@@pichofiraviyah8492No need to be a jerk, man. He's enjoying himself and he seems more comfortable in front of the camera than prior videos. I fully support hiro, long time fan! Hope the videos keep coming and hiro keeps kicking butt at what he does.:)
That's what I was thinking while watching. He kept saying "how much?" and dude is just like "you know, a little bit, a little more or less if you want, some rice is different. You see, about that much" Reminds me of learning to cook from my mom lol.
@@arieldanielle23 i’ve been a cook for 15 years and i can tell ya that stricktly following recipes on tends to work for pastry. All the other stuff requires feeling for it. End the best way to learn it. Is by fucking it up sometimes Xd
@@arieldanielle23 oh how I can relate. I learned to cook from my grandmother and my mother. Both always said "a dash of this, a pinch of that or a dollop of "
That’s crazy! I live in the tiniest town in the Texas panhandle. We have to drive an an hour and a half to get to any department store, mall, health food store, ethnic grocery store, or to see a decent doctor. We only got a Super Walmart about 5 years ago. But everything he showed we have - including the fancy sushi rice he didn’t buy, nori sheets, a million different sauces, and even gluten-free ramen cups! We have no Asian population in our little town. Walmart should standardize their products. I think that’s why so many in this country have such poor diets and are missing vital nutrients. Things like sushi, stir fry, and a lot of rice-based dishes are very healthy for you and extremely economical to make. But if you can’t buy the ingredients and can’t afford to eat out at restaurants with a healthy menu (or have to travel to do so), then what can anyone do in that situation?
If there's enough complaints about that from customers, they'll be FORCED to upgrade the quality, because they risk customers leaving to a competitor like HEB or Albertsons Kroger etc. Who knows. Can also be reported for improper quality and they "may" be shut down if inspector flags them. Customers can do quite a LOT to a company BELEIVE it or not, just have to get more than just 1 or 2 complaints.
I think this is specifically a grocery store walmart they went to i have a regular walmart and a grocery store walmart near me and the grocery store one always has better stocked items
Ok, I've watched this video countless times for one reason: This is the absolute BEST tempura recipe/instruction I've ever found. I finally wrote the recipe down... not sure why it took me so long. But I've failed at tempura several times before. With this recipe it makes it easy. Love it. Thanks Hiro for making my sushi better!
The problem with sushi is that because it's so minimal. Both in the amounts of ingredients used and the cooking method. The ingredients you do use really matter. If you use a really nice quality fish, it really shines and makes a big difference, and switching to lower quality really affects the end result. So making good budget sushi is incredibly hard. The best idea I think is to switch to cheaper ingredients, but that is still of good quality. Like Tamago. A well cooked egg is amazing, no matter how cheap or expensive the egg is. It's all about technique Simple cucumber maki, can still be amazing and super good quility on a budget. Vegtables and cooked ingredients work better for budget than uncooked fish, I think. So seeing more budget sushi would be intresting. because that is a crazy big challenge.
@@IQzminus2 You cannot make typical grocery store eggs taste near as good as eggs I've gotten from a farm that had the chickens in their yard. Just making sushi for yourself saves a lot of money.
@@madthumbs1564 It's entirely possible that there is a bigger between eggs in other parts of the world. I live in Sweden which have the strictest animal welfare legislation in the world. So maybe that's affecting the eggs I have available to me. Because those laws definitely affect how hens and chickens are treated. Sweden is considered salmonella free, and eating raw eggs considered entirely safe. And giving antibiotics in any form of animal feed is illegal. All those things are quite unique, with only a few countries in the world sharing the same conditions. Here there is no notable taste difference between mass produced cheap eggs and eggs that come from local farms. But if the egg comes from a different breed of chicken, it will be quite different. But that's true no matter if it's mass produced or not. I buy my eggs from a local farm anyway, because I know those chickens are treated well and I rather support a small farm than a mass producers, but yeah the eggs aren't of any notable better quality.
The tilapia was marked 'Fresh, Never Frozen' - No sushi should ever be eaten without being frozen first, thats how you kill parasites. So, from Walmart or not - that was not to be eaten raw.
@@murraypendergrass8077 are you sure pre-freezing gets rid of parasites? I remember a video from Hiro where he was filleting a salmon and unfortunately found worms in it.
@@aaronjimz That's why you should get farmed salmon for sushi. While I get the moral reasons for wild-caught, it just isn't safe. Wild fish are exposed to many more parasites and that then farmed fish which are exposed to almost no parasites as they are held in containment areas and fed food pellets. In fact, that's also the reason the elderly are advised by doctors to only eat farmed fish. The bacteria on the surface thing is still a potential issue, although minimal and basically no risk for anyone that is healthy and not a young child or old. However, this concern can be alleviated by just searing the salmon for 15ish seconds on each side at very high heat with a little oil. Inside will be raw still, and it will also have a different, nice taste on the outside, especially if you use sesame oil mixed with a neutral oil like canola.
@@murraypendergrass8077 to be honest even if the fish is frozen i really don't trust industrial fish to be completely clean-even if it is free of parasites. heavy metals and grime and straight up dirt can be in those things if you don't wash and cook it. if i were to eat raw fish from walmart, i'd probably pasteurize the hell out of it with high power lasers before thinking of eating it. so glad it was cooked.
@@aaronjimz To be honest, no I don't know. I am not an expert I just know from talking with my fish mongers that the fish for sashimi needs to be frozen first as a safety precaution.
Chef, how about a crunch roll. We are in quarantine and my daughter and I would love and easy way to make it Blessings and thank you for your love of food and humbleness
Fantastic video. You showed us the shopping, the packaging, the prepping, the cooking, the assembly, and the final beautiful product. I think I could actually make this one! and....I LOVE fried oysters. I've never seen a sushi roll with fried oysters, but this would be my hands down favorite. Thanks Hirosan for making this.
a cheap alternative in Walmart is smoked salmon. it is delicious and I can make 10 rolls of sushi out of 16ounces. but i make them smaller. I use surimi and its about 4 bucks the smoked salmon is 4 for a small and 6 for a large. I use blue plate mayo and canned tuna for tuna avocado roll. Cucumber is cheap and a lovely addition as well as carrot. I never spend more than $20 on ingredients and it lasts me about 3 weeks. It costs about $50 to get set up with a sushi set, that is rolling matt, onigiri molds, 100 or 50 seaweed wrappers and rice vinegar
Smoked salmon can be a nice alternative, I've done it sometimes, but beware!!! The First time I did it it was way too salty!!! If you're used to regular sushis be careful cause the amount of salt is way much higher in smoked salmon. The trick is to put like no salt in the rice, and using cucumber with your smoked salmon sushis help a lot.
