How to cut sushi

If you are reading this, we assume that it is because you either love to cook, or you just love sushi and want to know how to cut sushi yourself as eating out every night is probably not a wise economic decision. If you are just a consumer of sushi, the chances are that you are unaware of the sushi process or its history. Such is also essential to know so that you will have an idea why the food is cut in a particular manner.

Sushi is a Japanese dish that seems easy to make because of its simplicity. However, before you get a wild hair and decide that you want to make your own sushi, there are a few basic things you should understand like what it is, how it is prepared and what is used in its preparation in terms of ingredients and tools.

For general information and as a rule of thumb, if you were to prepare sushi at home, you should not keep it in your fridge for more than a twenty-four hour period. Even having it for two days might be a bit of a stretch.

Making Sushi

Basically, sushi is a dish of flavored rice that can be served with vegetable or raw seafood. The fresh seafood will include marine species like shrimp, tuna, mackerel, halibut, albacore and yellowtail fish. If you were uncertain, now you are sure of what it is.

There are actually different types of sushi like nigiri-zushi, tekkamaki, kappamaki, inari-zushi, and norimaki. These cater for a variety of tastes and some are even vegetarian. Even so, the technique used and the rules in making sushi will always be the same.

The Right Tools

The art of sushi making comes down really to using the right tools. If you want to cut the fish, then you need to have a knife with a really thin blade. The knife should be able to cut your fish without destroying the meat.

Usually, Sashimi knives are used to cut sushi and fish since they have a sharp edge and are able to slice fish thinly. Some not only have a sharp blade but the blade tends to be thin and pointed. Apart from having a quality sushi knife, you should also have a roller, and it will be best to have a sushi-making set of knives.

The Right Fish

Since you want to cut sushi like a professional, you need to get the right fish along with the right tools. You will be eating raw fish, so it is crucial that you buy a fish that is frozen as the freezing temperatures would help kill bacteria and parasites that could cause you sickness. The fish that you chose should be fresh, and its eyes should be clear and not cloudy. To ensure that the fish is fresh, hold it up since fresh fish stay straight and older fish flop.

The Process

To make sushi, the fish is cut into blocks and then further into thin slices at a specific angle and thickness. Assuming that your rice has already been prepared, some people will spread the rice on a Nori (seaweed) that is lying on top of a sushi maker (a roller) and then place the cut fish on top of it. Once everything is layered, it is then rolled and cut.

How to Cut Sushi: A Helpful Guide

Assuming that you have the fish, preferably tuna, you should know how to identify the different parts of the fish namely the belly or toro and the red meat area. The less lean areas are preferred because they have a high amount of fat.

The Steps

  1. Cut off the triangular tip and then cut the tuna into blocks of Saku for the sushi. The head, tail, and fins are not to be included in the cutting process. The blocks of tuna will be shaped differently.
  2. After which, remove the tendons and skin from the fish. If you are unfamiliar, the tendons are white items and go to the skin of the tuna.
  3. Now that you have your blocks, you have to cut the fish into even thinner slices, which is about quarter of an inch, in a direction that is against the grain and at a thirty-degree angle. You should always pull your knife backward when slicing the fish.

Some Important Notes

Deciding how thick to cut may be a challenge because if the fish is cut too thin, then you will lose the flavor of the fish. Then at the same time, you don’t want your fish to be too thick since that will be a hassle when you decide to roll the cut fish.

A good idea will be to have two sizes, slices that are thick and slices that are thin. Once your fish and rice are prepared, you are ready to roll, and you can cut your nori into six pieces.

If you fail at cutting sushi, you shouldn’t give up trying because a constant practice is the best key to achieving the perfect cut of the fish. You can also choose to watch several video tutorials to have a more precise concept.

If you do not usually work in the kitchen, then ask someone who is to help and teach you. Sushi knives are very sharp, and you can injure yourself if you don’t know what you’re doing and have never used knives on fish before.

Final Words

We cannot emphasize too much that if you want to know how to cut sushi like a professional chef, you must first consider the things that you need to get which is a good knife with a really sharp blade. Sashimi knives can be inexpensive, and they can be expensive as well. If you are not going to make sushi regularly, then you should not invest in a knife that is too expensive. Nonetheless, you must still consider its quality.

