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Aim for thin, even slices with a clean stroke of your knife, creating a slight ridge at each cut's end for an aesthetic touch. Proper slicing not only enhances presentation but also ensures the fish sits well atop the rice or within the roll.
Preparing Vegetables
Common vegetables such as cucumber, bell pepper, and scallions add crunch and color to your sushi. Wash, trim, and cut them into appropriately sized strips—about half the width of your nori sheet for rolls. For scallions, trim, then slice into fine rings, chilling them in ice water for extra crispness.