Tips from cutting fish for sushi and rolls

The main component of sushi is fish, the taste of the dish and its appearance depend on it, so a lot of attention is paid to its correct selection and correct presentation. If you want to learn how to cut fish on land, we are happy to share with you tips from our practice! With them, everything will be quick, easy, beautiful and tasty.

Which part of the fish is best?

If you decide to cook salmon, tuna or salmon, it is best to take a tender, fresh fillet. Remember that before this you need to remove all small bones, and films and dry edges should be cut off. To make the slices look better, especially if you use them for rolls, consider that the salmon or salmon fillet has patterns: the rib part is stripes, and the back part is herringbone.

What are the best pieces to cut fish on dry land?

If you do not know how to cut fish for sushi, we are always ready to help you. The optimal choice is thin slices, they will literally “melt” in your mouth. However, different cuts can be used for different types of sushi – for example, for onigiri you need slices 5-10 mm thick, for temaki – thin bars, for different rolls you can cut fish into strips, and gunki-maki can be filled with small pieces of fish scraps.

How to cut salmon for sushi?

This rule applies not only to salmon, but also to salmon or tuna. Place the fillet on the cutting board, holding the fish with your left hand (if you are right-handed). It is best to make slices 3–4 cm wide and 3–4 mm thick. Let’s start using the knife, holding it at an angle of 30-40 degrees. In one smooth movement, make a cut, moving from the handle of the knife to its tip. Remember that you need to cut through the fillet only across the grain so that the fish does not fall apart.

A few more tips on how to cut fish into rolls:

• It is best to defrost a fish fillet in slightly warm salted water, but not completely – it is desirable that it keeps its shape. Then it will be possible to cut the meat easily and quickly, without damaging or tearing the fibers.
• If the fish is quite fatty, it is better to wet it with a napkin before cutting and periodically wipe the knife to avoid slipping.
• It is especially important to cool the smoked eel fillet in the freezer – it is very juicy and soft.
• So that the meat does not fall apart, you need to cut it strictly across the grain. In no case can you cut the fillet sharply from above – you must cut with precise but smooth movements.

Now you know how to properly cut fish for rolls. We hope our tips have inspired you to culinary achievements. Be sure to familiarize yourself with the recipes of Asian cuisine and our life hacks for cooking Asian dishes to quickly put the knowledge you have learned into practice!