1: Sushi can't be cut with the knife we often use for Chinese food or at home. The special sushi and sashimi knives are very slender and have many specifications. Generally, they are about two feet long, only three centimeters wide. Some people say they use serrated knives.

2. Cutting method: wipe the knife clean with a rag, dip the tip of the knife in water, and then erect the knife to let the water drop slide along the edge to the place where the knife is held.

3. The method is very important, which is the key to good cutting. It is not hard cutting, otherwise the rice will come out and the shape will be lost. Instead, the method of sliding cutting is used. The principle of knife length comes in handy here, and it is not completely cut off at once. Finally, the thickness of about 1 mm is left, and the seaweed is crushed by pressing the shoulder with the index finger.

4: You can also put some sesame oil on your hands when you make sushi, pinch porcelain when you roll it, and put some sesame oil on the knife when you cut it, which is very easy to cut.