Make sushi more and more.
Salmon and Hirame
![](https://make-sushi.com/wp-content/uploads/2019/04/9B57F359-EFE7-4278-AA89-9E7B41D61C00-1024x768.jpeg)
I bought them at Genkainada-ryoushikai, the fish shop near my apartment house.
Sprinkle salt on the fish to help reduce the water content of the fish.
![](https://make-sushi.com/wp-content/uploads/2019/04/4DBB6E9D-6E4C-46F8-93FE-055C1E4B41FE-1024x768.jpeg)
Salmon.
Sashimi seemed a little small for sushi.
![](https://make-sushi.com/wp-content/uploads/2019/04/3F539B77-29EB-4D8C-B850-F7398E498B3B-1024x768.jpeg)
Hirame. It also seemed a little for sushi.
By the way, in the expensive sushi restaulant in Japan, customers do not add soy sauce to sushi themselves because sushi chef do it. I imitated but I don`t have any brushes like a chef use, so I paint soy sauce with my finger.
Wow, something like that!
Tasted good!
Saburo Sukiyabashi
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