- Legitimate bog roll from our bathroom. Thank you very much. (celebratory music) Hello everybody, I hope you are well. Good morning, good evening,
wherever you are in the world. Today we are attempting
to make a giant sushi. Yes if you're new to the channel there's been giant food
on here for quite a while. Please feel free to have a
Barathon after this video and catch up on all the other ones before suggesting a new one down below. Like to have some fun here
on the channel as you know, to also set myself a challenge. Now giant sushi, there's a very easy way that I could have gone with this. I have a larger slow cooker than this so you need to use your imagination. It's out in the garage. It's quite cold. I can't bother to go out there. But imagine this is a
slightly smaller version of the slow cooker. I could put the sushi rice in this. This is where you really
need your imagination. Now imagine this is a
massive piece of salmon. I could drape it over the top
once the rice is taken out and I would make one of these, just a standard, I can't
remember what they're called, on a big scale. That would be pretty cool. But no, I think, for a few reasons I think this one's gonna
be a bit more challenging and also the smell of the salmon, a massive thing of salmon just left out, Mrs. Barry probably would hate that. So we're gonna try and
make, I think they're called sushi maki. Maki is what I used to call
McDonald's when I was a kid. You always go to Maki's. You know the one with the
seaweed sheets that you roll up? But I want it bazooka of sushi. In fact, that's a gadget that I've got. The sushi bazooka, this thing
made sushi insanely well. (contemplative music) That's just given me an idea. If it was alright for the gadget, maybe I replicate this. I was gonna try and look for some sort of shower mat, like bamboo thing to replicate one of those big sushi mats. Have you got one of those? (playful music) We haven't got one of those and I just jammed my drawers. I think I got one of the kids' lunch boxes stuck in the drawer. Brilliant. Let's go to the shops. We're gonna need a lot of rice. Here we go then guys, B and Q. I'm thinkin' bucket. If it weren't for that
angle, that would be perfect. I was thinkin' about getting something from the old drain section,
looking for pipage. Look at that, that's a
little mini bazooka kit But it ain't big enough. I'm thinking paint pot. You know those buckets that a
decorator puts his paint in. Alright, just popped in the supermarket and got a load of fillings. Peppers, spring onions, we got some tuna. Good fish to go in there. Only problem I've got is the seaweed sheets, the nori, they sell them in half sheets. So when it comes to that I might have to weave
it together quite a bit. We'll find a way. The other thing is I bought
two of those buckets. I'm gonna slice the bottom
ends off these both, then tape it together to
create a slightly larger mould. Let's do it. Alright so we're back. Oh no. I've got three kilos of sushi
rice which should be enough. We'll make it enough, 'cause
we can force it into our mould. I've only ever done it
to package instructions but to save time, I kinda
just want to make a big mass. So we're gonna need the big pan. Going to a bit of a mini
rice festival at the moment with the whole rice
krispy making last week. That was intense. Holy schmoly. And here's some spare that I had from a packet that we had in the cupboard. Might as well load it up. That is a lot of rice. This stuff gets super murky when you first take it out of the packet so you must wash it. I mean, I was all my rice anyway just to get it nice and
clear with the water. You see how dirty that water is? Normally takes about four or five washes. Like myself when I have
a shower in the morning. Knew that would happen. I just tried to move
the camera to show you on the last little wash,
dropped the pan, didn't I, and I've just had a rice
explosion on the side. So the thing with sushi rice is once it cooks it kind
of absorbs all of the water and I've never done it
on mass before like this. I've actually got nearly 13 times as much as it says on the side of a standard pack. So that's what I'm gonna go for. I'm gonna ratio up the water, so I'm gonna need about four litres. Okay. (upbeat music) It's getting high, oh no. Well the cool thing is, it's
all gonna get absorbed, right? Alright so we now put the lid on and we bring this up to a boil. I think we'll just cook
it until all the water gets absorbed so we can focus on our... Alright so I've just washed these buckets and what we're gonna do
is trim off the bottom, the base bits here to join, and now I might not have
enough rice for all of this but it's gonna give me a little bit more than I had with just. I mean, this would be good. In fact, look at it now. That is a nice chunk. But I wanna have a little bit more so that I can hopefully
slice through it at the end. So we'll slice off the
