Sushi is one of the most iconic dishes in Japanese cuisine and salmon is one of the most common ingredients used in the preparation of these delicious bites. However, to achieve perfect sushi, it is crucial to know how to cut salmon correctly. Precise cutting allows you to obtain uniform pieces of salmon, which will blend harmoniously with the rice and other sushi ingredients.
In addition, careful cutting also highlights the color and delicate texture of the salmon, which is one of the aspects most appreciated by sushi lovers.
Preliminary steps
Before you start cutting salmon, it is important to take certain precautions to achieve the best possible results.
1. choose the right salmon
To obtain quality sushi, it is crucial to start by selecting a good piece of salmon. Choose fresh salmon, preferably of organic origin. Make sure the flesh is firm and brightly colored, with no spots or unpleasant odors.
2. freeze the salmon
A technique commonly used by professionals is to freeze the salmon before cutting it. This helps eliminate any parasites present in the fish, while making it easier to cut into thin slices.
Place the salmon in an airtight plastic bag and put it in the freezer for at least 48 hours. After freezing, thaw the salmon quickly and safely by placing it in the refrigerator for a few hours.
3. prepare your materials
Before you start cutting salmon, make sure you have the right equipment. You will need a sharp knife, preferably a chef’s knife with a long, thin blade. It is also recommended to have a wooden or plastic cutting board, which is gentler on the knife blade.
Cutting techniques
Now that you’re ready to get started, here are the best techniques for cutting salmon sushi like a professional.
1. cut into thin slices
The first step is to cut the salmon into thin slices, which will be used to cover the sushi. To do this, hold the piece of salmon firmly on the cutting board with your non-dominant hand. Use your knife with the other hand to make thin slices using constant, even pressure. Be sure to cut the salmon with a smooth, precise motion.
2. cutting into strips
Another commonly used technique for salmon sushi is cutting into strips. These strips can be used to decorate sushi or to create special rolls. To do this, start by cutting the salmon into thin slices, then cut each slice into narrow strips. Again, be sure to use a smooth, precise motion to achieve even strips.
3. dicing
Dicing is a technique used to prepare sushi such as nigiri. To do this, start by cutting the salmon into thin slices, then cut each slice into small even cubes. Make sure to cut the diced salmon to the same size for an even presentation.
4. sashimi cutting
If you want to enjoy salmon in sashimi, a specific cutting technique is recommended. To do this, hold the piece of salmon with your non-dominant hand and use a sharp knife to make thin slices in one motion, from the heel to the tip of the knife. Be sure to apply constant, even pressure to obtain uniform slices.
Additional Tips for Perfect Cutting
Here are some additional tips to help you get the perfect cut of sushi salmon:
- Keep your knife sharp. A dull knife can damage the delicate flesh of the salmon and make cutting more difficult.
- Use even, smooth movements to avoid tearing the salmon flesh.
- Keep the knife blade moist by soaking it in cold water before each cut.
- When cutting the salmon, keep your non-dominant hand on top of the piece of salmon for stability and control.
- Don’t hesitate to practice and train to improve your cutting technique.
Cutting salmon sushi like a professional takes practice and patience, but with the right techniques and tips, you can achieve results worthy of a sushi chef. By following the preliminary steps, using the right cutting techniques and applying a few extra tips, you can prepare salmon sushi that will impress your guests. So, arm yourself with a good knife and your taste for perfection, and discover the pleasure of preparing sushi yourself like a professional.
