Turning $35 Costco Salmon into $400 of Sushi! 🐟🍣 | Epic Transformation
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- Опубликовано: 21 май 2023
- Welcome to my ultimate sushi adventure! 🍣💰 In this RUclips Shorts video, I take on the challenge of transforming a budget-friendly $35 Costco salmon into a mouthwatering feast worth a whopping $400! 🐟✨ Join me as I share my step-by-step process, from selecting the freshest ingredients to crafting exquisite sushi rolls that will tantalize your taste buds. 🎣😋 Get ready to be amazed by the incredible value and flavors that can be unlocked with a little creativity and skill. 🌟 Don't miss out on this incredible culinary journey! 🔥🔪
And yes that is @Steve1989MRE
#shorts #costco #sushi #salmon 
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Steve would have marinated that salmon for a few decades before trying it.
Nice hiss!
Steve: trying salmon meal from 100 Years War
@@photogami "lets get this out onto a tray, nice mkay it appears that the salmon has turned into some kind of a liquid and resembles salmon in no way at all, i do still want to try this though..." *disappears for a decade*
He would have vacuum sealed it for a nice hiss too.
for the love of god! that thing cant beat heston's perfect roast chicken that started at 843BC till now he is marinating it and waiting it to cook 500 years from now! how dare you!
Let’s get this out onto a tray
Flameless ration heater steaming away
I was like why did he put Steve in this.
Nice ( ͡° ͜ʖ ͡°)
nice
Ultimate click bait!
And yes that is SteveMre!
@@fitzkrieg925 (flameless ration heater steaming away)
I like him because he's eating all MRE even when that's already roten or yup mix with dust and rust.
I'm just disappointed you didn't get that salmon on to a tray. But still.... nice!
@@fitzkrieg925 nice fish!
why?
That may be the most unexpected yet welcome reference of all time for me
sashimi from costco is hit or miss, mostly miss
No one uses zuke on salmon. The salting is important to firm the meat but the vinegar is mainly for fish that have a stronger smell like mackerel, shad, etc.
Also HACCP specify that it is at least -10° C. Just a regular freezer will not be cold enough as anakaris worm eggs and salmonella will persist in the meat.
Very good points, the curing process will not sterilize the fish
Regular freezer is -18°C and lower.
@@Spike95Rus it is not.
@@vygalnix7769wym, average freezer temp is -18 to -24 C
I think Costco salmon is farm raised
specialized freezer that goes to 0 in less than 30 minutes will prevent large water crystals from forming and make fish less watery when thawed
After seeing that Steve’s still alive and well from the recent upload, Nice!
That was super excitingn
Ah a reference I didn't think I'd see for something fresh. Nice.
(flameless ration heater steaming away)
Right?
Gotta get Steve to watch this
That would make my head explode
@@photogami which one
@@voight-kampff7781 if SteveMre stopped by
@@voight-kampff7781hahah joke flew over his head… 💀
@@saitama8186which one?
😊
How do you remove all the parasites?
Instant like for any Steve1989 shout outs 😂
Nice hiss!
Love your channel! Not Asian but grew up around lots of Koreans, Japanese, and Chinese, as well as Viet and Filipinos. and I love seeing what is the good Asian products at Costco.
So many great shorts this weekend! Id love to blind test cured and not cured salmon and see if i can tell the difference. My palate isnt that sensitive so probably not… 😅
Morning Ace! I'm the same haha and getting to eat sushi faster is always on my mind. I skip the curing 95% of the time
"Lets get this out onto a tray....nice!"
nice, mmkay
So this is why japanese restaurants never go bankrupt
There's so much passion in your voice.
Salmon sushi is a Norwegian invention.
dirty, farmed garbage that would go bad in three days if you didn't use it by then.
I love how everyone just randomly knows who SteveMre is 🤣🤣 and makes references to him
Nice hiss!
Nice, Plump and Firm. Heh, me too.
