Slideshow: Masaharu Morimoto's 11 Tips for Tuna and Sushi at the New York Culinary Experience

Chef Morimoto
Chef Morimoto
A packed room gathered to watch the famed Iron Chef Morimoto break down a giant tuna
Hi, Tuna
Hi, Tuna
Decapitating the tuna
Decapitating the tuna
Moriomoto begins by peeling back the gills and removing the head.
Decapitating the tuna
Decapitating the tuna
Trophy head?
Breaking down the tuna
Breaking down the tuna
With the head out of the way, Morimoto begins to section of the tuna into quarters, then smaller, more manageable pieces.
Different cuts of tuna
Different cuts of tuna
Tip #1: As with any animal, all parts of the tuna are not created equal. The color of the cut indicates fat content: the lightest is the most most fatty (left) and the darkest is the least fatty (right).
Wasabi
Wasabi
Morimoto uses freshly grated wasabi root for his sushi. Tip #3: Grated wasabi packs more heat than sliced.
Wasabi
Wasabi
Tip #4: Fattier tuna can take more heat. And don't mix the wasabi into your soy sauce (tip #4 1/2)! Good sushi chefs usually put the correct amount of wasabi in the sushi already, but more importantly, you can add different amounts of spice to different cuts of fish by applying the wasabi and soy sauce separately.
Sushi
Sushi
Morimoto shaped a piece of sushi while he gave more sushi-etiquette rules. Tip #5: sushi is finger food, don't be afraid to use your fingers! Tip #6: always dip your sushi in soy sauce fish-side-down.
Spicy tuna rolls
Spicy tuna rolls
Morimoto's sushi chef took over to give us a roll demo. Tip #8: The nori (dried sheet of seaweed) has two sides: a shiny, smooth side and a brittle side. Place the nori brittle-side-down to keep it from slipping while you work. Tip #8 1/2: Most sushi rolls only use a half sheet of nori to get the right rice/nori-to-filling ratio.
Spicy tuna rolls
Spicy tuna rolls
Tip #9: Use cat paws! Start with a rice ball about the size of an over-sized lemon. Push the rice down into the nori with soft, gentle, cat-paw-like motions. No bear paws!
Spicy tuna rolls
Spicy tuna rolls
For a rice-side-out roll, the rice is covered with sesame seeds before being flipped over and getting a swipe of spicy mayo.
Spicy tuna rolls
Spicy tuna rolls
Tip #11: The bamboo mat is used to shape the roll only AFTER you have tightly rolled the contents up by hand.
Spicy tuna rolls
Spicy tuna rolls
A perfectly formed sushi roll.
Spicy tuna rolls
Spicy tuna rolls
Do try this at home.