Shin Dong-min's Aged Large Amberjack Sushi

Recipe 🍳

Cooking tips 💡

• When shaping sushi rice by hand, avoid pressing too firmly—this causes the rice to become sticky and dense like glutinous rice, ruining the texture. Gently shape only to ensure the grains break apart smoothly in the mouth.
• The fin of large amberjack can be slightly tough when eaten raw; briefly torching the surface with a blowtorch softens the fat, allowing it to melt smoothly and dramatically enhance both flavor and umami.