Cutting fish to make sushi is a fun activity and the instructions are simple to follow. You just have to make sure that you understand how to do the proper angle and thickness. In addition, you should learn how to handle a sushi knife before even attempting to use it.

Rolling sushi should be done as tightly as possible, and the edge should be firmly attached. Roll it up gently so that it sticks together after you have formed it. If you don’t tightly hold the roll together, you’ll have a more difficult time slicing it.

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Why Can’t I Cut My Sushi?

Rollings are most often broken up because they are overstuffed. Rice is usually to blame for this problem. Nori should be covered in a layer of rice measuring 14 inches by 4 inches. Make sure to leave at least one inch of rice-free nori sheet on your nori sheet.

Do You Cut With Or Against The Grain For Sushi?

You now need to cut the fish into even thinner slices, which are about quarter of an inch thick and at a thirty-degree angle, after you have your blocks. When slicing fish, you should always pull your knife backwards.

Why Does My Sushi Roll Fall Apart?

Rollings are most often broken up because they are overstuffed. Rice is usually to blame for this problem. Roll your rolls with a smaller amount of rice. Nori should be covered in a layer of rice measuring 14 inches by 4 inches.

How Do You Seal Sushi Rolls?

Take a few handfuls of sushi rice and cover bottom three-quarters of the nori sheet with a thin layer of rice. (The empty section seals the roll together.

How Do You Get Sushi Rice To Stick Together?

In a small heat-proof bowl, combine 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 1/2 teaspoons kosher salt for every 2 cups of sushi rice. The sugar should dissolve after being microwaved for 30 to 45 seconds, then the mixture should be folded into the sticky rice.

Why Can’t I Cut My Sushi Roll?

There are several reasons why Rolls fall apart: the nori is in bad shape for one reason. If you want to fix this problem, toast the nori on open fire or in an oven until the seaweed is crisp and dry. There are many reasons why sushi rolls break apart, but the most common one is too little nori used for too many fillings and rice.

Do You Need A Special Knife To Cut Sushi?

In order to cut fish and sushi, we prefer the Japanese-style Yanagi ba knife. If you want to go all out, you can make sushi and sashimi with a few other types of knives. The Yanagi ba is all you need to make sushi and sashimi at home, but there are a few other types of knives that make up a sushi knife set.

Watch how to cut sushi rice Video

What kind of knife do you use to cut sushi?

Filleting, slicing and cutting delicate food products such as raw fish or sushi rolls, without crushing or tearing its structure, requires the use of a special super sharp knife. For these purposes, a kitchen knife with a special design was invented in Japan – the Lucky Cook 10-inch sashimi knife.

Why can’t I cut my sushi?

The nori is in bad shape. The packaging was left open for too long and it soaked up moisture. This is easy to fix by toasting the nori on open fire or in an oven until the seaweed is dry and crisp. The most common reason for rolls breaking apart is using too little nori for too much sushi rice and fillings.

What’s the difference between hand roll and cut roll sushi?

The main difference between these two types of sushi is that maki rolls are rolls that are cut into bite-size pieces and temaki are hand rolls kept in a cone or log shape that’s meant to be bitten into.

What should I look for in a sushi knife?

An important thing to look for when purchasing your own sushi knife is whether the blade is made from one pieces of steel, called Honyaki, or two pieces, called Kasumi. A single piece of steel is preferred in a high quality knife, but of course, these knives come with a hefty price tag.

Why are sushi knives so expensive?

The high cost is a result of many factors: the high-end materials cost, extra labour of forge welding together multiple layers, the fact most of the high-priced knives are forged on a small scale and they make them by hand (artisan workshop usually have 2–4 students + blade Master orchestrating them).

Do you cut sushi against the grain?

Now that you have your blocks, you have to cut the fish into even thinner slices, which is about quarter of an inch, in a direction that is against the grain and at a thirty-degree angle. You should always pull your knife backward when slicing the fish.

Is making sushi difficult?

