TechniquesSashimi with Chef MorimotoUsing a single, smooth, backwards motion, Chef Morimoto slices 1/4"-pieces of tuna loin for his tuna rose.Chef Morimoto slices and lays out the tuna sashimi in an overlapping arch.The slices of tuna layed out in preparation for rolling a tuna rose.Chef Morimoto rolls the tuna slices starting from the left towards the right to make the tuna rose.Chef Morimoto trims the pointed edges on one side of the tuna rose to create a smooth surface.ADVERTISEMENTADADChef Morimoto's finished tuna rose.Chef Morimoto demonstrates proper slicing technique by beginning each cut with the heel of the knife blade.Chef Morimoto slices thick rectangles of tuna loin for sashimi.Chef Morimoto stacks the sashimi slices together.Chef Morimoto demonstrates the yanagi's ability to slice vertically in a single downward motion, starting at the heel of the blade.ADVERTISEMENTADADChef Morimoto's finished sashimi plate: his tuna rose, sashimi slices, and garnish of cucumber-fish scales.Keep ReadingSyracuse Salt PotatoesBy RYAN MCCARTHYTurkish Olive Oil-Braised Green BeansBy SINEM ÖZLERSpring Borshch With Peas and Wild MushroomsBy OLIA HERCULESLacto-Fermented Cherry TomatoesBy OLIA HERCULESOld-School New York CheesecakeBy MARK KURLANSKYFish Tacos With Herb Salad and Quick-Pickled OnionsBy FATIMA KHAWAJARum-Soaked MangoesBy DINKINISH O’CONNORRhode Island Pizza StripsBy LASALLE BAKERYStart Crushing That Ice! It’s Mint Julep SeasonBy SAVEUR EDITORSSee AllContinue to Next StoryADVERTISEMENTADAD
