1 Dollar Sushi Rolls | But Cheaper 

Missed opportunity to say 'You know what's even better than a 1 dollar Sushi Roll? B-roll'

I asked my Sushi Chef what his favorite roll was. . he said payroll.

can we do a 'but easier' series? simplified ingredient lists, no special tools, made under 1 hr, made in 1 pot/pan etc. thank you!!!!

I'm a student and I love making sushi, these recipes look amazing!! Will definitely make one or two of them this week!

the one time he could actually say a b-roll line that makes sense he misses out

As an Asian, I literally cannot fathom a world without rice. I didn't have rice for two days once and I didn't eat for those two days.

A college student ate a $1 sushi roll. Here’s what happened to his brain.

"Rice is the most important component of your life." *As an Asian, I can admit that that quote is truer than anything I heard this year.*

Josh: "You wanna know what else is a thick log that's full of surprises and ready to be consumed?" Tell me, papa. LOL

"futomaki" which translates to thick roll. Just because I know you like em thiccc😉

You should make a book called a Weissman once said, Josh

“Semens Fresh” I KNOW YOU HEARD IT!

Late but I made it papa

Missed opportunity to say 'You know what's even better than a 1 dollar Sushi Roll? B-roll'

手巻き寿司、とても美味しそうでした！ 他の動画も楽しませて致きます。 I am a general person living in Japan. I was surprised at the beautiful hand-rolled sushi. I will continue to enjoy you channel.

but cheaper - nice and all, but where the hell has "fermentation friday" gone? :(

Josh: "you'll need 3 shallots" also Josh: shows 5 shallots.

Me watching this video but knowing I don't have the equipment or anything to make sushi: 👁💧👄💧👁

I can’t wait to never cook anything

Tips that weren't mentioned: If you feel like your rolling game is off and the log is loose, let it rest 10 mins on the board before you cut into it. That allows the moisture from the veg to get absorbed by the rice and nori, and that swells the rice and seals the nori sheet closed nicely. After rolling the sushi, get a damp towel ready to wipe your blade between cuts for everything is clean and pretty looking when you flip the cuts on their side for plating. Do NOT push down when you cut. Sawing motion only. With a very sharp knife you should only need to saws per cut roll. Start in the middle, and outward in twin cuts. Often I will cut the log in half, then place the two halves side by side so the cut ends I just made line up perfectly and then I cut those two logs in their middles. And from there it's a matter of figuring out if you can get two, three or four roll cuts out of each mini log. It's an easy way to get consistent size sushi if you care about symmetry and presentation. If the nori feels resistant to your knife blade, make a small cut with the tip at the top of the roll everywhere you will be sawing off a roll to get you started. If you have time to prep most of your ingredients the day before, you can easily turn this into a group activity by creating an assembly station at the table. Everyone can make their own with whatever they want. I am not a fan of overly chilled sushi, so I like to eat mine as I make it, but I have taken it to work for lunches. It just requires I let it sit for a few mins to get most of the chill off it. I would never consider microwaving sushi to take the chill off (in case anyone is thinking that right now.).

sushi tip: re-toast your nori over an open flame and it will improve your sushi rolls by 1000%. it's better with re-toasted nori because the nori won't get soggy so fast. it also increases aroma. I just use a long reach candle lighter, but make sure the nori doesn't actually touch the flame, and just quickly run the nori from side to side over the flame. toast both sides of the nori. it really makes a difference, in my opinion ♥️ 🍣

Make A Restaurant Called: "Everything, But Better"

Joshua: “I really recommend using a mandolin here.” Also Joshua: *Uses a knife anyways to flex on is.*

Ah yes, luckily my rice cooker come with a specific setting called すしめし

Josh: this salmon is only 8$ Stores around me: (a smaller salmon) it’s only 15$

"Rice is the most important component of your life" **Asians: True words have never been spoken**

like, these but cheaper videos are basically just telling you how much profit restaurants are making, or rather how much they're ripping off you, just because you won't know the prices of some foreign ingredients or don't know how easy it is to make it (don't get me wrong, there are plenty of dishes that just aren't possible or aren't worth it to make at home)

Josh: $10- dollars for sushi rolls Me, living in Japan eating $1 sushi: 👁👄👁

Josh: *Makes one sushi roll* Josh: "Immediately it's all ready my favorite one so far." Me: "Yup, that checks out."

my family loved these. My wife said it was one of the best things I've ever "cooked". My salmon for half a lb cost $20. Good salmon. I guess that's key. Thanks for a great video.

If Josh isn't gonna let me live in his cabinet anymore then what's even the point?! 😂

“So just bite it like a burrito” *SCREAM* Commercial rolls ...that was a roller coaster

Hehe he said “before we start playing with our meat”

Josh: * makes one roll * Also Josh: *”This is my favorite one so far”*

Little tip he didn’t mention, your knife will cut the roll a lot smoother if you dump it (the knife) in water before you cut. If you don’t, the rice will want to stick to the knife and could ruin the shape of the roll

I do believe the pork belly roll counts as "Kimbap". It's a Korean style roll that often uses meat instead of seafood.

Fun fact, Josh actually has a cookbook not many people know about, its called Slim Palate. He made it when he was 17 and had lost over 100 pounds.

My university is gonna be mildly concerned when I start selling $3 sushi rolls from my dorm 😂

Anyone able to find those tools Joshua is using? Especially the stackable chef press at 4:51 And the julianne pealer at 6:22? Its not in his description Q.Q

A turtle approved these 1 dollar sushi rolls

Me: Oh a vegetarian option! Also me: is allergic to mushrooms

*Makes one roll* "Immediately this is my favorite so far"

“sacrilegious” has Josh been practising 40 hours a day?

