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.
Nigiri sushi is a popular type of sushi where seasoned rice is shaped into a small oval topped with raw or cooked fish or seafood. The fish topping is known as neta. Salmon is one of the most common types of fish used for nigiri thanks to its rich flavor, smooth texture and beautiful orange-pink color. But getting perfect slices of salmon for nigiri does take some skill. This guide will teach you pro tips for slicing salmon for nigiri step-by-step.
Why Cutting Technique Matters
The first step to perfectly cut salmon nigiri is buying high-quality fresh sashimi grade salmon. But that’s only half the battle. How you slice the salmon makes a big difference in the final product. There are a few key goals we want to achieve with our slicing method:
- Consistent sizing – Each piece should be around 1.5 inches wide, 3-4 inches long and 1⁄4 inch thick
- Cut against the grain – This makes the salmon slice smoothly instead of stringy or chewy
- Attractive presentation – Thin slices with clean lines look appetizing on the rice
Using the proper cutting motion and angles takes practice to master. But if you follow these steps, you’ll be able to cut salmon into pieces that look great in no time.
Tools You’ll Need
Having the right tools for the job makes achieving perfect slices much easier:
- Sharp sashimi knife – A long, razor-sharp blade makes clean cuts in a single motion
- Cutting board – Use a sanitary plastic board reserved for raw fish
- Kitchen scale (optional) – Helpful for portioning fish pieces accurately
Investing in a high-quality sashimi knife is worth it if you plan to make sushi often. An ultra-sharp 8-10 inch blade with a 15 degree angled edge makes slicing fish effortless.
Prepare the Salmon Fillet
Start with a fresh sashimi-grade salmon fillet. Rinse under cold water and pat dry thoroughly with paper towels. Remove any bones or bloodline. Set the fillet smooth-side up on your cutting board.
Salmon fillets are thicker on one side and thinner towards the belly You’ll get nicer presentation slicing pieces from the thicker side The belly can be used for minced rolls like spicy salmon.
Determine Your Cut Angle
The angle of your knife determines the shape of the slice. Cutting straight down makes short wide pieces. Angling the knife creates longer narrower cuts.
For nigiri, we want rectangles about 1. 5 inches wide by 3-4 inches long. To get this shape with most fillets, you’ll need to cut at an angle of about 45 degrees.
Practice your knife angle on paper to get the hang of it before slicing the salmon
Proper Cutting Technique
Use a smooth slicing motion without sawing for the best results:
- Place your non-dominant hand flat to gently hold the salmon in place
- Position the knife at the base of the fillet with just the blade tip touching
- In one fluid motion, pull the knife towards you to make the full cut
- Lift the knife and reposition for each new slice
Resist the urge to push-cut like you would on a cutting board. A pulling slice makes the cleanest edge. Let the sharp knife do the work.
Make the First Cut
The first slice of salmon is a test cut to check your knife angle. Cut a thin slice from the corner of the fillet.
- If it’s too short, adjust your angle more diagonally.
- If it’s too skinny, angle more vertically.
- If it’s too wide, angle more horizontally.
Tweak your knife angle until the test cut is the perfect size rectangle.
Slice the Rest of the Fillet
Once your angle is dialed in, continue slicing the rest of the fillet using the same smooth motion. Make the pieces precisely the same thickness.
Overlap the slices slightly to get the full yield from the fillet. Trim off any uneven tail pieces to use for rolls instead of nigiri.
Weigh the slices as you go to portion for nigiri. 2-3 oz per piece is typical.
Arrange on Rice for Nigiri
Prepare sushi rice using your preferred method. Form rice into oval balls about 1 inch tall and 1.5 inches long.
Top the rice with your sliced salmon pieces. The fish should drape over the sides of the rice slightly.
Adding a brush of soy sauce and wasabi completes the nigiri. Enjoy your hand-crafted salmon nigiri!
Common Slicing Mistakes
It takes practice to master the art of slicing fish for sushi. Watch out for these common errors:
-
Uneven thickness – Carefully control the knife to make every piece exactly 1⁄4 inch thick.
-
Serrated edges – Sawing the knife back and forth leaves a ragged cut. Use a smooth pulling slice instead.
-
Torn slices – Letting the fish slide under the knife results in messy tears. Secure firmly as you slice.
-
Stringy texture – Failing to cut properly against the grain makes salmon chewy.
-
Sloppy arrangement – Overlapping slices unevenly looks unappealing. Neatly line up cuts.
Ready to Make Restaurant-Quality Nigiri?
Cutting beautifully thin slices of salmon for nigiri sushi takes patience and technique. Follow this guide to learn the slicing method step-by-step. With the right fresh fish, sharp knife, and practice, you’ll be crafting professional-level nigiri in no time. Impress your family and friends with your sushi skills.
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 Slice Fish for Nigiri Sushi 【Sushi Chef Eye View】
FAQ
Which part of salmon is best for sashimi?
How to make salmon nigiri?
Assemble Salmon Nigiri: Place the salmon slice on the root of your fingers. Then take a pea-sized portion of wasabi, and spread in the middle of the fish. Place the rolled sushi rice onto the salmon, and bend your fingers to cover both the fish and rice together. Press down the rice using the index finger from the other hand.
How do you Cut Salmon nigiri?
Make clean, precise slices: Using a swift and even motion, slice the salmon into thin, uniform pieces. For sushi rolls, aim for slices that are approximately 1/4 inch thick and 2 inches wide. If you prefer nigiri, cut the salmon into rectangular pieces, approximately 2 inches long and 1/2 inch thick.
What is salmon nigiri sushi?
Nigiri sushi is a popular type of sushi with a slice of raw fish that is placed on top of vinegary rice. Traditionally, a small amount of wasabi is placed between the fish and rice to hold the dish together. It’s pretty easy to make at home with a few simple tips. See Also: What is Masago Sushi? Is It Safe To Eat Salmon Nigiri 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.