Making sushi is much easier if you have the right tools. Here’s what you need: Rice cooker A cooker makes rice consistently each time and allows you to cook the rice without constantly watching or stirring, providing time to prep the other ingredients. It’s hard to make good sushi rice in a sauce pan.

Why does my sushi fall apart when I cut it?

The most common reason most rolls fall apart is that they’re overstuffed. Usually, the culprit is too much rice. The solution? Use a smaller amount of rice when creating your rolls.

Do you wash sashimi before cutting?

“It’s best to keep your fish whole in the fridge and prepare it three or four hours before dinner,” says Kim. “[When you get it home] wash it [in water] then wipe off any moisture with paper towels.” Wipe the insides as well.

How do you roll sushi at home?

How to Make California Roll Sushi

  1. PRO TIP: Wet your fingers as you spread the sticky sushi rice over the nori.
  2. Add your ingredients toward the center of the rice-covered nori.
  3. Gently lift the bottom of the mat up and over the sushi.
  4. Roll until just an inch of nori shows at the top.

How do you make nori stick?

If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together. I always dip my sushi in a little bit of soy sauce/rice vinegar mix – or, depending on the sushi, a bit of sesame oil and salt – but I had the same problem as you where the rolls were opening up.

How do you shred carrots for sushi?

Peel and cut the vegetables: avocado into thick sticks, bell pepper and kohlrabi into thin sticks (or julienne). Peel and cut the carrots, and place them in a food processor. Process the carrots until they acquire an even, rice-like texture. Spread the shredded carrot onto the Nori sheet, instead of sushi rice.

What vegetables can be used in sushi?

Suggested Vegetable Sushi Recipe Mix-and -Match Fillings

  • Cucumber (skin left on, cut into thin long strips)
  • Avocado slices.
  • Shiitake mushroom (if dried, soak for 30 minutes then squeeze water out, remove stems and slice thinly)
  • Bell pepper (cut into long thin strips)
  • Carrot (cut into long thin strips)

How do you shred carrots for salad?

  1. Place a box grater on a cutting board. Pick up a carrot by its thick end, and run its tip down the large holes of the grater. Continue this downward shredding motion until about 2 inches of the carrot remain intact.
  2. Repeat with the remaining carrots.

What is the difference between shredded and grated carrots?

Shredded carrots are more like long strings while grated carrot is very fine small pieces. the shredder blade of a food processor will create longer pieces and a microplane or cheese grater will make the smaller pieces.

What kind of cucumber is used for sushi?

For sushi, English cucumbers or hothouse cucumbers are normally used. They are the ones sold individually wrapped in a firm plastic. They are mild, have thin skin, and are essentially seedless.

What do you put inside sushi?


  1. cucumber.
  2. avocado.
  3. asparagus.
  4. jalapenos.
  5. green onion.
  6. carrots.
  7. sprouts.
  8. bell peppers.

What’s inside of a California roll?

A California roll or California maki is a makizushi sushi roll that is usually rolled inside-out, and containing cucumber, crab or imitation crab, and avocado.

Is avocado cucumber sushi healthy?

For the seafood-shy or vegetarians, veggie rolls (with things like avocado, cucumber, carrot, mushroom, onion, asparagus, and tofu) are healthy and readily available in supermarkets and sushi restaurants.

How do you keep avocado fresh in sushi?

Wrap the entire cylindrical roll tightly (no air) in plastic wrap, store in the fridge, then unwrap and slice them up right before serving. You might want to consider omitting the avocado.

What sushi has no fish?

Types of Non-Fish & Vegetable Sushi

  • Shiitake Mushroom Nigiri.
  • Nasu Nigiri.
  • Avocado Nigiri.
  • Tamagoyaki Nigiri.
  • Kappa Maki.
  • Shinko Maki/ Takuan Maki.
  • Kampyo Maki.
  • Ume, Cucumber Shiso Makizushi.

What is sushi without fish called?

Sashimi is just the meat, served without other ingredients. Sushi also uses rice and other ingredients, such as vegetables, which are all rolled up in a sheet or nori (seaweed) and sliced into pieces. Lastly, while most sashimi is raw fish, some sashimi is not raw and some sashimi is not fish.

