Instructions

1. Place a piece of a fresh ahi tuna fillet on a cutting board. Ahi tuna suitable for sushi can be purchased from a fresh fish market and is never frozen. Examine the fish for any loose bones or skin remnants. Remove these with a small knife or pair of tweezers angled away from you.

2. Blot the fish dry with paper towels. Do not rub the fish, as this can mar the structure and form of the fillet.

3. Hold the tuna in one hand and an 8-inch-long sharp sushi knife in the other. A sushi knife is thinner and sharper than most kitchen knives and can cut into the soft flesh of the fish without marring the shape.

4. Hold the knife edge at a 45 degree angle on filet to make a 1/8- to 1/4-inch piece. Begin cutting the fish at a straighter angle, between 35 degrees to 40 degrees. Cut the piece of fish in one smooth motion until you reach the cutting board.

5. Repeat the process until you have cut the desired amount of fish. Wrap unused portions tightly with plastic wrap and store in the refrigerator.