Provided is a sushi preparation method by which a novel texture of food can be achieved from sushi ingredients per se regardless of the quality and freshness of the food ingredients used for the sushi ingredients. Since the sushi ingredients 2 prepared by stacking thinly-cut ingredients 3 in the thickness direction are used, the ingredients 3 in each layer, when chewed, become misaligned so that a unique texture is obtained in which the sushi ingredients 2 spread through the mouth. Also, the ingredients 3 in each layer become segmented and fuse with rice grains of the rice 1 of the sushi, and a unique texture in which the sushi ingredients 2 and the rice 1 of the sushi are harmonized can also be obtained. In particular, in the case of a food ingredient, such as tuna or the like, having a tendon, the tendon is cut as the food ingredient is cut into multiple layers of ingredients 3, and thus there is an advantage in that the food ingredient becomes easier to chew. In addition, soy sauce can be made to infiltrate in between the ingredients 3 in each layer, and thus there is an advantage in that dipping in soy sauce is easy.本發明之目的係提供一種壽司的製造方法，其可得到與用於壽司材料之食材本身的質感或鮮度不同的壽司材料所帶來的全新口感。因為使用在厚度方向將薄切之食材3積層而成的壽司材料2，若咀嚼則可使各層的食材3錯開而可得到壽司材料2在口中展開的獨特口感，且各層食材3被細分化而與壽司飯1的米粒融合，而可得到壽司材料2與壽司飯1調和的獨特口感。特別是，鮪魚等具有筋的食材的情況，藉由將其切片成多層的食材3而可切斷筋，因而具有容易咀嚼的優點。又，因為可使醬油滲入各層的食材3之間，而具有容易沾醬油的優點。
