Beginner's Guide to Making Sushi
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- Опубліковано 20 вер 2024
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For anyone that wants to take a crash course in sushi making I am going over every single step to help you make the most delicious, yet simple, sushi.
Watch part two here: • How to Make Sushi: Spi...
Check out my glorious Instagram as well: bit.ly/2LATKv5
In this video we are covering: how to make sushi rice, how to select the right fish, how to cut fish, how to make wasabi, how to make pickled ginger, how to select seaweed, how to roll sushi and how to cut sushi. Part two we will get into more advanced rolls... Enjoy!
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Music by
Dan and Drum
/ dandrum
and
Lakey Inspired
/ kzchillmode
Don't throw away the salmon skin! Lightly season it with salt then pan fry to crispy and cut it strips when cooled down. Makes amazing taste/crunch in any sushi roll.
What a fantastic idea !!! Thank you !!
Oh, dang. I was going to bury mine in the garden, it's smoked.
I also let the cat snack on it.
Thanks!!
Another way you can tell if the fish isn't fresh is that it will feel a little slimey. It shouldn't feel slimey at all.
that is a great call indeed.
That's what she said.
trav v wtf :P
Sunken in eyes on a whole fish are a bad thing also. That indicates the fish is over 72 hours old.
my salmon was a little slimey but i thought it was simply the fat because my hands got a bit oily after i cut it and it tasted great
For those who can't get their hands on Eel: Take catfish instead.
Grill it without seasoning (cover it with just a bit of sake to make it tender) on high heat, remove it (not completely cooked) add mirin, soy sauce, sake and a bit of fish stock to the pan and reduce it.
(You get something similar to a unagi sauce). Put it on lower heat, add the fish again.
This is a simple alternative to unagi eel.
wow that is sick!
telapia works as well
Nice! Thanks man.
Bass-D C no you don't use tilapia or catfish for sushi my family owns a sushi restaurant and we use fatty tuna sea urchin eel octopus and abalone and a crap ton of stuff
I love unagi but I can't always drive an hour out of town to get it, but I can pick up some good quality catfish locally. I will try this and post my results.
Sushi pro tip - when you are cutting the sushi rolls... get a little cup with water and put some of the juice from your pickled ginger in there. Then you take your knife... slide the tip into the little bowl of pickled ginger juice.. then tip the handle of the knife down so it is lower then the tip... a tiny bit of ginger juice will slide down the knife blade edge if done right. That lubricates the knife when cutting sushi rolls.
MisterFuturtastic > Wow..yes!
that's a great idea!
Thanks Josh! That means a lot coming from the master... Another great Japanese master took pity on this gaijin and taught me that before I was banished by the sushi gods.... :)
MisterFuturtastic i
That rice slo mo was so mesmerizing
:)
“Woah! Man down, seaweed on the ground!”
You sir, are a genius and you’re approach to sushi making is pure.
You guys are my fav cooking channel of all time so far. You actually explain everything from the very bottom and show how fun cooking can be. Amazing :)
really glad you are enjoying, what else would you like to see?
more of the challenges like buck a meal or $3 per day!!!!!
canning bottling pickling or preserving food for long periods would be cool
very impressed with your knowledge in making sushi. i have seen a lot of videos that totally get it wrong or don't have the subtle nuances that make a great sushi roll. kudos!
I'm so happy this guy actually rinsed his rice, being Filipino that shit always makes me cringe when people don't
Ahhh a fellow pinoy
Uncle Roger would approve
I'm American but there are people that DON'T clean their rice? It's covered in dust, dirt, and starch! Who would want to eat THAT?!
Thank you for year after year providing what you do. People need to realize that cooking involves adjustment and creativity. No two dishes the same. Mistakes are only mistakes if you let them be. Keep em coming!
Hi my names Aidan and in from Hawaii. I'm 14 and I work in my uncles restaurant this knife would be amassing to win because I can use it when I work. Thank you for making these videos.
thank you for writing, what kind of restaurant?
