How to cut for nigiri

13 comments

1. Use a knife

2. they’re already cut for nigiri, you just need to make a rice base that’s big enough

3. Put a bite bite size rice and you’re good to go

4. https://preview.redd.it/394xaysa415g1.jpeg?width=1164&format=pjpg&auto=webp&s=67302018745960590b5543f9ee0d0dec8074e7bc

   I cut them like in the green direction

5. Cut perpendicular to the fat line for pieces like this. You can also go the other way, but I would cut across the fat lines in this instance.

6. Use your finest pair of scissors

7. Would you add any sauce or seasoning? Why is it that restaurant or even store bought nigiri tastes so much better than my filet at home?

8. Go with the grain to get unique side textures.

9. Knife likely involved

10. https://preview.redd.it/pv1vf8z1125g1.jpeg?width=2992&format=pjpg&auto=webp&s=ff492a5b470599c739c5859dbe609d1f31b0ba45

    trim the red and chop and use in gunkan with some sesame oil and green onion, and slice the purple into nigiri

11. https://preview.redd.it/nj7k5m4kn25g1.jpeg?width=4032&format=pjpg&auto=webp&s=0fa5fa27b152e51522ba76d8e664d28a766d1094

12. People are correct in saying against the grain. You need a sharp knife, place fillets with the grain going horizontally across your cutting board in front of you. If left handed, place pointer and middle finger on top of the left side. (reverse for lefty) in ONE fluid cut, Going from the bottom of your blade and slicing downwards at an angle behind your two fingers. slice about 1/4 inch thick piece. The piece should be a little less wide than those two fingers. Look up a video!

    The fillet height should be about the width of your 4 fingers when held together. The length doesn’t matter as that just changes how many pieces you get out of them.

    Make sure you look into how long to freeze the fish to kill most parasites.

13. Perpendicular to the grain, and also you want your knife leaning backwards at a 45 degree angle instead of a straight up-and-down cut.

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