How to Cut Sushi Rolls | Why Your Rolls look bad [Level-Beginner]

Ever wonder why your rolls look bad when you cut them? Try these techniques!

Sharpening stone:

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[tyrusdoraneko]

Just finished my second-ever shift as a Sushi Chef. Your video helps confirm that my technique is moving in the right direction, and provides good ideas on how to further refine my knife cuts. Thanks! Your video is still helping people 3 years later.

[bigjaket]

I think you are right. My knifes are not nearly sharp enough. That must be why 1/2 the filling ends up on the cutting board. Thanks for the advice.

[matsug]

I made Sushi today for the second time and I was having trouble cutting sushi the right way so, this was super helpful!

[Tsekerynic]

Today I was trying to make a roll for the first time in years so I looked up a cutting guide, thank you so much!

[Catdge]

BRO THIS HELPED SO MUCH. THANK i was pissed because i couldn’t cut them before. WOOHOO

[kevinconnally]

Thank you for this video I just started as a sushi chef today and I did pretty good except they just were turning out funny looking because I was applying too much pressure on my knife. I figured out what I was doing wrong while I was there but wanted to see how other people were cutting so I could get a better understanding. I'm glad I watched this thank you.

[drtibsdrtibs]

Super useful and hilarious! Thank you so much for this demonstration!

[snowpea]

thanks this instantly solved the issue

[eternalbliss]

I dislike you because my ex was an a-hole and he looked like you. But I'm thankful to you for explaining n demonstrating it so beautiful. Those slices were c-l-e-a-n ❤

[AreaWest]

That was very helpful, Sensei! Thank you!

[vinsantos]

Im a beginner sushi chef. This is my big problem. Video is very helpful! Thanks man

[peterlamont]

Thanks for making this video. My family always has sushi for election day...this year there is none for sale at the stores! So, it fell on me to quickly learn how to make sushi. I got the equipment, got the rice part down pat. But, my rolls still felt "loose" and smashed. I put it down to bad knife technique/maybe something about how I am rolling it. I have two days left to get it right. I have to go shopping tomorrow for the final run of ingredients to make everything for election night. Thanks again for steering me straight! I plan to just make all the california rolls etc. the night before, and then some teriyaki chicken rolls and salmon sushimi the day of. Together, with the night before/night of, I should have a decent amount of usable, good sushi. The good news is that they taste good so far...just that last 20 yards to go.

[RubenBustosC]

Your video was great. very clear explanations, useful tips, very good

[pjamwill]

Thanks for the video I’m having a hard time with maki at my job and this helped tremendously!

[jacobeelias]

this is so helpful, thank you!! these look sushi look way cleaner

[vyk]

THANK YOU for sharing your knowledge! Can I please get some super beginner friendly techniques for spreading rice, or is it just a matter of extensive practice? I can never get my rice even across the nori!

[santiagojimenez]

Thank you!! I’m just starting out as a sushi chef

[MalvinFauzi]

Looks simple but it always suck! Harder lol. I will keep trying, thanks a lot for your tips!

[alondramendiolalorenzana]

Thanks for the video hope it helps me, Greetings from MEXICO 🥰

[theomaung]

I chuckled at 3:14 when you said "Just the tip" lol