Hiro can take 10 dollars of food items and create a masterpiece, he is that talented. Hiro is such a amazing person to watch create food....even on a budget challenge.
@@greatmaddyave well, not really. He didn't use the salmon. Take off 25 dollars and that leaves about 37 dollars. And don't you have mayo, corn starch, flour, rice, and eggs already stocked in your pantry and fridge? Take off another seven for 30. You might also have vinegar, sugar, salt, and soy sauce in your pantry so there's that. He also said they didn't use all the tilapia and fake lobster so if you were conservative in building your rolls, you could get about two of those specific types of sushi in. Now it comes to about 15 for a single roll with enough stuff left over to make other kinds of sushi. From ingredients only in Walmart. And suboptimal rice. Ultimately, if you only accounted for ingredients used completely in these rolls, only about 18 dollars was spent for two rolls with everything else going into the pantry or fridge.
@@cuross01 That's a stretch and even if I had the ingredients it still carries a cost. The whole premise of your argument doesn't allow for disagreement on this point. But I highly disagree. This i wholey disagree with your breakdown
@@cuross01 but you did spend money somewhere sometime for that mayo. You don't just get to factor it outside of price. And you have to get a different kind of mayo. So yes, I would have bought one regardless. Then there is wasabi and ginger, both of which are expensive retail and don't last long on the shelf. Bottom line not worth it.
In,a weird way this reminds me of my dad. He was a chef and I just remember watching him in the kitchen and thinking about how he was at work. He died years ago but I just find this randomly comforting to watch. Love the videos, Hiro is a great chef, keep up the good work! xoxo
Loved this video! Thank you for not being afraid to show the imperfections. Its nice to see someone who is clearly a practiced hand at sushi still have some difficulty when trying to improvise. Just a great video all around, thanks for sharing
@@kevinmcmahon3827 sure you still have to buy the thing but you can still correctly say the pricing is x amount for y amount of the product used, you wouldnt use 10% of the product 10 times and say it cost you the full price every time you use it lol
i travel alot and from my experience...it's a reflection of the neighborhoods around the store. Walmarts that are closer to business districts tend to be alot cleaner, the ones that are closer to home for easy accessibility tend to be much more ghetto...
boostspike I agree. The seafood section was better than any of our Walmart’s around here. Also, most of the time the seafood is out of date and going or gone bad. Always check dates.
@@BaIboaKing I'm pretty sure you don't know how most things work. If you think you speak for every female on the Earth when you say a man that cooks isn't seen by some women as a guy they would want to be with, then you're slightly delusional.
I grew up eating simple homemade sushi. Nori short grain rice and imitation crab. My mother always made it for special occasions and when she was feeling happy.
Just shows how talented Chef Hiro-San is. Dynamite made of Surimi and Talapia. The wrong grain of rice. And it still came out looking world class. Just outstanding. Those oysters actually look phenomenal and I can't wait to see what you do with that good salmon. Just imagine how off the chain this dish would be using prime ingredients. I realize that defeats the theme of today's recipe but I'm in the camp that loves it when chef uses expensive top quality ingredients. G88D AFTERN88N!!
@@DiariesofaMasterSushiChef Thank you my friend. I am definitely going to make oyster tempura. That's a hit for sure. Remember I told you about halibut with oba leaf? I made that recently and it was REALLY tasty. I love raw oyster but fried looked SO good.
one thing though, as a person that used to be a support manager at walmart. they let the perishable products such as meat, fish, and wall deli, sit for LONG LONG lengths of time before they refrigerate or freeze them. Not to mention perishable go-backs. At a supermarket like Albertsons Safeway or Kroger, if there is a perishable go back it is taken care of IMMEDIATELY. At walmart a perishable go back sits for about 4-6 hours before a CSM calls for departments to do go backs. I HIGHLY recommend NOT using walmart for meat, deli, dairy and eggs! Canned products, fine. products like bread, chips, soda, etc, fine, but NOT meat, fish, eggs, sandwich meats, cheese, etc Surprisingly he used long grain rice. Most walmarts have medium grain rice.
HR Hamada thats why as a supervisor at a supermarket I always encourage the cashiers to put it back fast or to ask me to put it back I won’t mind especially if it’s ice cream !
True, the returns tend to sit for hours at a time before anybody deals with them. HOWEVER, at least at all the Walmarts I've worked at, we don't worry about perishables because we don't put them back. Meat, dairy, and produce get thrown out when people decide they dont want them because we can't guarantee how long they've been out.
it's nice to see Hiro actually make some sushi, really fits the channels name hah:p He is a damn natural. I'd love to see you guys make some more videos of him making different rolls!!! :) Coming from a new sushi lover heh:p
A good tip if you don't have the bamboo bowl and spoon to mix the rice after cooking is use a baking sheet with parchment and as the base and a wooden spoon to cut and mix the rice.
Tips for using non-sushi rice: avoid basmati (Indian rice is drier and less sticky), and rinse long grain/jasmine rice less! The cloudy water is actually starch, which you want to retain to make the rice more sticky. I normally rinse jasmine rice for non-sushi purposes twice, but try only once, or not at all for sushi purposes. The water to rice ratio depends on type of rice, batch, and method of cooking (stove top, rice cooker, instant pot), but long grain rice tends to need more water than short grain rice. Drier rice is less sticky. If it's a bit dry after cooking, you can add a bit more water and cook covered on low heat for a little while longer. Hopefully all of those little tid bits are helpful :)
totally helps me realize how i can make sushi a more regular treat for me and my sushi snob friends, without access to affordable or nice quality fish.
You could make squid sushi,its fairly cheap and squid is really easy to cook,its quite crunchy though and has a very crab like taste to it,or at least the ones that I bought tasted like crab for some reason and even smelled like crab too.
