A sushi chef's demonstration of the technique for making a California roll
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- Опубліковано 15 бер 2016
- Chef Benjamin Shu of Sushi 86 in downtown Cleveland, Ohio trained at the International Culinary Arts and Sciences Institute. He is a master sushi chef who has ocular albinism. Though he is legally blind he says, "It doesn't matter because I don't let it matter.
The coolest thing in this video is how he spreads rice on nori! 👍
I cant wait to do this at work now
Awesome 😎
How else would you do it? With your toes?
@@hightagedproductions1376 his technique is special. Dont be daft.
@@emma-rose333 It's one of the most common ways of doing. I was just asking how else he would do it.
I frikking love how he distributes the rice on the nori.
0:30 hand technique
1:06 first turn
1:20 second turn
1:50 cutting
2:05 serving
"one stroke, one cut" keep in mind that you need your knife sharpened
One Yanagi Sashimi Knife
Kiwi is the Best lol
Let’s see your knife?
California rolls are typically made with sliced cucumber too.
Yesss! I was waiting for the cucumbers!
Me, waiting for the california roll:...
😂
Thank you I finally succeeded making the perfect tight roll that holds together and cuts beautifully 💜
Wow 😮 he made this look effortlessly 👏🏽👏🏽
Effortless*
Or just say easy and not sound like a nerd
A legally blind dude wielding a Japanese blade . . . he should start a sushi restaurant called "Zatōichi's".
Love your post! Look Forward in seeing your next one Ciao 😉 🍷🍷
Thank you Chef❤
Want to See another video with this chef 👍
Nice cut how I wish I'l have same knife.brilliant chef
A lot of haters in this comment section... I'd like to see them post a video of themselves making sushi. Yes, this isn't a California roll. But the technique is incredible. This video is mesmerizing.
Agree. Lots of ‘haters’ who couldn’t do this sushi technique.
Amazing! Thanks!
Thank you for sharing
This guy is the Tom Berringer of sushi rolling... one shot one kill. One stroke one cut.
and i was waiting for the california roll
I like this is very well done
this timming is awesome
Nice for sharing chef
Beautiful
This is really relaxing, entertaining and somewhat discouraging
Perfect
maravilloso saludos al chef desde chile
you are better than me i am 17 yrs chef.
Thank you for showing your skill wonderful..
Wow 17 Years and he is still better than you?? Sir you have a problem
@@thetemp9355 You're named after something dogs shit in
nice sharp knife!
The knife is the mvp
thanks!
Nice one chef im making sushi too
Perfect 😃
Merci chef
like it!
Excelente
More sushi pls with different fillings
dat skill
Sir I am also cook inow sushi.colforniya rol..dynamit srim rol.. crispy mami rol..volcano rol...but ur different have.....so nice
We make it in side also put maionese Cucumber and out side sesame 🥰
WOW
Nice
I agree! Imitation crab is delicious! Most imitations are not better but this is! Its pollock, and is much tastier!
Wow yummy new subscriber...
Mine always feel massive after I roll them 😂
Arigatou
I cannot resist the temptation of the sushi 🍣
Healthy and very good for you to eat even i enjoy eating it myself 😉
Gulungan yang indah👍👍
My question is, how did the non-rice part of the seaweed stick in the end?
I thought you need to have a bit of moist on that part?
@Sunrise Boy The moisture from the rice might just be enough to make it stick lightly at the end.
Yes the bottom part of the seaweed is dry and not sticky, but the part of seaweed that sticks to the dry piece (the other end of the seaweed) has rice on it, and thus that moisture soaks through the paper and makes that side of the seaweed sticky. So therefore the wet part of the seaweed can stick to the dry piece of seaweed.
The non rice area will fold to the nori itself, normally we put that fold part at the bottom and wait for a few second before cutting, so that the moisture from the rice can bind them together.
If you lack moisture you can just dab your finger in water and add a tiny bit so it can adhere
Was that a single bevel or double bevel yanigaba?
the rolling could be better but the cutting speed was quite impressive
what is the name of that knife? i need it
👏👏💚💚
That was magic, no shit!!
The” teacher” forgot cucumber smh
How can I find that knife ?
pahuway uy!
What is the name of that sheet that you used to roll them?
Hmmm 🤔 nori paper 😁
@@williamm200 not the nori paper but the wooden material that is used for rolling
@@musk12zr15 Makisu
😋😋😋😋😋
The first time i've failed rolling sushi
Also second time i still fail 😢
I failed a lot at it at first too
third times the charm!
Good sef
Can you show me how to cut sushi backward like that?