You should cut long salmon bits for sushi rolls. You should typically use thin, long pieces of salmon. You should cut the fillet across half and parallel the long side of the piece you are dealing with. You should slice the salmon into a piece about 1 inch wide by 1 3 cm long. Keep slicing until you have enough salmon to eat.

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Do You Have To Do Anything To Sushi Grade Salmon?

The “sushi grade fish” label is not standardized, even though it is used by stores. Salmon, for example, must be frozen to kill any parasites before consumption. Grade 1 is usually what is sold as sushi grade, and the best ones are assigned that grade.

How Do You Cut Salmon For Sushi Steak?

Nigiri is made by slicing the salmon. The end of the fillet should be held at 45 degrees. If you are cutting a thin slice, use a single, smooth motion; do not use a sawing motion. You should be able to slice the slices about 1 inch (3 cm). It is thick by 2 mm (approximately). You should be able to finish the entire fillet after slicing it.

Is It Ok To Eat Raw Salmon From The Grocery Store?

Salmon that has already been frozen can be eaten raw from high-quality grocery stores. There is no legal definition for “sushi grade.”. If something is safe to eat raw, it simply depends on where you buy it. However, salmon can contain parasites, so buying frozen fish kills any parasites.

What Is Sushi Grade Salmon?

A sushi-grade fish is one that has been prepared and eaten raw without harm. Fish caught in sushi-grade conditions are quickly captured, bled, gutted, and iced. Salmon, for example, should be frozen at -35F for 15 hours or at 0F for 7 days.

What Grade Of Salmon Can You Eat Raw?

As far as I know, sushi grade or sashimi grade are not “official” terms (like FDA in the US). US fish distributors and chefs use this term to refer to their products. Raw fish can be eaten both sushi and sashimi grade.

Does Any Salmon Work For Sushi?

You can find farmed Atlantic salmon or farmed Alaskan salmon when shopping for sushi. The parasites that are present in farmed salmon are extremely high, so it’s important to use farmed salmon only when making sushi. Salmon raised on feed pellets are not able to eat parasite-infected prey because they are raised on feed pellets.

Is Trader Joe’s Salmon Sushi Grade?

Trader Joe’s sells s sell sushi-grade fish? The Trader Joe’s sushi section is frequently stocked with fish that are labeled sashimi-grade. It may not always be available at all Trader Joe’s locations, as it is with many other products.

Watch how to cut sushi gradesamon Video

How do you slice salmon for sushi?

Slice the salmon for nigiri. Hold your knife at a 45 degree angle at the end of the fillet. Use a single, smooth motion to cut a thin slice; avoid using a sawing motion. The slices should be approximately 1 ⁄8 inch (3.2 mm) thick.

Is supermarket salmon safe for sushi?

Yes, you can eat salmon raw from high-quality grocery stores if it’s been previously frozen. “ Sushi grade” doesn’t have a legal definition. It’s simply up to the grocery store to say if something is safe to eat raw. But salmon can contain parasites, so buying previously frozen ensures any parasites are killed.

Do you cook salmon for sushi?

Salmon most commonly is served raw in sushi restaurants, but you can lightly cook the fish before putting it in cut rolls or hand rolls with rice and seaweed to kill potentially dangerous parasites.

How do you cook frozen salmon for sushi?

How To Thaw or Defrost Frozen Salmon. So, you are ready to make delicious salmon sushi at home. For this, you will first need to remove the frozen salmon from the freezer and thaw it the night before. Just unwrap the plastic wrap and put the salmon on a dish, cover it and place inside the refrigerator for 24 hours.

Can I use frozen salmon for sushi?

The good news is though, providing it’s of good quality, fish that’s been frozen can still taste great. There’s another benefit to using frozen fish when making your own sushi, and that is cost. Frozen fish is far more economical, plus it means you can keep it on hand for whenever you get a sushi or sashimi craving.

Can I eat raw salmon from Tesco?

Does it need to be frozen beforehand before adding to sushi? Only eat fish raw if it’s confirmed sushi -grade by your local fish-seller. ” Sushi grade” fish are specially selected by the wholesaler as fish they are confident may be eaten raw.

