I made sushi for the first time! It turned out better than I expected, but some of the rolls fell apart when I tried to cut them. Does anyone have any tips for cutting sushi rolls/any other tips? Thanks.
I made sushi for the first time! It turned out better than I expected, but some of the rolls fell apart when I tried to cut them. Does anyone have any tips for cutting sushi rolls/any other tips? Thanks.
by RandomGoose26
8 Comments
ZeTheCook
Wet the knife blade as much as you need. And use the blade of the knife all the way(the whole length), don’t just push the blade down. Hope this helps 😁
wafflexcake
Used to work as a sushi chef! I usually have a bowl of water and dip the tip in horizontally to “scoop” some water then tap my hilt of the knife on the counter to let the water drip down the blade then cut in decisive sawing motion. Apply more water as rice gets sticky again
Immediate_Order_5728
In addition to the other advice, make sure that your blade is nice and sharp, otherwise when you pull it through, the nori will not be cleanly cut: instead it will stretch and stick to the blade (I hope that makes sense).
Korean_Sandwich
Sharp knife
yellowjacquet
Run the blade under a little bit of water in the sink and/or wipe it down with a damp towel between cuts. You want a clean, slightly wet knife to avoid the rice sticking. Also use your sharpest knife
Square_Ad849
Do t be afraid to put the squeeze on the roll when it’s in the bamboo roller.
YourMama
Put a drop of water on the blade of your knife. Then tilt the knife so the water drip slides all the way down the blade. Then the knife won’t stick to the nori or rice when cutting
RedditEduUndergrad
To add to the other advice given on here:
– *Very* sharp knife – Wet/damp knife with each cut – Make sure you have a tight roll. ie if the roll is “loose” it’ll be harder to cut.
I would add, use the longest knife you have and use the entire length, from the end where your hand is all the way to the very tip. And use one, one and a half, at most two motions of the knife going the entire length. Don’t try to use only a small portion of the knife and move your hand back and forth in a sawing motion like you’re trying to cut a thick piece of wood. If your knife is sharp and long enough, you should be able to cut most thinner and average thickness rolls in less than two full slicing motions.
Also a roll with the seaweed on the outside may be easier to practice with before doing the inside out roll.
If you happen to have a particularly overly stuffed fat roll that you weren’t able to roll cleanly, you can try wrapping it tightly in saran wrap and following all of the above while cutting through the saran wrap.
8 Comments
Wet the knife blade as much as you need. And use the blade of the knife all the way(the whole length), don’t just push the blade down. Hope this helps 😁
Used to work as a sushi chef! I usually have a bowl of water and dip the tip in horizontally to “scoop” some water then tap my hilt of the knife on the counter to let the water drip down the blade then cut in decisive sawing motion. Apply more water as rice gets sticky again
In addition to the other advice, make sure that your blade is nice and sharp, otherwise when you pull it through, the nori will not be cleanly cut: instead it will stretch and stick to the blade (I hope that makes sense).
Sharp knife
Run the blade under a little bit of water in the sink and/or wipe it down with a damp towel between cuts. You want a clean, slightly wet knife to avoid the rice sticking. Also use your sharpest knife
Do t be afraid to put the squeeze on the roll when it’s in the bamboo roller.
Put a drop of water on the blade of your knife. Then tilt the knife so the water drip slides all the way down the blade. Then the knife won’t stick to the nori or rice when cutting
To add to the other advice given on here:
– *Very* sharp knife
– Wet/damp knife with each cut
– Make sure you have a tight roll. ie if the roll is “loose” it’ll be harder to cut.
I would add, use the longest knife you have and use the entire length, from the end where your hand is all the way to the very tip. And use one, one and a half, at most two motions of the knife going the entire length. Don’t try to use only a small portion of the knife and move your hand back and forth in a sawing motion like you’re trying to cut a thick piece of wood. If your knife is sharp and long enough, you should be able to cut most thinner and average thickness rolls in less than two full slicing motions.
Also a roll with the seaweed on the outside may be easier to practice with before doing the inside out roll.
If you happen to have a particularly overly stuffed fat roll that you weren’t able to roll cleanly, you can try wrapping it tightly in saran wrap and following all of the above while cutting through the saran wrap.