Is Vegan Sushi Finally 100% REALISTIC? 

I've used jackfruit as a crab replacement for California rolls at a new years eve party. everyone loved it. I used caper brine, Sriracha, msg, mushroom powder and nutrients yeast

Oh that’s awesome, I’ve wanted to buy the vegan salmon but it was hard to find. I’ll def try that substitute, looks yummy.

Asian vegan restaurants have used these vegan sashimi substitutes for years. Its great for vegans as a substitute but for regular sushi fans then the texture is still off as it’s far too rubbery. I think if you used a few ripe mango slices that would be closest to the texture of raw fish. Thanks for taking the time and dedication with your molecular gastronomy skills to make a side by side comparison!

Hey man. As being a Florida boy, have you ever considered doing a joint-type video with Guga? He's in Orlando, and I bet you guys could do a great video or 3 together.

"Laugh a little when your pot takes a big hit" omg 🤣🤣

His shirt reminds me of the water symbol on the heat sensitive stickers of the 80s action figures called Battle Beasts.

The rice. THE RICE.

Great! Now I am jonesin' for some Sushi, lol! Thank you, such a wonderful video! 👍😉

Yay! I suggested caviar a while back and I’m so glad you made it!

I dont know how they make it orange but i probs would have cured or marinated it in beetroot juice (with add-ins) to make it like tuna.

I enjoy entertaining people with varying diets, so its important to me to strive for realistic looking results. This recipe is a solution to realistic roe for SURE! Years ago I was so spoiled by the most realistic and perfect looking vegetarian shrimp on the market, made by a company called Sophie's Kitchen. I used it in and on everything seafood, including my sushi rice. Yves also had a tiny (mis shaped) shrimp that was remarkably similar in taste to Sophies which made awesome salads, shrimp (tuna) sandwiches and seafood pizza's among other things. Sadly after I was ridiculously hooked, they both discontinued their cocktail type shrimp. Sophies now sells only coursely breaded shrimp which has never been a favorite. Sophie's has also changed their shrimp recipe altogether anyway. I searched world wide for replacements back then and found precious little. I find more now than then, but nothing similar to the old Sophies recipe as yet, in looks. Sophies fooled even the biggest shrimp loving friends and family. So, I purchased expensive realistic mshrimp molds and searched worldwide for a sashimi recipe to replace Sophie's Shrimp cocktail shrimp. It contained tangles seaweed, potato starch, and konjac powder mainly but keeping the sushimi white in color to resemble boiled shrimp seemed impossible for me and still capture the strong sea taste Sophie's shrimp had. I had some good tasting results, but they didn't compare to Sophies so I never bothered to use the expensive realistic shrimp molds I bought for the green shrimp. Your Nori roe though is a PERFECT solution to the color issue. Thank you, thank you, thank you for that perfect fix.

5:35 lmao nice

You forgot about hijiki for seaweed, it has super fishy taste. I recommend you try it.

Monica's a lucky lady!

🤤

rice cooker rice cooker rice cooker please

Don't forget to take the stick off of your avocado so it can go in the compost 🤓

I'm not even gonna ask what they used to give it a real authentic fishy smell.

As a meat eater, the fact they I scrolled past the thumbnail without suspecting a thing shows just how great this stuff looks. Absolutely incredible thing science is.

The sushi looks so good!!

I bet yours tastes more like tobiko, but you should try sea grapes! I got some to try on sushi and I love them! They have such a similar pop and similar flavor to the real stuff. They are so easy, too! Just throw them in cold water to reconstitute and, done! Also, try making your sushi rice in the oven! Check out Helen Rennie's sushi rice video! I've done it multiple times and it's perfect!

I tried the vegan zeastar, I was really excited about it, unfortunately it tastes, I can only describe it as rubbery gelatin mixed with carrot water. Now I didn’t try it in a sushi roll or nigiri, when I dipped it in soy sauce it was okay. Do you have any advice on how to add salmon flavor to the zalmon? Thank you 😀

i'm not vegan, but i love his recipes and videos. It is super fun to see all the creative tecnics that he uses to create almost perfect "fake" meat.

I sent the link to my son-in-law because he's a big sushi lover. He and my daughter are 2 years vegan, and they both love to cook and experiment. I believe he'll enjoy your videos as much as I do.

I am not vegan but I have a thing for your channel. I just really like you, you’re so smart and cool and Inspired. I don’t always comment but I always like the video and watch the whole thing. Maybe one day I’ll make the switch and actually use these bad boys lol.