bottoms, bond it together with some tape, and then hopefully, holy schmoly, we'll
have a nice sushi mould. So let's trim our bottoms off. Alright, my dad station,
that's what I'm gonna call it, is this setup. I'm gonna saw off me
bottoms on me buckets. Now I'm a little worried
about starting just yet because of the rice. But it needs to be left
anyway to cool down. And I'm worried about the
height level of the water. It's quite close to the edge there. I'm gonna get it simmerin', try and get it to a low simmer. It's gonna simmer for 10 minutes. So once it's doing that
we'll saw our bottoms off. So it's coming to a simmer and it's getting absorbed. I think that's the right word to use. Rice is trying to jump out of the pan. But look at that. That's what we want. It's going down. This whole pan is gonna be full of, maybe I'll just use this. But I'm still gonna saw that up anyway. That would be kinda... This is in even better shape than that. I just wanna saw up the buckets. (playful music) Oh yes. Look at this. That is filled with rice. And that has been 10 minutes and I can't hear anymore water in there. So what I'm gonna do, I'm gonna turn it off the heat and leave it to stand for half an hour which is what you would do anyway. But this could be the
perfect shaped cannon thing for our rice. Effectively, what I'm gonna do, I'm gonna let it cool down, in fact steam a bit more in the pan. Once it cools down properly, you know how rice goes so solid. I'm gonna then turn it out
like a big rice sand castle, and then we'll try and
core it out and fill it. If it collapses, that's
when this thing comes in. So you're kind of a backup now, otherwise I've got no use for this. Also, bonus, if we do successfully manage to turn that out onto the counter to hold that shape, which is perfect, if we then manage to successfully core it, we'll then end up with
a toilet roll of rice. In the meanwhile, just done some prep. I've got some tuna, cucumber
that I've just quartered, taken the middle bits
out, pepper, carrots, and a whole spring onion. There's no point slicing them 'cause we'll just, I've
taken the heads off. You will take a slice out
and it will be a slice. I'm not sure whether to
core it in here and fill it, or my other option and
my preferred option, which I'm gonna do now, is to turn it on to here, let
it cool a little bit upright, and then try and core it. 'Cause if it fails
then, it doesn't matter. Yeah. Legitimate bog roll from our bathroom, thank you very much. So it's cooking upright
like this at the moment, without the hole, right. That's, to me, strong. But when I turn it out and it cools and then I wanna flip it to roll it, you see, like that. Mrs. Barry's gonna wonder what I've done to the bog roll, isn't she? Baking parchment on a board. (grunting) That is so heavy, that is so heavy, it's so heavy, it's so heavy. (panting) So now it's gonna cool down. It's supposed to snow today, so it's quite cold outside. It won't, it's England
it'll just be windy. Might give it a little tappy tap tap. Sand castle style. And like I say, if it doesn't fell, we've got our plan B. Is he gonna go and sniff it? Yes he is. You're not gonna get that rice. You're not gonna get it mate. Alright, it's nice and cool now. I just tightened the handles on both sides with a screwdriver because
they were a little bit wobbly. I do not want this to come off. I think it's gonna stick. We'll find out. Oh my gosh. It's out. It's coming out. I've gotta lift it really
slowly and steadily. (church choir music) It's a bit warm on the bottom. I think I've made a marshmallow. I don't care, that'll do for me. The other side'll be the show side. Where has all that heat come from? It's beautiful. It's beautiful though. You can see where it was slightly warmed. Well I'm gonna have to let
this cool some more, aren't I? Look, can you see that. Angry marshmallow. It's nice and cool in here so that should, I thought it was completely,
the top was freezing. I guess it was that charred bottom bit. So this is nori. Sheets of seaweed. So these are half ones. My plan originally if you wet them it kind of sticks together. I was gonna make a huge mat of seaweed. Now I'm not doing that. I've changed my mind 'cause with this concept,
with that being so upright, I'm gonna kind of wallpaper it. It's now cooled down. It's not chilled but
it's room temperature. This thing's kind of
like a sun, it's so warm. But now it's actually
a little bit lighter. So we've got to core out the middle. I've got a trusty tin
out of the cupboard there and we're going for this cookie cutter. I don't know, my theory is
we're taking a lot of strength out of the middle. It would be good to actually
bake the rest of the sides before putting the seaweed in just to give it a little
bit of a, I don't know, structure around there. But this does feel good. You can see, I can be
