How to cut California Sushi Roll | Maki Sushi Roll #12
Finally the last step in sushi is cutting. I hope you got some sushi rolls ready. But before that let me tell you a few words: you can cut sushi any way you like. The most common method that people notice in the Sushi Bar is when sushi is being cut in the middle then sides.
The Sushi Bar chief does so because he doesn’t use the whole Nori, he just makes sushi out of some part of it. Usually, a Chief cuts Nori in half and makes two small sushi rolls out of one Nori. Thus, when he cuts the sushi roll, sushi pieces look smaller, but wider. Bigger sushi pieces are usually made out of 2/3 or ¾ of the Nori and left overs are left for Nigiri. The main reason behind this is ECONOMY. It is also easy to tell, when you get sushi and there is just not enough fish or some other ingredient.
However, when you make small sushi pieces correctly, they are great too. But, I’m also pretty sure that you have never seen a chief who makes sushi out of one Nori piece. Since I use the whole Nori for sushi, my sushi look bigger and the roll is longer. Thus, I cut sushi from right to the left. If I were to use the Sushi Bar chief’s method my sushi pieces would have been quite big. Let’s begin. This is the easiest part.
Get a knife.
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Make sure the knife is wet. The wet knife will easily slice through sushi. Do you see small drops of water on the knife?
With each next cut the knife will slower and slower slice through sushi. You will notice that the knife is covered in sushi rice.
Wipe the knife and wet it. Repeat this step for each roll or more.
As I cut the sushi, I choose the size of sushi pieces; usually they are half an inch wide. If you make the pieces smaller, they will break a part. If you make them bigger, you will have a hard time chewing them.
Well, your sushi are ready!
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