Hi John, what a cool idea! When I lived in the US I was always about doing a not traditional thanksgiving. Now that I live in Japan, I spent the year craving a traditional Thanksgiving dinner😂 Glad to hear you found the tutorial helpful;!
Damn this is quality, subscribed! The video, transitions, the history, everything. "Who's to say that a roll born in Japan and raised in North America isn't authentic in its own way"
Hi maxcruz15, it's always great to hear that people notice the extra effort I put into these. Welcome to the channel and I hope you find some new favorites to make on here!
@@elena-ro2dv I'm from Vancouver, and I've heard that too...but I gotta be honest; when I look at the facts surrounding this dish, I have my doubts about it actually being from here. That said, yeah, we do make some awesome examples of this here. haha
Former sushi chef here. I liked most of your methods. Pretty good advice for beginners too, especially the 'second squeeze', and the cutting part. However, your nori was UPSIDE DOWN lol, it doesn't make too much of a difference if you use the rough side or the smooth side, especially if your rice is dry. Great video!
Thanks Charles! About the nori, if this was regular makizushi (i.e. with the nori on the outside), the shiny side should be on the outside, but since this is uramaki, what difference does it make?
Thank you so much for the tutorial! I was trying to learn to make sushi but thought it was hard. After watching this its more simple than I thought. Thanks, Im going to try it
@@NoRecipes I made your recipe!!!! My family kept asking for seconds, the first one I messed up but after that I was a professional, the wet your hands and wipe your knife was a very helpful tip. Thank you so very much!!!
@@mrs1dianarojas I'm so happy to hear your family enjoyed it! Thank you for taking the time to let me know how it went. I've got a bunch of other sushi recipes here: ru-vid.com/group/PLP3Ew88wjvg8Gzmcqtigrvjjf8haTJubK if you want to try something else out next time 😀
The grocery store is crazy because we are in the beginning stages of a tropical storm/flooding. I grabbed some beer, crab, avo, and cucumbers. I've successfully made sushi before, but with your help, I now know the details I was previously missing. Cant wait to get my rainy-day comfort-sushi (and gimbap) on later!! 🤙
Hi Haley, sounds like you got all the essentials! I don't have a video for it yet, but I have a Gimbap recipe on the blog: norecipes.com/gimbap-recipe/ Hope the storm isn't too serious and you have enough beer to make it through 😉
I made it last weekend for my son. He was surprised! And said it tastes better than he buy from the shop. Thank you for sharing this recipe so nicely, I could make it my first attempt. My blessings. “Om Shanti”
Hi Chef Marc, thank you for another wonderful video!!! My mother taught me the traditional way to roll. With the inside out rolls, it’s the flipping over that troubled me and now I know why…I need to cut the nori in half. I’ll give it a go again. Excellent instructions and information! 👍🏻🙏🏻🥢😋
Hi MrCool, I'm glad to hear you found the explanation helpful. I try to be as detailed as possible so that anyone, at any level of experience can make my recipes.
Hi.. i liked your video. You really explained very well and very detailed! Thats why i enjoyed so much, theres much more learning to hear from you! You too are neat.looking and cute!! Really a thumbs up for you!!
This was a perfect video! Thank you so much. I've subscribed and am excited to watch more of your videos. I'm going to make California Rolls tonight!!! 💯
You're welcome Denis, you can check out ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vhlK2Zjz3RU.html for how I make my sushi rice. I'm also going to be posting a very detailed video about how to cook Japanese shortgrain rice in a few weeks, so keep on the lookout for that.
Absolutely delicious! My wife and I love the California roll. We haven't had any sushi that we haven't liked. It's all so good. Have a great day Marc. Tell MC I said "sup"
Thank you for the info to check ripeness of avaocado. That really helps. They ripen soo fast, I have been getting harder ones to last longer when I am not sure when I will be using it but this is better no bruses. 😊
Thanks! Part of what I try and do on this channel is explain the reasons why you do stuff a certain way , so you're able to use the techniques in other recipes.
Thank you for making this video!! It's been a few yrs since I made sushi so I forget all the little tips like wetting your fingers.. I also sliced up some colorful mini peppers and thin sliced carrots ..
Thank you! I made some melt in your mouth California Rolls following your recipe along with the help of other videos. Cross referencing different tips. Appreciate your talent and sharing your knowledge with us.
Wow thank you so much! I hope this was helpful for you! I have a bunch of other sushi rolls on this channel and you can check them out here: ru-vid.com/group/PLP3Ew88wjvg8Gzmcqtigrvjjf8haTJubK
I love your video! You are so genuine sounding and have a kind look about you. Your instructions are wonderful! And it's the best sushi I ever made! Tasted sooo good! I had an issue with the rolling. I think I may have added too much rice or something. The rice just didn't seem super sticky. It was sticky but when instarted trying to flip it over it didn't stick that good and when I tried cutting it. (Knife wasn't sharp enough) I think i may have not rolled it tight enough too lol I was a hot mess I guess but the taste was amazing! I ended up ditching the bamboo and used my cheater tool the bazooka hahaha and they came out perfect! Only thing I did different was wrap the nori around the sushi roll after it came out of the tool. Is there a name for that kind of sushi or no? Alsobi did add some hellmans mayo to the inside of the roll it was soooo good! Thanks for a great video! I hope I didn't disgrace sushi makers by using my bazooka tool!
Thank you for your kind words Emily! We don't have bazooka's here in Japan but that style of sushi (where it's pressed into a rectangular mold) is called "oshizushi" which means "pressed sushi". It typically has more rice than rolled sushi and has the fish placed on top rather than inside, but if the tool works for you I say stick with 😉. With rolls, the ideal is to have relatively little rice compared to filling so it does take some practice to get it to hold together. If your rice was falling off the nori when you flipped it over, there are two possibilities: 1) Did you use shortgrain rice? Medium grain (like calrose) and long grain (like basmati) have less amylopectin than Japanese shortgrain rice, so they will be less sticky. You can read more about Japanese rice here: norecipes.com/cook-japanese-short-grain-rice/ 2) It's possible you used too much water on your hands. It's important to keep your hands wet so the rice doesn't stick to them, but if you use too much water the rice gets coated in water and it won't stick to each other. Rice won't stick to plastic gloves so this is another option. Hope that helps!
@@NoRecipes thanks for your response! The package on the rice is short grain sushi rice. And I think maybe it was a combo of too much water on my hands and to much rice spread on the nori. Add for the bazooka sushi tool it's is meant for sushi rolls specifically. I know what you were saying about the other sushi with the raw fish on top. But this took is so cool I'd love for you to check it out on youtube under sushi bazooka. It's a tool meant to help people who have a difficult time rolling the sushi on the mat. It's like a long tube that opens length wise and you put rice on top and bottom and then you create a little valley in the rice to add your other ingredients like cucumber, avocado and crab etc... then you close up the tube and compress it all together then you push it out with a long handle in the end of the tube. Then when you squeeze it out you squeeze it onto your full piece of nori and roll it up. It's a very simple but amazing tool! I love it! I think there was a little misunderstanding, my question was is there a name for California rolls wrapped with nori on the outside instead of the inside or is it still the same?
@@emilyscott2109 Ahh sorry about that. The style of making sushi rolls with the rice on the outside is known as uramaki (which is a relatively new invention created in the US). Having nori on the outside is the traditional way of making rolled sushi in Japan and it doesn't have any special name other than Makisushi (literally "rolled sushi"). As for whether it's legit to call a roll with nori on the outside a California Roll, it'll probably depend on who you ask, but the ingredients are all the same so I'd still call it a California Roll.
