I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy" and solid. If one eats at a good sushi restaurant, the salmon nigiri feels like it melts in one's mouth and I can't manage to do it like this.
So far, I have tried: 1. To cut the salmon in thin pieces - the same result. 2. To cut it parallel to the skin and perpendicular to it - same result 3. To change from farmed to wild salmon - same result
I don't understand how to prepare the salmon to make it feel like it's melting when you eat it. Anyone has any experience with this and would like to share with me? Ia there a special way to prepare it or it is the salmon type?
P.S. The next step is to let it warm to room temperature because so far it was taken out from the fridge.