Munchies you made this episode for me didn't you? I Love you guys / Gals. I miss making sushi. When I was living on Long Island New York I would make sushi for my niece and mom and they loved it. There was an Asian market only 5 mins from my house where i could get all my supplies from, what a fantastic time. Now living in the middle of Georgia for the past 10yrs(taking care of family) trying to find anything remotly worthy of sushi grade fish is damn near impossible. So thanks for the memories, it was well recieved.
The sushi chefs from Jiro Dreams of Sushi make this guy look like this his first time doing this. It's remarkable how noticable the skill difference is, Jiro's skills are unmatched.
@@BuffaloNickel9 he's most likely referring to stores that will mark up sushi rice because sushi is considered a fancy food. There's plenty of short grain types of rice like Calrose rice that isn't labeled sushi rice but is just like it. Kind of like when places mark up organic sht
Very good tipps! I saw the video on this channel about his sushi restaurant, which is also very good. And I now really want to have a huge block of tuna like that :p
He uses normal tuna for sushi??? What an idiot. He must say to everybody, that u cannot just buy fresh fish and make sushi. It must be frozen to kill the bacteria.
Dimitrios Moudios my man, tuna is always flash frozen on the boats. and many types of bacteria and toxins lay dormant when frozen. when you buy a cryovaced package of fish from the store you always want to remove from the packaging and repackage to thaw to prevent possible toxins from being released.
People complain about shit like these having to be "perfect" or made by master chefs but have no clue about who made traditional nigiri and sashimi and for what purpose it was even invented. It was never a "high class" thing and it was all done with a purpose for resourcefulness and convenience. Just like how Burritos were invented. Burritos aren't, and really never were, a food that was meant to be fancy or perfected. It's just supposed to be food in a roll. However, sushi made with high quality ingredients has to be treated like in any other format, with care. This dude obviously knows what he's doing. So just in case someone wants to say this or that about his 'technique' or how it "should be done", know that you kind of sound stupid by deault because this is tuna sashimi. You can't fuck it up unless you used a spoon to try and cut the fish and the rolls. All that being said, I'd like to see a Sashimi burrito place open up in my area. Best of both worlds. :D
Josh W Reading back on it it was meant to say that the tuna was done like sashimi. I do know the differences but the context and lack of proper punctuation made it sound like the entire dish I referred to was sashimi. Nigiri sushi is obviously the one over rice. Sashimi is actually also served, and considered sashimi, even when over some sort of noddle or anything really.... but mostly on it's own. When I visited Japan on my last visit they actually referred to a plate with cod sperm and varieties of fish cuts on rice as sashimi as well. The terms seem to be more vague but the distinction between sashimi and nigiri sushi is fairly simple for most. Naturally, even if i mixed the two the point stands as said. I know you're trying to correct me and I respect that. Either or, I think the message gets across.
"Sustainably farmed, ecologically sound tuna from..... Spain". I think the energy expended in shipping and keeping it fresh across the Atlantic completely nullified any "ecological" benefits this tuna ever had.
I work at a sushi restaurant and it only takes like 5 minutes to make the rolls oncw the fish is broken down. Its not that hard at all once you get it down
+winston chiem Yes, the riceboiler often leave a thin layer on the bottom of the rice. Where I've worked (Not professional sushi place) we removed that part of the rice. Really suprised me that he didn't... And having some sort of vegetables in there really helps out the sushi, specially when he talks about beginners and non asians eating sushi.
Should the sushi rice be room temperature or cooler, or warm? Mine is always to stick also.leaves a residue on my hands even when using water before picking up.
This isn't a reddit post or a discord channel or even a Facebook comment section. Did you really think Munchies or the featured chef is really going to reply you?
+Blimpdawg I think it's the stigma that he's white and not some Japanese master chef you typically see. Honestly, most of the sushi chefs even out here in L.A. aren't even Japanese. Some are Chinese, Korean etc. Some are white and/or latino. Generally it really isn't any different unless you go some real master chefs in Japan. Anywhere else it's just as good as the next stop unless you're going REALLY high end with a world renowned chef working somewhere in the states.
