Super! i have seen a lot of video on sushis... but you are a great teacher! i have understand simply technics that i was desperately looking for! Please don t stop!! thank you very much and a hug from France!
@@sushibykunihiro7534 when I roll either hosomaki or inside out maki, a lot of times the closing seam is off and while it tastes good, it is sort of mechakucha. Any advice on how much ingredients you have to put into the sushi, or where to place the ingredients before you roll it?
Hey I want you to know that I made sushi for my first time this last week thanks to you! I had talked about trying it for years, but your videos motivated me. We had fun learning and making mistakes, but it turned out great. Thank you.
I watched many videos about making sushi and cutting the fish. Kunihiro-sama is very skillful and a great teacher. I love his videos. Doomo arigatoogozaimashita!
I work 7 months for sushi now. But Chef Your nigiri and rolls are amazing beautiful and Neat. I don't know how to fillet the yellowtail yet. It's good to watch your video.
when I slice for sashimi, I slice little bit thinner but process is same. Start from the tail end and finish with head end. There are a few different ways of slicing for sashimi but those creates thicker cuts which are non preferred in the US. So I don't use those techniques. Thank you for watching.
Excellent, Kunihiro san. I have friends coming for beers sushi/sashimi at the weekend, I have never prepared or presented Japanese for guests, your videos are very helpful and great. Thank you.👍
Please have lots of fun making sushi. I hope it goes well. Every time I throw a sushi party, I make sushi in front of my friends. And they always help me make it. They are all beginners but seem to enjoy making sushi. That's the fun part of a sushi party, I think. Thank you for watching. Have a wonderful day.😊
Beautiful!!!!! It was very helpful that you mentioned how much rice to use. I have been using too much rice, also i have been using whole sheets of Nori not half sheets. The result was too big roll and too much rice.. I will try with your measures next. Again ... Thank you and well done!!!!
I don't recommend freezing tuna if you want to eat it raw. Cut into blocks, remove skin and blood completely. Then wrap each block with wax paper and plastic wrap tightly and put them on the coldest place of your fridge. Please don't pile them up. Also set the temperature of your fridge to coldest. Change wax paper and plastic wrap every day. Then it should be good for 3 or 4 days. It all depends how fresh fish is. After a few days, outer color changes to kind of brown. So you have to trim that part. Nice red flesh should come out.Then you are good to slice for sushi . But safest way is always you eat them as soon as possible. Also if you want to freeze it for cooking use, it should be fine without freeze burn for a month.
By making the air pocket, you can make the rice ball firm on the outside so that it won't fall apart when picking it up and flaky on the inside so that it breaks easily once you put it in your mouth.
Thank you very much. I cut my first Yellowtail loin tonight, but I made a mistake removing the skin, which I think is the most difficult part. Thanks again; I going to make sushi rolls tomorrow!
@@sushibykunihiro7534 Thank you, Kunihiro - san! While I do enjoy learning to make sushi at home, I most enjoy going to my favorite sushi restaurant and having the chefs (I like to think of them as artists) make it for me - I most enjoy the Yellowtail Belly and Uni. Interestingly, I live not too far away from the Santa Barbara coastline where Sea Urchins are harvested under the Sea Kelp. Unfortunately, California has been invaded and plagued by Purple Sea Urchin, but scientists and divers are being creative to correct for this condition. Please see the article link, and take care! www.latimes.com/california/story/2019-10-24/purple-sea-urchins-california-oregon-coasts
Hello, thank you for the great video. I was wondering why there is a front side and back side for the sushi piece? The side toward the head is always the front side in other fishes as well? Thank you !
Great videos! New sub here, do you have to use sugar in the vinegar? Is there another reason for it other than the taste? I made sushi only once and mixed the vinegar with water and salt only, the rice stuck to my hands really bad even though I wet my hands. I am wondering if the sugar makes it not stick.
Sorry for late reply and thank you very much for subscribing. When I first touched sushi rice, it was all over my hands too. I had such a hard time get it off my hands. That's what happens to everyone in the beginning. Then gradually I learned how much water I needed to wet my hands properly myself. So please try one more time. Second time is always better than first time. You just need to touch rice more often.
@@sushibykunihiro7534 Oh thank you, that's great news, because I was so frustrated. I actually planned to make your Tuna and Salmon Recipes tomorrow. I'll let you know how they turn out. Thanks again!
