How To Slice Fish For Sushi and Sashimi

Jump on board and watch how a Master Sushi Chef slices Salmon, Tuna and Hamachi for sushi and sashimi. Both cuts are different and there's more way than one way to slice either depending on what style you're looking for. It's all about presentation so be creative and express yourself! Because it's all about your artistry and creativeness.
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Support our Patreon page to see exclusive content not seen on KZbin, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: [e-mail]
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@GoatYouhhudawg]

It's amazing how one guy can make high quality cuts at such a high speed.

[@serinastarlight21]

Don't stop making these videos, they are so fun to watch. I appreciate every single one. The Chef is an amazing artist. Camera man you are great as well. I am glad you two take the time.

[@dominicking4964]

These videos always leave me craving sushi

[@Suliestein]

lmao same

[@ikubarus.6966]

Yeah me included.

[@dangelini1137]

Yeap. Making some right now

[@danielhenderson762]

It's actually pronounced sushi..

[@jordangroff8978]

Does Master Chef Hiro have a video on the process of making a piece of sushi? Like taking the sliced tuna and actually combining it with the rice and wasabi to make a piece of nigiri, edo style? Id love to see that so that I can understand how the shokunin actually pinch the nigiri between their fingers and make it perfect every time...thatks for all the hard work Nove, we really appreciate it!

[@Krisplaysgames]

I love how Hiro seems to have a gained a lot more confidence as the channel continued to grow, hes so much more relaxed and engaging now. Keep up the awesome work you guys do, love the videos!

[@suzita4019]

jeffrey Embry When your a Chef you have to require the best ingredients to serve to the Customers. That is why we have good restaurants that sell good produce. And Brilliant Chefs

[@somkiattjmanmark49]

this is the best vdo for sushi on KZbin so far if you want to learn about sushi. thank you so much chef. and the camera man also. you a'll so awesome

[@somkiattjmanmark49]

I have watch all your vdo . Great job and appreciate the chef and camera man. BTW your website seem have problem. And I call to your restaurant one time .hope it's fix

[@MrMatthewcropley]

you know you are a pro when you make it look so easy, Hiro you make this look so so easy!! thanks for showing

[@SOMD-THC]

the fish🐟 rose 🌹 is so cool! thank you for sharing your ' great skills. really enjoy watching and learning new things from your videos... Thank you!

[@shmellycat7881]

Fantastic demonstration video!! I usually just wing it when cutting fish for sashimi. Good to watch the ways an expert does both sashimi and sushi cuts.

[@BrickFilmsCinema]

I'm loving the frequent videos!

[@abdulwahhabmustafamousa1842]

That tuna rose is absolutely stunning

[@VernePhilleas]

I LOVE watching Hiro vids. He's so polite and cordial and professional. I didn't like seeing all the fish blood. I DO NOT eat salmon, but I love most all other seafood.

[@maxlorge2285]

Gonna be getting that Kikuichi knife for my birthday, im so excited.

[@Reviverism]

I just love this channel ! The reference to being a fan used to annoy me, but I've now realised I'm not a sub but a true Nove fan. Keep it up gentleman.

[@Reviverism]

+NoVe Kitchen - Diaries of a Master Sushi Chef thank you my friend.

[@hayden41103]

+NoVe Kitchen - Diaries of a Master Sushi Chef you can call us your enthusiasts :)

[@omarmazariegos9873]

Like the last section of the video. The rose presentation is really creative!

[@twohands2152]

I rolled sushi for an amazing Japanese chef for 4 years. And I learn something almost every time I watch one of your videos.

[@twohands2152]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Thank you so much for your personal reply. You keep making videos and I will keep watching.

[@allycheli]

Thumbs UP for sure!!! Hiro is the best.....as my opinion he has got best knowledge and skill as i ever seen. I hope in my life to get a knife sharp like Hiro's one! Go ahead with videos, much apreciated!

[@lolitakyte4799]

great work chef hiro and mr cameraman. that tuna looks great

[@jinno11]

Such beautiful looking pieces!!!!! Thanks guys for the video! Love the sushi series & I hope you make more!

[@McSpicyEggplant]

Wow!!! Those are beautiful cuts of fish!!!

[@MrFlashwall]

I like how you did a 7 step move with one flick of the wrist. Learned a lot from that

[@syauronz]

That Tuna Rose looks really beautiful.Great tips as always :D

[@n0254777]

You always makes us hungry, thank you Master chief Hiro

[@derickpetate7789]

finally, Hiro tells us how he's doing

[@DFact13621]

I'm always excited for the next video. well done guys!

