I see all sushi chefs portion tunas differently as opposed to others. This piece of tuna is cut as a steak for grilling. Hence, I am confused as to how I should cut it. How can I turn this beautiful piece of tuna into sashimi and sushi?
by Huge-Barracuda2469
9 Comments
Not a sushi chef or anything but the top one id start from the right side the bottom one I could cut top down.
Against the grain
When it comes to any type of meat for nearly any preparation the answer is almost always “against the grain”. It’s no different here.
On a side note. That’s some high quality tuna. Savor it!
Split into rectangular shaped saku blocks then slice against the grain
[Great cuts! Here you go. 👍🏽](https://youtu.be/xDLGghDU-pI?si=FpSGYBt2hUG82e2O)
sushi guy here, you want a whole loin piece that can be broken down into rectangles (saku) that can be then broken down into nigiri and sashimi
steaks aren’t ideal unless they’re at least 4 in thick. Just cut however you like and use it for poke
With a really sharp knife is how I’d do it.
With a knife
Ew dude that is rotten. If you eat that you’re gonna get mighty sick…. Fucking idiot