CLIP 8 — CUT THE ROLL
Duration: 6 seconds
Place the completed salmon avocado maki roll on the same PAOY bamboo serving board.
The PAOY logo is visible subtly in one corner of the board.
Using the same PAOY knife, make smooth clean cuts.
First cut the roll into two equal halves.
Then divide each half evenly until there are exactly eight pieces.
Use long controlled knife strokes.
No aggressive sawing motion.
No crushing.
Every cut piece must contain both salmon and avocado.
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CLIP 9 — CROSS-SECTION CLOSE-UP
Duration: 4 seconds
Cinematic macro close-up of several freshly cut pieces.
The cross-section must clearly show:
• dark nori exterior
• white sushi rice
• orange-pink salmon
• pale green avocado
The salmon and avocado must be centered and cleanly defined.
No other ingredients.
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CLIP 10 — FINAL PLATING
Duration: 5 seconds
The same hands arrange exactly eight pieces on the PAOY bamboo serving board.
Add:
• matte ceramic soy sauce dish
• dark wooden chopsticks
• minimalist ceramic chopstick rest
Keep the composition minimal with visible negative space.
The PAOY logo on the board remains subtle and natural.
The hands make one final small adjustment and leave the frame.
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CLIP 11 — FINAL HERO SHOT
Duration: 5 seconds
Slow cinematic reveal of the finished salmon avocado maki presentation.
The sushi appears premium, fresh and realistic.
The PAOY serving board is centered.
The small PAOY logo is naturally visible but never dominant.
Soft natural light.
Calm atmosphere.
End on a strong premium composition suitable for adding the PAOY brand title later in post-production.
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POST-PRODUCTION TEXT — ADD AFTER GENERATION
Do NOT generate this text inside the AI video.
Add it later during editing:
Opening:
YOUR FIRST ROLL STARTS HERE
During preparation:
Spread thinly.
Before rolling:
Salmon first. Avocado on top.
During rolling:
Firm, never crushed.
During cutting:
Clean blade. Clean cut.
Final:
PAOY
PREPA
Model
Kling V3 Pro
Type
Video
Aspect ratio
9:16
Make your own
Open this recipe in the studio — same model and settings, your idea.
