How to Cut Tuna for Sashimi

Cutting sashimi isn't just about slicing raw fish — it's an art form that balances precision, texture, and presentation.

In this tutorial, Master Sushi Chef Hiroyuki Terada demonstrates how to properly cut tuna for sashimi and sushi, along with additional examples using salmon and hamachi (yellowtail). Each type of fish has a different muscle structure, so the cutting technique matters — especially if you want clean, even slices that taste as good as they look.

Whether you're prepping sashimi for a special occasion or just want to up your sushi game at home, these techniques will help you cut like a pro. Watch the videos to learn how to:

• Trim off less desirable portions

• Slice against the grain for sashimi

• Adjust the thickness based on the serving style

• Plate with style for an eye-catching final presentation

Tips for cutting tuna for sashimi

• Start with a clean, high-quality tuna loin.

• Trim off dark or sinewy spots that may affect texture or taste.

• Cut across the grain to create smooth slices that melt in your mouth.

• Control thickness depending on how you plan to serve it — thinner for sashimi, thicker for sushi.

Once sliced, you can lay the pieces flat, stack them, or fan them out for plating. To complete the look, add garnishes or toppings.

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Bonus: cutting salmon and hamachi

In addition to tuna, Chef Hiro also shows how to:

• Remove the belly section of the salmon that's darker in color.

• Slice hamachi using both with-the-grain and cross-grain techniques.

• Create sushi-sized slices by angling the knife properly.

🎥 Watch the full video tutorial for tips on salmon, yellowtail, and tuna cuts.