Izunami really? I had a nightmare about squid when I was like 5. Haven’t tried squid yet but I love crab. It’s the squid eye that gets me 😆 but I’m convinced to try it now. I just hope it’s not the case where everyone says everything tastes like chicken (it doesn’t)
Walmart carries Nikishi brand sushi rice. It's only a few dollars a bag. Walmart also has frozen Ahi tuna as well. I buy a lot of products and produce from there when I make sushi. The aisle that has the Asian foods carries a wide variety of condiments also. I am happy to see you cooked that tilapia. I was once in a Chinese buffet and saw tilapia nigiri and it was raw.
You trust the ahí from Walmart to be sushi / sashimi grade? I always sear and eat my ahí tuna from smart and final(same tuna supplyer probably) just past medium rare. I usually get the manager special "use day of" ahí. Can't beat 1 pound for $4-5 dollars. I eat one portion seared with salad or steak. Cook the other two portions medium and make tuna salad to eat the next couple days.
@@DiariesofaMasterSushiChef it was a standard Chinese/Japanese American buffet that has a sushi setup. I also buy Arroz Rico it's a Latin brand medium grain rice. It's $5 a bag for 5 pounds.
@@otroflores91 the tuna that Walmart carries is IQF frozen. It's perfectly safe to eat. The quality isn't that great but in a pinch and on a budget it's ok.
My first time on this channel and I'm very impressed because I love sushi but man you did great with this budget challenge you definitely have a new subscribers 👍☺.
@@awsbaloch1056 in the video, he warned you not to try it at home. Only very skilled sushi chefs should make it, but if you ever visit Japan, you can go to fugu restaurants there to try it. Good luck!
@@awsbaloch1056 it depends. Their are many differnt species of fugu fish. The poisonous ones are often found in the Pacific Ocean towards Japan and southern California. If you do come across fugu when fishing try and find out what species it is to see if it contains any poison. If it does I would personally get rid of it. If it's not poisons try and follow a tutorial or contact a friend who may be experienced with gutting those types of fish and filleting it.
Hiro, almost any supermarket in the US will have things you can use to make sushi - rice, soy sauce, fresh fish, vegetables. There are so many ethnic groups in the US, and stores need to sell "exotic" foods to meet the demands. And meat, fish, eggs, and vegetables are foods everybody wants. It's fun to see you make sushi using lobster, truffles, and filet mignon - but inexpensive ingredients from the supermarket can taste just as delicious, when prepared skilfully. Nobody eats filet mignon every day - sometimes they want macaroni and cheese :-)
If a person is willing to learn some basics, they can make a tasty, nourishing meal out of simple and relatively inexpensive ingredients. I stir-fry chicken and tofu very often, because it's easy to prepare quickly, and both chicken breasts and tofu can be seasoned with all sorts of different flavors. I'm going to use fried tofu puffs from the Asian market, with a lot of ginger and hot pepper, for dinner tonight :-)
I watch your channel on an off love watching you just do your thing with fresh ingredients. Today I hit that bell. Fresh is always better, but when a master comes down to standards to show even with low budget you can create beautiful food. I'm hooked. Really loved this thankyou.
Thank you for making this. I always have to use long grain rice because my local grocery stores don’t have short grain. I was always discouraged when my rolls would break apart so easily, but now I know that long grain isn’t ideal.
They must really change their stock based on the area. I'm not a snob or anything.. I just never went to my closest walmart because it was farther than 5 or 6 other grocery stores, but when I did - Oh WOW their meat and seafood all look excellent and the Asian section was huge. Everything was cheaper than at Giant too. I'm totally going back there more. I was also surprised at the empty shelves comments above; Mine was in perfect shape. (I live in Northern VA, near D.C.)
@@eugeniovincenzo1621 I've learned some people in life get a free pass. People see their mistakes as "wins". These people all share similar qualities. Button up turned nose, round face, big cheeks and squinty eyes. Anyone else notice this? I mean this dude messed up pretty much every part of this video and people are praising him. Even the motivation for the video. They spent $62 bucks to make a single roll. A single crappy roll.
@@greatmaddyave I feel like your criticism would be a little more meaningful and persuasive if you didn't make it sound like you were invalidating the entire video because the person who did the work is Asian. By which I mean, No, I haven't noticed that, because I'm not looking for it. I guess some people - they all share similar qualities (dogwhistles, subtle undermining of genuine achievements, double standards, tribalism) - are looking for reasons to generalize huge groups of people and devalue their work. As it turns out, when they turn the focus on racial features, all their other arguments are thrown into question because someone's biological makeup isn't a good basis for any kind of civil discussion.
@@dylanadams9465 What are you talking about? How racist are YOU that "squinty eyes" automatically insinuates asian? Plenty of germans have sqinty eyes. -- Old people and people of all races. One of my best friends, growing up, was white and from New Zeland and people used to say he alwaya looked high. He also pronounced "Garage" oddly. Incredibly racist behavior, and frankly im appauld at your lack of self awareness. Now guess whos arguments come into question? You clearly jump to conclusions. It would probably be 'best practices' to adopt the philosophy, going forward, that you just MIGHT have misinterpreted the point. It's either that or continue thinking you're smart. My guess is good ol' cognitive dissonance will kick in and you'll just be another 'Dunning-kruger effect' statistic.
Chef, I have some experience with that brand of rice. Living with such a big family and a low budget we used it very often. A great ratio would be two cups of water to one part rice. Hope That's helps for next time. Great video and thanks again for Sharing
Wow! You have shown us the way to be creative in making sushi! Love your ability to use simple ingredients and do something fabulous with it! You inspire us! Take care and be safe!
for salmon, you can probably buy packaged smoked salmon slices. normally excellent breakfast material on muffins with a poached egg, but, also excellent in sushi rolls when you cannot afford/find sushi-grade fresh salmon :) as 'fresh salmon' at the supermarket goes, i don't really trust that uncooked in terms of freshness/parasites/etc although it is probably ok
Thank you for sharing this with us. My son and I love sushi & are now trying to create our own at home. He is 16 and I am trying to teach him how to cook. As well as being able to survive on a budget and still eat well. This video is perfect for that. Thank you again.
What an outstanding demonstration. I found the tempura batter most unique. All my years in the kitchen and classroom never tried using long grain rice...probably never will. Thanks for the entertaining demo.
