Purchased fish comes in different shapes and sizes. The following slicing guide demonstrates cutting three different shape pieces of loin: salmon, ahi and albacore. Use a long 8 to 10 inch slicing knife. It must be very sharp, especially for tender seafood such as ahi tuna and albacore. You can find a very reasonably priced sushi knife to fit your needs in our store section.

When using fish loins or fillets, look closely and remove any bones with fish tweezers or kitchen pliers. Normally with salmon fillets it’s possible to cut fish into a block shape about 1 to 1 1/2 inches thick, 3 1/2 wide and 4 to 5 inches long, as in the salmon photo. This size block is easy to slice.

Sushi Recipe For Making Cucumber Rolls The general rule is to slice across the grain of the fish; this ensures the resulting slice is tender and has an attractive crosscut grain pattern. Lay your knife on the fish at the very back end part of the blade. Cut straight across the width of the block, with the blade at an angle of about 45 degrees, as in the salmon picture.

Draw the blade across the fish in one long stroke to complete the slice. If you do not complete the slice in one stroke, lift the knife out of the cut and carefully repeat the slicing motion in the same direction. Avoid using a sawing motion as this could damage the fish.

Slice fish a little more than 1/8 inch and less than 1/4 inch thick. Slices for sushi magic can be a variety of sizes, although are best cut at 3 1/2 inch long, and about 1 1/4 inch wide as in the salmon photo.

Keep the hand holding the fish behind the knife blade for safety as in these photos.

Fish loins and fillets come in different shapes and sizes. Here are some examples of slicing at different angles to obtain a slice of the desired dimensions, approximately 3 1/2 x 1 1/4 inches. Remember that Sushi Magic will accept slices varying in length from 2 to 4 inches, it is your choice.

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