Easy Authentic Sushi Hand Rolls At Home (Temaki)

sushi is a very coveted very special thing you don't fudge with it i'm thinking to myself what is the easiest yet most proper way that we can make it at home and i thought hand rolls and with a little bit of help we'll get you guys as close as possible to one of the greatest bites of sushi you'll ever have [Music] okay so like i said sushi is very very coveted making the rice alone is a very very involved process it's not something you mess with attention to detail but in my opinion as long as people just have some backbone when they make their rice then most people can make beautiful sushi rice we'll be bringing on an old sushi chef friend of mine from the last restaurant that i worked at i think now with all that said let's make this shall we okay so obviously sushi rice is the most important component but before we make that we must first make something called sushi zoo which is what you season the rice with start with a small saucepan and add one cup or 240 milliliters of rice vinegar a single two inch square of kombu three tablespoons or 45 grams of granulated sugar and one tablespoon plus one teaspoon or 12 grams of kosher salt now just heat that until it's a steamy boy and the sugar's dissolved but do not boil this otherwise then take it off the heat and let it sit for about 10 to 15 minutes strain it through a fine mesh sieve and fish out that their combo you don't want that no more and well that's it sushi zoo an old friend of mine a sushi chef angela what is up dude how are you i'm so good so good how are you i'm excellent you know so we're gonna jump right into it i've got the rice i've got the tamaki gold so for sushi rice i think a short grain rice because of the plumpness that the rice will get you're gonna have a bowl of rice and you're gonna have a bowl of water and then your your rice and then pull it out and then do it again do that three times so three times no more yeah three times no more my mom used to beat my ass i'm talking like she pulls out one of these yeah exactly so for the most part angela suggests a one-to-one ratio of rice to water so i've got two cups of rice and two cups of water put the rice in the rice cooker pot cover with the water and set it in your rice cooker then let it sit and soak in that water for 15 minutes prior to cooking once the rice starts to absorb that water it will start to get split it'll start to come brittle so you want to move pretty quickly throughout this process wait do i just click start and that's it yeah that's it oh okay here we go it made the beeping noise so i'm gonna say it's okay very good give it a little pat for good luck there we go okay it's all out it's all in the center pour the sushi zoo over the rice paddle for every two cups of dry rice you'll need half a cup of sushi zoo but obviously taste your rice as you go make one little stream and then start from the furthest away from you and then move it closer towards you it hits the paddles and disperses all the way across the race across over the middle i'm almost out of zoo let's go ahead and cut them you're going wider strokes and what you're going to try to do is not hit the rice you want to you want to gently pick the rice up and fling it toward the outside that's going to be part of the cooling process as well as spreading the future oh okay okay i see you can go ahead and start piling it back into the middle that that's a little easier yep and so right back into the middle and then you're gonna one more time okay so i've cut it again no clumps this rice actually looks pretty good you should look for it the shiny you are ready to go back okay so i got the towel it's damp you're going to go around the top of the uh hon giddy this is so this is so awkward cross your body cross your body so like this essentially yes oh okay now now it's coming up i got it i got it so okay so it's all in one spot go ahead and lay the towel over and gather from under and then uh put it inside the right spot you scoop them under your bottom side there you go oh that was that was actually really easy in the warmer keep warm well thank you so much angela i appreciate you thank you thank you so much for setting this up and doing it bye we've got a rice now it's time to get our fillings prepared okay so we're gonna make that spicy mayo that all the sushi restaurants have you know what i'm talking about so you're gonna start with two thirds of a cup or 150 grams of cupid mayo one tablespoon or 20 grams of the most overused sauce of all time sriracha two teaspoons for 12 grams of gochujang one tablespoon or nine grams of chili oil solids just the solids at the bottom one thinly sliced green onion salted taste and a couple of drops of sesame oil and there you go oh you can also add a couple cloves of grated garlic if you want whatever now the style tamaki that we're going to be rolling requires half cut sheets of noise take your sheets of nori cut them in half get it as even as possible please and each half will be well a hand roll now if you're going to be cutting cucumbers at all for this in the last restaurant that i worked at this is something that i've been yelled at and that i've yelled at other people for so make sure you cut your cucumber into segments the same width as your nori cheek them boys like so about a half an inch thick you've got all these cheeks yeah no no no jokes to be made here all right now we need to cut them into even sticks so lay them flat side down and cut across make sure to secure your board so they get perfect little rectangles rectangular prisms maybe they're about half an inch thick perfectly even this is the type of stuff that line cooks and prep cooks flex with okay so let's start with spicy tuna first you're gonna need sashimi grade tuna make sure to not use any just anything then cut your beautiful piece of fish into small half inch cubes ideally you want a knife