How to Cut Avocado for Sushi with The Sushi Man

In this video, The Sushi Man will teach you a few different methods on how to cut avocados for sushi rolls.
🍣 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
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🍣 What's in this video:
00:00 Intro
00:54 Method 1 - Cutting per roll
02:19 Method 2 - Cutting half of avocado
05:10 Layering on top of sushi rolls
This video is part of a series on how to cut vegetables for sushi. Avocados are one of the most popular ingredients to incorporate in sushi rolls (makimono), especially in the U.S. In this video, I go over a couple basic techniques on how to cut avocado to use inside of sushi rolls and also a method to layer the avocado on top of rolls. Understanding and learning these techniques will definitely level up your sushi making skills!
🍣 What I talk about on this channel: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, sake, sushi supplies and equipment, how to cut fish for sushi, sushi sake pairings, and more!
🍣 Get the Ultimate Sushi Kit for FREE at UltimateSushiKit.com
🍣 Contact The Sushi Man: [e-mail]
🍣 About The Sushi Man:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@conejero00]

Nice to see another video of yours

[@TheSushiMan]

Thanks Conejero, there will be more coming soon!

[@hadiputra2871]

Simply the most underrated channel.

[@TheSushiMan]

Thanks for the positive comment!

[@lilydar3076]

Beautiful and very helpful presentation. Sharing your expertise with us is highly appreciated 🌹

[@TheSushiMan]

Thank you Lilydar, glad you found the video helpful!

[@user-no1yx6dz6u]

Thank you

[@chatindienel3848]

Post more please. Very well explained and entertaining

[@TheSushiMan]

Thanks Chatindienel, more videos will be coming soon!

[@MrBjarek]

Good thanks you

[@rory.mcbling]

Super helpfull!Recommended

[@TheSushiMan]

Thanks Mewpumpkin, glad you found the video helpful!

[@radradrad]

Thank you for the video. You’re my go to for sushi now.
Per your request; yes, I would love to see a video on how to make a caterpillar roll. Probably my favorite of the “special“ rolls.
Thank you again.

[@TheSushiMan]

Glad you enjoyed the videos Rad BBQ! The Caterpillar Roll video will be out in the near future so stay tuned!

[@jirawat5349]

Helpfull

[@TheSushiMan]

Glad the video was helpful!

[@Jockstrap716]

Yes! I’d like to know how to make both those rolls, and thanks so much for producing this video!!!!

[@TheSushiMan]

Thanks Robert! More videos will be coming soon!

[@aprilspringsnow4881]

Yes, please show us how to make caterpillar rolls!

[@fn1202]

Could you please show us how to cut spring onion/green onion for sushi!

[@TheSushiMan]

Sure, I'll keep that in mind for future videos!

[@mollycacosta]

Grpor todos tus vídeos, me encantaría saber todo y que mejor maes que tu. 🙏🏼❤

[@mr.electronx9036]

sharp knife

[@TheSmorris92]

I have preordered!!!! I cannot wait to become a pro sushi maker like you.
Only issue of mine is having such a tiny kitchen

[@TheSushiMan]

Thanks Steph! Hope you enjoy the book and it helps you on the path of becoming a professional sushi chef!

[@TheSmorris92]

@@TheSushiMan thanks man. I’m hoping the book is as thorough as your videos. You are extremely thorough in such a good way.

[@jennacarter6906]

Dragon roll please!! 🐉

[@TheSmorris92]

I love you

[@davefellows]

Great vid. But I've never seen someone cut an avocado bottom to top, looks very awkward and more difficult to keep your fingers out of the way. Top to bottom is a lot easier and more natural. Each to their own though I guess :)
If you twist the knife/seed after you've put the knife into it seed, it's a lot easier to get out and you don't need to go so deep.

[@TheSushiMan]

Thanks for your input Dave, and yes I've seen many chefs do it both ways but for me bottom to top feels more natural. Either way is totally fine though as long as you don't cut yourself 😅

[@nataliebrown2658]

LIKE! LIKE! LIKE! LIKE!!!!!!!!!

[@TheSushiMan]

Thanks Natalie, glad you liked the video!

[@mollycacosta]

🎉👌🥰🥰🥰🥰🥰🥰

[@Danny-is5if]

Hiro just uses a butter knife lol

[@TheSushiMan]

There's so many different ways you can cut avocado for sushi, see what works best for you!

[@Danny-is5if]

@@TheSushiMan thanks for the reply and yeah best to learn all of the techniques. Quick question, what’s the best way to store tobiko? My Asian market only sells them frozen in 500g Tupperware boxes

[@TheSushiMan]

What we usually do is store them in air-tight freezer-safe containers or Ziploc bags and freeze them. If the tobiko already comes frozen then defrost it partially, just enough so that you can divide it out into the smaller containers. I would recommend using it sooner than later, maybe within a couple months or so and just keep an eye out for any freezer burn. Hope that helps!

[@ulianli1110]

way too thick

[@fitybux4664]

Cutting towards your fingers where you can't see seems like a recipe for disaster. No food preparation is worth cut up fingers!

[@acari7005]

If you’re inexperienced with knives, yes, this can be very dangerous. But people who cut like this are usually extremely comfortable and aware of their knife/knife movements. They’ve done this enough that they know what angle to cut at and how fast to cut to ensure they don’t get hurt. In this case, the way he’s slicing is also very efficient in terms of speed and smoothness (as long as you know what you’re doing!). Personally, while I’m not expert, I find that cutting towards myself feels more natural and controlled than doing whatever it takes to keep the blade far away from my hands.