Dude the Steve insert was so random I love it. Earned my sub I’ve been watching Steve for years now I always assume he’s still one of those hidden gems
Nice
We need a part 2 of what to do next with the salmon like how to prep a peace of sushi 🍣 😋 would be great after this vid
Fr fr
Will do!
This is how most korean sushi joints prepare sushi, pretty wreckless.
I was like "Oh wow Steve is doing cooking shorts" lol
$400 value? That is a bold claim 😂
Oh yeah well I can turn it into $401
If you’re running a sushi place you could easily pull more money of if it.
2 piece of salmon sushi is $4. The price of rice, rice vinegar, sugar, salt, fake wasabi, and soy sauce (if you want to reduce before brushing it on the salmon before service) is negligible. $400 isn't a terrible estimate.
What surprised me more is that he got all that salmon for 36... I wouldnt get half of that for 20
@@Andorski my gf judges how expensive a sushi place in San diego is by its salmon nigiri prices. Low is $6, mid range is $7 for two pieces
Actually got excited thinking Steve started doing shorts
Nice Nice Nice Nice Nice. Let's get this out onto a tray.
I LOVE Salmon!🍣 I even love sushi with salmon too!😍😍
Thanks
I vividly remember the first time I tried sushi. It was a moment of both curiosity and apprehension, as I had never ventured into the world of raw fish before. A group of friends had convinced me to join them for dinner at a renowned sushi restaurant in town, assuring me that it would be an experience worth having.
As we entered the dimly lit restaurant, the air was filled with the aroma of soy sauce and freshly prepared seafood. The sushi bar was bustling with activity, with the sushi chefs meticulously crafting each delicate piece. I watched in awe as they wielded their knives with precision and artistry, transforming simple ingredients into edible works of art.
We were seated at a low table with cushions, giving us an authentic Japanese dining experience. The menu was extensive, offering a vast array of sushi rolls, sashimi, and nigiri. My friends, sushi connoisseurs themselves, eagerly guided me through the options, recommending their personal favorites and explaining the nuances of each dish.
After careful consideration, I settled on a beginner-friendly California roll. It seemed like a safe choice for someone who was still dipping their toes into the world of sushi. My friends, on the other hand, ordered an assortment of more adventurous rolls, including ones with raw salmon, tuna, and even eel.
As the plates arrived, I hesitated for a moment, unsure of how to approach the sushi gracefully. My friends encouraged me to use chopsticks, assuring me that with practice, I would master the art of sushi consumption. With a pair of chopsticks in hand, I gingerly picked up a slice of the California roll, a mixture of crab meat, avocado, and cucumber wrapped in a layer of sticky rice and topped with a drizzle of mayo.
Bringing the sushi towards my mouth, I couldn't help but notice the beautiful presentation. The vibrant colors and delicate textures enticed me, despite my initial reservations. I took a tentative bite, and my taste buds were immediately awakened by a burst of flavors. The combination of the creamy avocado, the sweetness of the crab, and the subtle crunch of the cucumber created a harmonious dance on my tongue.
It was a revelation. The freshness and complexity of the ingredients surprised me, challenging my preconceived notions about sushi. Each subsequent bite brought me closer to embracing this new culinary adventure. With each roll, I became more adventurous, gradually venturing into the world of raw fish and exploring the different flavors and textures it had to offer.
As the meal progressed, I realized that sushi was more than just a meal-it was an experience that transcended taste. It was about the meticulous preparation, the artistry, and the cultural heritage behind each piece. It was a symphony of flavors that captivated not only my palate but also my imagination.
Leaving the restaurant that night, I felt a newfound appreciation for sushi. It had opened a door to a world of gastronomic delights I had never explored before. From that day forward, sushi became a staple in my culinary repertoire, a reminder of that first brave step I took into the unknown and the incredible journey it led me on.
This comment is a thing of beauty
I cant tell if this is a copypasta, ChatGPT, or a genuine comment
So glad to know that Steve is so well known... thanks comment section!