Duke's mayo is great and very popular in the southern U.S. it's also usually cheaper then Kraft and Hellmann's by s few cents. It's great for salads and seafood in my opinion because it has a slightly stronger lemon and acidic taste.
I like these Walmart vids because it doesn't make me feel like I have to take out a bank loan just to have a decent meal at home I can make. I'd change the rice per his recommendation, but I'd DEFINITELY like to see more Walmart videos. That way I can atleast practice on less expensive items and if I mess it up, not a huge loss. After I get good, then I can try my hand at the same dishes, but with expensive items that are fresh and more organic to tell the differences in taste etc. Thanks so much guys! Glad I subscribed!
Hiro, its Harambe here, great job, could you make a video on just how you sharpen the knives(what products you recommend) and how you cut the carrots, sashimi, and cucumbers? Love how engaged you have become
Wow.... two thumbs up! I have to say my favorite part is watching you cut up the avocados in your videos wish you would have cut up some in this one but everything looks great. I’ve very surprised at n how you made the rice work! So I have to say fantastic job done all around!
I'm glad to see Hiro more engaged in his videos now. Old Hiro was so quiet.
Brandon Sookram “good afternoon”
Lmfao
he's fatter and louder. More American
@@pichofiraviyah8492No need to be a jerk, man. He's enjoying himself and he seems more comfortable in front of the camera than prior videos. I fully support hiro, long time fan! Hope the videos keep coming and hiro keeps kicking butt at what he does.:)
@@albertpaints i think it was a joke.
I love that half his answers to the questions basically amounted to "I dunno, wing it, do whatever."
Like a true master
That's what I was thinking while watching. He kept saying "how much?" and dude is just like "you know, a little bit, a little more or less if you want, some rice is different. You see, about that much"
Reminds me of learning to cook from my mom lol.
@@arieldanielle23 i’ve been a cook for 15 years and i can tell ya that stricktly following recipes on tends to work for pastry. All the other stuff requires feeling for it. End the best way to learn it. Is by fucking it up sometimes Xd
Simon wessemius
100% agreed, baking is chemistry.
Everything else is art.
@@arieldanielle23 oh how I can relate. I learned to cook from my grandmother and my mother. Both always said "a dash of this, a pinch of that or a dollop of "
The International section of my Walmart is just Old El Paso taco kits.
lmao
Ours has that and ragu
Lol XD. Ours has a bit more variety but not like thier Walmart I think the demographics dictates what Walmart sells in the area.
That’s crazy! I live in the tiniest town in the Texas panhandle. We have to drive an an hour and a half to get to any department store, mall, health food store, ethnic grocery store, or to see a decent doctor. We only got a Super Walmart about 5 years ago. But everything he showed we have - including the fancy sushi rice he didn’t buy, nori sheets, a million different sauces, and even gluten-free ramen cups! We have no Asian population in our little town. Walmart should standardize their products. I think that’s why so many in this country have such poor diets and are missing vital nutrients. Things like sushi, stir fry, and a lot of rice-based dishes are very healthy for you and extremely economical to make. But if you can’t buy the ingredients and can’t afford to eat out at restaurants with a healthy menu (or have to travel to do so), then what can anyone do in that situation?
@@jessilaine7999 same!
Hiro your local Walmart is so beautifully stocked. My Walmart always has empty shelves and terrible quality meats/seafood.
lunathemoon Agree, that is a unique WalMart
If there's enough complaints about that from customers, they'll be FORCED to upgrade the quality, because they risk customers leaving to a competitor like HEB or Albertsons Kroger etc. Who knows. Can also be reported for improper quality and they "may" be shut down if inspector flags them. Customers can do quite a LOT to a company BELEIVE it or not, just have to get more than just 1 or 2 complaints.
My Walmart does not have a seafood department or any kind of fresh fish at all. I have to go to another grocery store for that.
@@JamesBrohard ok
I think this is specifically a grocery store walmart they went to
i have a regular walmart and a grocery store walmart near me
and the grocery store one always has better stocked items
Ok, I've watched this video countless times for one reason: This is the absolute BEST tempura recipe/instruction I've ever found. I finally wrote the recipe down... not sure why it took me so long. But I've failed at tempura several times before. With this recipe it makes it easy. Love it. Thanks Hiro for making my sushi better!
it honestly feel so good to see how much you guys connect now compared to months and months ago, this has been such a fun channel to follow.
Lies again? Serie A Leader Polite Chef
@@NazriB ???
More of these budget friendly videos. This is the best
@@DiariesofaMasterSushiChef Hi, Hiroyuki Terada... I love making sushi too.... Good job Chef
Yes, agreed!
The problem with sushi is that because it's so minimal. Both in the amounts of ingredients used and the cooking method. The ingredients you do use really matter.
If you use a really nice quality fish, it really shines and makes a big difference, and switching to lower quality really affects the end result.
So making good budget sushi is incredibly hard.
The best idea I think is to switch to cheaper ingredients, but that is still of good quality. Like Tamago. A well cooked egg is amazing, no matter how cheap or expensive the egg is. It's all about technique
Simple cucumber maki, can still be amazing and super good quility on a budget.
Vegtables and cooked ingredients work better for budget than uncooked fish, I think.
So seeing more budget sushi would be intresting. because that is a crazy big challenge.
@@IQzminus2 You cannot make typical grocery store eggs taste near as good as eggs I've gotten from a farm that had the chickens in their yard. Just making sushi for yourself saves a lot of money.
@@madthumbs1564 It's entirely possible that there is a bigger between eggs in other parts of the world.
I live in Sweden which have the strictest animal welfare legislation in the world. So maybe that's affecting the eggs I have available to me.
Because those laws definitely affect how hens and chickens are treated. Sweden is considered salmonella free, and eating raw eggs considered entirely safe. And giving antibiotics in any form of animal feed is illegal.
All those things are quite unique, with only a few countries in the world sharing the same conditions.
Here there is no notable taste difference between mass produced cheap eggs and eggs that come from local farms.
But if the egg comes from a different breed of chicken, it will be quite different. But that's true no matter if it's mass produced or not.
I buy my eggs from a local farm anyway, because I know those chickens are treated well and I rather support a small farm than a mass producers, but yeah the eggs aren't of any notable better quality.
