Easy GARNISH for SUSHI (Beginner Level) with The Sushi Man

Learn the simplest and easiest garnishes to level up your sushi game. In this video I teach you how to make a variety of different garnishes that’s very beginner friendly. These are foundational, basic techniques that once you learn, you’ll be able to utilize for other ingredients and start making your own unique garnishes. So get creative, keep practicing, and remember to have fun with it!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:22 Ingredients
01:17 Making Garnish (Cucumber)
05:22 Making Garnish (Lemon)
06:31 Making Garnish (Lime)
07:28 Making Garnish (Wasabi)
(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)
📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
Amazon: amzn.to/3gKFzbo
Barnes & Noble: www.barnesandnoble.com/w/how-...
Target: www.target.com/p/how-to-make-...
🔪LINKS TO TOOLS AND ITEMS
Knife - Masamoto VG Series (240mm) - amzn.to/46Zxunw
Wasabi (powder) - amzn.to/3IGhnBM
🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!
🍣 GET THE ULTIMATE SUSHI MAKING CHECKLIST for FREE at UltimateSushiKit.com
🍣 CONTACT THE SUSHI MAN: [e-mail]
🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[@Maine.living]

I just purchased your book yesterday. Because I love your UA-cam. 😊

[@TheSushiMan]

Thanks and hope you enjoy the book! 😊

[@amandamcfarland6198]

If you happen to have real Wasabi, you probably aren't watching sushi for beginners 😂

[@TheSushiMan]

Haha good point! 😆

[@Atagonnalose15554]

Can I use it for my nigiris?

[@TheSushiMan]

These garnishes are typically on the side of sushi platters and yes they can go with nigirizushi but not really on top of them. I do cut really small and thin slices of lemon/lime to top some nigiri though, if that's what you're asking.

[@cpm9747]

The white part of the lemon (or other similar fruits) is called the "pith". It's a very bitter and unpleasant part to eat. When zesting, you want to be very careful not to scrape so much you get the the pith in your zest. It will overwhelm the flavor you want and taste horrible.

[@TheSushiMan]

Yes, agree the pith can be very bitter and if using the zest, you want to avoid it. I wasn't sure what the technical term of the actual juicy part was, is it just pulp?