I watched this like 4 times, trying to find the stevemre reference everybody was talking about, I was so focused on the words being said, I overlooked his literal face every time haha
I was just waiting for my boy Steve
Steve is a legendary dude
Man you're so underrated, you deserve much more subs :) i love these videos
Thank you so much, that's so kind!
I was going to give you a thumbs-up anyway, but Steve sealed the deal. Nice!
I don’t even eat sushi but I constantly watch these vids of yours
Thanks for keeping an open mind and welcome back!
We all love Steve 😌🙌🏽
I’ll have to try this. I usually just slice and salt and then store.
It's good to see Steve getting some love, guy makes awesome videos
"Sushi Grade" is not a genuine grade but it still matters because of how it was handled when caught and fileted. It's important so youre not eating worms. I hope that one is sushi grade.
That's why he froze it for 48 hours. This kills the worms
Is this how you make fish safe to eat raw???
I never understood how something becomes “sushi grade”
Sushi grade is a term that is not regulated by the FDA, now that doesn't mean it doesn't equate quality and well handled fish
Farmed Atlantic and tuna are deemed safe from a parasite perspective, however can still be spoiled by bacteria. Unfortunately, no amount of freezing or curing can reverse that (only cooking can in a home setting)
This article from serious eats is a great starting point: www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
We need Sushi MREs now
100 year old sushi mre incoming
Love the stevemre reference. i love that guy.
(stirring army mocha)
Steve!!! Nice!
There’s a reason that salmon is 35$….
Who gives a fuck if he’s drowning it in a salt cure? Whatever you’re worried about living in there is now very, very dead.
Almost the same process as ours, in the Philippines we also eat fish raw too, the dish is called kinilaw, the process to make this is to just soak the fish in coconut vinegar to remove the bacteria from the fish and cook it but it is still raw
Is that steve mre info i see?
alright, let’s get this out onto a tray
✨ nice ✨
Nice! Mkay!
Don’t you need to freeze it for weeks if you don’t have an industrial freezer?
I love the influence bad friends is taking from Thai ping pong shows
I did put the rice vinegar on the salmon it did cook the outside but it tasted good in the inside but bad on the outside which is why you need to add water to the rice vinegar base to make it less powerful.
how do you go about cutting the outer layer affected by the rice wine?
Bump
I thought Steve started doing shorts lol
The stevemre killed me
MRESTEVE REFERENCE I LIKE ITTTT
You don’t have to do any of that, I just slice it up and eat it raw straight out of the package. Just make sure you get the salmon from Norway and not Chile if you want to eat it raw.
Yes, depending on how hungry I'll do that too
does this include farmed salmon from trader joe’s?
@@tourdel2 Yes! All Norway salmon is farmed and safe to eat raw without any processing. I never had any problems. Get some soy sauce and wasabi and slice it up and enjoy!
Thank you for the ratio real professional, I learned soooooo much
What do you do with it once it’s out of the freezer? How do you store it so it stays fresh?
You eat it.
You should eat it right away.
It stays fresh in the tummy
I would only thaw what you plan to eat, it can't be refrozen
i was just at costcos comtemplating if i should buy this salmon, funny how i now get a yt short of it when i get home and refresh my feed lmfao...
I believe you should use a wild salmon for sushi not a farmed one 😢
Man gotta love vinegar 😋
Is this a sushi grade/sashimi grade salmon that allow to eat it raw ?
Sushi grade is not a regulated term, you can definitely have safe fish without it
I've seen live white worms on Costco salmon in the store while packaged and sitting on the refigerated shelves. Will this curing process make such fish safe to eat?
The live worms prove the other comments false it was not frozen. At the end he says."freeze for 48 hours" that kills the bacteria as long as it was at least -10F otherwise freeze longer. Any fish that has been in fresh water has the chance to make you sick as if you drank the water. Ocean salinity kills giardia and other water born illness that fish carry.
