-I take mask off. Aaah! Join the best! ♪♪ OK, I'm going to show you
how to prepare sushi rice from scratch. I'll rinse it, cook it,
and then season it. OK, this is rice. So maybe you're gonna choose
a short-grain rice. See? Still some starches
and some dust. You're gonna rinse it,
wash it, OK? [ Speaking indistinctly ] Most important is the first
touch, real quick. Wash a little bit. Water get white. And then rinse quicker. Wash it. Rinse again. Like this, you know. All the body, okay?
In the body. You can wash the water
until clear. Water is clear.
So that's finished. Asian -- have your rice cooker. Put the water
and push the button Beep, beep, beep, beep.
Easy. But most of you at home,
you don't have it. OK, this is three cups rice. And then three cups water.
OK. ♪♪ Two. And three. And then make evenly here. I'm using the glass lid
because you can see, you know, when you're bubbly. Between high heat, medium,
and [ Speaking indistinctly ] I don't know --
what's the English called? So once you get the boiling, get the low heat,
and then 15 minutes. After 15 minutes,
shut down all the heat. Keep it like that,
and then for ten minutes. So let's do this.
[ Humming ] Everybody, closing up. Thank you very much.
Yeah! Aaah. Oh, my God. OK, we're going to make
some seasoned vinegar, rice vinegar, add it to sugar, and then salt. This is very basic, very basic. So you need more sweet, you need
more saltier and more sour. You can -- You can adjust. And then, if you have, one piece
of a, you know, kombu. Don't burn it. Just mix together everything -- melts sugar and salt. You can make like a bunch
of them, in the fridge, and then whenever you need it,
bring it in. Of course, sushi
is a combination The rice is one of the very
important ingredients, and the vinegar as well, and the fish, you know,
definitely. And it's my love. 10 percent of the seasoning
vinegar with the rice. This is three cups rice, right? So this is the point,
three cups. Then making some evenly... and then mix it. And mix the vinegar. Seasoned vinegar is not
just a seasoning. So actually, vinegar getting
the bacteria things. Look at this. Have the coating sealing rice
individually. And then that's finished. Don't mix too much, and then still hot,
keeping it like this, working to get cooling down
by the room temperature. So this is seaweed -- Sushi has two sides. Shiny side and shiny side. Mostly sushi roll here
is rice on the outside. It doesn't matter
which side outside. So let's make it
a little bigger than lemon and a little smaller
than a tennis ball. We're gonna make these little,
like this, and put it in the middle. See? Then, don't use your hands
like this. Don't push too much. Move it in the top of
the finger. This one
going to this corner. That's easy. And then this one
goes this here. You can use -- Move, move, move,
move, move, move, move. Not this, this, this, this. Move, move, move. And you can use more.
Yeah. And using too much? It's better, the straight
in the corner by the 90 degrees. So you go it's cutting
the six way in pieces, so make it evenly. Sesame seed...then flip. So whatever you want --
cucumber, avocado, tuna, fishcake, asparagus,
anything -- anything you find. So this is a spicy mayo. This is a scallion. Salmon. OK. ♪♪ And make sure they're even,
side by side. Then you can use
both forefingers. This side coming to the other
side of your thumb on fish. ♪♪ Like this, just roll in and then easily roll over
like this. And then using bamboo mat. Squeeze and then press.
OK. Like this. Then...both sides. ♪♪ I'll show you this roll how. Little bit smaller than... Wasabi here. Anything. Cucumber here. And then come in here
and then... See? Then I show you the mo--
It's like a... The same thing here,
put then this, and a little bit higher
in the middle. OK. ♪♪ This is a squash...the squash. Chop all the vegetable here. ♪♪ And then easy. These all coming here. Roll up. Empty. OK. ♪♪ ♪♪ Temaki, hosomaki, uramaki. No one has it good
in the beginning. First one this, second one this. I'm doing this since --
when I was 18 years old. You don't have
to worry anything. Try first, you know, and then make fun
to the family, the friends, and then, you know,
cook together. You know, it's --
make fun. ♪♪ ♪♪ Thank you very much. So how is my presentation
how to make sushi for your home? [ Speaking indistinctly ] Bye-bye! ♪♪ -No one has it good
in the beginning. First one this, second one this. I'm doing this since --
when I was 18 years old. You don't have
to worry anything. Try first, you know, and then make fun
to the family, the friends, and then, you know,
cook together. You know, it's --
make fun.