sharp enough so you can slice this with one single stroke no sawing ideally but it's spicy tuna so if it gets broken up that's fine place it in a bowl with one thinly sliced green onion a generous amount of the spicy mayo that you made earlier i did about three tablespoons optionally a little sprinkling of furakake yeah i know haha kake soy sauce to taste give it a little mix and then remember that you totally forgot to add a tablespoon and a half of sriracha and end up squeezing it too hard because you were mad mix it back up and there you go make sure to give it a little taste to make sure it's good to assemble your spicy cheetah hand roll wet your hands lightly with water take a small handful of sushi rice and place it on the bottom half of your half sheet of nori spread that bad boy out so it reaches a little over halfway up the nori add a heaping spoonful of your spicy tuna followed by cucumber stick thinly sliced green onion and toasted sesame seeds roll that little brother up nice and tight don't be scared daddy's got you top one of those ends with a little extra sesame seed and green onion now look these tamaki are meant to be eaten immediately while the nori is still crispy so put that bad boy in your mouth oh my god one thing i want to note that crunch i know you heard it i know you heard it i prefer this way rolling tamaki because it stays with me yeah if you're a fan of raw fish spicy tuna this is the way to go this is i mean i could i could be in a sushi bar right now now let's say you want to go a little more fancy and off the cuff get some king crab legs i got a little cluster here separate out the meat carefully also by the way a little trick you can do to separate the crab without breaking it is to snap at the joints make sure there's a good exit pathway you know there's nothing in the way you've opened it up nicely and then tap out a piece of meat like so it requires some force then just make sure to remove any feather bones in the meat now separately add half a cup or 115 grams of unsalted butter to a small saucepan set over medium heat now while that's melting place a small handful of bonito flakes in some cheesecloth wrap it and tie the cheesecloth together to create a sort of a little bonito tea bag place it in your butter and continue to heat the butter until it browns as deeply as possible without burning it then immediately remove it from the heat when you're ready to make your roll place your crabmeat in the butter just until it's hot we don't want to fryer cook it we're just getting it hot then get a piece of nori prepped with rice place on a quarter or an eighth of an avocado along with an appropriately sized piece of crab meat i like it thick brush it with additional brown butter hit it with some flaky salt roll it up and optionally add a little dollop of caviar on the end of it bougie yet classic money what do you want me to say it's a it's a tamaki roll with crab brown butter caviar avocado to make a long story short this is single-handedly one of the greatest tamaki rolls i've ever put in my mouth next one for a vegetarian with the brown rice option we're not using brown rice that's a kanye west line you can absolutely just take some mushrooms of your choice sear them up in a pan get some nice color on them add a splash of soy sauce and mirror into the pan to create a little bit of a glaze really get them nice and colored you know you want them glazed then place them on a prepped piece of nori with a piece of avocado brush your avocado lightly with a dark soy sauce and a mixture of equal parts thai basil mint and cilantro maybe some micro greens you know for vitamins and because it looks mad pretty roll it up and feel zen after one bite this one is for the vegetarians other you get you know i get a lot of requests for this a lot cheers to you rice with no meat or protein if i got this at a restaurant i wouldn't be mad i feel like i always surprise myself when i make vegetarian food i expect it to be like blase boring no flavor sorry vegetarians the thing is is when you really sit down and make it and you take the the time and the care to make something nicely it doesn't matter if it's vegetarian vegan not vegan vegetable whatever it it's just something that was made with care so okay i get this is a lot of info but don't be daunted take it slow enjoy yourself maybe make it with your friends with respect to social distancing and eat until you hate yourself but do you want to know what else you can eat until you hate yourself b-roll all right guys and that is it so we made tamaki aka hand rolls huge thank you to angela for showing us the technique of making rice she has worked years of her life multiple years she fast-tracked all y'all second off gabe thank you for donating temporarily your han giddy wouldn't have been the same without it i've been waiting for mine forever hopefully it gets here soon anyway tamaki again honestly once you got the rice down everything else is very very very easy if that makes sense um within reason now with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] no

Channel: Joshua Weissman

Views: 2,116,097

Keywords: Sushi, homemade sushi, how to make sushi, sushi recipe, spicy tuna, spicy tuna roll, crab roll, caviar, temaki, handrolls, how to make hand rolls, japanese hand rolls, hand roll recipe, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, spicy mayo, spicy mayo recipe, sushi rice recipe. make sushi rice at home, how to, seaweed, best sushi, sushi chef, easy sushi recipe, how to make sushi rice, quick and easy sushi rice

Id: ub68OxEypaY

Length: 10min 9sec (609 seconds)

Published: Sun May 31 2020

Reddit Comments

[u/prudent_aggression]

Easy recipe! You just need two to three hours, over $100 worth of ingredients, a rice cooker.. and don't forget that $40-to-$120 hangiri.

Oh, and don't worry about the crab, that cooking technique will only take you half a year to master.