Beginner's Guide to Making Sushi

[Music] sushi was actually one of the first things i ever learned how to make for some reason i decided to go from bacon egg and cheeses which is one of the easiest things in the world the sushi which is arguably one of the hardest things in the world and a lot of people kind of called me nuts and i was 15 16 years old i took i started teaching myself and then i took a course and i found that it really wasn't that challenging yes you can spend you know 15 20 years mastering rice and you can do the whole giro dreams of sushi experience but the truth is it doesn't have to be that scary what i've found with making sushi is not only is it super fun but you save a lot of money making yourself you can buy the fish you don't even need to use fish when i was a kid i was making like barbecue bacon chicken rolls and weird stuff and people were calling me crazy and wondering why this white boy was trying to make sushi but now it's become more open and widely accepted that anyone can make sushi so i'm going to show you guys a beginner's guide version of how to make awesome sushi and just because i'm in the very giving spirit one person is gonna win an awesome dope brand new knife which you can see in the link below i'm gonna send this to one person all you have to do is like this video and share it on one social media you know twitter instagram facebook whatever it is you can win a brand new knife to cut your own sushi or anything you want with all right let's just switch over to the little voice over and make some sushi rice so first i make my little seasoning it's just some rice vinegar sugar and salt is three parts rice vinegar two parts sugar one part salt and then you're just gonna get that hot and let the everything just melt and you're good to go now i have short grain rice right here and this is the trick you need the japanese short grain rice to make this work and what's amazing about this is it's like you see the grains are so small you know that's why it's your grain rice right right so what i'm doing now is i'm just washing it and i'm going to wash it until the water is clear what you're going to see is every time i kind of move the rice around it's going to release the starch and if there's too much starch it will get too sticky and newy and gooey so i wash it in water kind of massage it in there and i keep straining out the water until the water is eventually clear so washing it straining it washing it's raining as many times as you need to until the water is either extremely clear or almost all the way clear if it's not perfect that's all good but look how clear the water got now you can see my granules of little little rice now i put that in the pot and we're doing one to one ratio one cup of water to one cup of rice and once that comes to a boil you cover it and i'm using a towel just to give it an extra extra good seal i'm covering it and cooking it for exactly 10 minutes on a low simmer and once it's done it's gonna look beautiful the rice shouldn't be too cooked if it's too cooked and overcooked it gets super mushy you want those granules as separate from each other as possible and now what i'm going to do is i'm going to mix it and mix it and mix it and add in that seasoning if you don't want to add it all you can add salmon and taste it it's going to make it sweet and just give it that sushi rice flavor what i'm doing is i'm folding over and i'm kind of cutting i don't want to mash my rice up too much and this is uh what's cool about this right here see the slow motion so i'm actually fanning it ideally if you have another person that's even better you're mixing it and you're fanning at the same time because you want the rice to cool very quickly otherwise if it doesn't cool quickly it's going to get super mushy so you want to cool it and season it at the same time freaking genius then put over some wet paper towel let that chill until you're ready to go another very confusing element of sushi is what the hell is going on with wasabi and where do you get it what do you do with it this is wasabi powder there are many different kinds typically this would be a wasabi root if you get it fresh and they grind it up and they make this fresh wasabi it's spicy it kind of opens up your nose and does this whole thing but the truth is most people have never actually eaten wasabi and you're probably wondering why because you've had sushi so many times but most wasabi is not actually real wasabi you look at the ingredients usually it's horseradish and some other stuff because wasabi is expensive and very hard to find this one says ingredients no artificial color it's got wasabi powder horseradish mustard tapioca starch and wasabi two percent wasabi so they're kind of like really cutting it and they're giving you a little wasabi but not really um but it's better than the one that's no wasabi so i got it so basically with the powder you just kind of rehydrate it yeah a little bit water just a little bit and start to mix because the goal is you know you know how it is like you get it and it's kind of in this little