I've been trying to learn to make nigiri and figured I'd start with salmon. However all I can find at the grocery store/online are salmon fillets (usually 1/2 lb to 1 lb). I've found some videos on youtube on how to cut salmon for nigiri, but they all start with what's basically a full fish and cut it vertically into saku blocks. I think if I cut a small salmon fillet into saku blocks the way the videos showed, the block would only be 2-4" (5-10cm) long. Is this what other home-cooks on this sub have been doing? Or do I need to look harder to find properly cut saku blocks?
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