Sushi Cutting Guide: How to Cut Sushi Fillings The Right Way

When it comes to taking your homemade sushi to the next level, you have to understand how to cut sushi ingredients to begin with. Crisp cucumbers to creamy avocados and thin slices of delicate salmon. The manner in which every ingredient is sliced literally makes a big difference in the flavour, the texture, and the look of your finished roll.

In this guide, I’ll walk you through the basics of how to cut a cucumber for sushi, how to cut an avocado for sushi, and how to cut salmon for sushi. And I’ll also give tips and advice on choosing the best knife to cut sushi ingredients.

How to Cut Cucumber for Sushi

Learning how to cut cucumber for sushi is one of the easiest and most satisfying steps in sushi preparation. The idea is to get thin and even cucumbers that do not overpower the roll, but provide the right crunch. Follow these steps for cutting cucumber for sushi:

1. Wash and peel the cucumber (if you prefer it without skin).
   
2. Cut off both ends.
3. Slice the cucumber into 2-3-inch sections.
4. Then, cut each section in half lengthwise.
5. Use a spoon to gently scoop out the seeds.
6. Lastly, cut into thin julienne strips.

The secret in this case is to ensure that your slices of cucumber are of the same thickness. Uneven cucumber cuts can make your roll heavy and will not give a balanced taste.

Best Knife For Cutting Cucumber

The 7" Santoku Knife from the Daimyo Series is ideal for this job. Its razor-sharp 13–15° edge slices through the cucumber skin and flesh effortlessly. Because of the balanced rosewood handle and high Rockwell hardness of 59-60, you get smooth cuts without crushing the vegetable.

How to Cut Avocado for Sushi

If you’ve ever wondered how to cut avocado for sushi without turning it into a mushy mess, you’re not alone. Avocados are slippery and soft, but with proper application and a knife, you will have no problems getting perfectly sliced ones.

Follow these steps when cutting an avocado for sushi

1. Slice the avocado in half, lengthwise.
2. Twist to separate the halves.
3. Carefully tap the pit with your knife and twist it out.
4. Then, peel the skin off each half.
5. Lay the half flat and slice into thin strips.

When serving avocado with sushi, the thickness of the slice is the most important. Thus, aim for thin slices that can fan out or lie flat in the roll.

Recommended Knife To Use 

The 7" Santoku Knife from the KOI Series is a game-changer here. With its VG-10 stainless steel blade and 16–20° edge angle, you get precise, clean cuts without sticking. Plus, the koi scale pattern adds a bit of flair and prevents slices from clinging to the blade.

How to Cut Salmon for Sushi

Now, let’s discuss one of the most popular ingredients: salmon. Knowing how to cut salmon for sushi is essential for both rolls and nigiri. When making an incision, cut once in a continuous fluid movement to save the salmon's structure and marbling.

Here’s how to cut salmon for sushi

1. Start with a boneless, skinless fillet.
2. Place the fillet skin-side down and slice off any remaining dark spots or sinew.
3. Use a long, single-bevel knife to make smooth, clean strokes.
4. For rolls: cut thin slices across the grain.
5. For nigiri: slice the salmon at a slight angle for wider, elegant pieces.

Best Knife to Use:

The 10.5" Japanese Yanagiba Knife from the Samurai Series is purpose-built for cutting sashimi and sushi-grade fish. It's 13–15° edge glides through delicate salmon flesh like butter, and the high-carbon steel blade ensures precision without tearing.

How to Cut Fish for Sushi (Other Than Salmon or Tuna)

Other than salmon, sushi usually consists of yellowtail, snapper, or mackerel. Knowing how to cut fish for sushi in general is about perfecting the Sushi preparation. Fish that is flash-frozen is always the safest to use. 

Thaw partially so its slices come cleaner, then follow these steps to cut fish for sushi

1. Use a very sharp, non-serrated knife.
2. Next, remove skin and pin bones first.
3. Slice against the grain for tenderness.
4. For sashimi, make long diagonal slices.
5. For rolls, thinner and shorter cuts work best.

Best Knife to Use:

The Yanagiba Knife from the Samurai Series again proves its value. It’s not just for salmon; it’s excellent for all types of sushi-grade fish, offering the control and sharpness you need to maintain clean lines and preserve texture.

How to Cut Tuna for Sushi

Tuna is yet another fan favorite in sushi, whether it's ahi tuna or bluefin. Knowing how to cut tuna for sushi the correct way will yield you the smooth, restaurant-style slices.

1. First of all, use a sashimi-grade tuna block.
2. Remove any sinew or connective tissue.
3. Slice at a 45° angle across the grain for sashimi.
4. For rolls, cut narrower rectangular strips.
   Best Knife to Use:

Tuna tends to be firmer than salmon, so your knife requires it to be sharp as well as smooth. Go with the 10.5" Yanagiba Knife from the Samurai Series again. It’s unbeatable when it comes to slicing tuna with precision. The long blade and single bevel design let you cut in a single motion, preserving the integrity of the fish.

Final Tips for Cutting Sushi Fillings

• Always keep your knife sharp because dull knives crush avocado and tear fish.
• Clean your blade in between slices to stop residue buildup.
• Chill all of your ingredients for a few minutes before cutting. It is so much easier to handle and slice vegetables when they’re cold.
• For safety and better control, use a non-slip and non-toxic cutting board.

So, ready to advance your sushi game? Purchase good knives, such as the Yanagiba from the Samurai Series or the all-around blade Santoku from the KOI and Daimyo Series. These tools allow precision cutting without a struggle, whether you are preparing vegetables, fish, or sashimi.

Discover the entire line of Kyoku’s finest Japanese knives and turn your kitchen into a sushi chef's heaven. You might also be interested in how to cut cucumber for pickes.