Using a single, smooth, backwards motion, Chef Morimoto slices 1/4″-pieces of tuna loin for his tuna rose. André BaranowskiChef Morimoto slices and lays out the tuna sashimi in an overlapping arch. André BaranowskiThe slices of tuna layed out in preparation for rolling a tuna rose. André BaranowskiChef Morimoto rolls the tuna slices starting from the left towards the right to make the tuna rose. André BaranowskiChef Morimoto trims the pointed edges on one side of the tuna rose to create a smooth surface. André BaranowskiChef Morimoto’s finished tuna rose. André BaranowskiChef Morimoto demonstrates proper slicing technique by beginning each cut with the heel of the knife blade. André BaranowskiChef Morimoto slices thick rectangles of tuna loin for sashimi. André BaranowskiChef Morimoto stacks the sashimi slices together. André BaranowskiChef Morimoto demonstrates the yanagi’s ability to slice vertically in a single downward motion, starting at the heel of the blade. André BaranowskiChef Morimoto’s finished sashimi plate: his tuna rose, sashimi slices, and garnish of cucumber-fish scales.
