1 Dollar Sushi Rolls | But Cheaper

let me paint a little scenario you want to have a nice little night out go get some sushi 10 to 15 per roll and now you've spent 70 dollars you can have that same night but for this price right here and that is but cheaper [Music] so the average cost of most sushi rolls can range anywhere from 10 upwards of 20 maybe even 30 if you're getting a really fancy one at the end of the day what you're paying for is a product that most people think they can't make and that's just not true you just need a little bit of technique you need a little bit of care and you can make it yourself at home honestly quite easily just be patient okay i'm gonna try and be as flexible as possible but i will say that there is one non-negotiable that both myself and i believe that uncle roger would agree with so with all that said let's make this shall we okay for all the people who are new to sushi please understand that rice is the most important component of your life if you mess it up both papa and uncle roger will be at your doorstep waiting now look i've already done a guide on how to prepare sushi rice the link is in the description but for a brief recap need two cups of sushi rice always wash your rice and we're gonna wash it twice add it to your rice cooker with equal parts water and no i'm not budging on this i know it's butt cheaper please just use a rice cooker all right you're gonna make your seasoned rice vinegar which is super easy to make then once the rice is cooked you're gonna season it with your sushi zoo to taste and that's your sushi rice like i said before if you want to know the full recipe on this the link is in the description in my tamaki video so now we have our most important component the rice currently sitting at this price right here then just gather your rice up place it back in your rice cooker on the keep warm setting we've got three rolls for you classic spicy salmon tamaki a vegetable tamaki which i think might be vegetarian i'm pretty sure i don't ever trust myself to say that because i always forget that one ingredient and a pork belly makima to level things out let's start with the spicy salmon tamaki first thing we need to make is our fried shallots sure you can buy these but it'd be a whole lot cooler if you made them you'll need three shallots then slice your shallots as thinly and evenly as possible i really would recommend the mandolin in all seriousness put those in a medium pot with two cups of vegetable oil or just enough to cover place it on a stove set to medium high then begin constantly stirring the oil will slowly start to come up to light bubble then start frying violently and as soon as they turn golden brown immediately fish them out of the oil using a spider and drain them on paper towels these burn really easily so just try not to get distracted season them with salt while they're still hot now let those cool completely next you'll need half of an english cucumber but in order to get the length right cut a sheet of nori in half and cut the cucumber to the same width as the nori take that cuke and cut the cheeks off of it like this leaving the core behind then take those cheeks cut them into batons yes haha josh said cheeks very funny now for the salmon you're gonna need half a pound of sashimi grade salmon which surprisingly was only like eight bucks but you can switch this out for any sashimi grade fish you want or a cooked meat technically if you wanted to cut your fish using a very sharp knife using single strokes only into nice half inch cubes then in a separate bowl you're gonna combine a 30 cup of mayonnaise three tablespoons of sriracha one green onion thinly sliced salt and taste and one clove of grated garlic mix that together add in your salmon and toss to coat now to make your roll get yourself a sheet of nori cut it in half so you have two halves and repeat that so you have about eight to ten sheets take one of your half sheets dampen your hands with water and spread enough sushi rice along your nori to cover about three quarters of it you want the top to have a little bit of exposing oil next spoon on two to three tablespoons of your spicy salmon a cucumber baton top with crispy shallots and some sesame seeds roll that up from the bottom leaving a little tail of nori at the base and you have a lovely salmon tamaki for this price to make eight of them dude that means each tamaki's gonna cost this that's a big flex by the way uh these are hand rolls you eat them as a individual serving so just you know bite it like a burrito now you thought we weren't going to put fish you thought well you thought wrong aren't you kid just kidding we're not going to skip fish it's not happening salmon i think is going to be the closest most affordable raw fish you're going to get tuna is medium tuna is medium tear and expense so we want the lowest option with salmon spicy [Music] immediately it's already my favorite one so far the salmon's fresh it's spicy it's creamy salty umami what's the point of even going to dang restaurants sometimes you just want to make it yourself for this much money brother i've already made three of these now and look how much is left right and this salmon only costs eight dollars eight you're trying to tell me you're not gonna save money eat cooking at home get the hell out of here next up vegetable tamaki you're gonna start with two large portobello mushrooms and cut the cap into three quarter inch slices turn the slices flat side down and cut off the black gills of the mushroom then using a sharp knife score the flat side of the mushroom in a cross hatch pattern so it looks really cute and also so it cooks better do that again on the other side then fill a medium skillet with enough oil to coat the bottom of the pan heat it over medium heat until it is ripping hot then lay in your mushrooms avoid overcrowding the pan i like to use something to press it down this is a chef press i love these things use them all the time and let it sear for about two to three minutes give them a little flip to look at one of the most beautiful mushroom sears i've ever seen season the taste with salt and sear for another two minutes then remove the pan and repeat with the rest now in a small bowl combine a quarter cup of fresh mint leaves a quarter cup of fresh cilantro leaves and a quarter cup of fresh thai basil leaves toss it together until you've got a fragrant herbaceous forest of flavor now for assembly get a half sheet of nori spread out your rice add on an eighth of an avocado brush your avocado with soy sauce add your seared mushroom a nice cuke baton thinly sliced green onion and some of your herb salad oh and last but not least a nice handful of fried shallots then roll that absolute u-knit up nice and tight and marvel at its beauty but more specifically this amazing price for eight total tamaki meaning each tamaki will cost you this right here we got a tamaki hand roll we've done this before obviously