@@sushibykunihiro7534 So I made your Tuna and Salmon Sushi recipes, wow the Tuna is amazing! I got the rice down now, no more stickiness. Thank you so much!
Kunihiro, I love your videos. Quick question, I noticed on your Salmon Sushi video, you froze the Salmon for 7 days. Do I need to freeze the yellowtail as well? or any other raw fish for that matter?
I usually don't freeze yellowtail. The one I cut in the video is farm-raised yellowtail from Japan, and I never found a parasite in it. Only fish I freeze is salmon and mackerel. Thank you for watching. 😊
The reason why I didn't use salt and vinegar for yellowtail is that yellowtail is not as fishy as salmon.And I never freeze yellowtail. If you freeze it, meat gets very soggy and watery. So if you want to keep it in the fridge for a few days, set the temperature of your fridge as cold as 1 or 2 degrees Celsius, which is the coldest setting. At that temperature, fish won't go bad easily. Thank you for watching.😊
Kunihiro-san, I noticed you use a sujihiki to break down the hamachi, but a yanagiba to cut the neta slices. Why not use only the sujihiki or only the yanagiba? I have only a Miyabi 6000mct sujihiki (but it has a very fine edge) and I was wondering if I should buy a yanagiba. Also, would you mind mentioning the brand or maker of your knives? どうも ありがとう ございます!
Thank you for a comment. You don't have to buy a Yanagiba. My filleting knife is a Gyuto knife, not a Sujihiki knife. Precisely, Sujihiki is skinnier than Gyuto knife. And, sujihiki knife is suitable for both filleting and slicing fish. My Gyuto knife does the same job. The reason why I never use my Yanagiba to fillet fish is that I don't want to chip the blade. Yanagiba has a finer edge, which means it's chipped very easily. And, it takes time to fix it... I just use two knives because I want to keep my Yanagiba very sharp. While working at a restaurant, I have to do a lot of prep(cutting and filleting )before serving. When the prep is finished, my Gyuto knife is not so sharp anymore. So I use my Yanagiba when I serve( make actual sushi) 🍣. My Gyuto knife is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). I don't remember the brand of Yanagiba. If you want to buy a decent Yanagiba, I suggest you would buy one over $100,00. Thank you very much for watching.😊
@@sushibykunihiro7534 Ah! That looks like a long gyuto, so I was confused. I thought it was a wider than usual sujihiki! I use a gyuto for fish breakdown as well, and keep my sujihiki with an extremely fine edge for the actual cuts on saku/fillets, so it's a similar concept. Now I understand! One question: Do you use a deba or a gyuto for 三枚おろし ? Thank you very much for your videos and replies!
There could be many reasons. Maybe your hands are not just used to touching sushi rice. You have to adjust amount of water as you wet your hands. With too much water, you can’t shape the rice well.and with too little water, a lot of rice sticks to your hands. So you have to find perfect amount for your hands. Also did you cool down sushi rice before using? That’s very important too.
It doesn't go away easily. The best solution is that you get used to the smell and start enjoying it. My cat loved my smell as I came home from my restaurant. 😁
The making the sushi part is not easy at all XD Me, without training, come out with all sort of size and some fall apart. XD Not easy at all. By the way, I love yellowtail!!!
First chef that really can teach how to do right 👍
Thank you so much for the compliment. I hope your sushi will turn out beautiful and delicious.😊
Best cooking channel ever!!!👍
Thank you so much for the compliment. I'm glad you think so.😊🙏
Underrated channel, no way this channel only has 186 subs, should have at least 100k. Its going to be satisfying watching this channel grow
Thank you very much for a great comment !! Your words encourage me a lot.
@@sushibykunihiro7534 юж
So true. Just subscribed!
Super! i have seen a lot of video on sushis... but you are a great teacher! i have understand simply technics that i was desperately looking for! Please don t stop!! thank you very much and a hug from France!
I'm glad you found my video. Thank you very much for a wonderful comment. 😊
One of the best sushi videos I’ve seen for the first time on UA-cam great job!! And thank you for the great detailed demonstration
I'm glad you enjoyed it. Thank you very much for watching.😊
Absolutely one of the best explanations and demonstrations. Doumo arigato!
