Slicing fish fillets
for sushi and sashimi
Although it is ideal to buy a whole fish, it is not always practical. Large fish such as tuna, salmon, or halibut are usually sold in blocks or fillets. This technique shows how to slice fish fillets to use in different types of sushi and sashimi. Start with a skinless fish fillet, weighing about 10oz (300g) and 1–2in (2.5–5cm) thick.
PREPARATION TIME 15 minutes
METHOD
1 For hand-formed sushi, cut diagonal slices about 1⁄4in (5mm) thick. Hold the knife at a 45-degree angle to the fish. Resting your fingertips lightly on the fish, gently work the knife through the fish to produce even slices. The first slice may not be suitable for hand-formed sushi, but it can be used for thin roll sushi.
2 For hand-rolled sushi and thick roll sushi, slice the fillet as for hand-formed sushi (see step 1), but cut the pieces slightly thicker. Next, slice the pieces lengthwise into 1⁄2in (1cm) square sticks. For hand-rolled sushi, each stick should be about 21⁄2in (6cm) long to fit the cone shapes.
3 For pressed sushi and wafer-thin sashimi, cut large, flat pieces of fish. Resting one hand lightly on the fillet and keeping the blade parallel to it, carefully cut as thin a slice as you can—about 1⁄8in (3mm) thick—from the top of the fillet. Repeat as needed for more slices.
4 For scattered sushi or sashimi, cut slices 1⁄2in (1cm) thick. The slices can also be cut into strips for rolled sushi.