Sourcing Fish, Crab and Tobiko for Sushi

Catching Tuna and Shrimp

Raw fish comes from buckets. A Tuna Bucket yields Raw Tuna, which you then break down into Tuna Fillet at the Cutting Board. A Shrimp Bucket yields Shrimp directly. Keep both in the Cooler Box until you are ready to roll.

Salmon Fillet is the salmon-side equivalent used in Salmon Maki, Salmon Nigiri, Salmon Temaki, Salmon Gunkan and the Salmon California family. Treat fillets as your primary slicing input at the Cutting Board.

Crab, Imitation Crab and Tobiko

Crab is used across the California rolls: Crab California, Crab Cheese California and Crab Cucumber California. If you are short on Crab, Imitation Crab substitutes in crab-style fillings.

Tobiko is the roe topping for the Tobiko roll family. It sits on top of otherwise finished California rolls, producing Tobiko Crab California, Tobiko Salmon California and Tobiko Tuna California, along with their Cheese and Cucumber versions. Add Tobiko last, after the roll is assembled at the Roller.

Cheese and Wasabi

Cheese appears in every Cheese California variant, so keep a supply on hand if you favor those rolls. Wasabi Paste comes from Wasabi Root and is used as a condiment alongside Soy Sauce, which is processed from Soy Bean. Both are optional for rolling but expected at the table.