Thank you so much for watching. I'm glad you liked it.😊
@@sushibykunihiro7534 I just made a teriyaki futomaki this evening. Was ok, but I need a lot more practice. I’ll keep watching your vids.
Teriyaki futomaki sounds soooo good. I'm getting hungry... 😁
@@sushibykunihiro7534 when I roll either hosomaki or inside out maki, a lot of times the closing seam is off and while it tastes good, it is sort of mechakucha. Any advice on how much ingredients you have to put into the sushi, or where to place the ingredients before you roll it?
Maybe I should just start with a hosomaki with very little cucumber and gradually add more ingredients when that comes out really well formed.
Hey I want you to know that I made sushi for my first time this last week thanks to you! I had talked about trying it for years, but your videos motivated me. We had fun learning and making mistakes, but it turned out great. Thank you.
That’s great to know you made sushi for first time. Sounds like you had a lot of fun making it. You made me happy too. Thank you. 😊
I wanna maki beautiful hosomaki like yours....I will practice more with your video. Thanks!
Junko san. You just need a few time practice. Thank you always.
Very talented teacher, also Best detailed and instructions. 10/10 👏👍
It's 3 am and now look what you've done! I am CRAVING all that you made! Thank you for sharing your generosity!
Thank you very much for the comment. I'm replying at AM11:40 now. You must be still sleeping.
@@sushibykunihiro7534 Now it's 25 hours later and the hunger didn't go away by itself! LOL Keep helping us make better decisions on sushi! Thank you!
I check your videos every time I bring sushi grade fish home! Thank you!!
So happy to hear that my videos are helping. Thank you for letting me know.😊
I have watched all videos made by chef Kunihiro. Extremely well done with great details. Thank you very much ! More videos please!!
I'm working on new one. Thank you very much for watching all my videos.😊
I watched many videos about making sushi and cutting the fish. Kunihiro-sama is very skillful and a great teacher. I love his videos. Doomo arigatoogozaimashita!
Thank you so much for a wonderful comment. Your Japanese is great. 😊
Another great delicious & educational video! Yaaa! Yoku Ganbattane! Arigatogozaimashita! 👍😊
This time I’m really going to try. Thank you, Kunihiro.
Thank you and good luck.
Immediately subscribed - Thank you Kunihiro!
Thank you so much 😊.
Kunihiro, so glad I found your videos. Great Job :)
I am glad you enjoyed my videos. Thank you so much for watching.😊
Thank you, i enjoy watching👍
Thank you so much! 😊🙏
Thanks for your videos. I learned a lot.
Glad to hear it! Thank you very much.😊
Super informative video, excited to try this!
Thank you very much.😊
Very Helpful! Thank you!
I'm glad it helped. Thank you very much for watching.😊
Awesome!!!!
Clear and sharp. Tq so so much.
You are welcome! I'm glad you like it. Thank you for watching.😊
The simplest move is the most difficult. It’s so much easier to make pizza.....you are like master Yoda.......
I work 7 months for sushi now. But Chef Your nigiri and rolls are amazing beautiful and Neat. I don't know how to fillet the yellowtail yet. It's good to watch your video.
Thank you so much.
Thank you so much, Kunihiro! You're awesome! ^^
I am glad that you watched this video. Please try it at home. Thank you for watching.
@@sushibykunihiro7534 I really wanted you to make a video on hosomaki, and you did in this video, so I am really happy! ^^
Another great video!! I appreciate your efforts but I would rather buy sushi from you coz I know you make it way better than I do.....hehe
Thank you for another great comment. You always encourage me. 😊
Great vid! So it doesn’t matter much the cuts of the fish, what matters is the way we cut it for whether for sashimi or nigiri?
when I slice for sashimi, I slice little bit thinner but process is same. Start from the tail end and finish with head end. There are a few different ways of slicing for sashimi but those creates thicker cuts which are non preferred in the US. So I don't use those techniques.
Thank you for watching.
Excellent, Kunihiro san. I have friends coming for beers sushi/sashimi at the weekend, I have never prepared or presented Japanese for guests, your videos are very helpful and great. Thank you.👍
Please have lots of fun making sushi. I hope it goes well. Every time I throw a sushi party, I make sushi in front of my friends. And they always help me make it. They are all beginners but seem to enjoy making sushi. That's the fun part of a sushi party, I think.