***** He's actually working and been working with actual masters of the craft. Literally. Also, there is quite and abundance of Asian cuisine in NY (not as much as L.A.) and overall it's not stranger to the area. So him being there isn't really just the reason for his success because there are many other sushi places people could go to for a much cheaper price. There's a reason why they pay the big bucks for this guy. His skills are equal to that of a pretty good sushi chef even in Japan. I'm no expert but I can tell a good hand from a bad one. His is pretty well done. I've only ever been to Japan once myself however. The places I went to were all referenced from friends that have gone before and a few ventures here and there. I can't see this guy as anything to look down on. He's pretty highly skilled if you ask me.
Right when he’s about to fail at speaking he finishes the sentence. This is the most fascinating quarantine video yet.
Nice video if you will
lol I see what you did there.
+Noah Golden "bottom of the barrel if you will"... wait, what? It's a bottom of a barrel.
hahahah
Met this guy on the street outside his shop, he was super inviting and welcoming! Waiting 'til I get a bonus at work to visit his shop for an Omakase
absolutely love this guy !!
If you will
Perfect practice makes perfect. Practice doesn't make perfect.
One of the most Japanese things I have ever heard.
Practice makes man permanent not perfect 😂
Munchies you made this episode for me didn't you? I Love you guys / Gals. I miss making sushi. When I was living on Long Island New York I would make sushi for my niece and mom and they loved it. There was an Asian market only 5 mins from my house where i could get all my supplies from, what a fantastic time. Now living in the middle of Georgia for the past 10yrs(taking care of family) trying to find anything remotly worthy of sushi grade fish is damn near impossible. So thanks for the memories, it was well recieved.
Nobody gives a shit about you you fucking self absorbed entitled asshole.
love hearing someone very high teaching.
I'M MATTY MATHESON AND THIS IS HOW TO MAKE A TRADITIONAL ASS FUCKING TUNA ROLL
PAVLIN I laughed way to hard at this gg
More videos with this guy please!
sushi drinking game: take a shot of of sake every time he says "if you will"
I counted and that would be 4 shots per viewing or 2.4oz of alcohol at 80 proof. Cheers
Man this guy is very clear and concise.
"You have a lot of fish.
A fair amount of rice around the fish
and the seaweed. "
That's what it is
The sushi chefs from Jiro Dreams of Sushi make this guy look like this his first time doing this. It's remarkable how noticable the skill difference is, Jiro's skills are unmatched.
Ugh this looks so good. I wish you would’ve included a recipe or stated what ingredients exactly he was using , like for example the vinegar solution.
yes. more john daley
pls more videos from that guy
"Today we have a bit of..." A BIT? Thats a damn huge piece. I don't think they even sell that big chunks in my country.
I buy canned tuna
Bakazame where do u live?
Finland...
when you compare it to the size of the actual tuna
ok at like 3:44 there are girls moaning in the background
+Liam Daniels (LudicrouslyLiam) its true tho
There's always a porno being filmed adjacent to every Munchies production
+MrTheChenkfree lmao yeahhh
+MrTheChenkfree omg...
.......
Anything labeled "sushi rice" is definitely going to be labeled 👍 sushi 👍 rice 👍
Yeah wtf was that shit about? Thanks man for the... information i guess? baha
@@BuffaloNickel9 he's most likely referring to stores that will mark up sushi rice because sushi is considered a fancy food. There's plenty of short grain types of rice like Calrose rice that isn't labeled sushi rice but is just like it. Kind of like when places mark up organic sht
@@joonwolf6817 good copy 👍
i see him rollin', i'm hatin.....
Pro tip: wet your fingers before distributing the rice on the sea weed and wet your blade before cutting the roll to get a cleaner cut.
Sirus Fischbacher so you’re saying because he made a comment he’s never made it nor is he a pro at sushi?
Very nice job!!! Looks great!!!
I love this guy much more than anyone else in this comment section. Love a guy who could barely speak and sexy, who also is a sushi chef.
dude is on drugs making sushi , that's so cool
Y'all druggies need to be gassed up
Wow sushi chefs in japan must be crying looking at this
If you will, If you will, If you will....
the episode of the sushi chef with him in it I thought they were the nicest
That TUNA looks so good.. and I mean the texture with rice NO reason to ever cooook it!
Can you do a Nigiri tutorial please?
can we get some more Andy Roy he was the bomb
Love this guy. Such a Master. XX
If you will.
