My husband is a chef at a southern restaurant and told me he didn't want ANY turkey or fixings for thanksgiving. Instead, he wanted sushi. I had never made sushi before. I studied 3 videos: this video, the rolling sushi, and the curing Costco sashimi video to make a huge sushi feast that made him so happy. I cannot thank you enough! Hope to buy your book for Xmas!
@sen9688 It went great! Going on the 4th time, since thanksgiving, that I've made sushi and cured sashimi from both costco and Trader Joe's. Never got sick. Each roll gets better b/c you're able to figure out the amounts that fit.
Man, do you know how to film and make a tutorial video correctly...I have NEVER seen anything as good as this in any of the thousands of tutorial videos I have seen - The Absolute Best, Thankyou - Subscribed :)
Just did our first DIY sushi dinner with the kids. Not gonna lie, first roll or two were questionable looking 😂, but we got better over time. Cutting them was the tricky part to figure out. Just got your book, so looking forward to making more soon! Keep the videos coming.
Finally video where I can see grams(both rice and sushi su) and correct 8:4:1 proportions, and uncooked rice to vinegar 4:1. Finding good one was a nightmare!
I was wondering why my sushi isn't as tasty as the one in restaurants, and after watching your video and understanding the vinegar to rice ration, I realized that it was just severely underseasoned! I was being stingy with the rice vinegar seasoning because I was afraid it was going to make the rice too sour... I was wrong hahah. Thank you for the video!
Glad you enjoyed the video! I recommend making sushi rice the day of, four hours in advance at most. You can leave it in the fridge overnight, however it will harden quite a bit. Popping it in the microwave to warm it up a bit will help bring it back to it's original texture but you do lose a lot of the flavor that way as well. Hope that helps!
Thank you for your videos. They are very easy to follow and my son and I mad a fabulous new years dinner. The rice was a little hard, I have an induction stove so it was hard to judge what level to use. Was that maybe why? Any hints for next time would be appreciated. I used 6 to boil the rice on medium ( it goes to 9) and 2 for the low boil for 12 minutes. ( it has low and then goes to 2) Thank you!
Thanks for all the great video instruction. I’ve watched the majority of them and am making my first batch of sushi tonight. Very excited to see how they turn out! Starting simple with some cucumber and imitation crab. Starting simple as this is the first time I’ve made sushi rice. Going to try a couple of inside out rolls topped with your spicy mayo and unagi sauce. Sounds like you are in Denver from a few things I’ve read. Quick question…where do you source Hamachi locally? Tuna, eel, and salmon are readily available, but I haven’t found yellowtail.
Glad you're finding my channel helpful! You can usually find frozen hamachi at Asian markets. I know Pacific Mercantile in downtown or H Mart typically carries them too.
I saw the old version first, the upgrade is nice. Better camera angels and more close ups, thanks. The best upgrade is absolutely that You don't have that noise (music ???) in the background.
My proportions are very slightly off (3T/2T/1t) but close enough, thanks for verifying I'm on the right track. I thought maybe I was over-seasoning since my rice is never like any of the local sushi places or buffets. There's a distinct lack of flavor in the at these places, and frequently a wrong texture, like the rice is an afterthought given no care. 'Tis a shame, bordering on offensive to my passion for food. I too like the tamanishiki and koshihikari you've pictured, but as components of other dishes like karē and donburi. My favorite for sushi is the yuki no kakera rice from the same brand as the koshihikari you had pictured, Shirakiku. I have all three in my pantry right now.
Short answer is no, not really. Sushi rice loses it's flavor and consistency as it get's cold so I recommend using it right away. But if you do need to store it, you can either freeze it or store it in an airtight container in the fridge. Hope that helps!
Oh, I can smell the aroma, Jun! [don't tell, but I always sneak a bite while it's warm - shhh] I love the Sushi Oke I bought with the link above! Thanks for the refresher course! =]
I'm not a 100% sure with Marukan specifically but in general I recommend using 1 ounce of sushi vinegar per 1 rice cooker cup of uncooked rice. So if you cooked 3 rice cooker cups of rice in your Zojirushi rice cooker, then use 3 ounces of sushi vinegar. Hope that helps!
No, rice vinegar is much milder than white vinegar. That said, I've never tried personally but I would imagine that it would overpower the flavor, even if diluted.
I've never used brown or black rice vinegar for sushi so honestly I'm not sure. I'm thinking the flavor will be a bit different but let me know if you give it a try.
What if you don’t have a wooden bowl to mix your rice in? I know it would be preferable but is there a good alternative? Also, I have an inexpensive rice cooker, what brand would you recommend that can be purchased easily. Mine does ok but I wouldn’t mind upgrading. Thanks always enjoy and 👍🏻 your videos!
