Cookingdom Level 10 - Salmon Sushi

The ultimate guide for Cookingdom Level 10 Salmon Sushi, helping players master the cooking adventure of Cookingdom.

Cookingdom Level 10 Walkthrough Video

Cookingdom Level 10 Walkthroughs & Guide

Welcome to Cookingdom Level 10, where your mission is to craft the perfect Salmon Sushi using the correct tools, sequence, and timing. This level introduces players to Cookingdom's intuitive yet precise cooking mechanics in a relaxed, no-timer environment.

This walkthrough gives you the exact steps to succeed in Cookingdom Level 10, detailing every ingredient, action, and placement needed.

Ingredients Needed

Ingredient	Quantity	Notes
Fish	5	Various types caught in the initial fishing mini-game. Must avoid catching trash (bottles, cans).
Rice	1 bowl	Requires washing with water in a pot and cooking in the rice cooker.
Water	As needed	Used for washing and cooking rice in the pot.
Carrot	1	Requires peeling with a peeler and cutting into thin strips (julienne) with a knife.
Avocado	1	Requires peeling (shown using knife after cutting) and slicing with a knife.
Cucumber	1	Requires peeling (shown using knife) and cutting into thin strips (julienne) with a knife.
Salmon	1 portion (slices)	Pre-sliced, requires further cutting into thinner strips with a knife for the sushi filling.
Nori (Seaweed Sheet)	3 sheets	The wrapper for the sushi rolls.
Wasabi	1 portion	Small amount spread inside the roll (optional step shown) and a dollop served on the final plate.
Pickled Ginger (Gari)	1 portion	Served alongside the sushi on the final plate.
Parsley/Garnish	1 sprig/bunch	Used for final plating decoration.
Peeler	1	Used specifically for peeling the carrot.
Knife	1	Used for peeling avocado/cucumber (as shown), cutting all vegetables/fish into strips/slices, and cutting the finished sushi rolls.
Cutting Board	2 (one for prep, one for cutting rolls)	Surface for all peeling and cutting tasks.
Pot	1	Used to hold rice for washing and transferring to the rice cooker.
Rice Cooker	1	Used to cook the washed rice.
Sink & Faucet	1	Used for washing rice.
Bamboo Rolling Mat (Makisu)	1	Essential tool used to roll the sushi tightly.
Containers	Multiple	Used to hold prepped ingredients (carrot, avocado, cucumber, salmon) and finished rolls temporarily.
Serving Platter	1 (black, rectangular)	For the final presentation of the sushi.
Small Bowls/Dishes	2	To hold the portions of wasabi and pickled ginger for plating.

Step 1. Fishing Mini-Game

Control the capybara chef underwater. Collect 5 fish of any type by swimming into them. Avoid touching any trash items (plastic bottles, glass bottles, cans). Once 5 fish are collected, they are placed in the boat.

💡 Tip: Plan your path to grab fish efficiently while steering clear of the trash.

Step 2. Cook Rice

Place the bowl of rice into the metal pot. Move the pot under the sink faucet and add water. Transfer the pot containing rice and water into the rice cooker. Close the lid. The cooker will automatically start cooking (indicated by light and steam).

💡 Tip: Ensure water is added before placing the pot in the cooker.

Step 3. Prepare Carrot

Place the carrot on the cutting board. Use the peeler tool to remove the skin. Discard the peels. Switch to the knife tool and follow the guides to cut the carrot into thin, long strips (julienne). Place the cut carrot into a container.

💡 Tip: Peel thoroughly before cutting along the guide lines.

Step 4. Prepare Avocado

Place the avocado on the cutting board. Use the knife to cut it (pit removal is automatic). Use the knife again (acting as a peeler) to remove the skin from the halves. Discard the skin. Follow the guides with the knife to slice the avocado flesh. Place the slices into a container.

💡 Tip: The game uses the knife for peeling here; follow the prompts.

Step 5. Prepare Cucumber

Place the cucumber on the cutting board. Use the knife (acting as a peeler) to remove the skin. Discard the skin. Switch to the knife tool and follow the guides to cut the cucumber into thin, long strips (julienne). Place the cut cucumber into a container.

💡 Tip: Ensure the skin is removed before cutting into strips.

Step 6. Prepare Salmon

Place the pre-sliced salmon onto the cutting board. Use the knife tool and follow the guides to cut the slices into thinner strips suitable for sushi filling. Place the salmon strips into a container.

💡 Tip: Cut precisely along the lines for uniform strips.

Step 7. Retrieve Cooked Rice

Open the rice cooker lid and take out the pot containing the cooked rice. Place it on the preparation counter.

💡 Tip: Rice should be steaming, indicating it's cooked.

Step 8. Roll Sushi (Repeat 3 times)

Place a sheet of Nori on the bamboo rolling mat. Take a portion of cooked rice and spread it evenly over the Nori, leaving a small gap at the far edge. Optionally spread a thin line of wasabi horizontally across the rice. Layer strips of cucumber, carrot, avocado, and salmon horizontally on the rice near the bottom edge. Carefully lift the edge of the mat and roll the Nori and ingredients tightly into a cylinder. Place the finished roll aside in a container. Repeat this process to make a total of three rolls.

💡 Tip: Spread rice evenly but not too thick. Roll firmly using the mat for a compact roll.

Step 9. Cut Sushi Rolls

Place one finished sushi roll onto the clean cutting board. Use the knife and follow the cutting guides to slice the roll into several (appears to be 4) equal pieces. Repeat for the other two rolls.

💡 Tip: Use sharp, decisive cuts for clean edges. Aim for uniform thickness.

Step 10. Plate the Sushi

Arrange the cut sushi pieces neatly on the black serving platter (12 pieces total). Place a prepared dollop of wasabi onto the platter. Place a portion of pickled ginger (gari) onto the platter. Finally, add the sprig of parsley/garnish for decoration.

💡 Tip: Arrange the sushi pieces attractively. Place condiments and garnish as shown in the final image.