How to Cut Fish for Sushi in 6 Steps

Sushi is an assortment of Japanese dishes featuring raw fish, vegetables, and cooked ingredients, like tamagoyaki (a sweet rolled omelet), rolled in seasoned rice and held together with a nori wrapper. Sushi rolls come in all shapes and sizes, including large futomaki, long nigiri, and bite-sized maki rolls.

There are three distinct differences between these popular presentations of raw fish:

• Sushi rice: The primary difference between sashimi and other dishes featuring raw fish—such as nigiri, sushi rolls like futomaki and makizushi, and nori-wrapped cones of temaki—is the presence of seasoned, short-grain sushi rice. Chefs season sushi rice with sushi vinegar, a combination of rice vinegar, sugar, and salt, which brightens and elevates the flavors of the fish.
• Complementary ingredients: Like a maki roll or temaki, many types of sushi feature a combination of ingredients rolled together in an outer layer of rice held together with a nori wrapper. While Japanese restaurants offer condiments or garnishes with sashimi, they typically serve it on its own to draw attention to the distinct flavors of the ingredient.
• Utensils: You can eat sushi by hand—many of the best sushi chefs shape pieces of nigiri to be consumed in one easy bite. On the other hand, chopsticks are the optimal utensils for eating thin sashimi slices.

Cutting fish to prepare sushi at home takes practice, patience, and the right tools. Here’s how to cut fish for sushi, whether you aspire to become a sushi chef or want to try something new.

1. 1. Gather your tools. You will need a cutting board and a clean, sharp knife to cut sashimi. Seasoned at-home sushi-makers may invest in a dedicated sashimi knife for cutting raw fish, and a sushi knife for cutting rolls. If you don’t have these tools, use any single flat edge knife with a long blade and a pointed tip.
2. 2. Choose your fish. Some of the most popular types of sushi fish include tuna, salmon, yellowtail, smoked mackerel, and crab. Grocery stores offer “sushi-grade” or “sashimi-grade” cuts of fish to indicate the highest quality. Always purchase sushi-grade fish filets from the grocery or fishmonger for raw fish dishes to ensure safe consumption.
3. 3. Slice off the top layer. Hold the knife sideways (parallel with your cutting board) and slice off the top layer of your fish filet. The diameter of this piece may vary depending on the type of fish you’re cutting. Remove this layer and set it aside.
4. 4. Slice off the next inch. Working horizontally through your filet with a knife, slice an even, one-inch layer across the grain of the fish. Slicing fish across the grain helps eliminate any potential stringiness or chewiness. Cut this tendon-free piece of fish into small, three-inch-long pieces to use for sashimi or nigiri sushi (a slice of raw fish topping an oblong ball of sushi rice).
5. 5. Cut off the skin. Removing the upper layers of the fresh fish will reveal white tendons that run diagonally from the top layers of the fish to the skin. Once you’ve sliced a layer or two off your fish, you will see tendons connecting the skin to the muscle. Slice through the flesh, separating the skin and the tendon from the edible fish muscle.
6. 6. Cube the remaining pieces. Cube the pieces of fish pieces closest to the skin for your sushi roll. Simply scrape these muscle pieces off with a spoon and slice them into small, even chunks that will fit inside your sushi roll. Using small pieces of fish will make the roll easier to seal, especially with the addition of other ingredients like sushi rice.

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