Why do you need to freeze it for 2 days?
Freezing eliminates parasites?
@@ManuEreve fast freezing does
So you kill the parasites and you won’t get food poisoning.
*Fresh frozen*
@@ManuEreve didnt the salt and vinegar already killed the parasites?
Shout out to Steve! "Nice!"
Decadent!
This would be great in a 100 year old MRE! 🤤
This is a defrost method too, submerging frost meat into salt and vinegar solution melt the ice more quickly
Farm raised frankenfish! Let’s eat!
Thawing and eating mine tonight will let you know if my toilet survives the night 😂
Nice!
Nice!
Could you do measurements for everything? I would love to try this at home
Steve brought me in, watched 'till the end. 👍
Nice
I just clean it with 7up to make sashimi.
Looks like farmed salmon due to lack of color. I like sockeye sushi. Deep red and rich taste
what do you do after putting in the freezer? Slice, Thaw, and then blowtorch?
You kinda sound like The Golden Gully😂
I've been told that before! Golden Gully without the energy lol
@The Sushi Guy (photogami) i bet you have been told that lol You got some great content though my guy💯
@@chicagolifetv thanks for the kind words 🙏🫶
Use salt to get out the moisture.
*Immediately rinses with water*
Definitely trying this out
bro bought the crappiest salmon and is gonna upcharge like crazy just to add salt and rinse it lol
Is this for any type of raw salmon at Costco or do we have to buy a specific salmon for sushi?
It must be Atlantic farmed , I also do this with the frozen fillets (see the newest video)
do you have to cut the exterior off (from the vinegar) or is that mostly cosmetic?
Cosmetic, it will also have a vinegary taste, but it's not bad
Now let me get this out onto a tray
Right on Brother 😊
Is there a good way to defrost it once you're ready to go? Should you change out the paper towel?
Overnight in the fridge wrapped in paper towel (to wick away moisture) is best. If the paper towel is completely soaked, yes you can change it
Loved the SteveMRE reference, I’m a sub of your channel now.
Nice! (And thank you!)
Get that onto a tray, nice
Does iodized salt texture better for curing rather than using coarse kosher salt
"Nice."
So can you do this with any type of salmon? Or does it have to be bought sushi grade from the store?
While you cure it in salt, do you leave it at room temp or put it in the fridge?
Good question, in the fridge
Lmfaooo the last 5 secs of the vid
been sushi chef for 15 years. never work in one that does vinegar. Did do salt, half salt half sugar, sake, and nothing.
Nice Fish!
my parents bought this one time and i thought it was smoked salmon bc i’m dumb and i literally had a sushi bagel😭
After the rice vinegar bath do you just pat it dry? Or wash it off then Pat it dry? Thanks
totally true by the way. farmed salmon works well.
Grossssss
Anybody ever tell you, you kinda sound like a young version of Bob, from Bob’s burgers
Let’s get this on to a tray, nice, okay
Why don't you cut the vinegar cooked surface away before you freeze it? Is it just easier to do that when it is frozen?
Thanks
Most important step:
put it in the freezer for 48 hours TO KILL PARASITES.
If you want to get super sick, skip the freezer.
Most salmon is shipped frozen to grocery stores. Freezing it again after it's already been frozen and thawed out once is overkill and just degrades the taste and texture.
I think people overestimate the risks, especially in farmed fish, which are kept in a highly regulated environment and given antibiotics. (And once again, already flash-frozen once when they're shipped).
Your freezer won’t kill the parasites. Get sushi grade fish.
@@user-nw7fk1dj2m I wouldn't be surprised if the criteria for "sushi grade" has a more precise meaning in Japan. However, in the west, and particularly North America, it means little more than "the exact same fish, just sold at a higher price."
That farmed salmon looks GNARLY. Eat wild salmon.
Bro grew another hand
Someone finally noticed, thank you