[@tippyh4639]

an art work Hirosan! i notice THE KNIFE does the trick!! i want it BADLY!!

[@KM-gm3or]

Oh man... Watching this at 2AM was a bad idea! So hungry now haha

[@normanleow7861]

Loved the tuna sashimi flower!

[@HolyShoyo]

I really enjoy these back to basics videos.... So many good tips.... Thanks for the video

[@MrMartGonzo]

Shouldn't watch this while hungry. I'm drooling like a hungry dog now.

[@apvert]

+MrMartGonzo Seriously, I torture myself!

[@MrKevin486]

Damn that tuna looks fantastic, great colour

[@corzinc]

That tuna looks amazing!

[@mikewest3108]

Such nice looking fish and you make it even better. The tuna rose is awesome! Thanks! :-)

[@BolFelix]

That fish looks way too good!

[@minnbeef]

Very nice job on the tuna sashimi rose! You've given me inspiration to try that at home!

[@hernanpabloargenzio6981]

I love when the cameraman says "Beautiful Hero"

[@jeanclaudevindiesel207]

He took the skinned the salmon and made it look so easy. His knife is probably sharper than a surgeon's scalpel.

[@jboy2621]

Okay I might be the only one that was really looking at the shiso leaf. So delicious to have that subtle kick with the tuna.

[@ryanacasio6381]

the fish looks really soft and smooth

[@pedrocarvalho9232]

Best Cheff!! much love from Brazil.

[@salvatoredimeglio825]

That rose was so cool.

[@killxhristos7539]

My mouth was watering the entire time

[@meryemjabry6021]

I can’t stop watching!!

[@DestinInshoreGuide]

Thank you so much! I am training currently to roll sushi as this channel has helped me so much.

[@praetorian0000]

Wow Chef! I am in awe of your knife skills and knowledge.

[@richardnixon2567]

I was thinking about finally visiting you guys, but i don't know whether to show up in a 3 piece suit or in jeans and a T shirt lol. What type of atmosphere should I expect? Great Video btw.

[@MrHavoc1001]

Beautiful Fish! Im so hungry now..lol Great Video guys.

[@izzyG710]

Hiro never fails to impress. :D

[@jasonelizanigel9381]

This is absolutley beautiful!

[@maxryangames807]

Somehow this is really satisfying

[@nemomou1409]

Anyone just want to eat the whole slab of meat?

[@GrandMaMaYT]

I can feel the texture in my mouth bro kawabangga

[@irfanmuhtaram]

urmmmm... it really taste nice when you take 10 minutes of your life trying to imagine it in your mouth... I like it

[@saphiremommy]

Nemo Mou you rebel 😂 but yes lol it looks so good lol

[@bilbo_gamers6417]

Man I don't know much about fish but that is some good looking fish. It looks like it was painted by an artist rather than something that was alive and swimming once lol

[@david6pac]

YES finally a new vid!

[@leonderkillah8822]

Very nice!!

[@phnompenh86]

I could genuinely watch this man all fucking day long

[@phnompenh86]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Honest my man the recipes are amazing and the knife work is fantastic, such a talented chef. Big shout out from London

[@brandon3872]

You make it look so easy but it's ok, I would too if I had knife skills like that 😁 Thanks Hiro, I'll use these techniques 🐟🐙🐡

[@JohnWick-ub3km]

One of the best channels 😎🙏🏼

[@MsLansones]

I love the rose!

[@am0rze]

A great video as always. It's been awhile since I made sushi at home... too long in fact, I think I'll go out this weekend and grab a fresh piece of salmon and tuna. Looking forward to the next video, and to hopefully see you guys at Vidcon next year.

[@raybbo]

HE SAID HOW HE WAS DOIN! IT HAPPENED!!! :D

[@416asshole]

I enjoy watching these videos..

[@shaunzhu331]

Again, nice presentation. Would it be possible for Chef HIiro to show how he picks raw fish/material for the restaurant on a daily basis? I know lots places in the states that sells fish steaks like shown in the video, however it's not exactly applicable to the country that I'm currently staying in. A video of showing purchasing and/or process the fish would be greatly appreciated. Cheers mate, thanks in advance.

[@TizonaAmanthia]

ohhh, that Tuna Rose at the end. ohhhh, mouth watering. Thanks for giving me one more reason to feel less American, I don't care bout no brown subskin, leave it on, I want the tasty!

