One of the hardest parts of making sushi is slicing fish for nigiri or roll toppings. It will take some time and practice to get good at it. Some fish cuts are harder to slice than others, so even though I do it a lot, I’m not always happy with the results. It’s not too hard to thinly slice fish for nigiri and roll toppings, but it is harder to make strips of fish to put inside rolls or mince fish for mixes like spicy tuna.
Follow the links below to go to each part of this guide. However, I suggest you read it all before you start.
The most important thing is to use a long, sharp knife. The sharper the knife, the easier the whole process will be. In my guide on how to make sushi at home, I talk about knives that range in price from as little as $20 to a lot of money. You will also need a cutting board. If you can, use plastic instead of wood because it is cleaner for handling raw fish. You can use a kitchen scale to check the weight of fish pieces to make sure you’re following the directions for recipes like spicy tuna. There are recommendations for both a kitchen scale and cutting boards in the equipment guide as well!.
Before we dive into the details, lets clarify the 3 types of pieces you might want to make.
For example, lets look at the batch pictured here, which contains both salmon and tuna. It has:
I would cut my fillet into pieces to make an end piece for my nigiri cuts, then cut all of my nigiri/roll toppings into pieces, and finish with another end piece. The two end pieces would be minced to make the spicy tuna. The two best nigiri/roll topping slices would go on the nigiri, and the rest would go on top of the rolls. If the end pieces didnt weight the 0. 1 lbs I need for my spicy tuna, I could supplement with some roll topping slices if desired.
How to Cut Salmon for Sushi Rolls – A Beginner’s Guide
Sushi rolls with salmon are a classic and popular choice at sushi restaurants. The beautiful orange-pink color and rich, fatty taste of salmon pair wonderfully with rice and nori. While specialty rolls like dragon rolls and rainbow rolls may seem difficult to recreate at home, a simple salmon roll is approachable even for beginners. With a few tips on selecting preparing and cutting salmon, you can learn how to make restaurant-quality salmon rolls in your own kitchen.
Selecting Salmon for SushiThe key to great sushi is starting with high-quality ingredients and salmon is no exception. For the best flavor and texture you’ll want to use fresh, sushi-grade salmon. Here’s what to look for
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Grades of Salmon (Sushi or Sashimi): You should only use salmon that has been graded as safe to eat raw. This ensures there are no parasites present. This safety standard is met by salmon marked as sushi- or sashimi-grade at some grocery stores and specialty fish markets.
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Fresh: Salmon doesn’t get better with age, so it’s best to eat it as soon as possible. If you buy salmon that has already been packed, look at the sell-by date and choose the freshest option. For sushi, you want to use the salmon within 2 days of purchasing.
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Color: Salmon should have a bright pink-orange color and no brown or dull spots. This indicates freshness.
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Fatty – Fattier varieties of salmon like king salmon (also called Chinook) and sockeye are ideal, as the fat content provides richness of flavor and a smooth mouthfeel.
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Uniform Shape – Opt for uniformly thick fillets, as thin or uneven pieces will be harder to cut evenly. Aim for fillets around 1 1⁄2 to 2 inches thick.
Preparing the Salmon
Once you’ve selected quality salmon fillets for your sushi, proper preparation is the next key step. Here are some tips:
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Rinse briefly under cold water and pat dry with paper towels. This removes any stray scales or debris.
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Keep refrigerated until ready to use. Salmon is highly perishable and should not sit at room temperature.
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Remove pin bones by running your fingers lightly over the fish and tweezing out any you feel. Most fresh fillets have already been deboned, but double check.
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Optional: Apply a light brushing of rice vinegar. This helps kill bacteria and firms up the fish.
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Slice off skin, if desired. Skin provides flavor but some people prefer sushi without.
Now the salmon is prepped and ready for cutting!
Cutting Salmon for Sushi Rolls
When cutting salmon for sushi rolls, the goal is to create long, thin strips that will roll neatly into nori. Follow these steps:
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Cut the fillet in half lengthwise. This makes the pieces more manageable.
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Position your knife parallel to the long edge of the salmon half. Keeping the knife straight, slice the salmon into planks around 1⁄2 inch thick.
3.Rotate each plank 90 degrees so the skin side now faces left and right. Cut each plank into long strips around 1⁄4 inch thick and 2-3 inches long.
- Arrange the finished salmon strips attractively on a platter with the pink salmon facing up. Cover with plastic wrap and refrigerate until ready to use.
The most important thing is keeping the cuts clean, uniform, and the correct thickness. Thinner slices roll more neatly than bulky pieces. A sharp knife helps greatly. Work slowly and let the weight of the knife do the cutting rather than forcing.
Assembling Salmon Sushi Rolls
Once your salmon is perfectly sliced, you’re ready to assemble sushi rolls. Here’s a quick overview:
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Lay a sheet of nori shiny-side down on a bamboo rolling mat.
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Spread prepared sushi rice over the nori, leaving 1⁄2 inch uncovered at the top.
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Place salmon strips and other fillings like avocado slices down the center of the rice.
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Roll up the mat, pressing gently to form a tight cylinder.
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Slice the roll into rounds and serve with soy sauce, wasabi, and pickled ginger.
With high-quality salmon and clean cuts, your homemade rolls will rival any restaurant! The pink salmon and white rice make a beautiful presentation.
Troubleshooting Cutting Salmon
Having trouble getting perfect salmon cuts for sushi? Here are some common issues and solutions:
Problem: Salmon slices are too thick.
Slicing Fish for Roll Filling
As was already said, the best fish for this will be a strip about ¾” x ¾” wide and 8″ long, which is the length of a sushi roll. In reality, it’s fine to put pieces together that don’t go together to fill the roll. You probably won’t even notice when the roll is cut. This means you can use end pieces and other misshapen cuts as solid roll filling if desired.
If you’re only going to slice the fish for the roll filling and not to make nigiri or sliced fish rolls, you can just cut the fillet into strips that are about ¾” wide and ¾” long. If you can, cut these lines across the grain of the fish. This will make the fish less chewy. I’ll try to make a video of this sometime, but this is how I usually cut the toppings for nigiri and rolls.
Mincing fish for mixes like spicy tuna or spicy salmon is pretty striaght forward. Cut the pieces into smaller chuncks, then mince as shown in the video below. You can make the final fish pieces any size you like, so keep going until you’re happy with the texture.
If you want to follow the recipes (like the spicy tuna recipe), you should weigh your pieces before you start mincing them. The minced fish recipes on this site call for 0. 2 lbs, but you can also make a half batch using only 0. 1 lbs.
How to cut salmon for sushi@tokyosushiacademyenglishcourse
FAQ
What cut of salmon is best for sushi?
How to cut salmon for sushi?
To cut salmon for sushi, you’ll need a sharp, non-serrated knife, a cutting board, and a pair of tweezers. The knife should be long enough to slice through the fish in one clean motion. 3. Remove the skin: Start by placing the salmon fillet skin-side down on the cutting board.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How do you cook salmon sushi rolls?
Elevate your sushi-making skills and impress your friends and family with homemade salmon sushi rolls. Rinse the 2 cups Sushi rice in a fine-mesh strainer until the water runs clear. Drain and transfer to a saucepan. Add the 1.5 cups Water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until rice is cooked through.
How do you cut a salmon roll?
Now that our salmon roll is all put together, it’s time to cut. Slice the roll in half, and then put the two halves together and slice them into thirds: As you can see, I still need to work on my 1/3 slices. Having spacial recognition and being able to eye 1/2s and 1/3s is really beneficial when making sushi at home.