Preparation of Ingredients for Maki sushi roll | California sushi roll #7

Snow Crab Sticks

Here are Snow Crab sticks. I think they are the best choice for sushi. They taste and smell just great and they are big.

Crab Sticks for Sushi

As you can see almost an inch wide.

Crab Stick Size


I went for a small experiment to try Paprika, doesn’t matter what is the color of paprika, they all taste the same. Even, one Paprika is a bit too much for 500ml of rice.


Cut Paprika in four pieces, and then cut one piece on many pieces. If you will need more, cut the second big piece.

Paprika in Pieces

Here is what you get.



Peel the Avocado and cut it in half. Cut one side into slices of 5 – 6 centimeters.

Sliced Avokado

Now slice avocado into sticks. It is up to you to deside what you going to do to triangle looking parts in the middle.

Trout – Salmon

Salt salmon is already sliced. All I have to do is remove not needed stuff. Do you see the dark and white fat on the side? That’s what I’m going to remove.

Fat is removed.

Sliced and cleaned Trout.

Now the fish is ready for sushi rolls. You may notices that I also sliced the fish, by doing so I simplify the sushi rolling process. Sometimes when you make a roll the fish slides a bit and doesn’t let the rice stick to each other. Well, you will learn about it when you will make your own sushi.

Making of Maki Sushi #8

Be Sociable, Share!


sushiAugust 24th, 2007 at 10:01 pm

If you like my Sushi making guide please leave a comment. I’m ego to hear from you.

Hidey HannisterDecember 29th, 2008 at 12:03 am

This sushi making site is great! Hidey nananhoo

Gui PereiraJune 29th, 2009 at 6:13 pm

The photos are great and the steps to prepare the nori is perfect!!
Best wishes from Brazil!!

NickSeptember 24th, 2009 at 5:29 am

Hey, I think your site is amazing!! Thanks for doing all this… I was curious though, where do you get your ingredients? Specifically the crab, salmon, and other fish? or where do you reccomend getting these things? I live in Texas…

joanneOctober 17th, 2010 at 1:52 am

This website is very helpful for busy people like me who wants to learn and try new stuff. And the colorful pictures, I really like it. Thanks

GlennJanuary 6th, 2011 at 10:22 am

This blog is AMAZING!!!!! I’m going to host a sushi party in a couple weeks, and this is exactly what I needed.

CurtFebruary 22nd, 2011 at 1:02 am

I placed the rice on the seaweed very thin like recommended and felt like it was way too much rice and made the whole thing feel mushy in my mouth. So I tried it again with less rice and it was much better. Could this mushiness be because my rice was not completely cooked? or overcooked? I didnt have any rice burn like it says but everything else was completed the same what could my problem be? not enough ingredients inside possibly?

sushiMarch 10th, 2011 at 10:15 am

make it so rice 50% – ingredients 50%

MonicaJuly 12th, 2011 at 9:42 am

Hello, I love sushi and I am learning how to prepare it from your site. Thank you very much for posting all these helpful tips. ( I am in Romania)

MichelleSeptember 24th, 2011 at 3:02 pm

Do I need to cook the snow crab.

kayeloveSsushiDecember 29th, 2011 at 10:33 am


sushiJanuary 19th, 2012 at 12:15 pm

no. it is all repaired. ^.^

Leave a comment

Your comment