Beautiful Takamura
Mmmmm, sushi! 🍣
damn, getting sushi now
Very good tipps! I saw the video on this channel about his sushi restaurant, which is also very good.
And I now really want to have a huge block of tuna like that :p
please make more of these
What is that solution he brushes on top of the roll at the very beginning?
That’s my kind of roll. I’m doing asparagus and avocado as well though.
Damn. When did everyone become a tuna roll making professional? I missed that part in my life.
+secretxla Yeah right after 6th grade you are supposed to take the "I know more than a professional" class.
He uses normal tuna for sushi??? What an idiot. He must say to everybody, that u cannot just buy fresh fish and make sushi. It must be frozen to kill the bacteria.
Dimitrios Moudios my man, tuna is always flash frozen on the boats. and many types of bacteria and toxins lay dormant when frozen. when you buy a cryovaced package of fish from the store you always want to remove from the packaging and repackage to thaw to prevent possible toxins from being released.
People complain about shit like these having to be "perfect" or made by master chefs but have no clue about who made traditional nigiri and sashimi and for what purpose it was even invented. It was never a "high class" thing and it was all done with a purpose for resourcefulness and convenience. Just like how Burritos were invented. Burritos aren't, and really never were, a food that was meant to be fancy or perfected. It's just supposed to be food in a roll. However, sushi made with high quality ingredients has to be treated like in any other format, with care. This dude obviously knows what he's doing. So just in case someone wants to say this or that about his 'technique' or how it "should be done", know that you kind of sound stupid by deault because this is tuna sashimi. You can't fuck it up unless you used a spoon to try and cut the fish and the rolls.
All that being said, I'd like to see a Sashimi burrito place open up in my area. Best of both worlds. :D
+pushpopLoC909 Sashimi is just fish without the rice. This is sushi.
Josh W Reading back on it it was meant to say that the tuna was done like sashimi. I do know the differences but the context and lack of proper punctuation made it sound like the entire dish I referred to was sashimi. Nigiri sushi is obviously the one over rice. Sashimi is actually also served, and considered sashimi, even when over some sort of noddle or anything really.... but mostly on it's own. When I visited Japan on my last visit they actually referred to a plate with cod sperm and varieties of fish cuts on rice as sashimi as well. The terms seem to be more vague but the distinction between sashimi and nigiri sushi is fairly simple for most. Naturally, even if i mixed the two the point stands as said. I know you're trying to correct me and I respect that. Either or, I think the message gets across.
We need to see his knife skills, that's how most sushi chefs are judged. "katsuramuki" peeling a daikon vertically like thin sheets.
+pushpopLoC909 you know nothing about japanese culture.
onebadmoto MMmmno... I'm pretty sure I know a lot about it for a non-native.
::blows out last dab:: "Hey guys, Im gonna show you how to make a tuna roll::..... This is great lol
NNYAAAAAAS!
+PessimystX can i have da puzzy plz?
dont blame the guy.....its munchie style. I'd do the same if i had munchies
"Sustainably farmed, ecologically sound tuna from..... Spain". I think the energy expended in shipping and keeping it fresh across the Atlantic completely nullified any "ecological" benefits this tuna ever had.
You've got a point
um it swam here from spain, not cuz its killed in spain, they make them swim over here
I'm pretty late to this but sustainable in terms of tuna population as wild blue fin tuna is being overfished
Anybody know the Jingle Punks track they used here in the beginning?
Frozen tuna
More of john daley
This reminds me of that episode on The League with the white sushi guy....
Yes I will.
what is this? a roll for ants
Zoolander nice
whole days of work. 2 minutes of eating
I work at a sushi restaurant and it only takes like 5 minutes to make the rolls oncw the fish is broken down. Its not that hard at all once you get it down
WHY AM I WATCHING THIS AT 1030AM? I'M HUNGRY NOW!
If you pause at 1:22 and look on top of the rice, it seems kinda burnt, and he also got the wasabi ratio wrong.
he is an amateur.
+winston chiem Yes, the riceboiler often leave a thin layer on the bottom of the rice. Where I've worked (Not professional sushi place) we removed that part of the rice. Really suprised me that he didn't...
And having some sort of vegetables in there really helps out the sushi, specially when he talks about beginners and non asians eating sushi.
