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How To Cut Tuna For Sushi and Sashimi: Part 2 | How To Make Sushi Series

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Hiroyuki Terada - Diaries of a Master Sushi Chef
Hiroyuki Terada - Diaries of a Master Sushi Chef
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Recipe Information

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Video-Specific Recipe

Sushi

Cultural Context

Sushi is a traditional Japanese dish that has gained worldwide popularity. It consists of vinegared rice combined with various ingredients, including seafood, vegetables, and occasionally tropical fruits. Sushi can be served in various forms, such as nigiri (hand-formed rice topped with fish) or maki (rolled sushi). Its origins date back to the 8th century, where it was used as a method of preserving fish in fermented rice. Today, sushi is enjoyed as a delicacy and is often associated with Japanese culture and cuisine.

JapaneseJPmain
45 min
medium
2 servings
Servings4
sushi rice
nori
raw fish
vegetables
soy sauce
wasabi
pickled ginger

raw fish

🥗Healthier: cooked fish or tofu

💰Cheaper: canned tuna

Canned tuna is budget-friendly and still provides protein.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

1

Take apart a piece of fresh tuna weighing 6.2 pounds.

2

Cut the tuna block into a piece approximately 7 inches by 2.5 inches and about 0.75 inches thick.

3

Slice against the grain of the tuna to ensure the meat falls apart easily when eaten.

4

Clean up the edges of the tuna before slicing for sashimi.

5

Start cutting sashimi from the side where the fibers are visible, slicing against the grain.

6

Cut the tuna into smaller pieces as needed, ensuring to maintain the quality of the meat.

7

Differentiate between sashimi and sushi by noting that sashimi is served without rice.

Cooking Techniques

rollingslicing

Spice Level:

🌶️🌶️🌶️

Allergens

fishseaweedsoy

Also Known As

Sushi RollsNigiriMaki
Local Name: 寿司

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