but you know this is with the focus of it being affordable this is a vegetarian i think i think it's vegetarian and vegan i think i don't really think it that much through all i know is that it's mostly vegetables and there's no meat or animal products i think in here anyway a lot of people like josh why don't you give the vegetarians attention i'm doing it granted it's in the exact same format as before because it doesn't matter okay you can have this easy to make beautifully curated flavor for this price right here okay we saved the best for last a glazed pork belly maki roll before we start playing with our meat get yourself two nice large thick juicy goofy carrots peel them then julienne them as fine as possible i actually used a julienne peeler sure it's cheating but it works really well and it's fast link in the description for that place them in a jar so that they all fit nice and snug in there in a medium saucepan add two cups of vinegar one cup of water one tablespoon of salt and two teaspoons of sugar set that over high heat and as soon as it reaches a boil immediately pour that over your carrots ensure that the carrots stay completely submerged and let them sit until they reach room temperature bang pickled carrots oh and you getting out of splash of shiradashi for some umami and you know how papa feels about that next you're gonna need two pounds of skinless pork belly this one was much more than i needed for the record cut that in half so you get two even squares then slice that into two inch thick pieces so they look like these and then don't forget to take a pick for the gram obviously you can score the fat cap of your pork in a cross hatch pattern to help the fat render out then heat the pan over medium high heat spray it lightly with cooking oil you don't need much in here you just need it so it doesn't stick once that's screaming hot season your pork generously with salt lay them in the pan optionally you can add any spices you like i hit mine with some five spice and sear for about two to three minutes or until it reaches a beautiful golden brown then give them a flip once the other side is seared tilt the pan and crisp the fat cap up in the corner where all the fat is pooling just until it's nicely browned and looking like a snack now these are still raw in the center so pop that in the oven at 375 fahrenheit for about 15 to 20 minutes or until cooked through then optionally when they're done brush them with a little hoisin sauce you only need around a half cup of that once each piece is evenly coated in hoisin caramelize that glaze either under a broiler or if you're cool use a kitchen torch until it looks nice and glossy and icky sticky now we're almost there get one bunch of green onions cut off the root bottom and the green parts so you're left with whites and just a touch of green then heat two tablespoons of vegetable oil over medium-high heat until shimmering add your green onions and sear tossing occasionally for about three to four minutes or until you get some nice char and caramelization season that the taste with salt and set to the side all right assembly time this time get a full sheet of nori place it on a sushi mat add enough rice to evenly spread out to the edges leaving one inch of space at the top make sure you don't spread the rice too thick this was on the border of too much rice so practice until it's how you like it now snag a piece of pork belly cut it in half if it's really wide then slice those pieces in half lengthwise so you get two thinner pieces of belly place those on your rice at the bottom of the roll leaving a little bit of space from the edge layer on a couple pieces of seared green onion a generous handful of your pickled carrots optionally but very highly recommended some thinly sliced thai chili a handful of your herb salad from earlier then roll it up halfway give it a light crimp and then roll it up the rest of the way until the edge is closed and give it one more good crimp but don't you know strangulate the darn thing then take it out and look at that lovely log to slice get an extremely sharp long knife gently begin cutting until you reach about halfway down then use the length of your knife and draw all the way back to slice the rest of the way through the roll that way you get a nice clean cut then do that all the way down your roll and take a look at this beauty so we have this beautiful fancy roll that comes in at a price of this for six to eight rolls that means you're paying this for each roll it's pretty darn good deal if i ever see one last but not least is a classic makimono roll sliced of course i decided to go the meat route sacrilege i know i did a lot of things that are sacrilegious today but this looks damn good you got the pork belly it's glazed it's roasted it's fatty pickled carrot salty umami i had a splash of shiradashi because i like it grilled green onion you know you can't go wrong with that so without further ado that was intrusive i've never had something disappear into my mouth like that before the meat is fatty and hot and sweet the pickled carrots immediately cut the richness it's chewy i feel like this hits all the notes that i want on sushi great with fish too but you know there's nothing wrong with a nice fatty piece of glazed pork belly or barbecue pork belly if you want in a maki roll and it looks pretty did you want to give it a kiss if you want sushi and you don't want to spend a ton of money on it you've come to the right place you can have any of these rolls for this price this price or this price it's up to you you want to know what else is a thick log filled with various surprises and ready to be consumed [Music] all right guys and that is it so we made three different kinds of sushi rolls well tamaki and one makimono but you get the point at the end of the day i'm just trying to give you implications ways that you can fill a sushi roll but you can do it however you want fill it whatever you want you don't have to follow these recipes to a tea it's just a guide it's just to get you started if you just put vegetables in a sushi roll like it's rice nori vegetables cost you like a dollar stop making excuses darn it anyway if you enjoyed this video or you learned something leave a like subscribe and i will see you next time and the sun's going away bye [Music] you

Channel: Joshua Weissman

Views: 1,596,387

Rating: 4.9540634 out of 5

Keywords: sushi recipe, homemade sushi, easy sushi recipe, sushi roll recipe, handroll recipe, temaki, makimono, how to make sushi, how to make makimono, how to make temaki, spicy salmon sushi, spicy salmon roll recipe, homemade spicy salmon roll, homemade sushi rolls, vegetable sushi, joshua weissman, youtube recipes, youtube cooking series, cooking show, sat bawl pro, fried shallot recipe, pickled carrot recipe, sushi, cheap sushi vs expensive sushi, cheap sushi, but cheaper

Id: zmljfxmZTrs

Length: 11min 8sec (668 seconds)

Published: Sun Jan 10 2021