+Brothers Green Eats it's a small restaurant in Hilo that has takeout and we cater party's
+Brothers Green Eats when will the giveaway winner be announced?
I hope you get it!
I really appreciate that you consistently explain what will happen if you don't follow the specific direction...cuts out the "it will probably be fine" mentality :)
haha yes!
When you title your video "beginner's guide" and people still think this is supposed to be a pro sushi making course.
Yeah, I was looking for a 5-minute guide to learn how to make simple rolls for a labor day party. Instead, I got an 18-minute "beginner's guide" with a whole 25-second section about the plates to put the sushi on.
imo, he's done an exrremely great job! 'I learnt so much from this video!!!!!!
@@charmanderjones5585 Ingrate.
Thank you for simplifying a process that I've been intimidated by for years.
It was thanks to you that I made my first dish by myself with confidence. A chicken fajita quesadilla. It came out delicious. Can’t wait to try making sushi!
I found medium grain also works very well if that's all that's available. Long grain is just what you wanna avoid.
diggin the slow-mo shots!
thanks! having so much fun with it.
I know.... I had a friend walk in on me, when the music was playing. I got a weird look. No way he thought I was watching a sushi video. LOL
+Llewelyn Moss > sushi porn lol
That was so relaxing. Thanks for the video, gonna start rolling at my job today and im kinda stressed out, great video to prepare and loosen up
Would love a crash course how-to on Seaweed Salad to go with our home made Sushi. The two would pair nicely!
Zach Tyler you can use wakame, vinegar, sesame oil, sugar, salt. it's simple to make.
It’s almost midnight and I’m having an insane craving for sushi... so I’m watching videos.
You’re the first cooking instructor that didn’t get me bored throughout the video where I’d normally stop watching and gain nothing! Thank you for making it interesting!
thank you for the message :)
whoever comments "you're doing such and such wrong" you must not understand the brothers green. or Josh for that matter. do whatever you wanna do and if you like it then who cares.
:)
this is exactly why I love this channel.
I ve never learn how to make sushi or make really any sushi. how come the rice u use looked over cooked with too much water and why do u sprinkle or add too much water on ur hand? how would this keep the seaweed crunchy with extra sprinkling of water over the rice and seaweed as u dipped ur hands in more water to moisten the rice over the seaweed? and why do u say the same thing as 1000000x other people: "boom" after cutting to show the product?
wow u have so much fish and fish eggs and sea food. I don't even get to eat that in like 10 years probably of equal amount of fish and fish product on that table. although my mom eats a pile of fish of many fish all the time
the guy talks way too much omgawd .......
This guy is really chill, thanks for the tutorial
Something I've had an interest in since I started cooking but always seemed so daunting. Very informative and made the sushi-making process much more approachable. Thanks, Brothers Green!
omg you broke that down so well. thank you now I feel like I can make sushi! 😁 this is my next dish to attempt
This looks amazing! Beautifully shot and just pure tasty!!
This will definitely help satisfy my weekly sushi craving. Eternally grateful to you. :D
I watch this video every time I make sushi, it is my favourite tutorial and it is so helpful :)
The reason your blade is so long is so you dont have to saw at the fish. Cut it with one swift motion and you'll get way better results!
thanks for this, I didn't really research just bought the knife and had some fun, lots of commentors mentioned this to me, I will do that in the future!
Brothers Green Eats it's okay. we learn and we get better at what we do. no matter what your videos are fun to watch.
That's what she said. Hahaha, "so long."
Omg thankfully someone "saw" that!! I was cringing!!!! I was like omg use the knife the right way!
Erica Carter He didn’t know, so he gets a pass 😉
sushi is art and we all knows you can make it anything. it's you who know wat u want.
Wow, same 15 year old experience as me. I still get teased by my friends for making a 'seared' Tilapia roll that was gross. Never knew these guys were so relatable!
You are the only tutorial that mentions which side to do such on. Thanks.
