How to Cut Ahi Tuna for Sushi Rolls

Preparing the fish for sushi involves slicing it.

Ahi tuna sushi rolls contain cooked rice and fish. Preparing the fish involves slicing it with a long, sharp knife. The narrower and thinner the fish block, the lower the blade angle you'll have to use. Very narrow pieces of Ahi tuna can be cut into usable blocks, then the end pieces made into sashimi or spicy tuna rolls. Cutting it across the grain provides an attractive pattern. Ahi Tuna should be fresh and sushi-grade if frozen.

Things You'll Need

• 10-inch slicing knife

Instructions

1. Place the back part of the knife blade on the tuna.

2. Cut the tuna across the grain of the fish by cutting straight across the width with the blade at 45 degrees. Use one long stroke and don't saw at the fish. Keep your hand that holds the Ahi behind the blade.

3. Lift the knife out of the cut and repeat the second step if you don't make the cut in one go. Aim for 1/8-inch to 1/4-inch slices. Use any angle from 34 to 45 degrees to make best use of the available fish.

Tips & Warnings

• In addition to Ahi, the roll can combine other ingredients, such as Nori, the seaweed algae wrapper.

• Eating the roll is accomplished with chopsticks. The roll is commonly dipped in soy sauce that's flavored with wasabi. Ginger is often eaten with sushi and the entire meal is accompanied by green tea.

References

• Sushi Links: Sushi Lessons - All About Fish Web Page