Shime Saba – Traditional Japanese Recipe for Sushi

Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.

Saba, Japanese for Mackerel is quite popular in traditional sushi in Japan. Here in the states, you can buy this fish all done up and ready to use since most people making sushi have no idea how to make prepare this fish from beginning to end. In this episode, Master Sushi Chef Hiroyuki Terada shows you the basic ingredients and steps on how to do this process the way he was taught in Japan.

Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at or visit

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126

To buy the absolute freshest quality sushi grade seafood delivered to your door, (US Residents only) visit and visit their online store. Use code novefish16 at checkout to get 10% off your entire 1st order as a promotion.

As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

Send fan mail and stuff to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

2nd YouTube Channel: Hiro Terada/Day Off
IG: Chef Hiro Terada
IG: NoVe Kitchen and Bar

NoVe Kitchen & Bar
1750 N. Bayshore Drive
Suite 102
Miami, FL 33132
Phone: 305-577-8200
Facebook: NoVe Kitchen and Bar
Instagram: NoVeKitchen
Twitter: NoVeKitchen

Music by:
Andrew Applepie – “Antartica”


ahamed seen says:

subscribe my CH i will do the same

Shauna Rovinski says:

Does it matter what kind of seaweed you use? My mother in law uses a different kind. She’s half Japanese.

KhmerAmeric Mr T says:

“Kon’nichiwa” Good afternoon Hyroyuki!

guyonthecouch007 says:

“lice” lol..jk

Hrafn Nordhri says:

Sushi is Japanese for Salt right? Kidding.. another great video guys!

Jake Saylor says:

please make some merch, we need a shirt with hiro on it and have it say “good afternoon”

TrucAnh Do says:

Could you show me how to prepare salmon for sushi or sashimi just like markerel. Thanks

JamieSayWhat says:

show host:you are not the father
hiro:good afternoon

smiley uy says:

Hirosan, I love siosaba, how to make Siosaba..Thanks Hirosan, have a nice day..!!

Benjo Sevilla says:

hiro, cook some fugu fish next time. i wanna see how you prepare it!!! your the best

Wolf_ Bro says:

That knife is really sharp holy shit

Doomtrigger says:

hiro is getting thicc

Stefan de Jong says:

Quick question. Is there a big difference here what kind of vinegar you use? I know for sushi rice the flavour is very important, but can you use salt with normal vinegar aswell for this?

Doomtrigger says:

wtf was this…

Tyler Rafferty says:

I have never seen anymore more determined than Hiro to get every grain of salt out of a container.

Hanif Hadimas says:

love this video

Israel Lahullier says:

The mannnnnn I love these vids

Idi Nahui says:

i wish hiro could spank me like he spanks that salt shaker

Jordan See says:

where he got his deba knife?? the one he used at the beginning. I need one! thanks

Darth Vapor says:

this things is blood

WesleyEngDOTcom says:

Sushi recipe: fish

Topher says:

is the camera guy from casting couch??

SwedeBoy27 says:

That Florida humidity clumping up that salt..

Wolf_ Bro says:

Girl:good afternoon

A W says:

Y’all, I think it good and universally normal, and especially in Japanese culture, to greet the way he does at the beginning of a video like the one’s he does. Most y’all jokes starting to get too WILD. Like enough is enough, my goodness. Anyways, good to anyone reading this.

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