Both Chef Hiro and the cameraman are highly knowledgeable in a sense that the cameraman asked questions that many viewers might have as well as well as giving us additional information when Chef Hiro is concentrating on the cooking.Great interaction,very informative! Would it be too much to ask to give us a full tour of your rest and kitchen? :D
Thanks Hiro for all your help with are attempt to make our own Sushi. After 24 years, my good friend and Sushi chief went back to Japan to be with his aging family. Soon here we are, looking at one of the best Chief in my Miami and that there is. Thanks Hiro and your camera man, for all you great food, that we will try again to follow your lead.
245 grams of rice vinegar 280 grams of sugar (people were right about sugar seeming more than vinegar) 28 grams of salt total 553 grams of solution which is about 20 ounces 16 ounces of dried rice makes about 48 ounces of cooked rice (1:3 conversion) so it's 4 ounces of vinegar for 40 ounces of cooked rice.. or 10% of rice weight. (also this is 20% of the original solution which is about 56 grams of sugar in 48 ounces of rice apart which means in your individual roll you eat about 6 grams of sugar)
My family loves this recipe. I am a beginner, but it tastes restaurant quality when I follow these steps. Lost this video and tried once on my own, I found out that the little things definitely matter 😂.
Damn I randomly came across this channel when looking for sushi reviews. I absolutely love you channel an Chef Hiro! I have done a marathon on your videos. Total great content. Much love to you both
Thank you so much for making this video. It makes the prepping of sushi rice simple and clear. I am attempting to make sushi for the first time tonight and this is the most helpful video I have seen on the subject. Keep it up! Great job sir.
Thank you so much to both of you for taking the time to make the video. You guys literally left nothing to wonder about. And you even put the recipes for how to make the rice and vinegar in the description. I have totally been making my sushi rice wrong, maybe that's why it doesn't taste like the sushi rice in the restaurants lol. Also to give up that secret with the kelp slices, is an extra bonus.
Hands down #1 chef ever. For decade at least. And can cook anything from pork to lionfish to frog. Hiro a genius. I wish I knew him 25 year ago when I lived in Marshall Islands as he loves fishing. Would take him on my boat every day than help as prep person. Instant celebrity fir ambassadors of Japan China Taiwan Australia marshallese dignitaries and chiefs. Bet he can do sea turtle and whale well
thank you chef. i've been chided about my sushi being too sweet. ive been playing with my sushi zu to make it just right. i appreciate your knowledge and forthrightful steerage to make food the best it can be. you are truly a master. live long and prosper.
@@oshintaoo Exactly right. That is more than double the sugar for any normal sushi rice recipe. The common ratios in Japan are 4:2:1 (Vinegar: Sugar: Salt) by volume.
ive learned so much after going through sourcing fresh fish retailers, learning the techniques and exploring the different possibilities, even though i live in a very poor country and dont have much money myself, i can now eat to my hearts content :)
Thank you! I have been always fascinated about sushi and its history. Iv wanted to learn to do this for so long, now once i get back from overseas i will be starting, we just got a fresh fish store in my town! Keep up the amazing creations, i hope to come down to Miami one day to visit!
This was very informative. I have had no idea that I was using the wrong kind of rice the whole time. I've been using whole grain, but the rice comes out slimy and has slime covering the pot but the rice was still crunchy too. Thank you for showing me the right way to do it!!
The slime comes from the powder on the rice (the starch), you probably haven't washed it thoroughly. On a lighter note, don't wash it if you're making rice pudding, the sucker will never set...
I had to watch a lot of videos to get to this one to understand the measurements. I have 8 conversion pages up to try and figure out how many cups, tablespoons or ounces to use to make sushi rice. This one is easy. Thank you.
wow, him saying "i use about 2 oz per roll" thank you, im just once person and each time i make a recipe it always makes too much so its really awesome to know the amount of rice just to make 1 roll
I am a new subscriber and have been so inspired by these videos. I live in a very rural part of Virginia where there are not specialty stores and these practical tips and processes on how to make sushi (which I love btw), is so very exciting and motivating for me to try. Thank you both for working so well together and answering all the questions I have in the course of the videos!!! Fantastic!!
You guys are doing so many delicious dishes and sushi and are inspiring, I work with sushi too, and it's awesome to see and learn from you as well. Big thanks for your videos, they are very helpful. PS: it makes me laugh every time you ask Chef Terada, how you are you? And he never says how he is, just answer back smiling and asking how are you back. Respects Chef Terada.
