I need to learn this pat down method to spread the rice....I take too much time to share the rice but I feel like it's worth the presentation to have an extremely thin and inform layer of rice. Thank you for sharing
Yeah I’ve been told by many that this technique is a lot more efficient than other. It’s weird at the beginning but once you figure it out it’s much more faster without so much effort. Here you see me working quite casually and it’s still fast. And the thing with spreading rice perfectly doesn’t make to much sense as you will press it at the end anyway. Just make sure you don’t see any nori spots and the rest will fall in to place when the roll is finished.
Great work chef! I'm sitting here after a 18 hour shift in the kitchen relaxing to your vids! Is there a website that has the menu so we can watch all the different kinds that you are making? Jealous of your rice, mine never turns out that perfect. Luckily we are not a sushi restaurant.
Love to hear it. I miss those shifts where you stare at a blank spot after and question reality. Unfortunately the deal was to not disclose any information about the restaurant so im not able to share the website. The rice takes time to do it good and it depends a lot on rice brand, amount of water and cooking time. We do -2,5kg of rice -2,5L of cold water -30min cook -10min on warm in the rice cooker
@@Roll_Masters Understandable choice of the owner of course. Thank you for the generous sharing of the recipe, I will for sure start playing around with it!
Thank you 🙏 I love wasabi under the fish but for the sake of people who don’t really know much about sushi and don’t like spicy surprises we keep it strictly on the side. Wasabi the best 😉
Hello, I have worked under a few Japanese sushi chefs for a few years and that was basically it. A lot of work and a lot of mindful attention to what you are doing and focusing on improving the things you see are not that good.
Love your videos! I find myself watching them during work when I’m stressed or at home and it’s really calming and fun to watch! Keep it going, I do have 1 question, when I’m making sushi the rice always sticks to my hands, are y ou putting anything besides water in the bowl?
Appreciate the comment and im glad I can provide that for you. Well the goal is to always keep your hand moist even if you need to dip them 4 times for making a roll. With experience and speed this of course reduces its self to a minimum but at the beginning I always recommend to dip your fingers in water multiple times. Before you take rice, after you put it on nori, after you spread it halfway and so on. Btw wearing gloves really helps because rice sticks to naked hand much more. Some people use oil instead of water which I find a hazardous mess or you can put a drop of oil or mayonnaise and rub it on as soon as you put a pair of gloves. Hope this helps
Can I ask what knife you use please? My girlfriend and I found and love your videos, you have mesmerizing technique. She's about to start making sushi rolls at the restaurant we work at and would love to surprise her with a new knife.
I love to hear that, wish her the best of luck 🤞 Im using a 27cm carbon steal yanagiba kiritsuke from yoshihiro cutlery. I ordered it from japan and it was about 300EUR. But if she is starting out I would suggest to buy a 24cm stainless steel yanagiba. Anything above 150eur should be more than decent for a beginner and i would also suggest to spend some time looking into proper sharpening techniques using sharpening stones. It’s going to be a something that you will need to do constantly if you are getting into sushi making. Feel free to ask if you have any more questions.
after seeing multiple of these videos at the same place probably by the same guy -- stick to real japanese restaurants for sushi, not shit like this using so many shortcuts and working dirty
