Power of sushi is taste and simplicity
Power of sushi is taste and simplicity
Sushi Menu
     Sushi Home            Sushi Making Guide      

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

July 11th, 2007 by sushi

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 https://www.topnewcasinos.co.uk/real-money-casinos.

Making of Maki Sushi #8

Posted in Ingredients | 12 Comments »

12 Responses

  1. sushi Says:

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

  2. Hidey Hannister Says:

    This sushi making site is great! Hidey nananhoo

  3. Gui Pereira Says:

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

  4. Nick Says:

    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…

  5. joanne Says:

    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

  6. Glenn Says:

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

  7. Curt Says:

    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?

  8. sushi Says:

    make it so rice 50% – ingredients 50%

  9. Monica Says:

    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)

  10. Michelle Says:

    Do I need to cook the snow crab.

  11. kayeloveSsushi Says:


  12. sushi Says:

    no. it is all repaired. ^.^

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

How to Make Sushi | How to cook Sushi Rice | Sushi Recipes | Login | RSS |
Sterling Silver Chains
Privacy Policy