Ohaiyou Gozaimasu! It's 6:00am. A fabulous and awesome, way to start the morning. A spicy, elegant, and first-class sushi from the best chef master Hiro!!! Love your taste testing was so classic! Again, such a great and well-done video. I am so going to make this in a poke bowl style. Have a great awesome day for both of you.
YES, frying Jalapeños most definitely tones down the heat. The oleocapsicum resin in that chile that is the heat spice is dissolved and dissipated in hot cooking oil. It's the seed-bearing placenta, the white stuff, in the middle of the Jalapeño that carries most of the hot resin.
This channel is so inspiring! In fact, I made my first spicy tuna roll over the weekend. Taste: 10, Execution: 6, but I have only just begun. Thank you!
Hiro can u do a review comparing different levels of tuna like supermarket, Asian store and imported? If u do it can u explain the differences like what’s good snd bad in each? Thanks Hiro love ur vids never stop and would u consider teaching one day?
@@playerslayer91 i believe it was the rice. I had more than what hiro ate, probably twice as much then I started to get full. Still was surprised though!
Great video guys, I really like the twist with the fried jalapenos. I don't care for regular jalapenos myself, so I might give this one a try since I don't mind fried ones. Anyways, A-Plus work Chef Hiro. I'm looking forward to the next vid.
@@TheArowe1 I have lived in Mexico and Southern California my whole life. Mexican families grill jalapenos and eat them whole all the time. When they are raw, they are very spicy, but when they are grilled, they have almost no spice and are delicious to eat all by themselves.
Could also cut the ends off, make 1 slice lengthwise, open it up and scrape out the pith and seeds. Slice thinly, then proceed, or just use minced jaleps and not fry... ? Also, I think that the jalapenos were old. Should be plump and shiny, like a fresh tom, and never wrinkled.
@@natelan69420 I lived in southern California my whole as well and them grilled jalapenos are spicy as hell to me maybe it's the capsin in the seeds once heated
Chef Hiro-San and Charles, the Guinness Book of World Records just posted a 2021 Best Of. I posted the following comment to the GBWR's comment. THEIR comment, not the rest of them: One of my favs, and millions sub to his channel? Master Sushi Chef Hiroyuki Terada for most slices of a carrot, while BLINDFOLDED. Gordon Ramsay (GR) was there. Chef Hiro-San is amazing. Now lives in Miami, and continues to put amazing vlogs out. If the title says GRAPHIC, leave the gag reflex out the door and put your student Chef hat on. Live 4' eel or a 4-lb. live Lobster dispatched, clean and cook, presented in the most beautiful plating? He's got it, hands down, in spades... and so humble, as well. Hope this helps... Blessings to you and Charles, and you and yours both. Give the little ones and your beautiful bride a hug for me from this grandma wannabe near Seattle, ok Charles? ⚘🙏❤🙏⚘
@@majoroldladyakamom6948 will make it without spices. I just miss the spices - I use to have it. Too much coffee = too much acid. My own fault so I live with it 😊
Hiro, my friend, g11d aftern11n!!! Great recipe as always! Simple but sublime! I would give a "kingdom" for joining the tasting part... In our local supermarket I don't find such tuna... ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🔪🥢🐟🔪🥢🐟🔪🥢🐟🔪🥢🐟 Why do you wet your knife before you cut the roll?
Rinse the sushi rice until the water runs clear. This is very important. DON'T skip this step. Measure out your rice 1:1 rice to water. Put it over a high flame only until the water boils then move it to a low simmer, cover tightly and cook 20 minutes. Make sure the flame is low for the simmer. When the 20 minutes are up, put a dish towel between the lid and the saucepan the rice is in. Cover again and let it sit for 10 minutes then turn it out onto some sort of dish to cool (I use a glass pyrex rectangular dish)and use a slicing motion with a wooden spatula to fluff the rice. Let it cool and you should be good to go. I struggle with regular rice but not sushi rice.
I catch tuna on the regular, and no tuna looks like that! Bluefin is dark almost purple and yellowfin is reddish brown, that hot pink tuna is so weird to see once youve seen what fresh tuna looks like
HA, 1 out of about 20 jalapenos is really spicy, shishitos also, you think they arent so hot then every once in awhile you get one and it boils your nostrils.
Nope! Only immature as fuck for stating shit like that out! (4th) 1. Nobody cares, not even your mother! 2. Being #1, 10, 100 or 1000 gives you nothing at all. 3. Did you win anything else but a bigger EGO? 4. Not even a seven year old child finds that shit funny!