First time i seen someone get excited about Jumbo Eggs
Hero put more on the show let me taste some of those weirdness
💯 that's just standard eggs in my fridge
lmao he's so cute :')
@@mrs_chin thats me in the produce isle when organic produce is on sale and bigger than the non organic!
Wumbo eggs are better anyway.
He’s probably used to real food, no steroids😂😂
7:45 Holy shit I was thinking "a person would have to be out of their mind to eat Tilapia from Wal-Mart raw". Thank GAWD he cooked it.
The tilapia was marked 'Fresh, Never Frozen' - No sushi should ever be eaten without being frozen first, thats how you kill parasites. So, from Walmart or not - that was not to be eaten raw.
@@murraypendergrass8077 are you sure pre-freezing gets rid of parasites? I remember a video from Hiro where he was filleting a salmon and unfortunately found worms in it.
@@aaronjimz That's why you should get farmed salmon for sushi. While I get the moral reasons for wild-caught, it just isn't safe. Wild fish are exposed to many more parasites and that then farmed fish which are exposed to almost no parasites as they are held in containment areas and fed food pellets. In fact, that's also the reason the elderly are advised by doctors to only eat farmed fish.
The bacteria on the surface thing is still a potential issue, although minimal and basically no risk for anyone that is healthy and not a young child or old. However, this concern can be alleviated by just searing the salmon for 15ish seconds on each side at very high heat with a little oil. Inside will be raw still, and it will also have a different, nice taste on the outside, especially if you use sesame oil mixed with a neutral oil like canola.
@@murraypendergrass8077 to be honest even if the fish is frozen i really don't trust industrial fish to be completely clean-even if it is free of parasites. heavy metals and grime and straight up dirt can be in those things if you don't wash and cook it. if i were to eat raw fish from walmart, i'd probably pasteurize the hell out of it with high power lasers before thinking of eating it. so glad it was cooked.
@@aaronjimz To be honest, no I don't know. I am not an expert I just know from talking with my fish mongers that the fish for sashimi needs to be frozen first as a safety precaution.
Chef, how about a crunch roll. We are in quarantine and my daughter and I would love and easy way to make it
Blessings and thank you for your love of food and humbleness
look up dragon sushi
Fantastic video. You showed us the shopping, the packaging, the prepping, the cooking, the assembly, and the final beautiful product. I think I could actually make this one! and....I LOVE fried oysters. I've never seen a sushi roll with fried oysters, but this would be my hands down favorite. Thanks Hirosan for making this.
Also the final price!
@JTC Yes. Do you?
Lok'Tar Ogar!
For the Horde!
WoW PFP :O
Hiro is awesome! You guys do great work! How about a top five of Hiros favorite dishes that he makes for himself? That would be interesting!
@@DiariesofaMasterSushiChef nice!
behind the scenes,
Hiro just microwave hungryman TV dinners for himself..lol
@@JERTHITA lol nooooooo!!!! Imagine. Hahaha
a cheap alternative in Walmart is smoked salmon. it is delicious and I can make 10 rolls of sushi out of 16ounces. but i make them smaller. I use surimi and its about 4 bucks the smoked salmon is 4 for a small and 6 for a large. I use blue plate mayo and canned tuna for tuna avocado roll. Cucumber is cheap and a lovely addition as well as carrot. I never spend more than $20 on ingredients and it lasts me about 3 weeks. It costs about $50 to get set up with a sushi set, that is rolling matt, onigiri molds, 100 or 50 seaweed wrappers and rice vinegar
Interesting sushi rolls there
You are the hero we never knew we needed.
yes I always make them with smoked salmon avocado and cucumber its very cheap but so yummy
Smoked salmon can be a nice alternative, I've done it sometimes, but beware!!! The First time I did it it was way too salty!!! If you're used to regular sushis be careful cause the amount of salt is way much higher in smoked salmon. The trick is to put like no salt in the rice, and using cucumber with your smoked salmon sushis help a lot.
Cream cheese is also a good addition. Not very authentic, but tastes nice.
Hiro can take 10 dollars of food items and create a masterpiece, he is that talented. Hiro is such a amazing person to watch create food....even on a budget challenge.
Raw rice and crap fish is worth $62? Hiro fans are delusional
@@greatmaddyave well, not really. He didn't use the salmon. Take off 25 dollars and that leaves about 37 dollars. And don't you have mayo, corn starch, flour, rice, and eggs already stocked in your pantry and fridge? Take off another seven for 30. You might also have vinegar, sugar, salt, and soy sauce in your pantry so there's that.
He also said they didn't use all the tilapia and fake lobster so if you were conservative in building your rolls, you could get about two of those specific types of sushi in. Now it comes to about 15 for a single roll with enough stuff left over to make other kinds of sushi. From ingredients only in Walmart. And suboptimal rice.
Ultimately, if you only accounted for ingredients used completely in these rolls, only about 18 dollars was spent for two rolls with everything else going into the pantry or fridge.
@@cuross01 That's a stretch and even if I had the ingredients it still carries a cost.
The whole premise of your argument doesn't allow for disagreement on this point. But I highly disagree. This i wholey disagree with your breakdown
@@greatmaddyave you may disagree, but I wouldn't go to the store to buy a new bottle of mayo every time I wanted to make a sandwich.
@@cuross01 but you did spend money somewhere sometime for that mayo. You don't just get to factor it outside of price. And you have to get a different kind of mayo. So yes, I would have bought one regardless. Then there is wasabi and ginger, both of which are expensive retail and don't last long on the shelf.
Bottom line not worth it.
Me, using every excuse not to make my own sushi:
Hiro: *GOOD AFTERNOON*
*_WARUMAT_*
@@John-X Wrong Asian country Einstein...
Eugenio Vincenzo that’s the right one hahaha
Should call this Rednick Roll looks so good I will be making this.
Walmart greeter: welcome to Walmart.
Hiro: good afternoon
I like how the closed captions interpreted the frying sounds as "applause".
"Can you do it, Hiro?"
*"Easy"*
In,a weird way this reminds me of my dad. He was a chef and I just remember watching him in the kitchen and thinking about how he was at work. He died years ago but I just find this randomly comforting to watch. Love the videos, Hiro is a great chef, keep up the good work! xoxo
I dont know he pass away, when he is gone? I felt so sad to know that he pass away already.
I just hope I am not really understand you Andrea, and I just think that maybe you are talking about your dad correct?