Hiro: "Good Afternoon"
Dude, you are an EXCELLENT instructor. Thanks, man. You're the first vid I watched, always wanted to know how to prepare Sushi and glad you took the time to make this vid and break me in.
This guy is the complete opposite of gordon ramsay and i love it
Gordon: :"it's fokin raw!!!"
Guy in tutorial: "it's okay we all start from somewhere"
I have made sushi many times before, and even took a one day class once, but it has been a while, so I did a quick video search on youtube, and wham, you popped up on my computer screen. I think its because I had recently watched one of your brothers fermentation videos, but this was the first time I watched one of your videos. It was well explained, and pretty easy to follow. You have a nice soothing voice and a gentle way of explaining things, and I liked your occasional funny sounds and goofy voice effects that you sprinkled about the video. Thanks for the sushi review lesson. Keep making fun videos like this and I'll keep watching. You are also cute to watch.
I'm pregnant and you're making me crave raw salmon 😭😩🙌🏼
how's your child?
Where do babies come from?
Where do babies come from?
why did you put him up for adoption
oh shet I didn't even know that women have to endure 9 months of avoiding sashimi, at least once in their lives. that's rough
Great beginner's guide! Sushi should be accessible to everyone. I was taught traditional techniques with traditional ingredients but that doesn't mean you can't do your own thing. About the rice, you add the vinegar seasoning to hot rice and fan it to ensure a beautiful glossy appearance. But if you don't have the time or patience, it won't affect the taste LOL.
thank you for this!
I dont like sushi but planning on making it for date night because she loves it.
#needthatknife
you'll be glad you did and she will be impressed.
Remember, if it smells too fishy don't eat it ;)
lmfao i fucking love you for that
How did it come out? Cutting the sushi rolls is the hardest part, so I wanna know if you were successful.
did you get the three way with her and her best friend?
The cooled clean knife tip is key, gotta try that out next time I make sushi. Good vid
Also, have you guys ever done a Chicago style pizza video? Like a deep dish in a cast iron pan type deal. Thought that would be really cool to try out.
So. ...Excellent 😮
Very nice teaching skills!
Thank you!😃
Just made my first attempt at Sushi and it worked our perfect, thanks to your great directions. Thank you very much, I never realized it could be as easy as it was.
Dude, I love your videos! Give that knife to me! plzzzzzzz
I really liked your video. I love Sushi, but I'm afraid to make it, for fear of making a mistake. I learned more from your video then any other Sushi video I've seen. Thank you ! Now, I'm going to give it a try...
I want that knife but I'm from the Philippines. Sad. But this is still an amazing video!
thanks Keith! More giveaways coming up.
Wow you actually replied! Im gonna wait for that. You're the best guys! :D
Brothers green, fam i'm in NY. help a brotha out with that knife!!!
Nice guide. One thing I'd like to add about fish for sushi- if you doubt its freshness, or simply don't want to eat raw fish, just cured fish. It takes from a couple of hours to....well as long as you want and as salty/seasoned as you want, but in general 2 hours is enough to make nice thin slices of lightly cured salmon(or any other fish you may have in stock)
Dont forget to include spicy mayo recipe lol shameless favorite
Nothing puts a smile on my face like a new Brothers Green video!
glad to hear, that is why we create these videos :)
The fish low key smelt funky...that's why he kept smelling it.
haha no it was really fresh.
Stan Zhou If by funky you mean the smell of ocean
That salmon's marbling was amazing, great video as always.
I LOVE YOUUUU💞💞💞💞😩😩😩😩
we love you too!!
Brothers Green Eats omg you replied you're the best😭❤️
Hello!
I know you have a ton of comments but I just wanted to say thanks for the video and the tips.
My wife and I have been really enjoying making sushi and your tips make our experience even better! Thanks again!
I like you guys' relaxed cooking style :)
just taking it easy, chillin in the kithcne.
Hey, i LOVE the intros to your videos, with the slow motion food and relaxing music. Do you think you could make a compilation of some kind, or music video thing just like your intros? I could watch your intros on repeat for hours, it's soooo relaxing.