I used to enjoy watching Hiro but after he signed sponsor deal with multiple farm raised fisheries I can't really watch anymore. Hiro claims farm raised fish as safe to eat. I disagree. These fish are raised in pens that destroy the local ocean environment. Look into what these fisheries are feeding these fish and how they destroy local waterways. Do Japanese consumers want to consume all these farm raised fish species?? I don't think so.
Your comment make no sense...according to you, we should not have any farms, on land or at sea, and just everything run wild and hunt on any given day. Hmmmm did you think that there would be no more food if that happened? With salmon, all sushi restaurants use farm raised products. If you think they use wild, then please tell me the place that does that. I also did say that not all farmed salmon is the same. Bakkafrost, who I used to use over 7 years ago before they had any clue who we were, is by far one of the top brands. They;re located at the faroe islands so maybe you should do a little digging about the way those salmon is farmed before making such statements. Lastly, farmed salmon will never have parasites as long as the farm feeds them parasite free feed. On this channel, I show the viewers how to find the safest fish to make sushi at home, and most of them isn't from japan as most home sushi chefs won't want to fillet a whole large fish.
@@DiariesofaMasterSushiChef Hey Hiro much respect. You believe eating factory farmed fish is ok for your viewers. I disagree. No problem. This is your statement- @@DiariesofaMasterSushiChef promotes factory farming of fish. Ok Hiro you prefer farmed Bluefin over wild for profit correct? $$$$ Get your cash bro congrats! The public knows this Hiro.
Spicy tuna? That the best you got? Shows have been lacking pretty badly. To go from making amazing dishes to deep fried alligator? And now basic spicy tuna?
Ohaiyou Gozaimasu! It's 6:00am. A fabulous and awesome, way to start the morning. A spicy, elegant, and first-class sushi from the best chef master Hiro!!! Love your taste testing was so classic! Again, such a great and well-done video. I am so going to make this in a poke bowl style. Have a great awesome day for both of you.
The spicy tuna roll was my first video from you guys. The first video that got me into sushi all those years ago. I am so excited for this video
YES, frying Jalapeños most definitely tones down the heat. The oleocapsicum resin in that chile that is the heat spice is dissolved and dissipated in hot cooking oil. It's the seed-bearing placenta, the white stuff, in the middle of the Jalapeño that carries most of the hot resin.
Perfect chef 👩🍳 I love your recipe
This channel is so inspiring! In fact, I made my first spicy tuna roll over the weekend. Taste: 10, Execution: 6, but I have only just begun. Thank you!
That looks delicious, Hiro- mega creative😊
hiyru keep up the good work and camera man love your videos ty for em
Hiro can u do a review comparing different levels of tuna like supermarket, Asian store and imported? If u do it can u explain the differences like what’s good snd bad in each? Thanks Hiro love ur vids never stop and would u consider teaching one day?
By teaching I mean a course you could buy where people could meet with you snd u could teach like that
Hiroyuki.
That should be called Spicy Volcano Tuna Roll!
Thank you, so much.
I'm a bit disappointed ,no smoke coming from your ears:)
Cheers,
Rik
Nice dish Chef Terada happy to learn new dish from you I Food Leveling
It is not the seeds that hold the heat in a pepper, it is the thick white veins that have the Capsasian in a pepper, and heat helps release more.
That tuna roll looks so good. I hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro!
Spicy tuna 3.0 should be with Trinidadian scorpion pepper...!!
That's a nice kick...!!
I couldn’t watch you eating because I am really craving for some sushi 😊
Love it 🥰 love Japanese food 🥘
Man that looks good as always! Defiantly wanna try this myself!
Defiantly: Standing up and saying NO!
Definitely: An absolute YES.
😎⚘😎
Had my first ever sushi a few weeks ago, and WOW is it filling. Before then, I kept thinking if Hiro just had a small stomach 😅
Welcome to the club!
Where the hell are you eating sushi at? Cause I need to eat like 2-3 times this amount to be satisfied. Lol
@@playerslayer91 😂 Rxsky is a rookie- give them a break! (It's probably the rice though...)
@@playerslayer91 i believe it was the rice. I had more than what hiro ate, probably twice as much then I started to get full. Still was surprised though!
@@quintonbundy4647 not sure if I have ever been full off of sushi to be honest
looks so yummy nice 1 hiro san !
Looks so good! Awesome channel.