[@brianramirez8255]

EXCELLENT VIDEOS! I WATCH ALL THE TIME

[@paulsolon6229]

Hi, why not tell us where video made and when? You are someplace in USA? Cause we want to go eat there depending on where

[@Eliel7230]

Wonderful showing, Thank you. 😀

[@michaelwould]

Awesome guys! thank you for the tutorials!!

[@ArkDesignHD]

Awesome!! Great chef

[@joshpuffpufftekken]

Great video! I learned so much! thanks :D

[@nunel1020]

Great Video!

[@orvillecarlfoster6466]

it is a very beautiful thing things that you had to do was take off that pieces that you took off because people don't want it I prefer to have that on I don't waste nothing I like them with the fat that's me I prefer to have it that way once you cut them and you clean them and whatever is left on that's the way I prefer to have the fish I love the presentation you did is very unique you are a very unique individual Talent Mr. Hiroyuki it is my pleasure to watch you how you make your presentation with all those different type of fish it is amazing many blessings to you always and forever with a lot of prayers to all of your family and to all of your friends too please take care of yourself I would like to see more videos of you doing all this super cutting it is amazing Amen ALOHA from Honolulu.

[@paulsolon6229]

He cuts tuna across grain but salmon with Ugh which is correct ?

[@Mrtheunnameable]

You should get a macro lens so that I can see the bonds splitting when he cuts it.

[@tragicstyle18]

man I juat literally ate some sushi last night and after watching this I want some more

[@trianglechokeU]

his knife is like a razor! holy crap thats sharp!

[@PolarRook]

Ahaha I love how the camera dude is like Oh for sashimi you actually use a different slab of meat than the one you cut for sushi and Hiro is just like you can use the same one. "oh ok" lol

[@AznofHK]

finally! i wonder though, what does chef Hiro do with the ends of the loins once he's done cutting biased / angled cuts? does he stick the last piece inside a roll? make some tartare?

[@jessasmr2081]

Wow he made a nice rose tuna. 😀😀😀

[@QuabmasM]

I always cut my salmon where I leave a nice layer of meat on the skin to avoid some of the more fishy tasting parts & then I either hot smoke it on the grill using dry wood or I cure it with salt & sugar so I can cold smoke it on the grill using ground wood chips. Cold smoked salmon is sinfully sinless & makes a great alternative sushi next to fresh salmon. Its way too expensive when you buy it(a tiny sliver of a piece runs you around $10) but to do it properly you need a little time & some cool weather. Smoking it even just 8 hours makes it taste super flavorful if you do it like i do(with very little meat) but when I smoke a whole fillet, I smoke it 12 hours. Its tedious making sure the fire hasnt went out & sometimes hard to light the pellets or ground wood chips(sawdust is best but hard to come by). You can literally make your own cold smoke by simply using some foil & tea candles inside of your grill but I stress it must be cold or your fish will go bad. Its surprising what a little trickle of smoke inside your grill away from the fish can do to flavor it. I usually cold smoke at night to get the right weather & avoid flies finding a way into the grill(huge bummer if a fly lands & lays maggots on your cured but raw fish lol). Beware possums & stray cats though because I often found them standing around my grill sniffing about as it smoked lol. Hot smoked salmon is good too but just tastes like cooked salmon with a nice grilled smokey flavor if you cook it using wood. I just go into the woods & look for old dry branches that I know are old because theyre easy to snap into pieces w/o elastic resistance, then i use newspaper to light them in the grill & I use them like briquettes. It costs you $0...its how I hot smoke all my food...even made some amazing smoked turkey using this method after curing it in a salt & vinegar water brine for 24 hours...that bird tasted like pork when it was done. Tasty food is yours to make, just be safe with raw fish & learn how to know if a fish is sushi fresh(Kroger & Albertsons here in Texas sell quality salmon if you buy the fresh fillets that be on ice unlike the many hispanic & asian grocery stores where the fish smells like death when you get a good whiff of the flesh). I found that most every store's fresh & frozen tuna is horrible so I get it from Whole Foods fresh or I buy the already frozen sushi grade tuna. Beware buying frozen salmon from any grocery store though unless its listed as sushi grade or you personally know the quality of the fish before it was frozen. Your nose & the reputation of the handlers of the fish are how you truly know sushi grade when it comes to salmon & tuna. Just remember to freeze the fresh fish AGAIN before you make sushi to avoid parasites as its technically mandatory to avoid ALL parasites(including the ones you cant see & the ones that may have infected your fish while it was at the market). It tricky: seldom will you find frozen fish to be sushi grade unless its labelled as such however seldom will you find fresh fish to be sushi grade unless you can smell it & even then you need to take it home & freeze it to avoid all chances of parasites & technically "sushi grade" means BOTH that the fish is super fresh & currently frozen or its super fresh, WAS frozen, but just now has been thawed for the sake of serving...see, its tricky. I know my thorough take has helped somebody...Ive been making sushi well over a decade now & Im disturbed by all the Tom Foolery, over-simplicity, & contradicting double talk that is used which Im certain confuses the noobs as I used to be one & have had my share of frustration buying low grade fish from uncultured grocers who dont know the first thing about sushi... ....(but will gladly misteach you based on their ill informed indoctrination such as the myth that you must buy your fish from "special" expensive "sushi grade" retailers or just go to the restaurants & be subjected to the mystery of western style behind the scenes uncleanliness as your raw food is being mishandled & mismanaged intimately by uncleanly hands as flies lay their maggots here & there buffet style...thats a lottery I refuse to play...in fact, thats why I learned to cook EVERYTHING that I like to eat).

