Welcome back to another cooking video, I'm
Chef Devaux. Today I'm going to teach you how to make a
delicious sushi roll with snow crab and a bunch of other things which are all combined
to make this awesome recipe. Enough said, let's get straight into it -- let's
go. Okay, so let's get started -- first thing
you want to do is take a snow crab leg and break it apart. Now these tendons, you want to make sure you
get these out, you don't want to have that inside your crab. I'm just going to cut this little one off,
there we go, and now I'm just going to cut this open with a scissors. You want to make sure that on the inside the
scissors is up against the exoskeleton touching the crab meat as little as possible because
it's very delicate and it can get damaged. I'm just going to cut this open on one side
and then I'm going to pry it open. A lot of people also cut it open on two sides
and then just separate the pods, but I feel it just damages the crab meat, so I do it
just on one side and then pry it open just like this until I feel I can just take a piece
of crab meat out. I'm nearly there, break that part open a little
more and just like so. There we go, now I'm going to attempt to pull
this piece of crab meat out, be very careful and gentle when you're pulling it out to make
sure you don't damage it. You want these whole -- there we go, one piece
of crab meat done. Okay, so now I'm going to make another couple
and then I'm going to season it. I'm going to take some sea salt sprinkle it
over, and then a little bit of roughly ground pepper. Now I'm just going to scrape up the rest of
the seasoning. No need to season both sides just roll it
around until you get most of it on the crab legs -- there we go. And once you're done with that you want to
get some clarified butter and place it in a hot pan until it starts to melt. Once that's done and has gotten to the right
temperature which is -- it should be hot, then you just take your crab legs and you
pop them in there. I am just going to place my crab legs on the
pan and just start cooking them. Now they're already cooked once so what we're
really doing here is reheating them really quickly, get a nice bit of brown color on
the outside and develop the flavors and just warm them up. Don't leave them in the pan too long, you
really want to do this very quickly otherwise you will get very dry crab meat. There we go, flip it over again, okay nearly
getting there, flip it over one more time. They are basically done now. This is what you're looking for and now I'm
going to just take them out. Now what I've got here is some ginger salsa,
I've showed how to make this in the past, a link has just appeared on the top left corner
of your screen to learn how to make that in the other video I made. What I'm doing here is I'm just placing it
over a fine sieve to strain the juices out because I'm going to put it in a sushi roll
and I don't want too many liquids in there. What I've got here is a half avocado which
I've peeled and taken the nut out, and I am going to slice at a 45° angle going all the
way across, very-very thin slices about 1 to 2 millimeters. Now notice I'm dragging only the tip of the
blade into the avocado because if you use the whole blade and you go up and down what
will happen is the slices will stick to the blade and then you just won't get anywhere. So just drag the tip through and make sure
they stick onto the other piece of avocado, just like that, the thinner the better. Alright, so just keep slicing, nearly done,
and once you're done you can eat the end pieces and just add a little bit of lemon juice so
it doesn't oxidize and put it to one side. Alright so there we go, like I said, eating
the end pieces, and now just put it to one side and put some lemon juice on it. Okay, so what I've got here is 120-grams of
cooked and seasoned sushi rice. If you don't know how to do that then check
out the video I made by clicking on the top left corner of your screen. Now you just want to spread it out evenly,
the 120-grams, which is about 4-ounces, and just make sure that you spread it out nice
and softly over your half sheet of Nori. Don't press it down, just fluff it up. Now you want to flip this over and place it
onto a bamboo rolling mat with a plastic bag over it, this stops the rice from sticking
to the bamboo mat which is very annoying. Okay, so take that ginger salsa you sieved
earlier, and place a very thin layer across your sushi roll. Now you don't want to put much because this
will over-power the crab, so be very-very-very frugal with this. Okay, so I'm just going to add my succulent,
deliciously cooked, crab legs -- look at those. Okay so roll it up by lifting the backend
of the rolling mat over it and then curling it up, and then you roll it up one more time,
over, closing the roll now, and then you roll it forward one more time just to shape the
roll. There we go -- that's a sushi roll. Now, put it to one side so you can place the
avocado parallel to the sushi roll -- there we go. Now just spread out on the board until you
get the same length as the sushi roll, be very gentle not to damage the avocado. There we go, just about there, and now I'm
just going to trim the sides so every sushi roll piece is exactly the same. The extra avocado you can use for guacamole
or some garnishing or just eat it. Now you just place your avocado over the sushi
roll, and just put it back and now what I'm going to do is I'm going to add a little bit
of cling film over it to keep the avocado on the sushi roll as I cut it later. So just add it on and press it down with the
bamboo rolling mat, just like this. There we go, okay now I'm going to take my
very sharp knife and place it in some water so the rice doesn't stick to it much, and
I'm just going to cut the sides off. Now if you want a knife this sharp you can
also buy one by clicking on the top left corner of your screen and you can check it out. Here I am going to just cut the sushi roll
in half and then I'm going to cut the halves into three pieces each which will give me
a total yield of six pieces of sushi, and two end pieces which I'll eat. I am just wetting my knife again so my knife
doesn't stick to the rice as much again, and I'm just going to cut the half into three
pieces also. Okay, now I'm going to firm it back up with
the rolling mat again just to make sure that all are the same again and then take the cling
film off, very delicately, make sure the avocado doesn't come off with it and then just dispose
of those end pieces into my tummy. Okay, so now I'm going to plate it up. Spread out three pieces of sushi and then
place it onto your sushi platter. If you want the same platter as this you can
get it by clicking on the link on the top left corner of your screen. And just do the same for the other three pieces
and just put them parallel, just like so, and now I'm going to take a cucumber whale
which I made before, and you can check out a video how to make this by clicking on the
top left corner of your screen right now. Then I'm going to put a little bit of spicy
mayo sauce over every single sushi roll. Also, you can check out how to make the spicy
mayo sauce by clicking on the top left corner of your screen, it's a very simple sauce to
make but very delicious. Make sure to add a very-very small amount
on the sushi, you don't want to over-power it, you don't want to have too much sauce
over it like some restaurants do sometimes. Okay, so once you've covered every single
one with a little spoonful of spicy mayo you add some Masago fish roe, this is truly delicious
stuff. It's Capelin Roe that's been seasoned and
you can buy this in Chinese grocery and a lot of soup markets nowadays, but otherwise
you can also order it online. I love this stuff, and I don't really actually
like many fish roes. So if you haven't tried this just make sure
you try it. Okay, so nearly done there...okay, alright
once you're done with that you add some pickled ginger and a little wasabi flower. You can also learn how to make the wasabi
flower in another video I made by clicking on the top left corner of your screen right
now. And then add some soy sauce and voilà. Alright so this is the end of the video, I
hope you enjoyed it. If you did don't forget to give the thumbs
up to let me know. And I just wanted to end this a little bit
differently this time -- I want to get to know my subscribers a little bit so I thought
I'd kick off asking you all a question. Why do you watch it? Is it for entertainment, is it for sushi recipes? Maybe you intend to make sushi in the far-far
future, or you just wanted to know how it was made. I don't know, just let me know your responses
in the comment section below and I will promise to read them all and get to know you guys
a little more. Okay, so if you enjoyed this video check out
all my other videos by clicking on the right, and if you haven't subscribed to my channel,
subscribe to my channel right now by clicking on the top left of your screen. Thanks for watching, I'm Chef Devaux, see
you guys next week. Good-Bye! END