I just recently found out almost all or most Asian households use Rice cookers! 😯😯🤦♀️ I've been cooking rice on the stove my whole life! Maybe its time to invest in one
How I wish that everyone watched this video!!! I live in Mexico and there are a lot of "sushi" restaurants which don't season their rice at all, it's such a shame, since it really makes sushi stand out. My family is of Japanese heritage and I remember that my grandmother used to say that you should mix the sushi vinegar while hot and fan the rice (with a paper fan) while mixing it to make it really shiny and beautiful... is that true???
SOME RESTAURANTS THEY REALLY DO NOT KNOW HOW TO PREPARE- SUSHI -- IF A PERSON ATE SUSHI IN HIGH end RESTAURANTS.THEY KNEW THAT THE SUSHI THEY EAT IS NOT PROPERLY. PREPARE.
You guys still use Arroz Rico??? omg thats awesome!! its very easy to find it here since I live in Puerto Rico.. Btw am addicted to your videos, it gets me hungry every time, hope I can visit you one day and meet the master Hiro! Keep up the good work on this channel you guys deserve 1mill subs!!
The recipe from above in the description is: 250cc Rice Vinegar 10oz Sugar (by volume) 1 oz Salt (by volume) 3"x2" Seaweed sheet. I noticed that both sugar and salt are "by volume". How does this differ from "by weight" or is it the same?
I tried your recipe my family loves it and I will do it again today but forgot the amount of the ingredients, haha. Now I come to see you again. I have to share and subscribe to your channel I don't want to lose your video. Hope to see you again soon.
Great stuff, thanks so much. Maybe after watching some more I'll try to make sushi. My mother in law used to make home made sushi and I would watch the ladies make it for sale at the Temple during events, but I never had a the guts to try to make it myself - white guy version of sushi. Thanks again, this is a great site
i was taught to use 2 types vinegar, sugar, salt, daishi kombu if have, if not, also ok..to melt sugar. rover low heat in vinegar, mix to water..before add to rice after steaming rice..
+Hiroyuki Terada - Diaries of a Master Sushi Chef watched a lot of sushi making vids too can't wait to get in my kitchen after holidays. keep up good work chef
I'm a bit confused. 250cc is 1 1/4 cups and 10oz is 1 1/4 cups, right? I never thought the vinegar and sugar were equal parts in the seasoned rice vinegar. Am I understanding this correctly?
1:07 - 1:20 These where the ingredients chose to create the perfect little girls, but professor Utonium accidentally added in in an extra ingredient to the concoction, Chemical X. . . THUS THE POWERPUFF GIRLS WHERE BORN!
I am bit confused why do you make a 250cc mix of seasoned vinegar when he only uses up 4 oz at the end? Can I make a half batch with half of everything?
Terada is so subtle and heavy under rated like OMG he's a amazing chef but he is so modest and not a showoff LOVE LOVE LOVE
Okay
250cc Vinegar = 1 cup.
10oz Sugar = 1 1/4 sugar.
1oz Salt = 2 Tbsp salt.
Thank you
+Modus Pwnens cups, 1 cup equals 8 OZ.
But in the video it looks like there is more vinegar than sugar (by volume), so it's still extremely confusing.
Can anybody convert those numbers to plain grams?..
thank you
Use the Internet to convert to grams.
Both Chef Hiro and the cameraman are highly knowledgeable in a sense that the cameraman asked questions that many viewers might have as well as well as giving us additional information when Chef Hiro is concentrating on the cooking.Great interaction,very informative! Would it be too much to ask to give us a full tour of your rest and kitchen? :D
I agree. Asking the right questions. And also showing what *not* to do, while explaining what to do. Great job.
Love u chief hero
@@yoselchoden5816 Pretty sure the cameraman is the owner of the restaurant...
Yes very much so
Thats is true 🔥🇧🇷🔥
Thanks Hiro for all your help with are attempt to make our own Sushi. After 24 years, my good friend and Sushi chief went back to Japan to be with his aging family. Soon here we are, looking at one of the best Chief in my Miami and that there is. Thanks Hiro and your camera man, for all you great food, that we will try again to follow your lead.
This recepie makes the most delicious sushi rice I have ever tasted. Thank you, Chef Hiro, for sharing this!
Arroz Rico!!! the best! nice video! Saludos desde Puerto Rico! la isla de el encanto.
