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With the salmon seared sashimi and roll it inside. this is black sesame. he s going to apply it to the ends. gives it a little texture, a little flavor. a little crunch, a little flavor. reporter: that s so good. and if you love salmon, you will love this. what s next? we can go straight into the maki. first, you ve got to have a very strong sushi rice. we cook our rice for about an hour. then oh, look at that. we add immediately the sushi vinegar. how do you know how much to add? basically, it s just trial and error. keep pacing it as you go so it will absorb that vinegar flavor. we re going to let this cool for five or ten minutes. okay. then we re going to transfer it into a rice warmer. reporter: so, what are we going to do now? first step, you want to make sure you have this. apply a little water. reporter: apply a little water. does that help the sticking? ....
And join the party. you were just saying last night, you love sushi, and this morning we re celebrating international sushi day. i had no idea. it seems hard to make at home, but is it really? genevieve allbrown gave it a try. we go now to our insomniac kitchen. reporter: i m here at zuma in new york city with head sushi chef wong kim, who is an expert. he s going to teach us everything about sushi and making it, even at home, right? yes. reporter: one of the myths, perhaps, of sushi is that it s hard to make. not true. no, not true. so, this is one of our very popular salmon sisho dishes. chef douglas is going to show us how to seer the salmon. you want to wait for the pan to get hot. you want it to be a quick, light seer on the outside so there s still a nice beautiful color inside. reporter: not all sushi is completely raw. no. we re going to make a salmon sisho dish with a minty flavor ....