Steak Lovers Sushi Roll - How To Make Sushi Series

and welcome to another episode of hero Yugi terata Diaries of a master sushi chef H Roan how are you hi very very good good evening people like good afternoon no no they want good afternoon okay let's go okay hold on let's try this again welcome to another edition of Yukata Diaries of a master sushi chef here how are you very very good good afternoon okay good all right leave the hate comments below everybody thanks yes all right here what are we doing today for everybody okay so we're going to do another sushi roll okay with a pum all right so this is our fion center cut I'm going to cook fion uh I'm going to put the light sot and I'm going to cook like a medium uh layer to medium rayum Ki sty okay and I'm going to use uum inside and outside oh inside and outside what other ingredients do we have includ inside I'm going to do avocado okay uh steam asparagus and also this is already Steam and cooked already cucumber sorry about the carrots carrot okay yeah and the scaran scallion we have some micro greens M greens and then I have a t exu here okay it's kind of idea from you know the call appetizer they call beef nimi right thing be outside the cook inside scum okay and some of include Asar carrots for the so that kind of idea people actually have asked to for you to make that as well so maybe in one of the upcoming recipes you can make that dish okay step all right put the salt light salt light or heavy right doesn't matter people like it heavy so gives kind of a crust layer on the outside ni so okay and going to cook okay we're going to go and do the cooking part and incidentally just to measure the temperature right here I have this trusty oh we're going to see how hot this gets okay let's see right now it is at wow 415° I was pretty pretty heated up already so that's hot yeah it's going to be going to wow okay so any we you just want to sear it quickly I can tell no no here I don't think we should be doing that I touch it already Okay 4 142° wow okay I'm put the oil okay and let's do a quick temperature read on this 64° should be room temperature right let me tell you this scove gets quick really fast here this scove gets F gets hot really fast oh this if you checking to my check on channel I'm very often I cook in the steak at home I see that I have done the LI steak and you never invite me to come over and have some yeah Che my second ch right uh I do cook my house and also go to the Bro to going outside eating kind of stuff too so if you interest come over for sure come to my channel I've seen it and Instagram also as well and Chef Instagram and of course Facebook very very welcome huk and okay get out side I use more often so so in the comments the temperature on this that's the beef is 146° the oil is 321 looks like or [Music] 23 that's not hot for your fingers here no no it's a hot but okay we don't recommend that at home definitely not so just going to do like a medium rare to rare yes I like to be the me too I enjoy it for me it's like okay I'm done let's go you T it when it's soft it's more undercooked you can tell you know that's why a lot of people when you see them cooking steak they take something and touch the middle right and the firmer it is the more well done it is come to Le all [Music] 400° up but and what's the reason you add butter i b flavor more flavor wise huh and doesn't matter this is unsalted butter does it matter if it's salted or unsalted what do you recommend salted or unsalted I also salt on the meat I recommend the unsalted unsalted okay got it nice here okay okay going to loading PS so I've never seen you make this roll before never seen before no so this is I don't even know what you're making I just see the ingredients and you're just starting to roll so this is all new to me I can't even comment which I know a lot of you out there hate my guts I don't know why hero a lot of people don't like me out there you read the do you read the comments people shut up they tell me to shut up I don't know why I mean am I that irritating I try and ask the right questions like now I don't know what we're doing I'm just observing anyway okay I got to say sorry everybody oh look at that that is amazing and those of you at home who usually have your steak well done that is not enjoying a steak s is too hard it's too tough you need to enjoy it try it medium rare and then eventually try it rare yeah is the the beef grade of the beef is good one as like a V beef or something why you beef oh it's really you cook it well done you just kill it no yeah exactly kidding imagine the same Tech same thing like with tuna Imagine You overcooked tuna well done you know right it's not the way it's supposed to be enjoyed well anyway that's just my opinion but try it try it at home that way oh this so looks good it's perfectly [Laughter] done wow hey okay then next step loading Parts I'm going to use a h seat nii okay take the light so going to be inside out which mean lights coming outside Al this carrots steam carrots and the steam asparagas here and the Upp cut use a knife who taught you this technique how to take the avocado out of the skin out of the skin did someone teach that technique or you just I just start using that this one but first restaurant in Washington DC I people are using the B they were using it already Okay I'm not really sure yeah it's been so long yeah this a long time ago so okay so then next one I'm going to put the F and scard on wow looks so good already here look at that look is and it [Applause] [Applause] okay and what's next next step I'm going to put this steak oh on the top wow but as you can see it's it's a just a little bit of too much uh juice coming out okay so it's not so good for not so good for the uh rooll mhm so actually this juice it it flavor but for the sushi I going to takeing out a little bit of juice out [Applause] good okay good adjustment okay that's good I'm going to use the plastic and the reason why we do this just so you can keep everything tight together right plastic Bumble MS make sure every single ingredients not to coming up yep is and taking off F and set up on the [Applause] plate let's look at the inside real quick here look at that this is a me Lover's Dream can imagine what this R must cost two pieces of flameon yes well least almost two pieces got a little piece left over right surprised we don't have this at the restaurant Nero we should help up the restaurant no I think so I think we we probably sell a lot and uh I'm going to do a bit of sauce on it a lot of people asking when are you going to show them how to make this teriyaki sauce oh yes that's also com we got to make that quick a lot of people going ask for a long [Applause] time and then I'm going to have to the M green also dry onion is good option too sure he that's it wow thank you so much hero thank you very much if you guys like this video home please give us a like comment below share don't forget to subscribe and we'll see you in the next so thank you and here we go to the best part as always hero tasting part tasting parts are you ready sure okay okay I'm going to go to this one you can see more inside before I went to eat look at that looks beautiful it's a big bite yes how's it taste good let me get a small piece M I'm so chewing that's a big bite the meat is great really soft it's the crunchiness of the asparagus and the richness of the avocado but the meat is just amazing hereo so tender this is so amazing let me tell you this is exactly how I like my beef CED seared thank you so much thank you very much see you next time yes see you soon thank you

Channel: Hiroyuki Terada - Diaries of a Master Sushi Chef

Views: 342,968

Keywords: nove kitchen and bar nove sushi and bar how to make sushi DIY sushi, DIY sashimi, best sushi chef in the world, Jiro dreams of sushi, gordon Ramsey, sushi, sashimi, master sushi chef, master chef, hiroyuki terada, hiro terada, diy sushi, meat lovers, meat lovers sushi roll, fillet mignon roll, steak lovers roll, how to make sushi, miami beach florida, miam florida, best sushi chef in miami florida, nove sushi and bar, best sushi in the world

Id: 9ruD9ajO_QY

Length: 17min 14sec (1034 seconds)

Published: Sun Mar 05 2017