My people
245 grams of rice vinegar
280 grams of sugar (people were right about sugar seeming more than vinegar)
28 grams of salt
total 553 grams of solution which is about 20 ounces
16 ounces of dried rice makes about 48 ounces of cooked rice (1:3 conversion) so it's 4 ounces of vinegar for 40 ounces of cooked rice.. or 10% of rice weight. (also this is 20% of the original solution which is about 56 grams of sugar in 48 ounces of rice apart which means in your individual roll you eat about 6 grams of sugar)
Always informative. I learn EVERY show old or new
My family loves this recipe. I am a beginner, but it tastes restaurant quality when I follow these steps. Lost this video and tried once on my own, I found out that the little things definitely matter 😂.
Learning the way Master Hiro makes the Sushi vinegar is SWEET!! Another step in my self pickeling process!!
Damn I randomly came across this channel when looking for sushi reviews. I absolutely love you channel an Chef Hiro! I have done a marathon on your videos. Total great content. Much love to you both
Thank you so much for making this video. It makes the prepping of sushi rice simple and clear. I am attempting to make sushi for the first time tonight and this is the most helpful video I have seen on the subject. Keep it up! Great job sir.
Best video so far. whats the point in telling us how to make sushi rolls, when some people cant make the rice!
This comment is a sacred comment from the time before the crisis of the stuipd ppl commenting on the us videos on yt shorts
@@MakeMeBurrito32 thank you friend
Western English Dictionary should rename the Word: Hero.... To Hiro! Lol. You are the man. Love Your Channel.
Thank you so much to both of you for taking the time to make the video. You guys literally left nothing to wonder about. And you even put the recipes for how to make the rice and vinegar in the description. I have totally been making my sushi rice wrong, maybe that's why it doesn't taste like the sushi rice in the restaurants lol. Also to give up that secret with the kelp slices, is an extra bonus.
seems like the vinegar mixture for the rice is very sweet, i am going to make sushi tomorrow. thanks chef for sharing it.
the most thorough and understandable step by step guide for sushi rice. thank you!
I lo♥e how humble chef Hiro is. It's just so pleasant and calming to watch him work.
Hands down #1 chef ever. For decade at least. And can cook anything from pork to lionfish to frog. Hiro a genius. I wish I knew him 25 year ago when I lived in Marshall Islands as he loves fishing. Would take him on my boat every day than help as prep person. Instant celebrity fir ambassadors of Japan China Taiwan Australia marshallese dignitaries and chiefs. Bet he can do sea turtle and whale well
thank you chef. i've been chided about my sushi being too sweet. ive been playing with my sushi zu to make it just right. i appreciate your knowledge and forthrightful steerage to make food the best it can be. you are truly a master. live long and prosper.
Thank you chef! I followed your exact recipes and they turned out great!! I can make sushi at home now, couldn't be happier!!!
And he uses a Aroma rice cooker!!!!! Cool!!!!!
I just can’t stop watching this man he’s my Hero 😂
Just in case you don't use cups:
250 cc Vinegar = 250 mL
10 oz Sugar = 283.5 g
1 oz Salt = 28.35 g
Have fun making sushi!
Omfg that recipe is so wrong….>_< you can’t mix those amounts of sugar and salt
@@oshintaoo Exactly right. That is more than double the sugar for any normal sushi rice recipe. The common ratios in Japan are 4:2:1 (Vinegar: Sugar: Salt) by volume.
I think the sugar is bit too much ( more than half is enough) and little salty reduce sugar & salt
Thank you Hiroyuki Terada for sharing tips on the rice handling and the Sushi Rice Vinegar! I just caught this amazing video.
I love how I’ve always watched this channel and I was curious on how to make sushi rice and this happened to pop up
Hiro, you are my fav. My husband and I enjoy your videos. Thank you
Glad this was finally put up, I've been waiting to see how you guys do your rice.
Good video! Im learning how to make sushi on youtube because its so expensive to go out for sushi.
Same here >_
I'm a little poor but it's good to go out sometimes. It's great to learn how to make it.
ive learned so much after going through sourcing fresh fish retailers, learning the techniques and exploring the different possibilities, even though i live in a very poor country and dont have much money myself, i can now eat to my hearts content :)
Jji
@@totalannihilation9065 lp7svurhdu4jrkdjnrjdúk38ejďjekrjtkt
Me: "Chef Hiro, what is the secret to making the perfect sushi rice?"
Chef Hiro: "Good Afternoon."