[@donbrown9420]

Awesome thanks for new ideas for fish

[@TVBFAN11224]

You guys should do a video , how to prepare to make sushi like the proper way to wash the knife and boards and cleaning the fish etc.

[@TVBFAN11224]

***** No problem , thank you for considering my idea. Cause ik if you don't prepare your fish / knife / board and etc right you can get food poisoning.

[@TVBFAN11224]

***** It would be great if you guys make a video of the whole process of preparing and cleaning. Thank You!

[@luxatm]

Dearest NoVe, thanks for your always good videos. I think it would be very interesting to see in a video the creative process that goes behind creating a new kind of sushi, it being a roll or any other kind: it would make for a very interesting conversation and experience for us viewers. Thanks again and keep up the good work ;)

[@glitchyglitchy3925]

I just made hamachidon/buridon and I was looking for a better way to cut it since it's not quite the same as other fish. I always wondered why I would only sometimes see the reddish-brown part of the yellowtail on sushi/sashimi. TIL.

[@Aleteh]

I guess you and Chef gets to eat all those slices of delicious fish now ?

[@matthewlomelin1479]

You guys should do some challenges like how many rolls can the chef make in a minute or even have a random sushi roll day where you get random foods and put it in a roll to see if it tastes good. Just some ideas for some more videos :)

[@Chefgamervideos]

Chef Terada, another question, can you show how to do a niguiri tecnics. because if I know two the Japanese very complicated and the American, the rice is to compressed and the flavor is different. please chef.

[@Deathlikesensation]

He made that look so easy damn

[@mu7282]

I wish he showed how to cut the ends. They are always mutilated when I cut. And I have a very sharp knife.

[@manu_ela_rp]

great video as always ! thank you !

[@JulioGonzalez-po6vn]

Hi guys!!! thanks for the video!!! i really learn to much with you. I have a comment and a question to Mr Hiro. I can can see the bars you do after clean the tuna. When I do it, i use the top part to sashimi, but is very soft, and it has the natural curve. I can see you don't use this part in the video. Can you tell me if you use this part it in a different way?? i would like to improve my skills. Thanks and forgive my bad english, i hope you can understand me. Regards from Spain. By the way ... your hirazukury and uzuzukuri cut are very very clean... i must to keep practicing!!

[@Ogur1981]

I see you working mainly with tuna, Hamachi and salmon. Are there other good fish for sushi? As a dutch guy I'm thinking something with herring might work well as well.

[@bluemoon152]

Taste and fishy-ness of yellowtail throws American sushi diners of a bit, they don't know what they're missing... Another great video from you guys thanks for the tips, much appreciated

[@rafaelnakamura8055]

amazing Hiro!!!!

[@MegaMetinMetin]

Could you do a video on the chopping boards you used? Would be great

[@MegaMetinMetin]

Thanks

[@paulsolon6229]

Is there a reason to cut at an angle?

[@princesanchez16]

thanks for the tutorial. . we appreciate it. .

[@renatolend]

Very very very good.

[@dalea6676]

ابي اتعلم طريقتك في كل شي جميله جدا احب متابعتك واود التعلم حقا

[@rodrigo.guimaraes]

+NoVe Kitchen - Diaries of a Master Sushi Chef, Hey guys! I'm seeing all your videos. I found you recently and I want to thank you for all the great videos! I would like to know if you can make any maki sushi or futomaki! Regards from Portugal!

[@rodrigo.guimaraes]

What is the difference of the rolls with nori on the outside and the rolls with rice on the outside? Look only?

[@XMetalChefX]

Chef you use sujihiki not yanagi knives for cutting correct?