Super made looks delicious from 👍👍🇩🇪🇩🇪
Great video guys, I really like the twist with the fried jalapenos. I don't care for regular jalapenos myself, so I might give this one a try since I don't mind fried ones. Anyways, A-Plus work Chef Hiro. I'm looking forward to the next vid.
Nuts! Looks great!!!
YAY! CHARLES IS BACK!!
Can we do a cameraman face reveal. I’ve literally have been curious FOREVER! I can’t put a face to the voice
The jalapenos become spicier when subjective to any kind of heat. Pickling in vinegar cools the scoville units of the peppers
Huh? Grilled jalapenos lose nearly all their spiciness....
@@natelan69420
Has never been my experience
@@TheArowe1 I have lived in Mexico and Southern California my whole life. Mexican families grill jalapenos and eat them whole all the time. When they are raw, they are very spicy, but when they are grilled, they have almost no spice and are delicious to eat all by themselves.
Could also cut the ends off, make 1 slice lengthwise, open it up and scrape out the pith and seeds. Slice thinly, then proceed, or just use minced jaleps and not fry... ?
Also, I think that the jalapenos were old. Should be plump and shiny, like a fresh tom, and never wrinkled.
@@natelan69420
I lived in southern California my whole as well and them grilled jalapenos are spicy as hell to me maybe it's the capsin in the seeds once heated
Looks good have to try
“Spicy Tuna 2.0, when the regular spicy tuna just won’t do.” 😂
I love watching Hiro create and how he plates the food makes you want to eat.
Looks so delicious 😋 sushi 🍱 lover.
Chef Hiro-San and Charles, the Guinness Book of World Records just posted a 2021 Best Of.
I posted the following comment to the GBWR's comment. THEIR comment, not the rest of them:
One of my favs, and millions sub to his channel?
Master Sushi Chef Hiroyuki Terada for most slices of a carrot, while BLINDFOLDED.
Gordon Ramsay (GR) was there.
Chef Hiro-San is amazing. Now lives in Miami, and continues to put amazing vlogs out.
If the title says GRAPHIC, leave the gag reflex out the door and put your student Chef hat on.
Live 4' eel or a 4-lb. live Lobster dispatched, clean and cook, presented in the most beautiful plating?
He's got it, hands down, in spades... and so humble, as well.
Hope this helps... Blessings to you and Charles, and you and yours both.
Give the little ones and your beautiful bride a hug for me from this grandma wannabe near Seattle, ok Charles?
⚘🙏❤🙏⚘
That look bussin and its pretty simple
10:13 The man has jokes LOL!
Looks stunning and very nice! Unfortunately I can't eat anything spicy. Would have loved to though 😃
Just make it without hot spices to your own taste palate preferences...
or ask Mr. Google. 🤪⚘
@@majoroldladyakamom6948 will make it without spices. I just miss the spices - I use to have it. Too much coffee = too much acid. My own fault so I live with it 😊
WOW, delicious.
Hiro is a treasure!
Love tuna😋
Hiro, my friend, g11d aftern11n!!!
Great recipe as always! Simple but sublime! I would give a "kingdom" for joining the tasting part...
In our local supermarket I don't find such tuna...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🐟🔪🥢🐟🔪🥢🐟🔪🥢🐟
Why do you wet your knife before you cut the roll?
I think he wets the knife to lubricate the blade a bit so that the rice doesn't get stuck to it. I could be wrong though.
Nice roll chef hiro
Yum!
I need help making good sushi rice, I saw some videos you made before about it but I really struggle with the technique
Rinse the sushi rice until the water runs clear. This is very important. DON'T skip this step. Measure out your rice 1:1 rice to water. Put it over a high flame only until the water boils then move it to a low simmer, cover tightly and cook 20 minutes. Make sure the flame is low for the simmer. When the 20 minutes are up, put a dish towel between the lid and the saucepan the rice is in. Cover again and let it sit for 10 minutes then turn it out onto some sort of dish to cool (I use a glass pyrex rectangular dish)and use a slicing motion with a wooden spatula to fluff the rice. Let it cool and you should be good to go. I struggle with regular rice but not sushi rice.
Could someone tell me where i can get that fisheggs and what is that name? Really enjoy watching Chef Hiroyuki. Thanks Chef
Chào bạn nhìn món ăn bạn làm hấp dẫn quá🤔🔔
Hiro is my hero!
I like it👏🏻👏🏻👏🏻
Id have fresh peppers on the side as well. Little ponzu 💪🏼
Hiroyuki Terada. Chief OG
Hello
Please update for CC Closed Captioning fix it.
Could I use smoked salmon instead?
