When making sushi at home, one of the most important aspects is the cutting of the fish.
Proper cutting results in compact, tender slices that are pleasant to eat. It also makes the sushi more attractive to present and easier to prepare.
With a few simple tricks, you can cut sushi fish properly at home, achieving results very similar to those found in restaurants.
In this guide, we'll see how to prepare and cut fish to make sashimi, nigiri, and maki.
How to choose fish for sushi
The first step to making good sushi is choosing quality fish.
It is always advisable to buy fish from your trusted fishmonger, asking if the product has already been frozen.
The most commonly used fish for making sushi at home are:
- salmon
- tuna
- European bass
If the fish hasn't been frozen, it must be frozen for at least 96 hours before being eaten raw. This step is essential for safe fish consumption.
Prepare the fish before cutting
Before cutting the fish, it is advisable to perform a small step that is often ignored but which greatly improves the final result.
After cleaning the fish and removing the skin:
- sprinkle the fish with plenty of fine salt on all sides
- massage it gently
- let it rest for about 20 minutes
During the summer it is best to let it rest in the refrigerator.
This step helps remove excess water from the fish flesh, making it firmer, tastier, and easier to cut.
After the rest:
- rinse the fish under running water
- dry it well with kitchen paper
At this point the fish is ready to be cut.
Don't be afraid: the fish won't be salty, but simply firmer and tastier.
Which knife to use for sushi
To get a good cut it is important to use a very sharp knife.
The cut must be:
- decided
- continuous
- without sawing back and forth
This allows the structure of the fish to remain intact and produces smooth, even slices.
A well-sharpened knife is one of the most important tools when making homemade sushi.
How to Cut Fish for Sashimi
Sashimi is the simplest and purest way to enjoy raw fish.
To prepare it, the fish must be cut into slightly thicker slices.
The slices must be:
- regular
- smooth
- cut with a single, decisive movement
The cut is often made slightly diagonally, to obtain a more elegant and pleasant slice to eat.
How to Cut Fish for Nigiri
Nigiri is made up of a small rice ball with a slice of fish on top.
For this reason, the fish must be cut into thinner and slightly longer slices, so as to perfectly cover the rice.
The slice must be flexible enough to adapt to the shape of the nigiri without breaking.
How to cut fish for maki
For maki, the fish is usually cut into thin strips, which are then placed inside the roll together with the rice and nori seaweed.
When preparing fish for sashimi and nigiri, it's normal to have some scraps or small bits of fish left over when trimming the piece for perfect slices.
These cuts should not be thrown away: they are perfect for making maki.
The scraps can be cut into strips or small pieces and used as a filling for the roll. This way, you avoid waste and get the most out of the fish, just as is often done in professional kitchens.
Making sushi at home
Making sushi at home may seem complicated, but with quality ingredients and a few tricks, you can achieve truly satisfying results.
With good rice, properly cut fish and a little practice you can prepare:
- sashimi
- nigiri
- maki
directly in your kitchen.
Want to make sushi at home?
If you want to start making sushi easily, having the right tools can really make a difference.
With the Sushikko kit you have everything you need to prepare sushi at home in a simple and fun way.
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