Thank you for watching. Have a wonderful day.😊
Beautiful!!!!! It was very helpful that you mentioned how much rice to use. I have been using too much rice, also i have been using whole sheets of Nori not half sheets. The result was too big roll and too much rice.. I will try with your measures next. Again ... Thank you and well done!!!!
If you use too little rice, your roll would be chewy since nori takes big portion of a roll. So please be careful.
Thank you for watching!!😊
Wow you make it look so simple, can you show us what to do with the red meat how do you cook it ? Thanks
awesome videos!!
what to do when don't use the whole tuna on the same day, do you freeze it and how long can you freeze it for?
Thank You
I don't recommend freezing tuna if you want to eat it raw. Cut into blocks, remove skin and blood completely. Then wrap each block with wax paper and plastic wrap tightly and put them on the coldest place of your fridge. Please don't pile them up. Also set the temperature of your fridge to coldest. Change wax paper and plastic wrap every day. Then it should be good for 3 or 4 days. It all depends how fresh fish is. After a few days, outer color changes to kind of brown. So you have to trim that part. Nice red flesh should come out.Then you are good to slice for sushi .
But safest way is always you eat them as soon as possible.
Also if you want to freeze it for cooking use, it should be fine without freeze burn for a month.
Awesome video! What is the purpose of the air pocket technique? Just curious
By making the air pocket, you can make the rice ball firm on the outside so that it won't fall apart when picking it up and flaky on the inside so that it breaks easily once you put it in your mouth.
Thank you very much. I cut my first Yellowtail loin tonight, but I made a mistake removing the skin, which I think is the most difficult part. Thanks again; I going to make sushi rolls tomorrow!
Yes., I agree with you. Skin part is the most difficult. I hope you'll enjoy making sushi.😊
@@sushibykunihiro7534 Thank you, Kunihiro - san! While I do enjoy learning to make sushi at home, I most enjoy going to my favorite sushi restaurant and having the chefs (I like to think of them as artists) make it for me - I most enjoy the Yellowtail Belly and Uni. Interestingly, I live not too far away from the Santa Barbara coastline where Sea Urchins are harvested under the Sea Kelp. Unfortunately, California has been invaded and plagued by Purple Sea Urchin, but scientists and divers are being creative to correct for this condition. Please see the article link, and take care! www.latimes.com/california/story/2019-10-24/purple-sea-urchins-california-oregon-coasts
Thank you Kunihiro! I made a yellowtail Tiradito last night using your video to fillet the fish and slice into sashimi. Make more videos please!
Tiradito sounds sooo yummyyy.🤤
what do you do with the blood line meat?
Hello, thank you for the great video. I was wondering why there is a front side and back side for the sushi piece? The side toward the head is always the front side in other fishes as well? Thank you !
Yes. Most of the time. You can try both sides. Then, you'll be able to see which side is prettier very easily. Thank you for watching.😊
Thank you chef Kunihiro! :)
My pleasure! I hope you'll enjoy delicious sushi at home. 😊
Great videos! New sub here, do you have to use sugar in the vinegar? Is there another reason for it other than the taste? I made sushi only once and mixed the vinegar with water and salt only, the rice stuck to my hands really bad even though I wet my hands. I am wondering if the sugar makes it not stick.
Sorry for late reply and thank you very much for subscribing.
When I first touched sushi rice, it was all over my hands too. I had such a hard time get it off my hands. That's what happens to everyone in the beginning. Then gradually I learned how much water I needed to wet my hands properly myself. So please try one more time. Second time is always better than first time. You just need to touch rice more often.
@@sushibykunihiro7534 Oh thank you, that's great news, because I was so frustrated. I actually planned to make your Tuna and Salmon Recipes tomorrow. I'll let you know how they turn out. Thanks again!
@@sushibykunihiro7534 So I made your Tuna and Salmon Sushi recipes, wow the Tuna is amazing! I got the rice down now, no more stickiness. Thank you so much!
That's wonderful !!! I am happy to hear that.
Kunihiro, I love your videos. Quick question, I noticed on your Salmon Sushi video, you froze the Salmon for 7 days. Do I need to freeze the yellowtail as well? or any other raw fish for that matter?
I usually don't freeze yellowtail. The one I cut in the video is farm-raised yellowtail from Japan, and I never found a parasite in it.
