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 ReadingSkyu (Tibetan Vegetable Stew with Dumplings)By JODY EDDYPumpkin-Hazelnut SconesBy JODY EDDYChicken NormandyBy JODY EDDYParmesan Arancini with Pork and Veal RagùBy SAM BROWNPain D’Epices Éclairs with St. Saviour CheeseBy JOE PAPACHClarified Milk PunchBy SAVEUR EDITORSSage GimletBy SAVEUR EDITORSBlue Cheese Olive ‘Gildas’By SAVEUR EDITORSBlue-Ribbon Dungeness Crab CakesBy LYNN DERRICK AND JANELLE WEAVERSee AllContinue to Next StoryADVERTISEMENTADAD
