Do your sushi rolls fall apart when you try to cut them? We feel your pain. But don’t worry – you can fix that with the right slicing skills.
Check out these pro tips for cutting sushi without it collapsing:
- Sharpen your knife – a razor-sharp edge is a must.
- Get your blade wet – dip it in water first to prevent sticking.
- Slice in one smooth motion – no sawing back & forth.
- Cut the roll in half first – this makes cutting pieces way easier.
- Use a non-serrated sushi knife – the best for clean cuts.
- Keep one hand on the roll as you slice with the other.
It takes some practice, but you’ll be slicing up sushi like a master with these pointers. No more messy, smushed sushi!
Want to take your sushi slicing skills to the next level? Keep reading for super detailed instructions on elegant sushi slicing. Let’s do this!
Use a Super Sharp Knife
The first step is using a razor-sharp knife. A dull blade will crush and smush your roll instead of cutting it cleanly.
Look for these features in a high-quality sushi knife:
- Non-serrated blade – serrated edges shred sushi rice. A straight, smooth edge gives clean slices.
- Single beveled – only one side is sharpened. This creates the perfect angle for sushi slicing.
- Stainless steel – holds a sharp edge without rusting. High carbon steel is ideal.
- 6 to 9 inch length – allows slicing through thick rolls in one stroke.
- Narrow blade – makes precision cuts easier for smaller pieces.
Invest in a top-notch sushi knife. It makes cutting frustration-free and enjoyable.
Wet the Blade Before Cutting
Before slicing, dampen your blade by dipping it in water or running it under the tap. This prevents rice from sticking to the knife.
You only need a thin film of water – just enough to slick the blade. Try these techniques:
- Dip the blade in a bowl of water before each cut.
- Run the blade under a steady drip of water from the faucet.
- Keep a damp cloth handy to wipe the blade between cuts.
- Use a water-filled squirt bottle to mist the blade as needed.
Wetting before each slice takes little time. But it makes an amazing difference in cutting performance.
Slice in One Smooth, Swift Motion
Resist the urge to saw back and forth cutting the roll. This crushes the rice and squishes the fillings.
Instead, slice in one clean, continuous stroke. Let the sharp knife edge do the work.
- Place blade against one end of roll.
- Apply gentle pressure and slice straight down in one motion.
- Allow the knife’s weight to guide it through the roll. Don’t force it.
One smooth cut keeps the roll intact. Sawing pushes rice out of place. Stick with single strokes.
Cut the Roll in Half First
Before slicing pieces, cut the entire sushi roll in half lengthwise. This gives you two even halves to work with.
Cutting the full roll makes piece cuts easier and neater. Try it this way:
- Place the uncut roll on a cutting board.
- Halve the roll lengthwise with one straight cut down the middle.
- Now rotate each half and cut into bite-sized pieces.
The halves give you a flat surface to cut on. And even pieces!
Use a Non-Serrated Sushi Knife
Standard knives won’t work well for precision sushi slicing. A dedicated sushi knife really shines.
Look for these ideal features in a sushi knife:
- Thinner, lighter blade for perfect control
- Single bevel creates the needed angle
- Non-serrated edge for smooth slices without shredding
- Stainless steel stays super sharp
With the right sushi knife, you’ll slice through rolls with ease. No smushing or squishing.
Keep One Hand on the Roll
Here’s a pro technique for keeping rolls in place while cutting:
Rest one hand lightly on top the roll while slicing with the other. Your gentle pressure holds the roll together.
- Place the uncut roll on a damp cloth to limit sliding.
- Put your non-dominant hand lightly on top of the roll.
- With your dominant hand, slice through the roll in one clean motion.
The light pressure from your hand keeps the roll from shifting as you cut. Very handy!
Take Your Time and Relax
Speed is not important with sushi slicing. Take it slow and stay relaxed.
Rushing leads to uneven, messy cuts. Better to have a zen, focused mindset.
- Set aside ample time for slicing without feeling rushed.
- Focus on the soothing motions of slicing rather than speed.
- Keep your grip on the knife loose and flexible.
- Breathe deeply to stay calm and unhurried.
Relaxed focus results in perfect cuts every time. No pressure needed.
Rinse and Repeat Between Cuts
Follow this sequence for each slice:
- Wet blade
- Cut one piece
- Rinse blade
- Wet again
- Cut next piece
Repeating this process ensures the blade stays slick. Rice won’t accumulate slice after slice.
Get in a rhythm: wet, cut, rinse, wet, cut. Your cutting will be spot on.
Stand Up for More Control
You have more leverage and control standing versus sitting to slice sushi.
Try standing at a comfortable kitchen counter or bar area. This lets you:
- Put your body weight behind cuts
- Use your leg and core strength
- Align your body directly behind the knife
Sit only if needed for health reasons. Otherwise, stand for optimum cutting power.
FAQ About Sushi Slicing
Get answers to common questions about cutting sushi:
Should I use a warm or cold blade?
- A room temperature blade works best. Avoid temperature extremes.
Does blade thickness matter?
Thinner blades make precision slicing easier:
- Under 3mm thick is ideal
- Thick blades tend to crush delicate sushi
How do I fix smashed ends?
- Trim off smooshed ends for nice presentation
- Prevent this by fully slicing through the entire roll in one go
Can I reuse a dull sushi knife?
- Using a whetstone or knife sharpener can rejuvenate an older knife
- But knives wear down over time and may need professional sharpening
What’s the best knife angle?
- Sushi knives are angled at 8-15 degrees on the sharpened side
- This shallower angle creates the perfect slicing edge
Proper tools and technique makes all the difference in clean sushi slicing. With a sharp knife and relaxed focus, you’ll be an expert in no time. Let us know if you have any other sushi slicing tips!
