To start with, you need a few basic tools.

A good serrated knife, a flexible filleting knife, a pair of fish pliers (clean needle nosed pliers are fine) a chopping board and some clingfilm.

Oh yeah, and a fish…
If you’ve bought the fish whole then it’s very likely not to have been scaled. Unless you plan on skinning the fillets once you’ve taken them off, its a good idea to scale the fish now. Trying to scale fillets is possible but ruins the flesh.
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Suzuki (sea bass): Suzuki is a Japanese fish without an exact equivalent in America. Various fish that fall into the sea bass category are served as suzuki here. Sea bass have shiny white flesh with an easily recognizable broad-flaked structure and a mild flavor. The sea bass season in U.S. waters is limited to the summer months, and many sushi bars offer it only then, when it is available fresh. You may also encounter it flown in frozen from Japan.

Like hirame, suzuki makes an elegant paper-thin sashimi, suzuki usu zukuri, which is as pleasant to pronounce as it is to eat. Suzuki sashimi is often served with ponzu, a lemony soy sauce, or served in the summertime on a bed of ice cubes with tangy shiso leaf and a scattering of red pepper flakes.”

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Sake Maki ( japanese ) or Salmon Roll
Salmon is king of fish oil. All fish have fats called omega-3s, but salmon is one of the richest sources. Omega-3s are major players in the prevention of heart problems and may help with controlling inflammatory problems like arthritis.

INGREDIENTS for Sake Maki
Salmon
Sushi Rice
Nori
*To serve: soy sauce, wasabi paste, pickled ginger.
see video “A very basic and easy way to make salmon roll.”
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