Thy knife looks beautiful, we currently use 1 knife for everything 😭
if you put the thawed fish in the freezer for a few minutes to firm it all up, it makes cutting so much easier especially when cutting thin pieces.
"We did it guys, we did it!"
Hey, I'm left handed too...That's so awesome, I need some left handed tools for the kitchen, like scissors and a can opener
I would really like to see the make vegetarian sushi sometime, I hear it's pretty good and not too expensive ^_^
nice! what I would have done is less rise and more veggie and fish (by flatting the rice). You have a great knife and the way I do it is using olive oil or the grease of the fish (when baked) to keep it cutting smooooth and also good for not sticking to your hands. Always make sushi saus for inside the sushi! that is a must..(or if you don't like it ok). last tip, when you roll stop just before it hits the rice and push it back to squeeze everything together and continue to roll it (if you made it thick use foil to cover the sushi roll and let is sit for 3 to 5 min).
the core of the carrot is actually sweeter than the outside
Veggie version would be awesome, but I definitely learned so flipping much, you’re such a great teacher! I can totally see how I can make all kinds of veggie ones!!!! Thank you so much!
I want that knife
enter the contest, you must might win!
I got one. You don't need it. Not exactly top quality
Peteru Avertis: You should try and be more positive. Josh is just sharing with us, & Somebody is going to get a cool knife. I hope you have a great day. ; )
Llewelyn Moss: I'm not exactly being negative. I just happen to know that the knife isn't all it's hyped up to be. Of course, it's free stuff. Doubt it's actually from Japan despite the writing on the side. Except for the way they put the edge on it, instead of a more traditional western kitchen knife it only has a single bevel typical for Asian style kitchen knives.
If you have a decent kitchen knife, this isn't going to do you any favours. It's only going to make sharpening difficult (and impossible if you only have sharpening tools for western style knives). Unless you use sharpening stones, but not a lot of people have those laying around unless they're chefs (or knife collectors).
Just saying, the hype for Japanese things is completely unnecessary.
well for bigger rolls you use the entire sheet.
and if you want to do a easy roll use a sushi bazooka, you will nail it almost every time.
{this is the method i prefer, you get picture quality sushi, without the hassle of rolling it yourself}
I am looking for a beginners guide to sushi, this is perfect . Didn't realize how many sushi snobs there are. Total turn off.
Oooooo man is that the truth brother
@@CaptainPapo .
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@@CharanSingh-gt6jl hlijfdfccdwl2myßym m
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@@CaptainPapok
If you can't find actual 'small grain' sushi rice, I've had success with Kokuho Rose sushi rice which says it is 'medium grain'. I was concerned but my rolls came out excellent. Also if you have a local Asian market store near you, often these items are a lot cheaper than on Amazon, at least where I live. Plus support your local small business. Thanks for this vid. Fun stuff!
wtf I want sushi now!!!
haha me too!
Malyssa Kratzer make some it's really simple to make.
I learn a new technique every time I watch your videos! I love all the little tips you give here and there, they really make a difference! thank you!
can you please hold me?
To cut the maki more properly,, place the end of the blade (nearest the handel) on top of the maki,, slide the blade backwards towards yourself whilsts applying a balanced downward pressure all the way until you reach the tip of the blade.. The idea is that you want to cut the maki in one go,, never having to go over it twice..
That's how I saw sushi masters do it in Japan..
Hm. I must be a prodigy.
I had a piece of bacon and some rice soo
That actually sounds tasty
been experimenting with ramen lately and was wanting to get into making sushi and lo and behold my favorite cooking channel posts a sushi video.
you are creating your life with every thought
you don't use a sawing motion when cutting sushi/sashimi
zampacto1993 like he gives a fuck
dublinrocks2 lol he don't know this channel to well.
One of the best sushi chefs I've ever seen uses a sawing cut hahaha stfu
Yes, it should be one stroke from the heel to tip - that's why they make sushi/sashimi knives so long. Otherwise there will be minute ridges that sushi snobs will dock you for.
already drooling after those sushi shots
Wow, half of the people in the comments are sushi experts. Probably just weebs.