I have never tried Zeastar salmon but so many say although amazing visually and texturally, it is definitely missing flavour. Have you tried marinating it? Some people say it works amazingly to make it more realistic taste-wise! . Thank you for these ideas - they are really awesome for all of us who don't have access to such speciality products! Have a great weekend!

There isn't a lot that I've missed since I went vegan (almost) 5 years ago but sushi is one of them. I'll have to give this a try!

I'm not vegan, but the crazy clever ways that ya'll come up with to simulate nonvegan foods are so cool! Love the look of that roe!

Use a higher omega 3 oil for the caviar like hemp or chia seed oil.

Sushi aside (looks awesome, btw), I really like these more "toned down" narration videos. I have really been enjoying seeing you try different formats lately, Mark! Cheers from Portugal! ✌

try kelp powder, that way you have a smooth seaweed mixture for the caviar.

You've changed my plant based life... because of you, I can actually enjoy this life ...before, I truly wasn't aware of the creative process of meal prep... I love trying what you put out. And Ive had some amazing outcomes!

You're too hard on yourself. The rolls looked great! And the tobiko was perfect!

BUMP! i got myself mesmerized with the caviar making that im almost halfway before commenting lol

When I heard caviar, I thought "spherification." Now I'm thinking about turning rolls on end and garnishing with a spherified vegan quail egg.

Great video. Love your take on the vegan caviar, my route way was always micro-encapsulation with alginate in a calcium-solution, but agar cooled in oil is much simpler simpler route, especially with those smaller drops. As for the lack of stickiness, maybe mix the agar caviar with pickled mustard seeds for theirs plus some contrast in color and texture.

Next you need try making Spicy Tuna filling with hearts of palm, panko, veganaise, and sriracha! Cool video, been meaning to try other things out there.

Omg thank you !! I'm a vegetarian who's trying to get vegan, and your videos keep on pushing me to become one, it always looks so yummy

Sauce, you are a genius scientist chef. Are you going to write a cook book for sale. You need to write one. Please.

THE BURNT PART OF THE RICE IS THE GOOD PART!! not for sushi obviously but delish

Your videos remind me so much of Adam Ragusea's and I love it, you have a great personality that adheres perfectly to the vegan community 👍

Haven't we made the Japanese suffered enough?

Makes you wonder how honest they're being about what's in it. Nothing natural at least.

More importantly does Stache Sauce have a restaurant or is he just keeping all this delicious food in his home?

Now if they could just produce a vegan sushi with protein infused into the konjac flour, I would be all over that. Never understood why some companies who make vegan meats and cheeses neglect to add the protein lol.

I got to tell you that looks like bad sushi with fish that looks a few weeks past the use by date. I can't tell if you a vegetarian or not, but sushi is supposed to use oily fish with even the rice using a vinegar base (with the best being made from fermented fish). If you are going to make fake food, at least eat the real thing first. That food looks gross.

Even when I was not vegan, I never tasted sushi. And this one is not only cruelty free but much safer because it's not raw!

the key to sushi being good has nothing to do with the fish so it makes sense.... you made really good sushi rice which is always the star, But it's good to see that your protein subs didnt take away from that.

That homemade caviar is one of your best homemade creations yet, the shiny-pearly look is spot on!

Hey great fan of your vids. A little tip for making nori dust. Just lightly toast the nori over an open flame and then pass it through a fine sieve and bam... Nori dust

For the love of god, get a rice cooker :D

💮You are the unique ingredient💮 Beautiful video!🌞

Medium heat is too high for steaming rice. Try the lowest heat you can get.

This looks incredible, wish I could taste the roe you made!!

wait a minute this isn't babish

One simple trick for the nori sheet: you can dry it in the oven for a few minutes (don't let it burn), than it gets very crispy and you can mix a really fine powder out of it :) I saw a lot of vegan caviar with calyium alginate instead of agar agar, the trick with the oli sounds very nice!

Idk why the konyaku seems like squid when you sliced it thinly

I am mesmerized by your videos! Love the detailed explanation 👌 of everything you make 😀

You deserve more subscribers. People are missing out

Big like for the pot letting go of that big hit on 420

Not burned rice, that is the best part a treat in Japan! The crunchy bottom. Love the molecular caviar.

Walmart sells the vegan caviar. I give it a flavor boost by added some seaweed flakes which ups the "fishy" taste. Great to decorate my vegan dishes.

SauceStache the Sauceror

for some reason i love your hands omg

I love your videos but I'm not at all fond of the voice-overs. 👎😕

As a meat eater but also an environmentalist, I didn't know how far plant-based fish had come, the more things I can eat that taste like meat but don't harm the environment as much the better. Still waiting for the day that lab-grown meat becomes available to the public.

you did good my friend im gonna make this

"4:20... when the pot took a big hit" lmao

Nope. Something needs to die to taste good.