+LinX XioN He was probably too embarrassed to acknowledge it.
Should the sushi rice be room temperature or cooler, or warm? Mine is always to stick also.leaves a residue on my hands even when using water before picking up.
This isn't a reddit post or a discord channel or even a Facebook comment section. Did you really think Munchies or the featured chef is really going to reply you?
After watching Jiro, I cant take this guy seriously.... :D
+Blimpdawg I think it's the stigma that he's white and not some Japanese master chef you typically see. Honestly, most of the sushi chefs even out here in L.A. aren't even Japanese. Some are Chinese, Korean etc. Some are white and/or latino. Generally it really isn't any different unless you go some real master chefs in Japan. Anywhere else it's just as good as the next stop unless you're going REALLY high end with a world renowned chef working somewhere in the states.
I'm not knocking his product. I bet you it is really good sushi. Just after watching the process done in the documentary it was mind blowing.
***** He's actually working and been working with actual masters of the craft. Literally. Also, there is quite and abundance of Asian cuisine in NY (not as much as L.A.) and overall it's not stranger to the area. So him being there isn't really just the reason for his success because there are many other sushi places people could go to for a much cheaper price. There's a reason why they pay the big bucks for this guy. His skills are equal to that of a pretty good sushi chef even in Japan. I'm no expert but I can tell a good hand from a bad one. His is pretty well done. I've only ever been to Japan once myself however. The places I went to were all referenced from friends that have gone before and a few ventures here and there. I can't see this guy as anything to look down on. He's pretty highly skilled if you ask me.
Why were there some girls sexually moaning?
Not this guy again...dammit munchies
cool chef
Now I'm hungry.
+evoalex LOL! same! i have to eat something while watching these
Making a tuna roll is easy. What's difficult is making a good tuna roll - you need the best and freshest ingredients.
+won1853 that isn't difficult either.
Fry that tuna before stuffing it in the sushi will taste 10x better.
Nah I much prefer raw tuna it taste alot fresher and light
When is the next Pizza show? Fucking put it out already.
they did a chef's night out for this guy, right?
anybody knows if the restaurant still open?
How to make a Tuna Roll
Get a 4 tin pack of Tuna
Take it to the top of the hill
And give it a gentle push
By around the clock do you mean literally all day or an hour? The seaweed that is!
Does anyone know what size mat he is using?
that knife thou
This guy has nothing on chef Ramsay when it comes to making sushi.
Nice music at 3:43. 😂
He totally sounds like Archer/Bob's Burgers
I hate sushi, but I love watching how it's made, is that weird?
Not really lol
Oh wow I'm super early. Anyways nice video! Love sushi
Yeah, I think I will.
delicious
perfect practice makes perfect, practice... doesn't make perfect.
This guy sounds almost exactly like H. Jon Benjamin
Not even close... what?
am i trippin balls or did i hear a bunch of moaning in the background music.
No lol 😂😂 i also thought i was going bonkers 😂
G-eazy rolls up
Can you use ahi tuna?
is that half a sheet? I always make my sushi with to much rice in it because I think I;m using to much seaweed per role.
You always use half a sheet never whole
pretty good for a round eye
how did he go from a counter to some box?
I never understood the phrase, "If you will..." Like no, I fucking won't, now what?
Is that mold in the bamboo rice mixing bowl?
If you will
great vid but i think I would prefer a smoked fish or maybe even some eggs or veggies so I can put it in a lunch box.
thats not sushi then if you cook it.....
Why is the tuna cut up like dog food?
Smearing wasabi on the inside? Seems like a good idea, never thought of that. One less thing to do when eating it.
Oh, and he voices bob for Bob's Burgers
Why would you dislike a video of a dude making sushi? There's nothing to be offended by.
+Soliman Maybe someone was related to that tuna he was cutting up.
I didn't know Aaron Rodgers was a sushi chef
0:58 woah! I never knew tuna can be like that.
Like what…? It’s literally just a hunk of raw tuna. Did you think tuna only came in cans or ground up in rolls or something? 😂
if you will
wow is that steve brule?
I was’nt made for no regular role, thats just the way that i role.
what knife is that?
This is one of the few things I think you shouldn't make at home. Just go out and experience it.
my very first raw sushi is Sushi tuna roll :-P * craving sushi