TechniquesSashimi with Chef MorimotoUsing a single, smooth, backwards motion, Chef Morimoto slices 1/4"-pieces of tuna loin for his tuna rose.Chef Morimoto slices and lays out the tuna sashimi in an overlapping arch.The slices of tuna layed out in preparation for rolling a tuna rose.Chef Morimoto rolls the tuna slices starting from the left towards the right to make the tuna rose.Chef Morimoto trims the pointed edges on one side of the tuna rose to create a smooth surface.ADVERTISEMENTADADChef Morimoto's finished tuna rose.Chef Morimoto demonstrates proper slicing technique by beginning each cut with the heel of the knife blade.Chef Morimoto slices thick rectangles of tuna loin for sashimi.Chef Morimoto stacks the sashimi slices together.Chef Morimoto demonstrates the yanagi's ability to slice vertically in a single downward motion, starting at the heel of the blade.ADVERTISEMENTADADChef Morimoto's finished sashimi plate: his tuna rose, sashimi slices, and garnish of cucumber-fish scales.Keep ReadingBanana KetchupBy CARLO LAMAGNAWaakyeBy ERIC ADJEPONGKhao Man Gai Tod (Fried Chicken Rice With Sweet Chili Sauce)By AMORNSRI DOMRONGCHAISummer Squash and Plum Salad With Umeboshi VinaigretteBy SCOTT CLARKHen of the Woods Mushroom and Egg SandwichBy SCOTT CLARKCorn Salad With Dandelion Greens and Smoked Blue CheeseBy SCOTT CLARKEmber-Roasted Sweet Potatoes With Aged FetaBy SCOTT CLARKRoast Chicken With Apricots and CurrantsBy JULEE ROSSO AND SHEILA LUKINS WITH SARAH LEAH CHASECapirotada (Mexican Bread Pudding)By SAVEUR EDITORSSee AllContinue to Next StoryADVERTISEMENTADAD
