How to Cut and Plate a Sushi Roll?
a sushimonsters.com tutorial
www.sushimonsters.com
with James Han of
Wild Fish
Seattle
“Kampai Roll”
Spicy salmon over shrimp, tempura and avocado.
Find a sharp knife and cut the roll all the way through, into individual pieces. Experiment with different cutting orders and methods to find which works best of you.
Plate your sushi. For less fragile rolls, pick up the sushi with both of your hands. This way you can easily plate the sushi in a U shape or another shape with curves.
“Tornado Roll”
Here the chef is cutting the sushi in half each time. This may eliminate the problem of ending up with too many pieces in the end.
When plating fragile rolls, grab the pieces one-by-one.
Arrange them on the plate in a staggered way.
“Lion King”
Spicy crab over shrimp, tempura, avocado, and tomato.
As you can see this salmon is being seared.
Sushi roll pieces vary in width, but making each piece a little under ¾ of an inch is a good place to start.
Again picking up the roll at once makes curving the roll on the plate easy.
Tasteful application of sauces and garnish helps with presentation as well.
Sushi Monsters would like to thank Wild Fish in Seattle, James Han, Monica Kim, and Susan Kang for their help.
For more videos or info about sushi, please visit www.sushimonsters.com.
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