Want to learn how to make sushi and other Japanese dishes? Well, you've come to the right place! Making sushi easy and NOT intimidating is one of the main goals of this channel. I also love to share my personal recipes and 20+ years of experience as a chef in Japanese cuisine.
Follow my step-by-step tutorials on key topics such as how to make sushi rice, how to roll sushi, how to make nigiri sushi, make popular rolls like the California roll or the Caterpillar roll, sauces used for sushi, Japanese cuisine fundamentals, izakaya style recipes, the most popular Japanese dishes, the list goes on and on.
Feel free to reach out to me if you want me to create a particular video!
Yup, I have videos on how to make unagi nigiri (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ie1gdfS-d0U.html), unadon (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ydBe-Tc6xsM.html), and unagi sauce (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8xglYro507A.html). Hope that helps!
Yes, if you skip the vinegar then you just get plain white steamed rice which is what you want to use for onigiris. I have a video on that as well in case you didn't see it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tJ1r1Ei-DF8.html. Hope that helps!
Didnt know cutting it really thin was a skill. I just assumed thats how everyone peeled fruit. Ive done it with apples, potatoes, avocados. Guess i was a sushi master all along
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Hi Sushi Man: Your knife skills are off the charts! Beautiful presentation. My mouth was watering when you dipped your roll in the soy sauce and took a bite. 😋😋😋 Thank you for sharing.
Drooling..... I just love our channel. The way you film just your hands to focus on your work it fantastic! I make a lot of sushi now because of you. Thank you
The correct amount is 180ml which is "ichi-go" or one standard rice cup. The measurement labeled on the cup will show up to 160ml but will have some space above it. Therefore you have to fill the cup up all the way flat to the rim to measure the correct 180ml amount. Hope that helps!
That depends on each brand I suppose. I've never used sweetened shoyu so I wouldn't be able to tell you exactly but I would leave out at least half of the sugar and taste test as you go.
Typically when you use the makisu it'll show but not so much when you roll it by hand. Check out this video where I show you how to roll inside out rolls in three different ways ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R6dqQIn8SNk.html. The last method is the one you're looking for. Hope that helps!
@TheSushiMan thank you. Can you give me any tip on how dry the nori should be when starting rolls? I buy good quality sheets and keep them sealed, but I was told to heat them briefly over the burner before use (2-3seconds per side), but they still get a little chewy.
Besides looking beautiful, it also looks really delicious! What a great treat for summer. I’m sure different fruits would work, like mango and blueberries. Thank you for sharing. 💜😎🇺🇸
Hello, Jun! I am a new fan of your channel and have found your teaching methods to be so very helpful! As a lover of sushi, it has been so wonderful to watch and learn your tips and tricks for cooking the rice, rolling and slicing the rolls and WOW do I LOVE your spicy mayo!! Thanks so much - I even just received your recommended Oke! Can't wait to make sushi again! =] M
the one thing I've always had a hard time with is opening the Inari without tearing them. Out of a whole can I might get two without ripping it. Very frustrating🤣🤣🤣
They can be very delicate. If you can, find the ones that are in a big plastic pouch. They're usually bigger packs but tend to be more durable than the canned ones.
I just form them with my hands, you get your hands nice and wet, and add a bit of salt and rub it in, and then just lay out the rice on your hand, then put your filling in the middle, close it up with both hands, and then press making a triangle shape with both hands while rotating the ball. This way you aren't destroying the enviroment with so much plastic wrap.
Yes you can add corn starch or cook it longer, both will help thicken the sauce. You can also add more sugar in it but of course that would alter the flavor. Hope that helps!
Thanks and glad you're enjoying my channel! The sesame seed grinder is made from Zojirushi. Here's a link: amzn.to/3tFiaPB and there's also a link in the video description.
I have been making sushi for years. This is the best rice ever. Easy to work with, tasty and easy. I've been using the Instant Pot. I prefer this stove top version that I can see.
I always wanted a yanagiba, but I could never justify spending that much on a fish cutting knife, instead I bought 2 gyutos and a santoku and a cleaver.
Yeah, it's definitely considered more of a specialty knife. Gyuto and santoku are much more versatile for everyday cooking, can't really go wrong with them.
I appreciate what you are doing for us viewers. The way you slowly explain and walk us through helps us not to feel overwelmed. This is the best and most simple video i have found and inspires me to be able to make these at a home as well. Thank you.😊
