How to Cut Fish for Sushi Rolls Updated

How to Cut Fish for Sushi Rolls

If you've developed a love for sushi, you know that it can exist an expensive craving depending on where you live. Fortunately, sushi is piece of cake to ready at home and just every bit succulent. Withal, y'all'll need to take a few precautions to make sure you're selecting, storing, and preparing the fish safely. Proper handling of raw fish will forbid food-borne illnesses and ensure that you take a tasty sushi experience at home.

1

Get the fish from a trustworthy source. Talk to a local fishmonger who yous trust almost the best fish to employ for sushi. Information technology'southward important to let the fishmonger know that you'll exist eating it raw. Ask for a fish that has been previously frozen, since the freezing process will have killed any parasites in the fish.^[1]

The fishmonger may sell you lot previously frozen fish or frozen fish that you'll need to thaw at home correct before using.
two
Pay attention to the condition of the seafood counter. If you're unsure if yous're getting fish from a reputable source, as if they fillet their own fish or if they purchase them pre-filleted. Try to buy from a fishmonger that fillets their own fish since this reduces the adventure of improper handling. You should also spotter how the fishmonger handles the fish. They should change gloves frequently and disinfect their knives and cutting boards.^[2]
- If the fishmonger advertises sushi-grade fish, ensure that it'due south not stored with non-sushi grade fish. The fishmonger should likewise change gloves before handling the sushi-grade fish.
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3

Choose the fish. Ask the fishmonger to testify you several fish to choose from. Yous shouldn't be able to smell a fishy smell from any of the fish or this could bespeak that the fish is no longer fresh. If the fish still has eyes, they should look clear and bright, non tedious and cloudy.

The fishmonger may concord up the fish for your inspection. If the fish stays straight like a ruler, it is extremely fresh. If it flops, the fish is older.
4
Store the fish. Once you've bought your fish, effort to use information technology as soon as you can. The longer you store it in the refrigerator earlier using it, the more bacteria information technology may grow. Place the fish in the refrigerator and utilise it within 24 hours. You could as well freeze the fish and thaw it in the refrigerator before making sushi.^[3]
- To safely thaw the fish, remove information technology from the freezer and identify it in the fridge. Ensure that at that place'due south plenty of space effectually the fish and so the cool air can circulate.
- Only freeze the fish if it hasn't been frozen before. Ask the fishmonger nigh this earlier you buy the fish since many seafood counters freeze their fish before selling them.
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i

Cut off the triangle tip. Take a sharp sushi knife and carefully cut the triangular tip off of your fish. If you're using Yellowfin tuna, yous should have a triangular piece that measures about 1-inch by three-inches.^[4]

The triangular slice is tender and complimentary of tendons, so it shouldn't be hard to piece this piece off the terminate.
2
Slice a layer off fish. Measure about one inch below where you lot sliced the triangle tip off of the fish. Advisedly apply your sushi knife to cut a horizontal layer of the fish evenly across the piece. You lot should terminate upward with a layer of fish that's about 1-inch by 4 or five-inches long (depending on the size of your fish).^[5]
- You lot can utilize this piece for making sashimi or nigiri since information technology doesn't contain tendons which could make the bites chewy.
3
Remove the tendon from the fish. You should exist able to meet a white tendon. The tendon looks similar a line running diagonally from the superlative of your tuna down towards the skin. To remove it, slice the piece of fish in half lengthwise, cutting downwardly nigh the peel. Avoid cut into the skin since it as well contains tendons. Instead, pull the fish to 1 side and use your knife to split it from the tendon near the bottom.^[6]
- You should too remove the other half of the fish slice from the skin by holding your pocketknife parallel to the skin. Slide the pocketknife between the skin/tendon and the meat of the fish.
4

Scrape the fish off of the skin. Place the skin on a cutting board so that the side that still has some fish meat is facing upwards. Take a teaspoon and scrape it confronting the skin so the bits of fish are removed. You'll end upward with small bits of tender fish that are adept to use in sushi rolls.^[vii]

If any large clumps of fish come off, ensure that there aren't any modest bits of tendon by scraping the clumps with your teaspoon.
5
Cut the fish for sashimi. Take the triangular first piece of fish that you cut. Set it on your cut lath so the tip of it is pointing upwardly. Utilise a abrupt sushi pocketknife to cut it in half. Yous'll want to cut down directly through the triangular tip so you end upwardly with two even pieces. Slice each of these pieces into three more pieces. This will brand a total of 6 sashimi.
- If your piece of fish is large, you may want to cut the sashimi into ix pieces. The pieces will exist thin chunks of fish that you tin serve immediately.^[eight]
6
Cut the fish for nigiri. Detect the 2d piece of fish y'all cut which should be a layer nigh one-inch by four-inches. If the piece doesn't already have a slant at the cease, accept your knife and carefully slice the cease of the piece so it's at a 45-degree angle. Place your knife 1/4-inch abroad from the end of the piece and piece down at the bending. Continue to exercise this until you've sliced the entire piece.^[9]
- Each piece of nigiri should exist about 1 to i.5 ounces in weight. They should be thin and uniform.
7

Cut the fish for sushi rolls. Use the two pieces of fish that were closest to the skin and cut them into pocket-size chunks or cubes. These pieces work best if you'll be using them to make sushi (rolled along with rice). Cutting the fish into small even pieces that will be like shooting fish in a barrel to swallow.^[x]

Yous may want to cut the bites of fish very pocket-size if y'all'll be making a sushi roll that has several ingredients. This will make it easier to roll and to eat.

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References

Add New Question

Question

Can I only buy sashimi and cut it so it fits in my sushi rolls?

Yes, merely make certain that it is sushi grade sashimi.
Question

What kinds of fish is best for making sushi?

Hither are the best kinds of fish for making sushi: Bluefin tuna (maguro), Japanese amberjack or yellowtail (hamachi), salmon (milkshake), mackerel (saba)one thousand halibut (hirame), albacore tuna (bintoro), freshwater eel (unagi) and squid (ika).
Question

What rice do you lot recommend for nigiri? Rinse how many times? My Japanese mother said ii times, while hand turning.

LaraKnowsHow

Community Answer

Any kind of short-grained white Japanese rice will work. It should say "Sushi Rice" on the bag. Rinse the rice until the h2o comes out clear.