A sushi chef explains how to make 5 different maki-zushi (sushi roll), which are hosomaki (thin roll), kazarimaki (art roll), chumaki (mid-thick roll), futomaki (thick roll) and uramaki (inside-out roll).
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■Contents
0:00 Opening
0:24 Sizes of nori (zenkei & hansai sizes)
1:05 How to make hosomaki
1:20 How to use tezu (water with vinegar)
1:34 How to make cucumber hosomaki roll
2:11 How to use bamboo mat
2:42 How to spread vinegared rice on nori
5:00 Tips on how to roll hosomaki
6:57 How to cut hosomaki
8:29 Finished cucumber hosomaki roll
8:33 How to make dried gourd hosomaki roll
10:38 How to make kazarimaki
13:17 Finished kazarimaki
13:24 How to make chumaki
16:00 How to make futomaki
20:10 How to cut futomaki
21:14 Finished futomaki
21:19 How to make uramaki
21:42 Differences between uramaki and California roll
22:55 Features of uramaki and how you can utilize it
23:50 Finished uramaki
23:54 Finished 5 different maki-zushi
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#makizushi #sushiroll #norimaki #californiaroll #hosomaki #chumaki #kazarimaki #futomaki #uramaki
■Dishes used in the video (BASE)
ginzawatari.thebase.in/
19 июн 2024
