4 Levels of Sushi: Amateur to Food Scientist | Epicurious

hi I'm John and I'm a level one chef I'm Lorenzo and I'm a level two chef hi I'm Gia I'm from Institute of Culinary Education I'm a very sick I think sue she's pretty hard to make let's be real it's not something that you can just readily whip up at a moment's notice what I like about sushi is you can interchange flavors you can use seafood you can use meats just vegetables so it's really up to you good sushi is rice its body temperature and their fish it's cold so the combination of body temperature and cord it's so nice in my mouth first up let's make the rice here I have my sushi rice and I let it soak for 30 minutes per the instructions on the back of the bag and this has been rinsed about two or three times I see that the water in the bowl is pretty clear which means hey okay ready to go then drain thank God for this particular rice cook it actually calls through one part rice one part water it's on sushi I just have to and once this comes to a boil reduce it to a simmer for about 20 minutes so why rice is cooking let me make the sushi vinegar please use the rice vinegar I like to make maple syrup and some sea salt here mix very well before you open the lid okay good so now that my rice is fully cooked I'm gonna let it rest so that the rice reconstitutes and gets to that nice texture to make the sushi rolls let me a flat pick up I personally like to make a little garlic rice before I make my sushi rolls put a little bit of vegetable oil in fry up a little bit of fresh garlic I'm simply gonna take the rice out of my handy-dandy rice cooker mix it around a bit so I'm gonna add my sugar and salt that has been dissolved all together and you can kind of see when I move the rice it has that you know sticky gelatinous quality to it so come are we to dump the ball before the rice will be dry all right now that my rice is done let's move on to the fillings so here are my crabmeat it is imitation style crab I would say if you have crab great go get it but this stuff is good so these are a nice big shrimp they have been deveined and I leave the tail on why fancy smancy that's how they do it and what we're gonna do here is make a marinade lemon juice rice wine vinegar salt fresh garlic and some ground pepper my feeling will be spicy too so mix that I own a spicy sauce and toasted sesame oil now since it is Captain Hook we need to straighten this puppy out how you do that is you take the end that is not been deveined and you score it a few times and then you actually kind of break it and then it gets to be that typical tempura length and straightening shrimp marinade 10-15 minutes I using green tuna today mix with sauce my shrimp have been marinating for a good 20 minutes now next step I'm gonna make the unbelievably easy tempura batter it's ninja this egg let's do my flour cornstarch and now I'm doing my final fizzy seltzer water I like to use a carbonated liquid that way the batter is nice and fluffy when it fries so I have a pot here full of vegetable oil we're just going to dredge dip I'm just looking for a nice golden brown you'll see that it's nice and crinkly and fluffy the batter is doing its magic around it and next up we're gonna cut our cucumber I like them kind of too thick so that scary oh I'm going to cut the skin super super thin pieces so in ice water bath I also use the radishes cut into pieces then soak the radishes into ice water bath to make them nice and crispy so next we have a nice pair this is a bust pair nice and crispy I also put avocado inside the opposition so I'm just gonna go ahead and slice it into very thin slices almost to match the consistency of the matchstick cucumbers I'm actually gonna take the sesame seeds I just want to toast it a little bit it's already turned a different color next it's making wasabi from wasabi powder then covering it to make the wasabi hot I also stress the Eva more tuna on top of the sushi so when I slice the tuna in angle I can make the bigger stress all right folks it's time to assemble first up the bamboo mat waits plastic wrap so that's bamboo mat it's not sticky and then just a bowl of water to wet your hands you'll find that it gets very sticky so the water just helps keep things nice and moist so this is your nori which is actually algae I'm gonna nore in half like that the priest a lorry of bamboo mat nori has two sides shiny side and rough side always rice on top of that rough side so I'm gonna put just a nice hunk of rice and I want to have enough so that I can completely fill the square the rice odo by don ôt like that so now I'm actually going to add both of my sesame seeds just for decor so now that my rice is fully rolled out on the sushi mat can I go ahead and add our layer of nori seaweed and then we're gonna do a little flip-flop so now that I have on the plain side of the nori I like to put a little bit of wasabi you know the more the merrier so I'm gonna go ahead lay in our lump crabmeat spicy doing that mixture I don't want it to be too too thick because if it's really fat when you're rolling it's just gonna be impossible in that your role will be like this then our cooker I'm also gonna do my julienne hair added on and then last but not least hello tempura shrimp now that my feelings are in time to roll this bad boy up so I'm gonna go ahead and grab everything from the bottom so the sushi mat plastic wrap and then I'm just gonna take it over the top opteka this works out hold the bamboo mat I've noted together go to the end of the feelings you need this kind of empty space acts like glue to stick the load together open it then order to the end of that nori then shade but no squeeze we're just trying to make sure nothing's loose in there and trying to make sure it actually rolls properly it looks like I overshot with the size of my durian rice that's okay we're just gonna trim that we'll use it for later oh my god I hope there's not plastic wrap in it alright I'm gonna top my role with an avocado slice it up and I'm going to fan it out but I need to make sure it's not going anywhere just gently just gently then voila the sushi is ready I'm going to put their tuna on top of the sushi diagonal so that they're you can't eat lots of fish and now I'm gonna make a ponzu sauce very complicated folks lights oil lemon juice ponzu sauce there's my rolled sushi looks pretty good now the last task is to cut it up now