sort of ball thing probably i haven't even too much water i'm kind of being lazy but that's no problem i'm going to show you what you can do if you add too much water actually i think it makes it a little easier to add too much water at first and then go in with your little powder and kind of you're almost like making a little dough like that pretty dang easy but it's funny doing this video i'm like yeah there's so many things regardless of like me making this perfectly right or not like there's so many elements of making sushi people can be very very confused like you know the pickled ginger how do you do that the wasabi the fish how do you pick it so i'm really grateful to be doing this video and sharing it with you guys and there's so many resources online and people that are master sushi chefs that when you want to take those next steps but sometimes i can be a little intimidating so i wanted to give you a good beginner's guide so you don't feel intimidated and look now we have our little sort of wasabi powder all right just for a little quick pickle of the ginger i take some ginger that's peeled and i'm adding in some rice vinegar a little bit of salt some water and a little just pinch of sugar and then i'm just mandolin this you can also cut it up just super fine the thinner the better and then once that comes to a boil that mixture i'm just gonna let it cool down and once it cools just pour it over my ginger and let it sit and you got pickled ginger probably one of the most confusing things for people when they're making sushi is figuring out the whole fish situation when it comes to fish fish situation when it comes to fish there's a lot of confusion like how do you find sushi grade fish can i use this fish from this market do i need to get the freshest fish in the world there's a lot of different information out there some of the stuff i'll tell you guys though for fish to be properly sushi fish actually when they first catch it they flash fry it so you might say you might see oh fish that's fresh that's the best right it's fresh never frozen the truth is for like the fda or whoever makes the regulations you're supposed to flash fly the fish super cold that kills off the bacteria so that's really the only like standard that i've heard for sushi grade fish a lot of places just call it sushi grade call it super fresh it's not necessarily a real standard so of course when you're eating raw fish you want to be careful that's the first thing make sure the sauce you're going to is good reliable source make sure when you smell it you're not smelling anything weird like that salmon right there oh it's just clean fresh delicious so i'm working with a couple different fishes today some of the most popular ones salmon you'll see with sushi a lot tuna this is yellowfin tuna this is actually a really good quality tuna but it's frozen so it's like yes i could have found fresh tuna but if you can't find fresh tuna that's sushi grade you can get a good frozen one it remember it was going to be frozen anyway and the fresh one is probably actually frozen they just thawed it out so tricking you essentially um eel or zunagi i love eel roll typically with the eel you'll find it already like broiled cooked in this barbecued sauce you all you have to do is heat that up you can buy a whole eel but it's rare you'll just find like eel that's kind of uncooked and frozen this is a little fish roe which like the fish eggs i just thought they'd be fun i found them in the freezer section thought they'd be fun to cook with and then the crab so typically with crab if you get a california roll the imitation crab you know that stuff it looks kind of like crab it's not real crab yes you can buy that if you really want to make the california but i actually got some frozen crabs this is real crab i find it obviously works so much better but again the biggest thing with fish is just making sure you get the freshest best fish you can remember fresh can be frozen i know it's confusing talk to the go the fish monger talk to them say hey what's a great fish for sushi i want to eat something raw at the end of the day trust your intuition smell it if there's any weird smell at all if it doesn't smell just like the ocean refresh like you'll know i've seen this with fish like if it's bad you'll know it's bad um that's just kind of like the like if it like well i should say like if it smells bad and you're some people are like what are supposed to smell like i smelled it you know you smell it what's supposed to smell like but i find that if you smell it and you're like oh like if i if i can put my nose up here and just kind of chill and feel good versus like something's off don't risk it um you throw it out or if it's just a little off you know you can cook it but so that's a little bit about fish and i'm gonna show you this cool knife i got [Music] [Music] are you ready for this boom so i've never had a sushi knife like this it's actually i'm left-handed so um it only works for left-handed people because the other side now then with this salmon it's got the skin on so i'm