How to cut California Sushi Roll | Maki Sushi Roll #12
August 16th, 2007 by 
sushi
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.
By the way, you can get a knife like this HERE.
You may also find a lot of interesting items in our online store.
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!
Have fun!
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Posted in California Sushi Rolls, Maki Sushi | 
August 21st, 2007 at 10:07 pm
don’t be scared to leave a comment! :O
August 21st, 2007 at 10:08 pm
hmmm
August 24th, 2007 at 9:58 pm
If you like my Sushi making guide please leave a comment. I’m ego to hear from you.
August 28th, 2007 at 12:55 am
This looks great, thanks for the article!
September 8th, 2007 at 12:58 am
This was very helpful! Thank you very much for the step by step and photos!
Now I’m not afraid to cut my Sushi!
September 13th, 2007 at 6:47 pm
great step by step. im having a dinner party sunday evening after work. I wont have any food prep time before the party so i want to prepare all the food on Saturday in the evening. Will this hold and still taste good on Sunday?
September 13th, 2007 at 8:26 pm
Avoid the Fridge.
Place sushi in container and leave it in a cold place. For example, by the window if you live in Sweden, Norway or in the garage. Place the container where it is a bit colder than in a room. Don’t use Avocado, it change color to dark and doesn’t look tasty.
Hope that helps.
P.S. I have a lot of info to post but i got no time. ^.^ sorry for the delay.
thank you.
Greg
September 22nd, 2007 at 6:27 pm
Hey! I want more!
Please post more about the ingredients that are inside the roll, and don’t forget about the rainbow!
September 23rd, 2007 at 7:38 pm
Yah Allan.
I will post this week.
Sorry for making you wait.
Thank you for reading my blog ^.^
September 25th, 2007 at 2:57 pm
I love this guide. It’s my first time making sushi. We’ll see if the guide was helpfull.
September 25th, 2007 at 9:00 pm
Thanks for the instruction! Now i just need to figure out where to get rice vinegar - and i’ll start trying this out. :=}
September 26th, 2007 at 6:02 am
Every big supermarket has one.
October 20th, 2007 at 1:59 am
You can skip the rice vinegar. It’s overly expensive when you can make better for less and very quickly.
Take:
1/2 c (liquid) regular 5% acidity vinegar
1/8 c refined sugar
1 tsp salt - pickling salt is best but any will work
Combine in a microwave safe (glass is highly recommended). And microwave at 80% power until it starts to steam. This should be about 45 seconds but will vary depending on your microwave. Stir well and let sit to make sure that all of the salt and sugar disolve. If it doesn’t disolve after a minute or two, microwave it again for 30 seconds.
Most recipes call for 1 tbsp of salt but I find this is too salty and my family prefers sweeter rice on most rolls that I make (except for my home-smoked salmon rolls.) You can and should adjust the salt and sugar for your taste preferences, of course.
January 26th, 2008 at 12:57 am
Thank you so mcuh for the detailed information and pictures!
Though when my mother makes sushi, she doesn’t wet the seaweed before cutting it. Doesn’t that make it a little soggy?
January 27th, 2008 at 9:05 pm
HI, With your great instruction, I made my FIRST attempt. It turned out like this…Please see the photo.
1) http://img.photobucket.com/albums/v520/totsanddots/Sushi2.jpg
2)
http://img.photobucket.com/albums/v520/totsanddots/Sushi1.jpg
Could you please more ingredients that are inside the roll.
Shona.
January 28th, 2008 at 7:52 pm
Great Job!
January 29th, 2008 at 8:08 pm
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