;)
I mean... Try making sushi while having a bad afternoon
Thank you! I have been always fascinated about sushi and its history. Iv wanted to learn to do this for so long, now once i get back from overseas i will be starting, we just got a fresh fish store in my town! Keep up the amazing creations, i hope to come down to Miami one day to visit!
I will!!
This was very informative. I have had no idea that I was using the wrong kind of rice the whole time. I've been using whole grain, but the rice comes out slimy and has slime covering the pot but the rice was still crunchy too. Thank you for showing me the right way to do it!!
The slime comes from the powder on the rice (the starch), you probably haven't washed it thoroughly. On a lighter note, don't wash it if you're making rice pudding, the sucker will never set...
wow Hirosan u r wow!! Sushi is original Japanese food. thanks 4 sharing your recipe!
I've been looking for something like this for so long! Thank you! Thank you! Thank you! UA-cam needs more of your "how to dos."
Thank you, Camera Man and Hiro. I've never asked this to be done myself, but it was always on my mind how Hiro did it.
I had to watch a lot of videos to get to this one to understand the measurements. I have 8 conversion pages up to try and figure out how many cups, tablespoons or ounces to use to make sushi rice. This one is easy. Thank you.
thank you so much for this great lesson. I am on practical for a new job interview tomorrow and this will really help me.
I accidentally purchased too much rice vinegar and now I am happy 😃. Now, I can make sushi vinegar!
This is probably the most important step. Thanks for video~
wow, him saying "i use about 2 oz per roll" thank you, im just once person and each time i make a recipe it always makes too much so its really awesome to know the amount of rice just to make 1 roll
Thank you for sharing your technique, Chef Terada!
This was perfect and exactly what I was looking for; thank you.
You are not a chief, you are a Wizard.
I am a new subscriber and have been so inspired by these videos. I live in a very rural part of Virginia where there are not specialty stores and these practical tips and processes on how to make sushi (which I love btw), is so very exciting and motivating for me to try. Thank you both for working so well together and answering all the questions I have in the course of the videos!!! Fantastic!!
Awesome video. Thank you for sharing.
*Marukan Sushi Rice Vinegar : Seasoned Gourmet*🍣🍚🍙🍘🍱🥢
Recipe • Ingredients :- Nadia Hamoud …
1 Cup (250 ml) Kikkoman Rice Vinegar.
1 Cup (250 Grams) Granulated White Sugar.
1 Teaspoon (8 Grams) Kosher Salt.
3 inch (3 Grams) Square Dried Seaweed Sheet of Dashi Kombu Dried Kelp Seaweed , Optional.
1 Tablespoon (15 ml) Kikkoman Ryorishu Cooking Sake Seasoning , Optional.
You guys are doing so many delicious dishes and sushi and are inspiring, I work with sushi too, and it's awesome to see and learn from you as well. Big thanks for your videos, they are very helpful.
PS: it makes me laugh every time you ask Chef Terada, how you are you? And he never says how he is, just answer back smiling and asking how are you back. Respects Chef Terada.
I lost it when you said "a two-inch by three-inch piece of sheet." Oh man that was hilarious. This channel is great.
Should have said 2 pieces the size of playing cards
Thank you for sharing these video..it is very helpful to improve my new experiences making sushi. My family love sushi so much. Thanks again!
Kudos chef hiro..your the best!
I just recently found out almost all or most Asian households use Rice cookers! 😯😯🤦♀️ I've been cooking rice on the stove my whole life! Maybe its time to invest in one
Great job with all the videos, learnt a lot. Thank joy and keep em coming.
Thank you for posting this, I have been trying to find a decent set of instructions for making sushi rice!
Again thank you, I most definitely will!
Love chef Hiro from France.
I recommend the rice cooker he’s using. It’s super fire I use it all the time :)
How I wish that everyone watched this video!!!
I live in Mexico and there are a lot of "sushi" restaurants which don't season their rice at all, it's such a shame, since it really makes sushi stand out.
My family is of Japanese heritage and I remember that my grandmother used to say that you should mix the sushi vinegar while hot and fan the rice (with a paper fan) while mixing it to make it really shiny and beautiful... is that true???
SOME RESTAURANTS THEY REALLY DO NOT KNOW HOW TO PREPARE- SUSHI -- IF A PERSON ATE SUSHI IN HIGH end RESTAURANTS.THEY KNEW THAT THE SUSHI THEY EAT IS NOT PROPERLY. PREPARE.
