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.
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
or do it as the comment below says :P
I had similar stuggles at first. Sharpness is first, test it on your thumb nail - it should have a decent bite. Second water, I dip my blade in water for a roll, not each piece, the other is when you dampen the nori to seal it, don't overwet it. Then, if possible, allow it to sit for a bit, maybe 15-30 seconds, with the sealed area on the bottom, that will help a lot.
If youre in a rush to get a hosimaki or futomaki out (nori on the outside) then when cutting, position the roll in the direction you will finish the cut, so as you pull towards yourself to cut the final bit of nori, you pull it tighter.
I use chef Tony's Miracle Blade... that's not a joke, it really works for me - but any other quality toothed knife should work. Of course the trick is that you just have to lean the blade on the nori roll, and then move the knife without any pressure! The slice has to be cut only by the teeth of the blade!
Take a paper towel, oil it, wipe your SHARPEST NON-SERRATED SUSHI BLADE with a very lite coating of olive oil (just enough to slicken it). Then, cut your roll exactly in half. Then repeat until you have 8 equal sized pieces. Don't forget to sprinkle your roll with sesame seeds or masago (fish eggs) BEFORE you begin slicing.
The oil is what keeps the rice from sticking like paste to your knife.