Cutting Sushi Rolls

cuttingsushi

I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces, I often end up mangling it to the point where it looks like it would be unpleasant to eat it. Is there a trick to getting a nice smooth cut through the roll? The first one of the day seems to always be the worst.

Best Answer

ok get a very sharp knife (straight blade)

  • put the blade under water
  • tap the blade on the counter to rid of excess water
  • cut roll in half
  • repeat the process on the two portions

make sure that you're using a long knife, and when you're cutting, don't seesaw, rather it should be one fluid motion

EDIT

or do it as the comment below says :P

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