pretty rough with it. There we go. Wow, that took a while but I can be pretty rough with it. And I'm gonna have to do this a little bit at a time and just scoop it out. The good thing is, our
kids absolutely love sushi. I'm gonna need this water
and a brush for the nori to stick it together in a minute. Wall paper it, hopefully. But this will also help if
I brush it onto our knife and go for a much larger one. It will stop the rice sticking to it. A little bit of this,
or you can use vinegar. Oh my gosh. You see how much that sticks? And we're just scooping it out and sticking it in there. (laughing) It's still hot right in the core. Can you see that smoke coming back up? This thing does not cool down. (playful music) And see what I meant about
the toilet roll thing now though, right. (playful music) It might even steam up
the lens, I don't know. See that? There it is. Crazy. I'm feeling very confident now. Maybe too confident. We're now gonna, whilst
it gives it a chance to cool down again, we can
still put it out in the garage but we'll get the nori
sheets wrapped around. This is my head for scale (laughs). I don't know if it's just
gonna stick straight on there. No it needs to be wetted. That's cool. I'm hopeful this should cling to it. Oh my gosh, look at that. And then if we want we can get the brush and that'll really grip. (laughing) Yes. (laughing) I've got an idea. Got a baking tray full of water and to get it wet straight
away, stick it in there. That is much better. Right. Soak, and apply. (playful music) Oh yes. Look right down to the bottom there. The ingredients are
gonna get filled in here now as much as we can. Ideally filling it will
prevent any movement really but then when we turn it, I might need to tidy up
the side that's facing. But it should all be in there. We'll see how we go, right? Alright so I've got my fillings. And there's no real strategy here. The only thing I'm
thinking is with the tuna, because I can really mush that up, I'm probably gonna
stick that in the middle so it will really fill it. So I'll do the sides and I'll do this last. So I've got some cucumber. Gonna probably all tuck that together. The spring onions. Carrots are kinda just
taking everything over. Peppers I'm gonna try and
get that down one side. (laughing) Yes. Now not got much of a
gap for my tuna in there so I'm actually gonna
use a chopstick instead. Maybe this is what chopsticks
were designed for all along. Ramming your tuna into your giant sushi. I'm just cramming it in so that I can fill it
and all those little gaps and then we'll make it
look pretty at the end. For the last 15 minutes I've
just been staring at it going, I really hope this works. I just want it to hold
its shape when I flip it. I'm also regretting sittin'
it on baking parchment now. It was good before but, okay, should we do it? Oh it's clammy, it's clammy. Oh shiver me timbers. It's worked. I ain't moving it too
much but that has worked. It wants to move more. It wants to move more. It wants to move more. It wants to move more. It wants to move more. But that has worked. Alright this was me taking the thumbnail just so I could get a thumbnail. Sushi. Let's slice this beast open, oh my gosh. Does look like a toilet
roll though doesn't it? I've got my chopsticks ready, I've got my soy, I've got my wasabi, I've got my carving knife. I think we are ready. This will probably go
everywhere, spoiler alert. The only thing I'm gutted about is that I didn't flavour the rice 'cause I thought I was gonna be using our bit bucket thing prop. So if any of you guys want this, I can send it to you if you want. Let me know. Give me a reason in the
comments why you'd want this and I will legitimately send it to you, wherever you are in the world. The thing that worries me is the weight. Oh my gosh. When I put it down like that, see some of the tuna's falling out. It wants to just become flat
like the bog roll earlier. Oh here we go. (dramatic music) Oh no the soy sauce. That ain't bad though. Hey. That's still pretty good. That's a bit of fun now actually. That looks amazing in there. So break a bit off there. I kinda want some seaweed on it, hang on. Just gonna put it together. Little bit of wasabi. Bit of soy. Oh that has got some kick. Wow, too much wasabi. That is good. But you know what, it's a jolly good thing my kids like sushi so
I'm gonna tidy this up and we will be having it for
probably the rest of the week. Another giant food in the bag though. Don't forget, have a barrel for now. Check out the rest of them. And the other 1,400 plus
videos here on the channel. Some of you guys wanna see
a giant Kinder Bueno next, Toblerone, stuff like that. Keep the suggestions coming if they're not already on the playlist, and I'll see you again next time. Whoa! ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Dash goatee, maybe all three ♪ A little thank you to Steward. I'm gonna sensor the Tweet a little bit but you'll understand what he meant. After eating that, I
think he might be right. Goodbye.