Only fish I freeze is salmon and mackerel. Thank you for watching. 😊
great videos was hoping to see what to do with the remainder of the hamachi? The fat? how to cook the collar?
Thank you very much for watching.😊 Sorry that I skipped those parts this time. I will show you how to cook those parts in the near future.
Thank you
You're welcome. Thank you for watching.😊
So hungry...
Tank you so mutch but i want ask you how i can keep this fish long time and why you not put it in reis asig like salamon
The reason why I didn't use salt and vinegar for yellowtail is that yellowtail is not as fishy as salmon.And I never freeze yellowtail. If you freeze it, meat gets very soggy and watery. So if you want to keep it in the fridge for a few days, set the temperature of your fridge as cold as 1 or 2 degrees Celsius, which is the coldest setting. At that temperature, fish won't go bad easily.
Thank you for watching.😊
@@sushibykunihiro7534 thank you so mutch you are the best
Kunihiro-san, I noticed you use a sujihiki to break down the hamachi, but a yanagiba to cut the neta slices. Why not use only the sujihiki or only the yanagiba? I have only a Miyabi 6000mct sujihiki (but it has a very fine edge) and I was wondering if I should buy a yanagiba.
Also, would you mind mentioning the brand or maker of your knives? どうも ありがとう ございます!
Thank you for a comment. You don't have to buy a Yanagiba. My filleting knife is a Gyuto knife, not a Sujihiki knife. Precisely, Sujihiki is skinnier than Gyuto knife. And, sujihiki knife is suitable for both filleting and slicing fish. My Gyuto knife does the same job. The reason why I never use my Yanagiba to fillet fish is that I don't want to chip the blade. Yanagiba has a finer edge, which means it's chipped very easily. And, it takes time to fix it...
I just use two knives because I want to keep my Yanagiba very sharp. While working at a restaurant, I have to do a lot of prep(cutting and filleting )before serving. When the prep is finished, my Gyuto knife is not so sharp anymore. So I use my Yanagiba when I serve( make actual sushi) 🍣.
My Gyuto knife is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). I don't remember the brand of Yanagiba. If you want to buy a decent Yanagiba, I suggest you would buy one over $100,00.
Thank you very much for watching.😊
@@sushibykunihiro7534 Ah! That looks like a long gyuto, so I was confused. I thought it was a wider than usual sujihiki!
I use a gyuto for fish breakdown as well, and keep my sujihiki with an extremely fine edge for the actual cuts on saku/fillets, so it's a similar concept. Now I understand!
One question: Do you use a deba or a gyuto for 三枚おろし ?
Thank you very much for your videos and replies!
Thank you for your video!
when making maki, should add wasabi to the rice with fingers first😂
It's up to your likings. There is no such rules when making maki.😊
@@sushibykunihiro7534
Thank you for teaching techniques👍
I wish you could update your videos often. Your sushi is amazing!🌷
Sometimes my rice is too sticky... it don’t leave my hands or my knife.
What do tou think about it?
Too many water in the rice?
Too many mirin?
Please watch my sushi rice video and try. It might help.
There could be many reasons. Maybe your hands are not just used to touching sushi rice. You have to adjust amount of water as you wet your hands. With too much water, you can’t shape the rice well.and with too little water, a lot of rice sticks to your hands. So you have to find perfect amount for your hands.
Also did you cool down sushi rice before using? That’s very important too.
🙌🏿😍😍
Thank you very much.
Sushi By Kunihiro thank you for sharing!
😊
Thank you so much for watching.😊
How do you get the fish smell off your hands?
It doesn't go away easily. The best solution is that you get used to the smell and start enjoying it. My cat loved my smell as I came home from my restaurant. 😁
you cured Yellowtail like you did salmon?
I usually don't cure yellowtail because yellowtail meat is not as fishy and watery as salmon.
Thank you very much for watching. 😊
By the way......a charmander.........?
The making the sushi part is not easy at all XD Me, without training, come out with all sort of size and some fall apart. XD Not easy at all. By the way, I love yellowtail!!!
That's exactly what happened to me too when I first made sushi. It's not easy in the beginning. You'll get better every time. 😊
you didnt eat it... :(
why the belly is the fattest but firmer？Souldn't fat be softer?
Thank you so much for your compliment. The marinade goes with other white fish and salmon. Please give it a try.😊