You can just use a large bowl or a deep pan. Zojirushi is the brand that I recommend and swear by, at least when it comes to rice cookers. And there's a bunch of different models ranging in all different price points.
8:4:1 will yield different results for volume vs. weight. The difference might be immaterial, but then why not give a range? Also, are you using Diamond Kosher salt? That’s radically different than fine table salt. Please clarify. Thank you.
My husband is a chef at a southern restaurant and told me he didn't want ANY turkey or fixings for thanksgiving. Instead, he wanted sushi. I had never made sushi before. I studied 3 videos: this video, the rolling sushi, and the curing Costco sashimi video to make a huge sushi feast that made him so happy. I cannot thank you enough! Hope to buy your book for Xmas!
Great to hear and I'm happy you found my videos helpful!
How did it go???
How come he didn’t cook it?
@@_sb_1168 I'm a homemaker and he doesn't cook at home.
@sen9688 It went great! Going on the 4th time, since thanksgiving, that I've made sushi and cured sashimi from both costco and Trader Joe's. Never got sick. Each roll gets better b/c you're able to figure out the amounts that fit.
Man, do you know how to film and make a tutorial video correctly...I have NEVER seen anything as good as this in any of the thousands of tutorial videos I have seen -
The Absolute Best, Thankyou - Subscribed :)
Thank you for the kind words and glad you found the video helpful!
Just used this video and your book to make a tasty sushi dinner for my family. Thank you for your fantastic and helpful content!
Glad you're enjoying the channel and book!
Dachshunds are the best creature this planet has ever been graced with 🎉
Just did our first DIY sushi dinner with the kids. Not gonna lie, first roll or two were questionable looking 😂, but we got better over time. Cutting them was the tricky part to figure out.
Just got your book, so looking forward to making more soon! Keep the videos coming.
Making sushi is always a fun time with kids 😊 Keep practicing and I'm sure it'll get much better! Glad you're enjoying the channel and book!
Finally video where I can see grams(both rice and sushi su) and correct 8:4:1 proportions, and uncooked rice to vinegar 4:1. Finding good one was a nightmare!
Glad you found the video helpful!
I was wondering why my sushi isn't as tasty as the one in restaurants, and after watching your video and understanding the vinegar to rice ration, I realized that it was just severely underseasoned! I was being stingy with the rice vinegar seasoning because I was afraid it was going to make the rice too sour... I was wrong hahah. Thank you for the video!
Glad you found the video helpful!
Wonderful video. How long will the rice hold, meaning can I prepare it the night before and use it the next day or so?
Glad you enjoyed the video! I recommend making sushi rice the day of, four hours in advance at most. You can leave it in the fridge overnight, however it will harden quite a bit. Popping it in the microwave to warm it up a bit will help bring it back to it's original texture but you do lose a lot of the flavor that way as well. Hope that helps!
Danke. Sehr gut und einfach erklärt. Viele Grüße aus Deutschland.🏯🎌
Thank you for your videos. They are very easy to follow and my son and I mad a fabulous new years dinner. The rice was a little hard, I have an induction stove so it was hard to judge what level to use. Was that maybe why? Any hints for next time would be appreciated. I used 6 to boil the rice on medium ( it goes to 9) and 2 for the low boil for 12 minutes. ( it has low and then goes to 2) Thank you!
Instructions on my package of rice ( Yume Nishiki ) says 1,5cup of water to 1 cup of rice, don`t know what to do.
Thanks for all the great video instruction. I’ve watched the majority of them and am making my first batch of sushi tonight. Very excited to see how they turn out! Starting simple with some cucumber and imitation crab. Starting simple as this is the first time I’ve made sushi rice. Going to try a couple of inside out rolls topped with your spicy mayo and unagi sauce. Sounds like you are in Denver from a few things I’ve read. Quick question…where do you source Hamachi locally? Tuna, eel, and salmon are readily available, but I haven’t found yellowtail.
Glad you're finding my channel helpful! You can usually find frozen hamachi at Asian markets. I know Pacific Mercantile in downtown or H Mart typically carries them too.
I saw the old version first, the upgrade is nice. Better camera angels and more close ups, thanks. The best upgrade is absolutely that You don't have that noise (music ???) in the background.
Thanks! That was a very common comment I received on the old version 😅
Can you do it without sugar?
What is the measurement in grams for the sushi rice and thank you
How to make sushi rice without the rice cooker.
Step 1, Measure with the cup that comes with the rice cooker.
lol
😆Guess you have a point there.