Loved this video! Thank you for not being afraid to show the imperfections. Its nice to see someone who is clearly a practiced hand at sushi still have some difficulty when trying to improvise. Just a great video all around, thanks for sharing
Bro the prices had me crying at times. 2% scallion used lmao 😂
NeonStrawberry ikr it’s like u still have to buy the whole thing it’s not like ur only spending that much. Dumb
@@kevinmcmahon3827 sure you still have to buy the thing but you can still correctly say the pricing is x amount for y amount of the product used, you wouldnt use 10% of the product 10 times and say it cost you the full price every time you use it lol
How much more accurate can you get haha jk
@@kevinmcmahon3827 most of these ingredients you would already have besides the seafood if you do any cooking.
lol i feel like you understand why he did it and i laughed too
Damn, that's a nice Walmart. Most Walmart around here are dumps.
i travel alot and from my experience...it's a reflection of the neighborhoods around the store. Walmarts that are closer to business districts tend to be alot cleaner, the ones that are closer to home for easy accessibility tend to be much more ghetto...
ive also seen some store just open not 3 months ago and it already looks like a dump because of the surrounding neighborhoods....
Every wallmart I’ve ever been to looks like that one but I’ve always been close to a major cuty
boostspike I agree. The seafood section was better than any of our Walmart’s around here. Also, most of the time the seafood is out of date and going or gone bad. Always check dates.
Dani D Mine has Taco seasoning that’s it🤣
DAMN! WTF!!! one way to impress a girl! "You want to come over? I'm making SUSHI no big deal." *Gets married the next day*
JuanCarlos Llamas uhhhh yeah good luck with that
A man that cooks is a catch for anyone!!!
Yeah that's not how it works, sorry to let your hopes down, but it's more than that, LOL.
@@inkbold8511 No it doesn't work like that, i'm sorry to let your hopes down but no.
@@BaIboaKing I'm pretty sure you don't know how most things work. If you think you speak for every female on the Earth when you say a man that cooks isn't seen by some women as a guy they would want to be with, then you're slightly delusional.
When I grow up I want to be like Hiro, he’s awesome! Beautiful spirit 🦋🦋🦋 great video
I grew up eating simple homemade sushi. Nori short grain rice and imitation crab. My mother always made it for special occasions and when she was feeling happy.
Awesome! Nothing better than momma cooking
Just shows how talented Chef Hiro-San is. Dynamite made of Surimi and Talapia. The wrong grain of rice. And it still came out looking world class. Just outstanding. Those oysters actually look phenomenal and I can't wait to see what you do with that good salmon. Just imagine how off the chain this dish would be using prime ingredients. I realize that defeats the theme of today's recipe but I'm in the camp that loves it when chef uses expensive top quality ingredients. G88D AFTERN88N!!
@@DiariesofaMasterSushiChef Thank you my friend. I am definitely going to make oyster tempura. That's a hit for sure. Remember I told you about halibut with oba leaf? I made that recently and it was REALLY tasty. I love raw oyster but fried looked SO good.
“They have a jumbo too, WOW! They have a jumbo too” omg Hiro-San is so adorable
one thing though, as a person that used to be a support manager at walmart. they let the perishable products such as meat, fish, and wall deli, sit for LONG LONG lengths of time before they refrigerate or freeze them.
Not to mention perishable go-backs. At a supermarket like Albertsons Safeway or Kroger, if there is a perishable go back it is taken care of IMMEDIATELY. At walmart a perishable go back sits for about 4-6 hours before a CSM calls for departments to do go backs.
I HIGHLY recommend NOT using walmart for meat, deli, dairy and eggs!
Canned products, fine. products like bread, chips, soda, etc, fine, but NOT meat, fish, eggs, sandwich meats, cheese, etc
Surprisingly he used long grain rice. Most walmarts have medium grain rice.
HR Hamada thats why as a supervisor at a supermarket I always encourage the cashiers to put it back fast or to ask me to put it back I won’t mind especially if it’s ice cream !
dont worry, the amount of chemicals in it.. keep it fresh
True, the returns tend to sit for hours at a time before anybody deals with them.
HOWEVER, at least at all the Walmarts I've worked at, we don't worry about perishables because we don't put them back. Meat, dairy, and produce get thrown out when people decide they dont want them because we can't guarantee how long they've been out.
@@silverback7659 just every single one of them that I've been in in four states
@@silverback7659 just every one I've been to in four states. It's a good place to buy CANNED food, NOT wall deli, dairy, poultry, and eggs
Showing that even with long grain rice you can make art was a beautiful touch. Love the videos, your passion really shows through your craft!
College Students: Your meals are too costly, Hiro-San. UwU
Master Hiro-San: 1:36
Duke's Mayo - Yellow label - 100% the best mayo ever!
I'll have to try it
Hello Leslie how are you doing ?
Kewpie is the best
Best part starts at 0:00
0:00 - 24:49
Very Very Beautiful Day
it's nice to see Hiro actually make some sushi, really fits the channels name hah:p He is a damn natural. I'd love to see you guys make some more videos of him making different rolls!!! :) Coming from a new sushi lover heh:p
A good tip if you don't have the bamboo bowl and spoon to mix the rice after cooking is use a baking sheet with parchment and as the base and a wooden spoon to cut and mix the rice.
Tips for using non-sushi rice: avoid basmati (Indian rice is drier and less sticky), and rinse long grain/jasmine rice less! The cloudy water is actually starch, which you want to retain to make the rice more sticky. I normally rinse jasmine rice for non-sushi purposes twice, but try only once, or not at all for sushi purposes.
The water to rice ratio depends on type of rice, batch, and method of cooking (stove top, rice cooker, instant pot), but long grain rice tends to need more water than short grain rice. Drier rice is less sticky. If it's a bit dry after cooking, you can add a bit more water and cook covered on low heat for a little while longer. Hopefully all of those little tid bits are helpful :)
You should make a video on how to make crab salad!
totally helps me realize how i can make sushi a more regular treat for me and my sushi snob friends, without access to affordable or nice quality fish.
A maki roll uses so little fish you might be surprised how far a single tuna or salmon steak goes!
Or you can substitute nice quality fish with hot dogs and Spam - Hiro -san has done that in his "Will it sushi?" videos!