You guys still use Arroz Rico??? omg thats awesome!! its very easy to find it here since I live in Puerto Rico.. Btw am addicted to your videos, it gets me hungry every time, hope I can visit you one day and meet the master Hiro! Keep up the good work on this channel you guys deserve 1mill subs!!
The recipe from above in the description is:
250cc Rice Vinegar
10oz Sugar (by volume)
1 oz Salt (by volume)
3"x2" Seaweed sheet.
I noticed that both sugar and salt are "by volume". How does this differ from "by weight" or is it the same?
It is not the same. You can calculate it using the density of the sugar and the salt.
Just made sushi rice for the first time thank you for your videos!
A simplicidade do mestre é espetacular.
I would give my eternal soul for a job like this...
I know exactly what you mean. Something so simple, but so complex. At the end of the day you go home tired, but very fulfilled
Good Afternoon!
Arroz Rico, el mejor de Puerto Rico! ARROZ RICOOO!!
Totally inspired me to start making my own. Thank you guys so much. You guys are awesome
from A to Z, i am learning about sushi from your youtube channel. thanks Chef
The “cloudy” water when washing rice is the starch being removed which makes rice softer and more plump.
genio total... ! amo a este tipo. si yo no fuera tan pobre pinche iria a su lugar de trabajo aunque sea para comer lo que tira a la basura....
Very informative video. Thank you for being thorough. This makes sense and will be much easier now to create beautiful sushi rolls.
I tried your recipe my family loves it and I will do it again today but forgot the amount of the ingredients, haha. Now I come to see you again. I have to share and subscribe to your channel I don't want to lose your video. Hope to see you again soon.
Great stuff, thanks so much. Maybe after watching some more I'll try to make sushi. My mother in law used to make home made sushi and I would watch the ladies make it for sale at the Temple during events, but I never had a the guts to try to make it myself - white guy version of sushi. Thanks again, this is a great site
Thank you Hiro! Bought a T shirt from your channel the other day, can't wait for it to come in the mail :)
I mix in Pyrex. I actually use beakers, but glass is healthier than plastic, and absorbs less odor.
Thank you guys so much, Ive been having trouble making sushi rice, now I know ! I hope to visit you guys when I make a trip down there
Wow....very informative...you guys are awesome.
Simple and informative. Thanks for the vid.
Yup thanks a lot :D.
love this channel but my aggressive guess would be the cameraman IS actucally Master Chef Hiro! He just enjoyed playing two roles lol.
I really appreciate and enjoyed watching your video. Thanks!
Hello chef Hiro thank and the cameraman videos are good and informative
outstanding video!
Finally a real basics video :D
Puerto Rican Rice Yesss 🇵🇷🙌🏾❤🔥
Thank you finally I got the answer I needed about cooking setting!!
i was taught to use 2 types vinegar, sugar, salt, daishi kombu if have, if not, also ok..to melt sugar. rover low heat in vinegar, mix to water..before add to rice after steaming rice..
much better way
Domo Arigato chef H. Terada from Gifu Ken japan
Great video chef. never realized to let vinegar mixture sit that long
+Hiroyuki Terada - Diaries of a Master Sushi Chef watched a lot of sushi making vids too can't wait to get in my kitchen after holidays. keep up good work chef
Thank you for taking into consideration my comment!!! Really helpful
I'm a bit confused. 250cc is 1 1/4 cups and 10oz is 1 1/4 cups, right? I never thought the vinegar and sugar were equal parts in the seasoned rice vinegar. Am I understanding this correctly?
This is gold. I just saw an aAsian who doesn't know how to cook rice and is proud of it. 😂
Great video. Used your method and it worked perfectly.
Love ur videos! keep it up!!
Regards from Brazil
Thank you Chef Hiro, I believe this is something even I can do.
1:07 - 1:20 These where the ingredients chose to create the perfect little girls, but professor Utonium accidentally added in in an extra ingredient to the concoction, Chemical X. . . THUS THE POWERPUFF GIRLS WHERE BORN!
Lol wtf
thank you very much for this one. you've definitely taught me a lot.
I am bit confused why do you make a 250cc mix of seasoned vinegar when he only uses up 4 oz at the end? Can I make a half batch with half of everything?
Thank you so much for sharing
Nice demo😊😊😊
Always fantastic. Thank you !
great job! thank you for your help 👍
You're the man Hiro
Thank you. My sushi rice was perfect!
Great info Chef! Thanks.