That's... basically all you need to know about making sushi. It's how you cut the fish, the rolls, everything. Long. Draw. Cuts. Use the whole of your knife blade, starting at the bolster and drawing back. Use your shoulder, not your elbow.
2 years making sushi professionally under my belt. It's literally that easy. Oh, and don't squeeze your rolls/nigiri. Gentle pressure. Smashing is bad.
>>7371366 Well, to be fair, cutting rolls does usually call for a sawing motion, but usually just once back, then once forward, and that's it. If you're forced to cut with a broad blade knife like a french chef's knife or a santoku, then you may need to saw more, but sashimi knives, if fluted, should cut a full sized roll in two strokes.
Don't act like an amateur. Always concentrate and put maximum effort in every single piece of sushi. Remember this; the sushi you make resembles you. If the sushi is shit-tier, that means you're a shit-tier chef. If the sushi is outstanding, that means you're an outstanding chef.
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