the fridge. Leave for 4-6 hours.
7. Once fully defrosted, work quickly to cut, prepare, and plate.

Spicy Yellowtail Roll:

1. Prepare rice or sushi rice (with vinegar).
2. Cube up the uneven cuts and trimmings.
3. Mix in gochugaru and soysauce until evenly coated and bright red.
4. Using the roasted seaweed, roll up into a maki roll.
5. Cut and serve.

⭐️ Chef Notes ⭐️

• Pair with a homemade sashimi soysauce or chojang sauce, and wasabi.