Cost Breakdown

Critical Success Points

• • Keeping the tuna cold and dry before slicing.
• • Cutting fish pieces to uniform weight (15‑20 g).
• • Seasoning the rice while it is still warm.
• • Rolling the sushi with even pressure to avoid gaps.
• • Using a wet knife to cut rolls cleanly.

Safety Warnings

• • Handle raw tuna with clean hands and utensils; keep it refrigerated until just before use.
• • Do not consume raw fish if you are pregnant, immunocompromised, or have a history of food‑borne illness.
• • Use a very sharp, wet knife to avoid slipping and accidental cuts.