How to make nigiri sushi @tokyosushiacademyenglishcourse

[Music] how to make sushi in this movie I would like to explain how to make sushi firstly prepare diluted vinegar cortisol which means in Japanese vinegar for hands by applying it on your hands it will prevent the vinegar rice called sherry to stick to the hands the Taser is also used for not spoiling the taste of sherry and it also has sterilizing an antimicrobial effect place the tizzle wasabi the rice chest a white cloth the fish slice which is called Netta and the sushi plate around the cutting board after lightly wiping your hands apply some Taser on your fingertips and also between the fingers if you do not apply enough tizzle the sherry will stick but if you apply too much of it you may have difficulties in making the sherry Bowl so applying adequate quantity of desert with the fingertips take some sherry from the rice chest make it into a bowl in your palm and you'll have what it is called sherry dama which means rice bowl depending on the purpose the way of it may change but in general the sherry dama weights around 16 grams here I would like to explain the technique called Yoko Gaia she the way to turn over sushi sideways which is a way used by many Adamo a sushi chefs flip the Cobra part of the Netta which means the fish slices and place it between the second joints and the base of your left hand fingers place in the center of the Netta some wasabi and then the sherry the sherry should be placed and should stay between the second joints and the base of your middle and annular fingers when making the sushi as the left fingertips can freely bend in this position it is the basic position which will unable to shape the side of the sushi - so let's try to make sushi after placing the Shari first step press the top and the bottom of the Shari and with your left hand thumb make an airhole step 2 place your index and lightly grip it by gripping your index with your left hand the Netta and the Shari will stick well step 3 put your left hand fingers together and with your right hand middle finger flip it to other fingertips the middle finger will serve as a wall so the sushi does not fall with your thumb and the middle fingers press the sides of the sushi and place it back into the original position step 4 after placing the left hand thumb under the Netta and your index on the upper part of the sushi gripped with the fingertips and shaped the bottom part by relaxing the wrist step 5 rotate the sushi at 180 degrees step 6 put your left hand fingers together and after spreading them well with your thumb and middle fingers slide them from the top to the bottom of the sushi as you are wrapping it and then press with the both of those fingers lift the sushi and after inserting a left hand thumb under at step 7 place the index and with your left hand fingertips shape the side of the sushi relax the wrist and shape the bottom part with the thumb this is the basic technique and the sushi made by seven steps of yoko Gaja technique is ready now I would like to explain the points from the front side before starting making sushi flip the rice chest shari and put air into it by loosening it in the movie i only use one cloth for both rice and hand but it is preferable to have a cloth only for Shari apply while the Taser on your hands put together your fingers and take some Shari take the Shari from where it is easy for you to take and try to guess the weight when holding it as the hand size may have arrived from person to person trying not to memorize a theory but to remember the feeling of the appropriate weight after taking the sherry feel its size and if you feel it is too big adjust the weight by putting back the excess sherry into the rice chest with your fingertips next make the shower around with your fingertips at first you may watch your hands and do it as the fingertips can freely move when the palm is facing down this position of the hand will permit to ease the making of the sherry ball furthermore when adjusting the sherry quantity and putting it back into the rice chest this position will prevent showing it to the customers the speed of making sushi is proportional to the speed of taking the sherry the agiels speed is to make one sherry ball within three seconds there are many ways of taking the Netta but the basic way is to place them the koba up side and with the base of the index and the thumb take the Netta always place the Netta between the second joints and the base next apply on it the wasabi you took with your index and place then the sherry you will make an air hole with the thumb on your left hand to prevent the shoddy ball getting too long you'll use the right hand thumb and the index to stop it next you place the index and to prevent the sherry to fall apart with your left hand you will grip the index if the gripping is not enough the next step slipping may become difficult put your left hand fingers together spread them and tilt a little bit the hand when flipping the sushi with the middle finger then with the same middle finger and the thumb press the both side of the sushi and place it back to the original position lift the tip of the sushi and insert the sum when placing the index on the top of the sushi also shape the sides with the finger tips of your left hand do not forget to shape the bottom part of the sherry with your left hand thumb at this time rotate the sushi and place the left hand thumb so the neck not move put together the fingers of your left hand and spread them then using your right hand thumb and middle finger rub Tonetta the point here is to stretch the both sides of the Netta and rub the shari with it the Shari will almost be shaped in a sushi shape at the sixth step wrap - Shari with Aneta and with the ball of your fingers shape the bottom part leave the sushi and insert the thumb the top part with the index the sides with the fingertips and the balls of the fingers and the second joints and the base is surrounding the bottom part here at a point is that the index is just placed on the top part relax your wrist and shape the sushi with the thumb we can see where the shape of the Shari without the Netta the idea of Shari shape is the boat or the fun shape when the both sides are shaped obliquely the balance of the sushi gets good when looking from a both the ideal shape is when the sides have a beautiful tonal shape round top side and equally shaped lateral sides to make a beautiful sushi the point is the shaping of the both sides when pressing the both sides with Anita the Shari will go forward backward and upward but then the Netta will be like a wall for the Shari that goes up and will make a natural curve the balance of the nigiri will not be good when there is excess curve so with the index flatten the top let's see it from another angle the purpose of making there a hole at the first step is to make the Shari fall apart in the mouth and to make this is easy to eat even after a lapse of time furthermore when making sushi you do not need force so try not to press it but a shaping the students have difficulties in making a beautiful Shari ball at step 2 they are squeezing too much the Shari bowl or they're not gripping enough with their left hand and at step 3 the sushi does not flip up step 4 you place the index on the top but if you do not place it in a parallel way as a result you have a but balanced sushi which may roll over up step 6 use your right hand fingertips to shape it if your index is covering your middle finger the sushi shape will be deformed so when shaping use only the mere finger and the Samba as a general rule the ideal is to make sushi within seven steps but when you get used to you can speed up by cutting back the steps however if you cannot make a beautiful sushi within seven steps repeat the steps five six and seven and arrange the shape the additional steps will slow the speed and the sushi will get stiff 50 to 60 percent of atomization chefs use a technique called yokogao or kotegaeshi to make their sushi and the remaining 30% of chefs used a technique called Tata Gashi which is a way of flipping longitudinally or that Boonton angle she in the high-end restaurant some chefs used a han Togashi technique in general these three techniques are known but as a basic way of making sushi in this movie I explained the uragaeshi technique if you're interested in knowing other techniques of making sushi check the other movies at the end let's follow the steps and check again how to make sushi you Ciccone Commodore Ganoderma below me tomahto Oh sushi Academy no home invasion hi Candace hakuna sushi I can stay no job oh hey Sinestro Maremma cotton or in cuba Cosima's de agosto Gronk decide so Lanka China rukiruki Sonata SNS item Oh kochira no dongha - timoni in a most heterozygous costo arigatou gozaimasu ah [Music]

Channel: Tokyo Sushi Academy English Course / 東京すしアカデミー英語コース

Views: 663,368

Keywords: Sushi, Sashimi, Tsukiji, Culinary School, tokyosushiacademy, studyinjapan, UCnpvPiExGyubv25cCT3yutQ, howtomakesushi, onlineschool, nigiri, chefs, sushichef

Id: LKJZd1VHsr8

Length: 11min 58sec (718 seconds)

Published: Tue Mar 06 2018