You can follow these steps to prepare your cold smoked salmon for maki rolls or nigiri.
Remove the skin by taking your sashimi knife and slicing it off by working it just under the skin.
For Nigiri or sashimi slice off 1/8 inch slices at a 45 degree angle.
To make pieces to be used for maki sushi or to be diced, make the slices around 3/8 inch thick (above).
Then slice the 3/8 inch thick pieces 2 or 3 times depending on if you want 3/8 inch match sticks, or 1/2 inch by 3/8 inch pieces (depending on how thick the slices are to begin with.
For Maki sushi (sushi rolls) I usually go for around 3/8 inch matchsticks (above).
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