I never ear raw fish.👍Look great😋
i never ear raw fish either
might give you a ear infection
@@SIyMarbo 👍
Next one up I'd love to see is the Futo Maki roll 2.0
One sumo roll 2.0 lol
IRS: so mr hiro, how much exactly do you make as a successful youtuber master sushi chef?
Hiro: Good Afternoon.
Yum!!!
very very gooood
looks good. but imma gonna need a carolina reaper on that .
Ate like 5 rolls the other day plus appetizers stomach power;)
hopefully one day I have the chance to eat sushi from chef Hiro san
Muito bom 👏👏👏
I catch tuna on the regular, and no tuna looks like that! Bluefin is dark almost purple and yellowfin is reddish brown, that hot pink tuna is so weird to see once youve seen what fresh tuna looks like
Do you always use corn oil? Why?
I want “Extreme Graphic” 😩🤣
Hiroyuki Terada - Diaries of a Wimpy Kid
Jalapeno spicy spicy :DDD
What about using habanero ?
Is caviar good with pepper? Odd combination.
Chef , can you talk about your boardcut in the next video??? It will be appreciate
Sushi is my favorite but im intimidated to try and make it
Does Hiro ever use gobo in any of his recipes?
Good afternoon!
Cantiiik nya.jadi sayang untuk di makan
Hiro, take out the seeds then its not that spicy. Its really good
Can you give us a japanese talking Hiro with subtitles
LMAO. Hiro XD
For Next Video ** REQUEST**
Get Hiro drunk and make a sushi roll xD
PLEASEEEEEE!!!
Good afternoon
HA, 1 out of about 20 jalapenos is really spicy, shishitos also, you think they arent so hot then every once in awhile you get one and it boils your nostrils.
Dude ate 3/4 of a 2 pack bowl of 2x’s spicy ramen . Gets lit up by a seedless jalapeño ring 😂. Good stuff
i eat the 2x ramen for snacks. great stuff. i also grow 100 superhot pepper plants every year.
Camera man always so scared of spice
😂😂😂
😋
Beautiful fresh tuna mix it up with all this artificial chemical sauces. wow
2x spicy sauce would be great for this. Has a hint of sweetness too
Why do u guys never show cameramans face
Charles Preston has his own yt channel. He is the cameraman, married w children.
You're welcome.
Man that mayo was yellow. Mustard based?
My handsome chefs
Hi
It’s kimchi sauce not kimichi sauce say it correctly before Koreans come at you
second
Nope! Only immature as fuck for stating shit like that out!
(4th)
1. Nobody cares, not even your mother!
2. Being #1, 10, 100 or 1000 gives you nothing at all.
3. Did you win anything else but a bigger EGO?
4. Not even a seven year old child finds that shit funny!
I used to enjoy watching Hiro but after he signed sponsor deal with multiple farm raised fisheries I can't really watch anymore. Hiro claims farm raised fish as safe to eat. I disagree. These fish are raised in pens that destroy the local ocean environment. Look into what these fisheries are feeding these fish and how they destroy local waterways. Do Japanese consumers want to consume all these farm raised fish species?? I don't think so.
Your comment make no sense...according to you, we should not have any farms, on land or at sea, and just everything run wild and hunt on any given day. Hmmmm did you think that there would be no more food if that happened? With salmon, all sushi restaurants use farm raised products. If you think they use wild, then please tell me the place that does that. I also did say that not all farmed salmon is the same. Bakkafrost, who I used to use over 7 years ago before they had any clue who we were, is by far one of the top brands. They;re located at the faroe islands so maybe you should do a little digging about the way those salmon is farmed before making such statements. Lastly, farmed salmon will never have parasites as long as the farm feeds them parasite free feed.
On this channel, I show the viewers how to find the safest fish to make sushi at home, and most of them isn't from japan as most home sushi chefs won't want to fillet a whole large fish.
@@DiariesofaMasterSushiChef Hey Hiro much respect. You believe eating factory farmed fish is ok for your viewers. I disagree. No problem. This is your statement-
@@DiariesofaMasterSushiChef promotes factory farming of fish. Ok Hiro you prefer farmed Bluefin over wild for profit correct? $$$$ Get your cash bro congrats! The public knows this Hiro.
@@DiariesofaMasterSushiChef Ok mate keep feeding your guests farm raised then. You think it' healthy, and you make a profit. Congrats brother!
Spicy tuna? That the best you got? Shows have been lacking pretty badly. To go from making amazing dishes to deep fried alligator? And now basic spicy tuna?