Can I eat salmon raw?

The answer is yes! As long as you can confirm your salmon was frozen according to the FDA’s freezing guidelines, you can eat salmon raw, and it’s fantastic.

Is it better to cut salmon raw or cooked?

When cooking fish that will be served chilled, such as for our Salmon 104 °F dish, it’s better to do the final portioning after cooking and chilling. The flesh will cut cleanly when cold, and it’s easy to slice evenly sized portions with clean edges.

Is center cut salmon better?

The best bet is to ask for a center cut for uniform thickness so it cooks evenly. The major difference between farm-raised and wild-caught salmon is in flavor. Wild salmon has a more vibrant color and savory, intense, and complex flavor than farm-raised.

Which cut of salmon is best?

Top loin. Considered the ” tender loin ” the top loin is the most-premium piece of a Norwegian salmon. Featuring a high fat-to-flesh ratio, it’s ideal for all cooking styles, especially grilling, poaching, sautéing, smoking, slow roasting and traditional gravlaks.

Can you use any fish for sushi?

Sushi Bar Fish Tuna: A top choice, go with any sort of tuna, including bluefin, yellowfin, bigeye, skipjack, bonito, and albacore. There are a few rarer ones as well. Salmon: Though it is popular and commonly used for sushi, this particular fish does come with concerns about parasites.

Do you wash sashimi before cutting?

When cutting and cleaning the fish, keep your knives, the knife handles, the cutting board and your hands as clean as possible. … Again: your hands touch the raw fish at every step until the sushi reaches the table, so cleanliness is absolutely essential, even more than for sashimi.

If sushi is what you prefer as your favorite dish, you should learn how to cut ginger for sushi, for which you can add the prickled sushi ginger while needed in order to improve the overall taste!

Trust, me, cutting ginger for sushi isn’t a back-breaking task. Plus, you won’t have to read tons of magazines or articles to get this basic task done.

Nevertheless, if you aren’t familiar with the right techniques of cutting up, you won’t be able to make the perfect pickled sushi ginger at home.

So, what are you thinking of? Come with me and let me show you how to cut ginger for sushi easily and quickly at home.

Origin and Uses of Sushi Ginger:

Pickled ginger, aka Gari, is also known as “sushi ginger.” Needless to say, this is a pretty famous recipe of Japan. The Gari is served with Sashimi and different types of Sushi.

And don’t be surprised to hear that the sushi ginger can be mixed with noodles as well in order to spice up the taste, yep!

How to Cut Ginger for Sushi – 4 Easiest Steps to Follow

Let’s cut to the chase! Now I’ll teach you how to cut ginger for sushi, and that too in the easiest way possible.

Step: 1

First off, choose the young gingers and wash them off with plenty of clean water.

Step: 2

After washing them properly, Peel off the gingers using a spoon or get your hands on a piece of scraper to scrape off the skin gently.

Step: 3

Ensure to look for any dark marks that remain on the Gingers. In case you notice, take them off straight away with the assistance of the right piece of knife or spoon.

Step: 4

When your gingers are ready to cut, slice them up thinly and as evenly as possible. Afterward, salt them up. Voila; your ginger is ready for a go-ahead! You did a great job!

How to Make Sushi Ginger – Step By Step Guide

Have you done the cutting task successfully? If so, it’s the right time to give your ginger a new look! Yep, I’m going to make pickled ginger to help you understand how to make homemade pickled ginger with ease and quick!

Things Required:

  • Some pieces of your gingers
  • Water (around 500gram)
  • Salt (2gram)
  • Rice Vinegar (54gram)
  • Sugar (40gram)


Keep your sliced ginger in a pan before adding a certain amount of salt and water.


Prepare them for boiling and cooking till 3-4 minutes or so.


Now, transfer your gingers right away to a specific container after draining them.


Take a small piece of saucepan so that you can put the sugar and rice vinegar onto it. Let them boil, and then wait for a couple of minutes to get them completely cool.


Guess what? You’re just a single step away from the final task! Pouring the homemade liquid is what you’ll do now over your sliced ginger. And then, keep them marinated overnight, and that’s it!