actually just going to take about this much oh that's slicing i've always wanted to be able to do that i always wanted it to help get the skin off there's a number of ways but i find that if you sort of just cut down and get to the skin and then just kind of turn your knife and then just very lightly go along the bottom very very gently boom again i want to take a few minutes to kind of show you a little bit more about the cutting of the fish it all depends on like what you're doing and how you want to get it into your roll right so for example of the salmon let's say i wanted to do like some really nice sushi which when you think of sushi it's not necessarily the sushi in the roll sushi just means rice right with some fish so the sushi roll is a different thing but a lot of times with sushi you'll see um if you just do like we'll say sashimi first sashimi is just straight sushi so if i just wanted some sashimi i would literally just go like that and have like these nice pizzas so it's nice oh my god that's just smells so good really nice salmon so i could do like a little sashimi platter but for sushi you know i might want to cut it a little bit thinner this is very light very gentle you don't want to push on the fish just kind of well it's like butter i mean this thing cuts just like butter and then i can make my little sushi roll so i'm just gonna actually slice up some of the fish right now and then i'll start rolling i'll just make it a little bit easier now for like let's say a salmon roll you know i might want to get these long thin strips so maybe i go like this and cut thinner strips like that and then i can actually place them in my sushi which i'll show you guys in a minute okay this task might seem a little bit simpler and it is but it's also really important because there's a couple things you should know when you're trying to make those like matchstick sushi things they get a lot you cut your cucumber in half and just kind of scoop out the seeds because if you try to cut it with the seeds it gets very kind of wet and weird and moist and all gooey and stuff so we don't want that so what i like to do is just kind of now that i have it like here i can just take these nice long slices and kind of kind of get the carrot or the cucumber like prepped a little bit and you can either do it just like that and then sort of take these and cut them in half to me these are nice like sometimes they'll do obviously smaller pieces i kind of like the long ones they fit in you know really well in there but sort of up to you you can do these little smaller guys and just kind of play around with how the cucumber wants to be cut keep them long like i said or kind of cut them in half is totally cool let's see what they do and you're having fun there's no one right way to do anything never make anyone believe that carrots same deal this carrot you don't have to scoop out the core i mean you could because it can be a little bit more bitter um technically i shouldn't be using this knife just kind of cut these strips and then when i have these strips i like to kind of take them and sort of do like that really thin you can use a mandolin if you want [Music] let's talk about one of the most important parts of making the sushi roll now again sushi does not refer to sushi with seaweed typically but when people think of sushi they do so this is toasted roasted seaweed and it's basically just you know the weed from a z so it's good to get it roasted you can get unroasted and kind of toast it over a fire if you want but this is the seaweed here whoa man down seaweed on the ground so this is the seaweed right here and you'll see there's a shiny side and not quite a shiny side and usually the way to tell is the not quite as shiny side has these like really long thin strips they both have the lines going this way so these really thin strips so this is the outside you put you want to put the rice on the not as shiny side and even though it seems like you want to roll it this way because the way the lines are you actually want to roll it this way so you're putting the rice this way rolling it up and then you make your sushi all right so incredible it really did not take all that much there's lots of little steps but when you get the rice and the fish you're pretty much ready to go so i got my seaweed here and what i used to do is make the mistake where i'd cover this whole thing with rice i'd wrap it up and i'd have this freaking sushi that was had way too much dang rice um and like it was just a mouthful to eat and i'd pretend i enjoyed it but it was just like so what i do here is got my rice i forgot if i told you this but i take my rice and i actually keep like a wet paper towel over it that just kind of helps keep it really nice and moist and so key ingredient this is water which is a splash of rice vinegar and what's happening when i dip my fingers in there it's going to make it so the rice does not stick to my hands because it's very sticky right so i just take a little bit of rice and very simply you don't want to like i used to push it down like i used to like