But he gave the actual measurements
In restaurants they also soak a pieces of seaweed and little pieces of lemon and orange in when they mixed the vinegar solution
Yup, there's many different recipes for sushi rice. I like to keep mine very simple.
Wonderful video - I was wondering what difference it make for cooking rice when you see in Japan they have this wood rice steamer in restaurants?
Glad you enjoyed the video! Are you talking about an actual wooden steamer or was it just a wooden warmer to keep the rice at the right temperature?
I think a lot wooden cooker like the one in jiro dreams of sushi
I prefer this newer version without the loud music :)
Yup, that was one of the main reasons why I made an updated video 😆
I would second this. Can you imagine going to a lecture or a talk, and background music playing? I don’t know why UA-cam videos have this.
Great video, thanks! QQ: is the ratio for rice/water still 1:1 if using a rice cooker?
Thanks! If you're using a rice cooker, i recommend following the measurement lines on the pot.
If anyone cares, 1 rc cup is roughly 3/4 of a cup and equals 177ml. I'm using a US dry measuring cup for reference.
My proportions are very slightly off (3T/2T/1t) but close enough, thanks for verifying I'm on the right track. I thought maybe I was over-seasoning since my rice is never like any of the local sushi places or buffets. There's a distinct lack of flavor in the at these places, and frequently a wrong texture, like the rice is an afterthought given no care. 'Tis a shame, bordering on offensive to my passion for food.
I too like the tamanishiki and koshihikari you've pictured, but as components of other dishes like karē and donburi. My favorite for sushi is the yuki no kakera rice from the same brand as the koshihikari you had pictured, Shirakiku. I have all three in my pantry right now.
Very nice rice suggestions, can't really go wrong with any of them!
Is it the same measurements for a rice cooker?
With a rice cooker, I recommend using the measurement lines on the side of the pot.
Is there a good way to store leftover sushi rice?
Short answer is no, not really. Sushi rice loses it's flavor and consistency as it get's cold so I recommend using it right away. But if you do need to store it, you can either freeze it or store it in an airtight container in the fridge. Hope that helps!
In your belly
Oh, I can smell the aroma, Jun! [don't tell, but I always sneak a bite while it's warm - shhh] I love the Sushi Oke I bought with the link above! Thanks for the refresher course! =]
Thanks Michele, glad you enjoyed the video!
@@TheSushiMan My new sushi rice has arrived - tomorrow seems like the perfect day for its maiden voyage! Thanks, Jun!
Short grain rice is very expensive. Most mid priced Japanese restaurants use medium grain rice. We are talking about 4x or more the price difference.
Mr Nakajima if I use Marukan sushi su how much of this do I add to already cooked rice from the Zojirushi like whats the ratio
I'm not a 100% sure with Marukan specifically but in general I recommend using 1 ounce of sushi vinegar per 1 rice cooker cup of uncooked rice. So if you cooked 3 rice cooker cups of rice in your Zojirushi rice cooker, then use 3 ounces of sushi vinegar. Hope that helps!
@ どうもありがとう
Can I use normal white vinegar
GOD NO. It will end up sour like Salt/Vinegar chips sour.
No, rice vinegar is much milder than white vinegar. That said, I've never tried personally but I would imagine that it would overpower the flavor, even if diluted.
Is the ratio of vinegar the same for brown and black rice vinegar?
I've never used brown or black rice vinegar for sushi so honestly I'm not sure. I'm thinking the flavor will be a bit different but let me know if you give it a try.
Question! Why not using a rice cooker tho?
As he said, he wants this to be accessible to everyone
Lots of UA-cam sushi chefs only show hands…. Maybe bc most peeps wouldn’t trust someone who isn’t Japanese for a good authentic recipe 1:14 🤔
What if you don’t have a wooden bowl to mix your rice in? I know it would be preferable but is there a good alternative?
Also, I have an inexpensive rice cooker, what brand would you recommend that can be purchased easily. Mine does ok but I wouldn’t mind upgrading. Thanks always enjoy and 👍🏻 your videos!
You can just use a large bowl or a deep pan. Zojirushi is the brand that I recommend and swear by, at least when it comes to rice cookers. And there's a bunch of different models ranging in all different price points.
can i let it stay longer than 20 min? a few hours?
You can, but 4 hours max, assuming it's in room temp.
8:4:1 will yield different results for volume vs. weight. The difference might be immaterial, but then why not give a range?
Also, are you using Diamond Kosher salt? That’s radically different than fine table salt. Please clarify. Thank you.
I measure it in volume and typically use either Kosher salt or sea salt. The difference is pretty much unnoticeable unless you're making a huge batch.