How To Prepare/Cook Shrimp For Nigiri Sushi - How To Make Sushi Series
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- Опубліковано 29 вер 2024
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In this episode, Master Sushi Chef Hiroyuki Terada shows you how to prepare raw shrimp for nigiri sushi with some easy steps. You'll need some bamboo skewers and the length will depend on how large your shrimp will be. In our case, we use size 13-15 which means that there are approximately 13-15 pieces in a pound. The higher the number, the smaller the shrimp. This numeric notation is also used when classifying the size of scallops as well.
Besides using this shrimp for nigiri, you can also use it for rolls as well, which is what we do for our Monster Roll. That video will be following this one in 2 episodes.
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content.
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As always, we wish to thank all of our fans for spending time here with us on UA-cam. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on UA-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
I lived in Japan for almost half of my life but there's nothing you can compare to the way how they make sushi here in the US. I would love to do it myself and watching this video gives me an idea to make the best one thanks for sharing this awesome video.😊👍🏻
Very inspiring content!
yaay another great video from my favorite chef and cameraman
Priest: Hiro, do you take this woman as your lawfully wedded wife?
Hiro: "Hi, how are you"
Michael Kawamura Good afternoon
This is gold xD I laughed so hard
🤣🤣😂😂😂😂
Thanks so much for the step by step and modest presentation of amazing skills!
hes so young and already a master chef .
I gotta stop watching these making me hungry guys!! 🍣🍣🍣
Ah, shrimps.
They will always remind me of level 1 fishing.
I'm tainted for life.
4rr0ws I understood that reference.
This is a tutorial, yet he hasn't burn the first one he cooked. Odd.
You selling any gfs?
Free stuff pl0x
Hiro you are the best teacher . Thank you for teaching me how to stretch shrimp, I save a lot of money doing it my self ,its just a little more work but a couple cold beers while doing the process makes it no problem. Cant wait to try this recipe too.
thumbs up too you my friend and mr camera man
Mater Hiro, the best sushi chef! Love the videos - I'm absolutely hooked. It looks like things are going well in both your lives and you absolutely deserve it!!!
Wow, it's amazing how quickly they change colour when they're put into the boiling water.
watching this while fasting for ramadan :)
+Hiroyuki Terada - Diaries of a Master Sushi Chef this way i can appreciate your delicious looking food even more!! hope i can visit your restaurant some day. greetings from germany
Great tutorial! Nice and easy to make.
Thought you would be saying, China!
donald trump liking an asian man video?
Happy to learn how they get them so long & straight.
My mouth waters just watching this!
Please make a 45 Minute Documentary about Hiroyuki Terada. Where he is from, his Family, how his is living and Cooking. I'd love to see that and many others too, i am sure.
Always wanted to know how to make my favorite sushi, thanks
So yummy. Nigiri sushi is classic. Load up the wasabi!!!
This I gotta try doing!!
I love the intro! And maybe could you do an appetizer, dinner with some type of seafood?
Bro you guys are hella cool for real
no wonder hiros signature is gold flakes he's got the Midas touch
Domo arigato!! Exactly what I needed tonight!!!
You're the best Chef Hiro!
Hiroyuki you make me so happy everytime
Awesome vid, see them at the grocery store and always wondered how you make'em thanx!
Super!! Very nice, thanks chef Hiro!!👍👍👍👍❤❤
Every time I watch your videos I always get a huge craving for tons of different kinds of sushi. Also keep up the amazing work y'all are awesome!
Am fasting and am so hungry 😣.. Ramadan ☺
Same I was fasting too.I was so Thirsty right now.
ena aythan me too
God bless you all. Idk how you do it for so long lol. I only have to fast on Yom Kipur and that is a struggle.