Good
Am I wrong or California sushi is with rice outside?
I've seen it made different everywhere.
It’s just the way it’s formed. Futomaki vs hosomaki. One has the seaweed on the outside(hosomaki, also of smaller size and minimal ingredients)and the other is rice on the outside(futomaki, larger sized rolls with a handful of ingredients). California roll just states what the ingredients are.
@@Iwontreadyourreply uramaki is one with rice outside, hosomaki refers to thin roll and futomaki is fat roll, california usually refers to maki with crab imitation and avocado, very uncommon ingredients for sushi in Japan
It’s so much better (for me at least) when the rice is on the outside with sesame seeds.
Ik right? It’s the same ingredients but it tastes so much nicer
How come the rice is so holding up together and does not stick to the plastic gloves at all!! How much rice vinegar does he use with the rice?
I work in the sushi industry I have a internship you out oil on your gloves
“Another misconception is that we roll sushi” - continues to make a sushi roll. Genius 👏🏼
It's really a squared roll, but that is optional cause sushi rolls are made round too.
I personally don’t care for the square sushi. I like mine circular...without those “90° angles”.
must have different taste... oh wait...
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
That’s one hell of a knife. When I use mine it doesn’t cut.
Hahaha his are super duper expensive and sharpened daily l am guessing.
Excuse me is the tuna used at restaurants farm raised or wild caught please let me know and nice video
never heard of farm raised tuna. Have experience cutting wild tuna and seen them fishing it. Some salmon is farm raised, especially the atlantic salmon. Sockeye is wild
@@listerchen778 the tuna in can is farm raised
Not farm raised. Tuna should be eaten only occasionally as it is overfished, and has high pollution levels, like mercury, in the meat.
gostei mas pra min faltou decoração no prato...
Title is wrong. It is maki not California rolls.
I thought a California roll was rice on the outside? Otherwise great video...
،👍
🤔Strasbourg ✋
The technical is the same as Japanese chef
Sushis avec feuilles de riz carré
no cucumber??
The California roll these days is typically an inside out roll and contains cucumber. This is more of just a crab roll.
This is not the California roll per se, one you forgot the comembers, number two, the rice is supposed to be on the outside.
I thought california roll had cucumber in it and the rice is supposed to be on the outside of the roll
preparation is only ten minutes.😁
🤔 Strasbourg ✋
💄Strasbourg 👍
the rice is too compressed
mine open 😔
En français svp
90 degree angles? no sir round is correct. this
isnt subway
Nice cuts is only positive i see
This is a maki Surimi Avocado ....It’s absolutely wrong way to make a California roll...
Agree
Not sure where he learned how to make sushi but I hope I never eat at his restaurant
Hosomaki roll without cucumber. He literally didn’t make a single Cali roll in this video 😂 what a donut
I actually think square rolls look kinda cheap.
the video is right, he said it's Maki, yet the title is wrong. California Roll is the one with the rice outside.
California rolls can have the rice inside the nori, or outside.
@@jannabalthaser base on wikipedia or if you see google image, the name california is 'usually' an inside out sushi. Well i just never seen a California with nori outside.
@@chururi8517 - Wikipedia isn’t the Chief educator of sushi dude lol
that camera keep moving is so disturbing. Can't watch more than 10 seconds
Lol why would imitation crab taste better than the real thing.?
You lost me when you said imitation crab tastes better than real crab. Nothing imitation is better than the real thing, especially with food.
No cap
*sometimes*
Quality imitation crab tastes better usually. But to each his own. If you are lost, get a map.
@@markconnelly1806 Clearly you haven't had high quality real crab. The only reason imitation crab has ever been used in sushi is because it's cheap.
“Sometimes I feel like it tastes better” … how dare he have an opinion on his tastes
If you've ever had authentic sushi say in Japan then you have been ruined for life ever getting it of the same quality anywhere else. Of course there are exceptions but too many people fall in love with Quiki-Mart day old half priced sushi and they will never know the real thing. That's why so many low priced sushi buffets have done so well in this country. Also, there was a time not to long ago, that you could get high quality imitation crab (surimi) pretty much anywhere but not anymore. The stuff that's available now is dry, chalky, and mostly sweet in flavor. Just saying.
im upset my sushi was shit
camera man is kinda annoying me but oof
Love this video, but wish you would show without the plastic. Plastic is killing the planet and sushi was made before plastic was invented :). wonderful clear instructions.
I'm sorry but I'd never eat in sushi restaurant which serves 'surimi' as 'kani'.
C'est des maki non ? California n'a pas d'algue à l'extérieur...
That is not California roll