How to cut a sushi roll
Why do I need a guide for cutting a sushi roll?
Good question! And the answer is simple, even if you made a perfect roll you can practically ruin it by cutting it wrong. Since sushi is all about aesthetics, there are a few small notes to keep in mind while cutting for the first time. The following flash illustrated guide will walk you through your first sushi roll cutting making sure you won't be making any mistakes (or at least as few as them as possible).
The guide
Step one - As in most parts of the sushi making, it is very important to keep things even. You've probably noticed that the roll's ending are not so much even with the rest of the roll even if you've done a great job rolling it. And so, we are going to take out the endings to keep the nice and even main part of the roll.
Step two - Now, cut the roll exactly in the middle, try your best to be precise. The more even you divide the roll from this point on, the more even the small pieces will be - and this is going to be important when presenting your sushi creation to friends and colleagues.
If at any time you find your knife to be too sticky, go ahead and wipe it off from sushi rice remains and sorts, and wet it with a little bit of water/rice vinegar.
Step three - Hold the two pieces together, align them together nicely, and again cut in the middle.
Step four - And repeat the process once more to create 8 perfectly even sushi pieces.
Enjoy!