Aloha joe from Hawaii! Excellent video! I would love to work for you and learn the art of making great sushi! Where are you located? I’m driven and hardworking! 😊
Thank you very much. That trick with the plastic wrap is nice. I always have the problem that the sushi rice is sticking to much on the knife and ist will mess up the whole Sushi Roll. Especially with inside out rolls. Which knife can you recommend? Im currently using a cooking knife Kai Shun but i have the feeling its to thick for cutting sushi. Thanks
Why Push pull, double push, single pull ? Is the reason for the type of knife, freshness, type or thickness of fish or some other reason ? Is there a feeling or way to judge when doing the three different cuts ? Thankyou Sensei.
+Nikita Onassis depending on the fish on top, type of rolls, and how sharp the knife is etc. You might have to choose whatever easiest cutting method for it.
Hi Joe, Thanks for these very helpful videos! I've been having a very hard time getting my "inside out" rolls to stay together when I cut them, even though I have a very sharp knife. It looks like using the plastic wrap might be the ticket for me. Is that technique commonly used by the pros, or is it more a trick for beginners like me?
Hi alex. Thank you for enjoying my sushi lesson video. Whenever you cut any rolls with something on top of it you should use plastic wrap. Otherwise you will mess it up. Yes this is the methods that we, sushi chefs are using everyday.
joe sushi master Ah! So it's because there is something on top of the roll that you use this technique, correct? That's why you didn't use the plastic wrap when you cut your California roll in one of your other videos. Yes? My trouble is that I can't even seem to cut something like a California roll without messing it up. Perhaps my rice is not sufficiently sticky?
Ok. Alex. Let me get it straight. The reason that you mess it up even with california roll is that i guess it is because of your knife skill. You have to cut it fast enough not to move your piece of roll. And you have to hold your roll with your supporting hand pretty tight. Just try to follow my motion showing on my video. You have to practice a lot. Good luck. Just feel free to ask if you have more questions.
Yep. I think that is probably right. I also have a feeling that my rice is not always sticky enough. Will you be producing a video on rice prep? Thanks again, Joe!
Ok. I will show you how to make sushi rice on my next video. But most important thing is the amount of water to put in with rice. and if you are not a professional chef, then you better use electric rice cooker. You can get one at costco. That makes it easier to cook rice.
like I said it depends. If you are a mature sushi maker you just cut using zigzag method. It doesn't look professional but it works great for beginners. But professional sushi chef should use other more professional methods. I prefer using pull and push method.
Thank you for the quick answer. I'm a begginer but I'll try to use pull and push method from now on! Please record more videos I loved your channel! :-)
This is very sad to me. Ocean, environment and whole food chain is contaminated by plastic particles. Using of plastic foil during sushi cutting became to be normal procedure now. This is just another way how you consume more and more plastic nanoparticles since cutting through the foil will always leave some plastics parts on your food...
If you are concerned about the ocean you should know that we could see fishless oceans by 2048 if people don't stop eating fish. www.ioos.noaa.gov/wp-content/uploads/2015/10/worm-et-al.pdf news.nationalgeographic.com/news/2006/11/061102-seafood-threat.html ocean.nationalgeographic.com/ocean/global-fish-crisis-article/
@@kiyoshim9593 first of all, 1% is A LOT. Second, this doesn't mean Americans shouldn't try to use less plastic. When I see some habits Americans have in their everyday life I cringe so hard.
