How To Slice Sushi Rolls

Step 1: Slice The Sushi Roll

Let's now cover some roll-slicing techniques. Hold the roll with bent fingers so as to keep your finger tips curled away from the blade of the knife. This is a professional chef's technique and may take some practice. A long slicing motion will tear the roll, so use a sawing motion back and forth, just like sawing a log. Also wipe your blade clean every three or four cuts to prevent the blade from dragging the rice and the filling.

Step 2: Sushi Pieces

Cut the roll in half. Cut the half in half again. And cut that half in half again. So you will have even slices of sushi roll. Cut the roll into a total of eight pieces. Don't forget to get all your sushi supplies and foods at sushimagic.com.

Step 3: Spicy Ahi Tuna Roll

Now we'll make spicy Ahi Tuna Roll. If you are new to rolling, use two thirds of a sheet or nori. This allows the filling to be rolled up easily. I'm using a half a sheet of nori here to be authentic like a sushi chef.

Step 4: Ahi Tuna Strips

Now spread the rice very thin on top of the nori, no more than a quarter of an inch thick. This is one of the smaller rolls, so remember not to add too much rice or filling or the roll won't close up at the seams. Cut strips of ahi tuna no more than half an inch thick and lay strips across the rice.

Step 5: Spice & Serve

Apply some saracha chilli sauce and spread with a knife. If you don't like spicy, leave out the hot sauce. Fold and tuck. Keep the matt taught as you roll. Serve with pickled ginger, wasabi, and soy sauce.