Really loved this video and your film style, gave me a really similar feel to the way Adam Ragusea does his videos and I don't hate it one bit, I love how you keep it very authentic you don't try to play it off like you're a professional, just pure genuine content that makes me feel like I could do the same thing with ease without feeling like I could've done it better or be ashamed of my messy finished product, love these kinds of videos and the stuff you used and made in this video seemed so authentic! Props to you and the creators of the products.

👀 Sauce, stop giving me weekend project's 😂🤣. Just kidding, please keep them coming. I love and appreciate you and Monica for all these amazing dishes.

You are the Alton brown of vegen. Love your videos and explanations

If your vegan and don’t want to eat animal based stuff why imitate your food to look like It......

Really enjoying this new format of commentary with your videos!

Hey @Sauce Stash this was a great entertaining, engaging, informative video :) I've watched a number of your videos over the past year or so and this has been my favorite based on your narration. You sounded very relaxed and fun. I just wanted to share something I enjoyed and maybe others will relate to as well :) keep up the good work :)

This process to make the "caviar" beads...I'm like wow...this fake salmon is at the local "The Loving Hut" restaurant nearby... now I have the courage to try it. Along with the other stuff ...

We discovered that the veg salmon tastes better if you gently squeeze out a lot of the water. Also, recommend adding baby ginger directly inside the roll, in generous amounts.

Why, rice cookers are cheap?

It’s surprising how much that’s like really sushi’s and it’s crazy how easily you improved on store bought vegan roe by making your own!

The man with so many gadgets... doesn't have a rice cooker! I highly recommend. I always thought, why would I need that? I never eat rice! Well, I never ate rice because it was annoying to make. Since I got the rice maker, I make it way more often, and am much happier with the results.

my gf and I watch your vids just to be amazed by how things are always burnt yet still "delicious" but you burnt the rice wtf

A small nitpick. Sushi refers to the rice, it does not refer to meat ingredients used in the item. You call it something else once you add other things like meat (if you do a roll with salmon, you would call it salmon maki or a salmon roll in america). Sushi is already vegan by default and only made not vegan when you start putting things in like eggs or fish. Otherwise the dishes look good. 5:33 This is incorrect. Yes you bring it to a boil, but once you bring it to a boil, you put it on the lowest setting possible for the remainder of the cooking time, otherwise you run the risk of burning your rice. You may also consider buying a rice cooker so you don't have to worry about it too much (you don't have to buy the expensive ones, you can just get the cheap 30 dollar ones and they do the same job). Outside of that, great job at your take on high end vegan sushi items.

It's pronounced "uggah uggah". I think that it was phonetically spelled for British English.

Bro I hate sushi from them all you can eat it except for the veggies rolls and I haven't tried caviar yet but now I want to make it because I want to eat more veggies in my life

I really thought some fish sauce would of helped the caviar. That would of been perfect. But thats nit vegan huh? O well it'd still make ot way better, & be a good way to make cheap caviar.

Love this!

so just a little advice for you, for next time! when you make sushi rolls, dont put rice over the whole thing! leave about an inch of nori. otherwise it looked really yummy (im not even vegan and your food looks good)

PS. It's KON-JACK not KON-YACK. You're thinking of the alcohol cognac :p.

Can you provide me with the recipe? I was on your website but had trouble finding it. Thanks so much! :)

I know the caviar is vegan, but I'd still feel so grossed out by it. It's supposed to resemble fish sperm, just nope, no thanks.

Hmm in Germany we have vegan Kaviar for like 30 years or so (seaweed based). I always loved it more than real Kaviar. 😍

The burnt rice is a delicious. Please don't throw it out add some nori sheet and its a meal

Mark, you smash the entire food industry jumping on the "vegan" wave to make bucks.

I thought vegan fish for was made with calcium chloride and sodium alginate, wouldn't that be closer to the texture of real Cavia?

The caviar you can buy from IKEA in the UK. I like it and pretend I'm posh eating it on toast 😉

Kombu will, for sure, give you the more realistic fishy, umami flavor. And you only need a tiny bit.

I'd like to know the reason why you didn't put the cooked rice in a bowl to mix the sushi vinegar in instead onto a flat surface in the first place.

My local grocery has a sushi chef, the price for a roll is 7-15 dollars. I would like to try this, how does the price compare?

Dropping a comment for the algorithm! 👍 Next thing to try is smoking the Zalmon and make some Lox. 😋

Oh my god I didnt even know it was you in the voice over at the beginning lol