How to Cut Sushi From a Piece of Ahi Tuna


Enjoy the clean, fresh taste from ahi tuna as part of a nigiri sushi roll. Nigiri, prepared by placing a slice of raw fish on top a portion of pressed sushi rice, provides interesting texture and flavor sensations for the tastebuds. Slicing raw fish, such as ahi tuna, requires patience and precision.

Things You'll Need

  • Ahi tuna
  • Cutting board
  • Small knife
  • Tweezers
  • Paper towels
  • Sushi knife
  • Plastic wrap
  • Place a piece of a fresh ahi tuna fillet on a cutting board. Ahi tuna suitable for sushi can be purchased from a fresh fish market and is never frozen. Examine the fish for any loose bones or skin remnants. Remove these with a small knife or pair of tweezers angled away from you.

  • Blot the fish dry with paper towels. Do not rub the fish, as this can mar the structure and form of the fillet.

  • Hold the tuna in one hand and an 8-inch-long sharp sushi knife in the other. A sushi knife is thinner and sharper than most kitchen knives and can cut into the soft flesh of the fish without marring the shape.

  • Hold the knife edge at a 45 degree angle on filet to make a 1/8- to 1/4-inch piece. Begin cutting the fish at a straighter angle, between 35 degrees to 40 degrees. Cut the piece of fish in one smooth motion until you reach the cutting board.

  • Repeat the process until you have cut the desired amount of fish. Wrap unused portions tightly with plastic wrap and store in the refrigerator.

Tips & Warnings

  • Prior to cutting, place the fish in a refrigerator for several minutes to make the fillet firmer.
  • Keep your fingers away from the knife as you cut to protect yourself from injury.

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