While sushi masters teach for years to perfect their fish-cutting techniques, you shouldn’t be quite so exacting. But the extra care you slice it, the easier your consequences.
Cut your fillets into even, uniform slabs by examining the fish pieces and, in one even motion, trimming away any uneven sides. Tip To keep your cuts even and your fish neat, wipe your fingers and knife blade on a damp kitchen towel between each cut.
Slice off top In one motion, slice off the top 1/8-inch of your filet to remove uneven flesh, skin, or scales.
Slice off bottom If necessary, do the same to the bottom of the filet.
Trim dark pieces Trim off any dark-colored pieces of fish.
Repeat steps Repeat these steps to trim and square off your other filets until all your fish are ready to be cut into sushi-sized portions.
Notice grain & angle Notice the ‘grain’ of your fish. Lay one of the trimmed filets on your cutting board so its grain sits at a 45-degree angle to the bottom edge of the board.
Slice off slabs Position your blade at a 45-degree angle to the filet, and cut on the bias across the grain, slicing off slabs about 1/4-inch thick. Just before you’ve cut all the way through the filet, straighten your knife and slice down to detach the slab from the filet.
Proceed w/ recipe Once you’ve sliced all your fillets into slabs, you’re ready to proceed with the sushi recipe of your choice.