You could make squid sushi,its fairly cheap and squid is really easy to cook,its quite crunchy though and has a very crab like taste to it,or at least the ones that I bought tasted like crab for some reason and even smelled like crab too.
Izunami really? I had a nightmare about squid when I was like 5. Haven’t tried squid yet but I love crab. It’s the squid eye that gets me 😆 but I’m convinced to try it now. I just hope it’s not the case where everyone says everything tastes like chicken (it doesn’t)
Walmart carries Nikishi brand sushi rice. It's only a few dollars a bag. Walmart also has frozen Ahi tuna as well. I buy a lot of products and produce from there when I make sushi. The aisle that has the Asian foods carries a wide variety of condiments also. I am happy to see you cooked that tilapia. I was once in a Chinese buffet and saw tilapia nigiri and it was raw.
You trust the ahí from Walmart to be sushi / sashimi grade? I always sear and eat my ahí tuna from smart and final(same tuna supplyer probably) just past medium rare. I usually get the manager special "use day of" ahí. Can't beat 1 pound for $4-5 dollars. I eat one portion seared with salad or steak. Cook the other two portions medium and make tuna salad to eat the next couple days.
@@DiariesofaMasterSushiChef it was a standard Chinese/Japanese American buffet that has a sushi setup. I also buy Arroz Rico it's a Latin brand medium grain rice. It's $5 a bag for 5 pounds.
@@otroflores91 the tuna that Walmart carries is IQF frozen. It's perfectly safe to eat. The quality isn't that great but in a pinch and on a budget it's ok.
David Rondeau wait what. I saw tilapia sushi at a Japanese restaurant too ahaha and even tilapia sashimi.
@@jonathanlee97 well I guess you could eat raw tilapia, it just doesn't taste very good
“You’ll use the mistake?” “No i remake.” Lol
My first time on this channel and I'm very impressed because I love sushi but man you did great with this budget challenge you definitely have a new subscribers 👍☺.
Thank god you guys are alive after puffer fish lol...😂
@@DiariesofaMasterSushiChef hi chef that was just for fun..i really wanna try puffer fish i try alot of seafood...is it safe to make at home?
@@awsbaloch1056 chefs generally need like 10 years of training in order to safely serve fugu, so i would think not
@@awsbaloch1056 in the video, he warned you not to try it at home. Only very skilled sushi chefs should make it, but if you ever visit Japan, you can go to fugu restaurants there to try it. Good luck!
@@awsbaloch1056 it depends. Their are many differnt species of fugu fish. The poisonous ones are often found in the Pacific Ocean towards Japan and southern California. If you do come across fugu when fishing try and find out what species it is to see if it contains any poison. If it does I would personally get rid of it. If it's not poisons try and follow a tutorial or contact a friend who may be experienced with gutting those types of fish and filleting it.
You're simply amazing hiro, I love your work as always. I enjoyed your delight at the jumbo eggs. Super cute to be honest.
Winner for sure!! I love Sushi but never thought of Walmart.. Great video!!
Really good video concept. Hope you do more of these sushi on a budget videos.
Bruh
I'm gonna prepare a fine sushi roll like this for my fiancee :) Thank you for uploading these.
Same bro lol
Michael Sotomayor quickest way to a girls heart
Million-dollar sushi made with a social security check!
I would love to see a *_Costco_* Sushi Challenge, onegaishimasu!
People on food stamps pay $62 bucks to make one roll? Hmmmm
Hiro, almost any supermarket in the US will have things you can use to make sushi - rice, soy sauce, fresh fish, vegetables. There are so many ethnic groups in the US, and stores need to sell "exotic" foods to meet the demands. And meat, fish, eggs, and vegetables are foods everybody wants. It's fun to see you make sushi using lobster, truffles, and filet mignon - but inexpensive ingredients from the supermarket can taste just as delicious, when prepared skilfully. Nobody eats filet mignon every day - sometimes they want macaroni and cheese :-)
If a person is willing to learn some basics, they can make a tasty, nourishing meal out of simple and relatively inexpensive ingredients. I stir-fry chicken and tofu very often, because it's easy to prepare quickly, and both chicken breasts and tofu can be seasoned with all sorts of different flavors. I'm going to use fried tofu puffs from the Asian market, with a lot of ginger and hot pepper, for dinner tonight :-)
We have seen the chef, do we ever get to see the cameraman! Hiroyuki is awesome!
Hiroyuki Terada - Diaries of a Master Sushi Chef Hiro, don't tease. We know we've seen him on that one video :'3 💞💖💕
I watch your channel on an off love watching you just do your thing with fresh ingredients. Today I hit that bell. Fresh is always better, but when a master comes down to standards to show even with low budget you can create beautiful food. I'm hooked. Really loved this thankyou.
this is some harvest moon shit i love it
Damn Hiro San was going in on them fake lobster sushi. Just imagine if he had used real lobster 👀
🤤 making me want some sushi right now yummy.
Thanks for doing this video!!! Living in the Midwest Wal-Mart is the only store within an hour drive for many...
Kroger for me here in Indiana!
haha that is true
You are such a warm hearted chef.
Thank you for making this. I always have to use long grain rice because my local grocery stores don’t have short grain. I was always discouraged when my rolls would break apart so easily, but now I know that long grain isn’t ideal.
My Walmart has about 1/8 the amount of stuff in it's Asian section.
derik miller same and it’s sad
right? even all the shelves are fully stocked
Move to Seattle
They must really change their stock based on the area. I'm not a snob or anything.. I just never went to my closest walmart because it was farther than 5 or 6 other grocery stores, but when I did - Oh WOW their meat and seafood all look excellent and the Asian section was huge. Everything was cheaper than at Giant too. I'm totally going back there more. I was also surprised at the empty shelves comments above; Mine was in perfect shape. (I live in Northern VA, near D.C.)
Wait you have a asian section? I don't even think mine does
He’s making even the wrong rice work! He’s magical!
He said he needed to add more water...
@@eugeniovincenzo1621 I've learned some people in life get a free pass. People see their mistakes as "wins". These people all share similar qualities. Button up turned nose, round face, big cheeks and squinty eyes.
Anyone else notice this?
I mean this dude messed up pretty much every part of this video and people are praising him. Even the motivation for the video. They spent $62 bucks to make a single roll. A single crappy roll.