I can already hear Uncle Roger saying “Fuiyoh” in approval when he sees how well the rice is cooked 😍

As Uncle Roger would say: "Fuiyoh!"

IMAGINE BEING THIS GUYS ROOMMATE. LITERALLY GETTING 5 STAR TOP QUALITY 10 COURSE MEAL.

Omg I've never been so early

rlly aprecciate it... always finding a cheaper way for the youngins

„Before we start playing with our meat“ Joshua Weissman - 2021

I’m starting a drinking game every time I hear the cash register bell. I hope I make it to the end of the video.

"You'll need 3 shallots" * shows five * hmmmmmm

1:59 “You’ll need 3 shallots” Shows five

4:05 I heard that as "the semen's fresh, it's spicy, it's creamy, it's salty, it's umami" and was very confused.

we want a separate series where you teach us how to cut veggies perfectly

The Uncle Roger references got me moist as heck. Give us the damn collab already

i remember when Josh had like 13k on here... I’m so happy for him

who tf is paying $15 for a single sushi roll

Looks complicated... I’m gonna order some sushi now 😂😂

"You wanna know what else is a thick log filled with various surprises and ready to be consumed?"

Still looking for the sushi rice link in the description...

The vegetarian option was in fact also vegan friendly 😉 I appreciate that you included one! Especially the fried shallots looked like a great addition.

When you said "non-negotiable," all I heard was "RICE."

"The link is in the description" *The link is not in the description*

I can picture it: "Do you like sushi?" -Josh, as he literally cuts the price tag

*Eats the first one* Josh: “Immediately it’s already my favorite one so far”

Why am i just finding this channel now?!? You are fucking amazing dude. This is a good af Tutorial

As soon as Josh said "do you wanna know what else is a thick log..." my wife was like no! No! No I don't!

I bought sushi once, and got baited by the pictures thinking it would be a Japanese size roll. Turns out it was mini-maki and didn't even get a meal's worth for 15 euros. I really don't understand how people are okay with those prices.

4:06 *"The seamen's fresh"*

Josh describing pork belly: “fatty and hot and sweet” Me: das me 👉🏻👈🏻

I have been craving sushi lately. I might make this sometime, but I have a sushi place near me called Royal Sushi. They have an "all you can eat" menu where you order as much as you want for about $20-$25 per person. You can order multiple times for the same price, but if you don't eat something, you pay extra an extra fee depending on how much is leftover. I don't leave anything, so I haven't had that happen. I don't know if it's lower quality (if you order the rolls separately, they're about $8-$15 per roll), but it's still pretty good! Even though I go there for the sushi, I also like their sides (my favorite being the coconut shrimp) which is included. I usually eat quite a bit when I'm there, so it's worth the money for me.

"2 lbs pork belly - $4.63" Excuse me WHERE are you getting this magically cheap meat???

It never ceases to amaze me how cheap food can be in America. I could never do this in Canada for this cheap...

Claim your here before 100k views here :)

The vegetarian sushi is a little bit lacking in comparison. It's harder to make a tasty veggy one but it's something I notice a lot in your vids. The vegetarian ones are somewhat half-assed.

Next series: He reviews different alcoholic beverages and the series is called “But Stronger”

I have never wanted to make sushi more! Definitely making this with friends when we can be physically present again!

Step 1. Start by fishing your own salmon, to save on cost.

2:44 fun fact: 'sashimi grade'/'sushi grade' means literally jack shit in the U.S. It's just a marketing term usually (but not always) indicating that it has been flash frozen. I have personally never had an issue with making sushi out of it; but YMMV and even if the grocery store stuff says 'sushi grade' I wouldn't really trust it.

"Before we start playing with our meat" Ohhh I had started at the beginning of the video

American sushi: "this is too dry! how can we put more fat in it? pork belly? deep fried whatever?"

Had to turn this off when you said 'sriracha' and sounded out the first R. unwatchable, and possibly criminal

Day 20 of asking Josh to make a series where he shows us his gone wrongs and talks about what you can do wrong, especially for when we make complicated recipes

Thank Josh, the date night dinner I had with myself was perfect :)

Can we get a “but spicy” episode?

I'm convinced you used a Rice cooker and measured water with your finger so Uncel Roger doesn't show up at your door

The big issue here for most people is actually getting a hold of sashimi grade fish.

Quiet fan here, I got a local place that the rolls start at 7$, and they're always so good, the staff is so nice. Ok, back to being quiet.

Uncle Roger: *Stare Intensively*

4:22 I LOVE IT when you just have a lil southern accent coming out there “git outta hear”

I've been rolling sushi for years. Average people act like it's preparing beef wellington.

Yummy but affordable sushi rolls. I'm in.

i don’t understand why in the states two pieces of california roll sushi cost an upwards of $15 when in japan it costs only ¥100. and american sushi isn’t even that good.

I thought it would be a dollar each "whole" roll. Sadly misclickin

All those "links in the description" appear to be missing.

This dude could make eating grass a 12 ingredient recipe

Is no one gonna discuss how we weren’t in the cupboard at the start

“Please just use a rice cooker” *laughs in jamaican*

Well done! I make sushi at home often and for my girls' lunch. It really is delicious and so easy to do.

RU-vid: _hey, internet, do you know what would be really funny?_ Internet: _what?_ RU-vid: _if we notified her 2 minutes late._