Tutorial 13 - How to make Nigiri Sushi with rice

Comprehensive Guide to Preparing Fish and Seafood for Nigiri Sushi

I. General Guidelines

• Use a Yanagiba knife (single-bevel Japanese knife) for best results

• Aim for slices just under 1/4 inch thick and about 1.5 inches wide

• Cut with long single strokes for smoother finish

II. Tuna Preparation

A. Selecting the Right Cut

• Choose Saku block (uniform rectangular pieces) with minimal to no sinew

B. Cutting Technique

1. Identify direction of sinew lines

2. Cut against the grain at a 45-degree angle

3. Start cut at bottom or midpoint of blade, finish at tip

4. Advanced technique: Cut with slight curvature for micro-pocket

III. Salmon Preparation

A. Initial Steps

1. Remove ribs and skin

2. Separate belly side from top loin

B. Skinning Technique

1. Fillet both ends, keeping middle attached to skin

2. Leave about 1mm of flesh on skin to avoid brownish meat

C. Cutting for Nigiri

1. Prefer belly side for nigiri (stronger connective tissues)

2. Cut against grain at 45-degree angle

3. Start at tapered end

4. Aim for same thickness and width as tuna

IV. Snapper Preparation

A. Preparation

• Use both belly and top loin for nigiri

B. Cutting Technique

1. Start on tail end, skin side down

2. Work up with each slice

3. Maintain consistent size and thickness

V. Scallop Preparation

A. Selecting Scallops

• Use 30/40 or 20/30 count sea scallops

• Look for "dry scallop" label (untreated with chemicals)

B. Preparation

1. Optional: Sprinkle with little salt

2. Slice down the middle about 2/3 of the way through

VI. Tips for Beginners

1. Focus on one type of fish at a time to avoid overwhelm

2. Practice to achieve consistent slice size and thickness

3. Experiment with different cuts to find what works best

VII. Advanced Techniques

1. Cutting with slight curvature for micro-pocket (firmer fish like Yellowtail or Amberjack)

2. Precise skinning to leave minimal flesh on skin (salmon)

Remember, mastering these techniques requires practice and patience. Start with easier fish to prepare and gradually move to more challenging ones as your skills improve. Always prioritize using fresh, high-quality fish for the best sushi experience.