I do with with minute rice all the time. It's not that magical, although love his work.
@@greatmaddyave I feel like your criticism would be a little more meaningful and persuasive if you didn't make it sound like you were invalidating the entire video because the person who did the work is Asian. By which I mean,
No, I haven't noticed that, because I'm not looking for it. I guess some people - they all share similar qualities (dogwhistles, subtle undermining of genuine achievements, double standards, tribalism) - are looking for reasons to generalize huge groups of people and devalue their work. As it turns out, when they turn the focus on racial features, all their other arguments are thrown into question because someone's biological makeup isn't a good basis for any kind of civil discussion.
@@dylanadams9465 What are you talking about? How racist are YOU that "squinty eyes" automatically insinuates asian? Plenty of germans have sqinty eyes. -- Old people and people of all races. One of my best friends, growing up, was white and from New Zeland and people used to say he alwaya looked high. He also pronounced "Garage" oddly.
Incredibly racist behavior, and frankly im appauld at your lack of self awareness.
Now guess whos arguments come into question? You clearly jump to conclusions. It would probably be 'best practices' to adopt the philosophy, going forward, that you just MIGHT have misinterpreted the point. It's either that or continue thinking you're smart. My guess is good ol' cognitive dissonance will kick in and you'll just be another 'Dunning-kruger effect' statistic.
Chef, I have some experience with that brand of rice. Living with such a big family and a low budget we used it very often. A great ratio would be two cups of water to one part rice. Hope That's helps for next time. Great video and thanks again for Sharing
Long grain rice is supposed to be dry and each grain separate from each other, like basmati rice! Sushi rice is sticky because its very glutinous.
I’m on lockdown in the uk and I’ve been watching your videos I’ve just found can’t get enough.
Thank you for being here with us 😊
This looks awesome! I'm going to change a few things up. I love it!! Please make more!! Walmart shopping and cooking
The way he cut that avacado tho
Marissa Sill my new way to cut avacado!
@@danasampson818 Me too! Very cool.
With a BUTTER KNIFE no less.... That was beautiful!
Galaxy brain skills
Good afternoon chef! Great video! When will you guys do another knife giveaway???
Dukes's Mayonaise HANDS DOWN!
Make your own with eggs
Thank you. I enjoy watching you guys.
Wow! You have shown us the way to be creative in making sushi! Love your ability to use simple ingredients and do something fabulous with it! You inspire us! Take care and be safe!
Duke's Mayo....there is no other mayo as fine as the Duke's...
Duke's mayonnaise is the best hands down!
Sade Rose , is DUKES, a regional item ?, I have NEVER HEARD OF IT OR SEEN IT Cheers from NJ
I love this budget video! Cuz I cna actually make it!
Very nice of you to shop for, prepare, showcase the final produced sushi for us. Oysters? Beautiful.
I like when Hiro talks and explains! He is a funny guy and has a good way of explaining things
My version of “making sushi on a budget” is going to my local sushi train 🤣🤣🤣
for salmon, you can probably buy packaged smoked salmon slices. normally excellent breakfast material on muffins with a poached egg, but, also excellent in sushi rolls when you cannot afford/find sushi-grade fresh salmon :) as 'fresh salmon' at the supermarket goes, i don't really trust that uncooked in terms of freshness/parasites/etc although it is probably ok
Just do some research on parasites fresh water vs salt and frozen vs not.
DUKE'S! gotta go with Duke's mayo!
That's what I'm talkin about!
Happy New Year Hiro!!!! 🤗 keep these vids coming. Love from New Zealand xx
Thank you for sharing this with us. My son and I love sushi & are now trying to create our own at home. He is 16 and I am trying to teach him how to cook. As well as being able to survive on a budget and still eat well. This video is perfect for that. Thank you again.
followed what you did and tasted amazing!!! except i got my ingredients from coles
Duke' s mayo is the best. A southern classic ✌❤
he got it right with hellmans. but heinz came out with one that is good too. its just gotta be Real mayo
I came to the comments to see if there was Dukes fan. 💖
this is a great idea to practice, then move on to the expensive stuff.
$62 to make one roll is all ready expensive. Did this just fly over most people's heads?
What an outstanding demonstration. I found the tempura batter most unique. All my years in the kitchen and classroom never tried using long grain rice...probably never will. Thanks for the entertaining demo.
more videos like this please! this could be a series
DUKE'S MAYO!!!!!
Duke's mayo is great and very popular in the southern U.S. it's also usually cheaper then Kraft and Hellmann's by s few cents. It's great for salads and seafood in my opinion because it has a slightly stronger lemon and acidic taste.
Can I marry you please? 😂🙏 Seriously your sushi looks fantastic. Thank you for sharing!
Phenomenal video! Keep up the great work and thank you for all the terrific content gentlemen.
I like these Walmart vids because it doesn't make me feel like I have to take out a bank loan just to have a decent meal at home I can make. I'd change the rice per his recommendation, but I'd DEFINITELY like to see more Walmart videos. That way I can atleast practice on less expensive items and if I mess it up, not a huge loss. After I get good, then I can try my hand at the same dishes, but with expensive items that are fresh and more organic to tell the differences in taste etc. Thanks so much guys! Glad I subscribed!
D U K E S ♥️💪🏾
I can feel my stomach rumbling from watching this...
Duke's mayo is the best yo!
Technique truly elevates. Thank you gentlemen!
An artists true tell of his mastery is his ability to adapt.
Legend Hiro
Should have gone with Hellmann’s mayo
The best anything at Walmart is the cheapest one change my mind.
Unless it’s based on quantity
Still looks better than 40% of the sushi that’s out here
this was so fun to watch. looks delicious too. thank u!
Hiro, its Harambe here, great job, could you make a video on just how you sharpen the knives(what products you recommend) and how you cut the carrots, sashimi, and cucumbers? Love how engaged you have become
who else would love to see gordan ramsey's reaction to this video???
He actually get 2 good year star⭐⭐🤣
Wish my walmart had those ingredients:/
I love sushi
Wow.... two thumbs up! I have to say my favorite part is watching you cut up the avocados in your videos wish you would have cut up some in this one but everything looks great. I’ve very surprised at n how you made the rice work! So I have to say fantastic job done all around!
Great job Hiro! Love it! Going to attempt for my son's birthday🤗