In Canada that would probably go for $5-$6. Which seems like a lot when you think about it considering you are just eating rice, seaweed, and a tiny piece of fish.
***** Yes that is true. However by taking the time to learn how to make it and practice the techniques and you'll become a professional as well at home. It isn't as hard as you think it is. It's actually really easy to do.
I'm not saying these two guys did a bad job with the sushi but would be cool if we had someone dedicated to Japanese cuisine in this channel and also Korean food
+questir1 It's a great point! We are very lucky to have a multitude of talented, authentic chefs from across the world but Japanese and Korean food is an area we are sparse in! Thank you for the feedback.
Jamie Oliver Oh hello, didn't expected an answer from you, this makes me even more happy! You are welcome, no worries-This is just my opinion :) I wish I could cook one time with you together, love from Germany.
that was the tiniest sushi i have ever seen in my life... that was smaller than Tesco sushi... it may have been slightly better in quality but still they guy who said 3 quid was bang on it
I would prefer to make the Sushi dish myself. Cheaper better and to your liking on how much and what are the filling you want it to be...just thinking of the possibilities of all the varieties of Sushi.
At 0:32 "It's quick, it's simple" No. First, boiling the water, (doing all the necessary prep in the meantime) cooking the rice, letting the rice cool down, then making your sushi roll, you're in for at least 35 to 45 minutes, if you're quick and organised. The longest part is making the rice cool down and here the tip is great, spreading it, making it cool evenly, superb. It's still going to take quite some time. It's also not simple, while each step is easy, they are numerous, and you could easily forget something, putting too much rice on the nori sheet, too much water, etc. It is however a great recipe, if very simple on the filling, and i recommend anyone to try it.
You are very welcome, your shortcut take away videos have saved me calories, time, and money in so many ways. You are a great "peoples" chef. Just showing us how to eat better on the daily.
If you guys have a electrical rice cooker, u may use it to cook your rice, measurement is 1cup of rice, 1 and a quarter of cup of water. Do not soak your rice before that, if you do, then just cook with one cup of water will do. While waiting for it to cook, you can prepare the vinegar liquid that's gonna mix with the warm cooked rice later. Measurement ratio of vinegar : sugar : salt is 2 : 1 : pinch. This is when you can't find mirin or japanese vinegar, you can use artificial vinegar. Mix them and heat with very low heat, you just want the sugar and salt to melt. To ensure the liquid is well corporated with the rice, always mix them when the cooked rice is still warm. If both are already cool, reheat the vinegar liquid in super low heat. As for the nori (seaweed) sheet, it tends to soften when get exposed to air, even just for a while. Always avoid exposing to air by keeping them in zipper bag or some air tight container for a crispier taste.
We do not use a strainer to rinse rice. Also we don't pore just a vinegar on the rice. You have to make 寿司酢. It's contain's a sugar, vinegar, and salt.
Nice to meet you. Thanks for the vid.✨ If you don't have mirin, add a little rice vinegar. White wine vinegar cannot be used. It looks like a delicious. This is exactly the salmon roll that we Japanese eat. ありがとうございます。 Greetings from JPN🇯🇵
Food busker making Sushi, great!!! I´d suggest not using a whole Nori sheet for so little filling, but the end result looks damn good. But seriously, 3.50 for a whole plate? I´d say, double it at least :)
If you want to have the rice corns not stick together I usually add some oil in the pan (just enough to cover the bottom) and fry the raw rice corns for a little bit until it starts getting transparent. After that you add the water etc. and boil it/bake it along with some other dish etc. and there you go. :) However I always thought that rice in sushi is more sticky (I have tasted sushi only once so I'm not an expert). In Asian cuisine (Chinese, Japanese, Korean) rice is usually made to stick together because it's much easier to eat with chopsticks. If you have to pick every single rice corn with the chopsticks you will practically die of starvation and leave a bowl full of rice in front of you. LOL
+Aurélie Often the package has something like "Sushi grade fish/salmon" on it, probably in you're own language, or you can ask the fishmonger if you purchase it that way
