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 right presentation. If you’re eager to learn how to expertly cut fish for sushi, we’re delighted to share some tips from our own experience! With these insights, you’ll achieve quick, effortless, beautiful, and delicious results.

Which part of the fish suits best?

When preparing salmon, tuna, or salmon sushi, it’s best to choose a tender, fresh fillet. Prior to using it, ensure that you remove any small bones and trim away dry edges or membranes. For a more aesthetically pleasing presentation, especially when using the slices for rolls, take note of the patterns found in salmon or salmon fillets: the rib section features stripes, while the back section showcases a herringbone pattern.

What are the recommended cuts for fish in sushi preparation?

If you’re unsure how to cut fish for sushi, we’re always here to assist you. Thin slices are the optimal choice, as they will practically “melt” in your mouth. However, different types of sushi may call for varying cuts. For example, onigiri benefits from slices that are 5-10 mm thick, while temaki requires thin strips. Different rolls can be filled with fish cut into strips, and gunki-maki can be packed with small scraps of fish.

How to cut salmon for sushi?

This technique applies not only to salmon but also to salmon or tuna. Place the fillet on a cutting board and grip it with your left hand (if you’re right-handed). For the best results, make slices that are 3-4 cm wide and 3-4 mm thick. Hold the knife at a 30-40-degree angle and start the cut using a smooth motion, moving from the knife’s handle to its tip. Remember to cut across the grain of the fillet to prevent the fish from falling apart.

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

  • It’s advisable to partially thaw the fish fillet in slightly warm salted water, ensuring it retains its shape. This will facilitate easy and quick cutting without damaging or tearing the fibers.
  • If the fish is quite fatty, it’s better to lightly dampen it with a napkin before cutting and periodically wipe the knife to prevent slipping.
  • Smoked eel fillets, being particularly juicy and tender, benefit from a brief chilling in the freezer.
  • To prevent the meat from falling apart, always cut it perpendicular to the grain. Never make sharp downward cuts; instead, make precise yet smooth cuts.

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