Great video! I learned a few things from you so thought I would also share. Knife skills tip: Try cutting with one stroke of the blade rather than sawing.
funny how he acts like making sushi is like extreme sport "people called me nuts"
dude its just food...
I made sushi about a week ago for the first time. Cool how close this video came out to that. I am glad though, nothing that I watched or read to prepare me talked about the correct way to have your seaweed or about the roasted and unroasted :) also the wet paper towel on the rice is a good idea! I use cardboard with wrap instead of the bamboo mat. It worked really well.
Excited to see if I will learn anything else in part 2! I really like inside out rolls. Feels like magic making them.
A white guy teaching how to make sushi? Seems legit.......:)
haha yep!
"They took our jerbs!"
a guy called jan meier...seems legit #owned
Just started making my own sushi recently! Thanks for the video, it's super helpful.
p.s. I've been having to cut mine with a serrated knife cuz all my other ones aren't sharp enough, and let me say it's actually been working pretty well lol.
Thankfully culture isn't dictated by race.
Pink pickled ginger is usually made by pickling very young ginger. It's pretty obvious which ones are fake just by looking but the ingredients list will always tell you. If you really want to avoid dyes go for the yellow. It's just as good without the risk
I love sushi! If my mum will finally agree (my family is not a fish loving one), I definitely wanna start making some! Yum!
Golden Zombie do it, i did it and my family loved it. It might be hard but once u get it its great
Just wanna say that the editing on this video is 💯. Yet another great video!
I'm so excited about this series, can't wait for the sashimi and advanced rolls video!😍 Thanks for making these, you're awesome😄
look out for that in the next week or two :)
Thanks for getting my telepathic message that the brothers green need to do a Sushi video. You guys are on it.
i read somewhere that pickling ginger tht uses young ginger thats hard to come by naturally turns pink because the natural color of a certain part, but that most commercial pink ginger is dyed, but i dont know how accurate the article was. anyway, thanks for the video, very informative fo ra beginner
Awesome!! Thank you for helping the Sushi Handicapped!!!
Finally an easy to follow and trough Sushi guide!
YOU THE BEST OF ALL. AM SO HAPPY TO HAVE COME ACROSS THUS VIDEO 💪🏽💪🏽💪🏽💪🏽💪🏽🙋🏼♀️
I used regular white rice fthat is great value it works just fine. The only difference is that you need to compact it more.
Twice I got ptomaine from supermarket sushi. I made your version. Vewwy, vewwy tasty! The next day it was even better. YUM! Thank you, Sir.
Out of all the videos I just watched this was the most helpful. So excited to try following this. Thank you!
I just wanted to add a little thing here that might help new people watching this, if you do get fresh salmon run your hands along it to find the pinbones and use clean tweezers to remove them. Will prevent a guest getting a crunch when they bite in, or dulling your knife. :)
Thank you so SO much for this video!! Just what I was looking for!! You SAVED my coming weekend 🤗💗💞👍🏼 GRACIAS!!!
You could maybe cool the rice seasoning beforehand to induce a really fast rice cooling. Just not have it frozen ofcourse. But it might be possible to avoid fanning.
interesting idea, genius!
The prepackaged pickled ginger comes in pink and in no added colour. Maybe it's only me, but I think the kind with no colour is less sweet and more sour.
why did I come here for sushi when I already watch hiroyuki terada. it just shows how good their videos are
This was great, Josh. Thanks for this video.
It would be great if you could work on a Pt. 3 and include wakame, tuna tartare, an eel sauce recipe would be awesome too!
interesting idea.. maybe one day!
Thanks very informative step by step.
Sushi is much easier to make than i thought, I've been doing it for years but my first time turned out almost as perfect as my last.
interesting.
How long should I freeze the fish for? I've heard that it depends on the temperature of the freezer you're using, but I'm not quite sure.