I'm just using parchment paper to make it easier for me to cut then couple beats plastic wrap big trick but I learned from the interwebs because the rice thing is so sticky it will stick to the knife so I go ahead and moisten the knife with the damp paper towel so when you cut that Lord with your knife cut the roll into eight pieces oh man oh no I didn't work let's go from the middle maybe that'll help no don't fall apart oh these are gigantasaurus let's delete me like gigantasaurus good look at that oh that's nice okey-dokey then shape it again then be moved up plastic sushi chef all the way to show that our cutting edge now I'm going to add garnish spicy sauce on top of the tuna so that it works at Ballou mix with the scallions and their body shape that sushi now to finish off my sushi gonna top it with a little bit of sesame seeds gives a little color I don't think it adds that much taste but look how pretty that looks I like to add a bit of flour then don't forget to add Vasavi and here is my sushi and this is my sushi this is my sushi the sushi it's finger food pick up the sushi then apena soy sauce just a little bit don't eat too much I taste the rice just a pair of me tastes like a California roll so I think job [Music] and there that to that it's nice sushi quality and very fresh absolutely delicious honestly I actually like this the best the best thing so try it you guys let's see how each of our chefs made their version of the delicious versatile dish sushi rice is a green composed of two starch fractions amylose and amylopectin amylose is a linear polymer of glucose and amylopectin is branched all three of our chefs use traditional short grain sushi rice which is lower in amylose and higher in amylopectin this gives us a rice that's more sticky since it's branched molecules don't stack neatly due to having more space between the starch fractions Lorenzo and Hadiya rinsed their rice which removed some of the excess amylose making there's a bit less sticky than John's John cooked his rice in a pot which offered less heating consistency compared to other methods good point lorenzo used a rice cooker which was convenient since it regulated the temperature for him he is sweet rice he followed this with a quick light fry and then tossed his rice with a vinegar and sugar mixture this all added or sweet-and-sour Chris penis day Oh cooked her rice in a one-part rice to one part water ratio shocking it in cold water prior to cooking this shocking of the rice lowered the temperature very quickly making the starch granules condensed and compact limiting additional swelling she seasoned her rice with rice vinegar salt and maple syrup which added a sweetness and mineral quality yummy John's fillings included protein in the form of imitation crabmeat crunchy cucumber and rich smooth avocado imitation crab is a blend of fish paste usually made from Pollock the salt seasoning starches and coloring I'm guessing we use it because it's cheaper more readily available than lump crabmeat Lorenzo made a marinade for his shrimp adding a layer of acidity from the vinegar and lemon juice and pungency from garlic and black pepper he then dried his shrimp and sliced them which ultimately made rolling the sushi easier he added the shrimp to a tempura batter made from flour cornstarch and seltzer the Seltzer provides pockets of carbon dioxide that expand when heated making for a very light batter cornstarch also makes a light tempura because it doesn't contain gluten and won't form stretchy networks for trapping carbon dioxide like you have with bread lorenzo fried his shrimp and added cucumber for crunch and pear for sweetness pears to me are just a tree today i'll focused on her sushi grade tuna sushi grade is not a regulated term but it implies that the fish is safe to consume when raw according to the company it was purchased from tuna makes me tough she added sriracha mixed with mayonnaise and a small amount of sesame oil the mayonnaise acted as an emulsifier between the sriracha and the sesame oil keeping the mixture smooth all three of our chefs used a plastic covered sushi mat which prevented rice from sticking to it and allowed for easier cleaning they also all used nori nori is a sheeted seaweed from red algae and has a distinctive grassy minerally salty taste John laid his rice down first followed by nori while Lorenzo and Henao put their nori down first topped it with rice and then flipped it so the rice was on the outside today Oh cut her nori in half to ensure her roll didn't get too large or out of balance making her sushi a much more manageable size than John and lorenzo's you can't use the whole piece of an OD but there ought to be this is jumbo they all carefully added their fillings then roll to the edge of their rice to form a roll squeezing to make the sushi compact and firm John sprinkled his sushi roll with sesame seeds which added some color and texture and served it with soy sauce he also searched pickled ginger which is thinly sliced ginger root cured and vinegar and sugar Lorenzo topped his sushi with sliced avocado which provided a nice creaminess along with pickled ginger and wasabi he also made a ponzu sauce by combining soy sauce and lemon juice this acidic and salty combination enhance the overall flavor profile of his dish today I'll put raw fresh tuna on top of her sushi rolls she complimented her spicy mayonnaise and sriracha mixture with wasabi which she made from scratch by combining water with wasabi powder allowing her to control its spiciness the wasabi is not hot enough so after cover of asabi became spot she also added edible flowers which are visually appealing but don't add much in terms of flavor no matter which way you roll it make sure you try out some of these tips the next time you're preparing sushi

Channel: Epicurious

Views: 5,647,082

Rating: 4.9036407 out of 5

Keywords: prepare sushi, make sushi, expert sushi, sushi recipe, how to make sushi, how to make sushi rolls, amateur sushi, 4 levels of sushi, homemade sushi, restaurant style sushi, japanese sushi, sushi roll, maki roll, how to make sushi maki, sushi explain, science of sushi, kinds of sushi, easy sushi, make easy sushi, easy sushi roll, sushi explainer, types of sushi, vegetarian sushi, no fish sushi, epicurious lorenzo, lorenzo epicurious, authentic sushi, epicurious

Id: x3MZjf0FziE

Length: 15min 24sec (924 seconds)

Published: Wed Jan 08 2020