squish it into here but very simple you can keep dipping your hands so i can get it so you guys can kind of see just get the rice and just kind of very like lightly and gently sort of break it break it up kind of cover it just it doesn't have to be like fully covered again you're sort of like giving it like a nice enough cover and leave a lip right there that's the key element i'll show you guys why and so this is just like a really simple roll now one thing i forgot because i'm losing my mind today is this now this is to roll your sushi a lot of times you'll see this they'll cover it in plastic wrap and the reason they do that is that way it doesn't keep getting dirty every time you roll new rolls which is very helpful and it also helps if you want to do a reverse roll but i'm not going to do that right now no big deal so kind of just get it if you don't have one of these there are ways to work around it but they're so cheap and easy it's like you can avert dollar so boom simple take a couple of carrot strips and kind of just lay them out so they're nice and long you don't want to like go overboard on the sushi and kind of put them the key element here is sort of putting them towards the back not all the way in the back but kind of giving them a little space because you're going to be rolling this over and there's some cool things you need to know about this when you actually make this let me show you i kind of just had this in the fridge wrap to keep it nice and fresh i'm going to take just a couple of these really thin salmon strips just like them and if i need to like if something feels a little too thick i can cut it but i'm just gonna keep that like that now here's the trick the first roll this this is the money shot right here i'm gonna zoom in for you the very first roll you want this to go over so this end piece right here right where the rice is you want that to go all the way over to kind of lift this all up make sure it goes right over see over and then i'm just pulling i'm pulling this back and pulling this forward it's creating this really nice tight seal you can see how it's all covered right and you never like it's not like i'm going like this no it doesn't make sense it's just right over and then the very end piece where that little stuff is left it'll kind of absorb some water and then just like that you can then at this point you can kind of roll it up and just sort of tighten it and make sure it's nice and tight that's the key is you want this sushi as tight as possible but it's really once you have it it's that simple it takes a couple tries but i've shown people how to roll sushi in five minutes and the first couple tries it looks silly but you know eventually you get it and it's really satisfying and rewarding and then look boom now there's one other trick that i want to show you guys for this knife for any knife when you're cutting because you can see all the rice gets stuck on there so what i like to do anytime i'm cutting my sushi sushis get a bowl with ice water and a towel right and what i'm essentially doing is i'm taking my knife and every time i cut it doesn't have to be every single cut but i'm basically just keeping this blade really really cool and wet and you don't want this blade to get wet for too long or such a rust but then when i cut boom see now it's not going to stick i'm getting these awesome little sushi slices wow we did it guys we did it that's really simple salmon roll cool so i've actually got here's the pickled ginger i mean it could definitely sit for a couple days or a day but i'm just you know a couple hours are still going to get a really nice pickle on it and the reason it's not pink is because when they make it pink it's actually a coloring so this is you see this you're like that's not the sushi ginger but this is just much more natural got my little wasabi there add a little ginger boom boom and this is just like the first starter of this i got some soy sauce too you can't forget the soy sauce so fresh you

Channel: Pro Home Cooks

Views: 917,509

Keywords: brothers green, sushi rice, how to make wasabi, ahi tuna recipe, enzyme tire spunk, wasabi, salmon roll, sushi rice seasoning, homemade sushi, sushi, wasabi recipe, how to make sushi, sushi recipe, how to make, spicy tuna, sashimi, brothers green eats, spicy mayo

Id: cRtXoUI7o08

Length: 18min 19sec (1099 seconds)

Published: Tue Feb 28 2017

Reddit Comments

[u/Royness]

Am I the only one who finds it unpleasant when the chef doesn't remove his ring before cooking (especially when handling raw fish/meat)?

[u/TiffanyBee]

Actual instruction starts at 1:43. Cutting starts at 9:14. Rolling starts at 14:20. Avoid him orgasming at 18:06.

This guy's nigiri assembly is disappointing because it's done so poorly. 1/10 would recommend this video. Poor sashimi & cucumber cutting. Knife skills are not strong with this one. For someone who has been doing this since he's 15 & looks twice that age, that cucumber cutting looks like he just started last month.

How to cut sashimi + sushi not like a noob

How to cut cucumber, pro + amateur style