+MasterJP28 god bless u but why u wont join islam the most peacful religuos u will believe in all the prophets
It's 4:19am and I'm still watching your videos XD
dam it every time you upload vids at night after I've ate and get hungry when I'm the only one awake plz stop this torture
Lol its okay keep doing what you do its amazing plus I get to bother my dad about me and him making seafood thanks to your vids
😂😂😂
When I was an apprentice I had to do 100 of these every day.
Yes, we did a lot of the shrimp Nigiri like this but we would also cut the end tail part of and place on the top of larger rolls. Also some of the shirmp I wouldn't cook I would just take the shell off and make them straight for when we Deep fried them to put inside the rolls as well. It got very tedious :D
hm.. I se it makes sense to use shrimps that still have their shell! Otherwise they dont straighten very well and they tend to rip. Thanks a lot for the video!! it helped me out a lot :)
Good good good!
i'm going to show this to my mom,
mr terada is so nice i would love to meet him and eat some of his terrific looking food
Yes sir thank you
Good morning from Canada, Hiro!
what part of Canada? I'm in Ontario
***** I know right! Hope you're having a great day!
your resturant is very reasonable priced for how good your food looks!
You are very welcome Hiroyuki 😄
Looks wonderful!
Looks fabulous. one bite for me too.
Amazing !!
Greetings from Brasil!
Another course ready for Udemy :)
What's the difference between the shrimp and the prawn? Thank you Hiro. I'm hungry now...
Size. Shrimps are on average much smaller than prawn.
Prawn and shrimp are same thing, they're simply different names, shrimp are called prawn in uk and are called shrimp in us, canada.
Amazing video! I love this Vids! I want to be also Sushi Master the first of Hungary😋
Take care guys.
Buen video!
that clean shrimp tho
海老～♪
海老アボカドが最高！！！
マヨネーズに甘口醤油(甘タレ)との相性が超バツグン！
nice
I know you made a video on Hiro's knives previously but I can't seem to find it. Could you tell me what knife Hiro was using?
In the give away they had 2 different makers both with lots of models. If you're fine with just knowing the makers and looking through the collection and finding out which he uses the makers are Masahiro and Kikuichi.
Super
I love for cooked
Can you please make Akagai Sushi?
good afternoon
so for shrimp tempura...you peel the shell,skewer,batter then fry?
He's got a shrimp tempura video, and there are others on UA-cam. Shrimp tempura you peel the shell, make some cuts in the top and bottom of the shrimp that prevent it from curling when cooked, batter, fry.
Thank you
***** awesome! Thanks
doesn't the paper towel leave tissue residue when you're cleaning the inside of the shrimp?
Hiro, you should meet with Gordon Ramsay! :D
[ Aw, you almost got it this time, Hiro! x'D "How are you?" "...How are you?" Lol. Once again, you guys give me a great video to come back to watch, I'm always stoked to see a new video from you guys and you never disappoint. ❤ Very nice looking shrimp. ]
How do you make crab for sushi?
show how to make perfect sushi rice please
+Hiroyuki Terada - Diaries of a Master Sushi Chef yup i watched it just a few minutes ago thanks keep it up
Man, it just goes to show you something that people write off as "simple" isn't so much so. So many steps and processes before even getting to the nigiri.
First like first comment
Skie Fernando is the cameraman....I know his voice.
So what type of rice do I need. 🤔
Do you not use the ricevinegar when you do nigiri? I tried with your recipé but the rice wasn't sticky enough for nigiri ^^
Hiro is using sushi rice, they have a previous tutorial video on how to prepare it
+bapoh so am I but the ricevinegar makes it not sticky.
+rackkarungen He is using rice vinegar for the sushi rice. He showed in a video how he's preparing rice for sushi
+Burak Peker I know, I copied their recipé.
dumb question, but do you eat the tail as well?
no
michi02061 ok. thanks. seems odd that they would leave it on
***** thank you for the explanation!
3rd!!
The camera man sounds like Steve Brule
I agree lol
Hello how are you? How are you? :)
13-15 to a pound?
Do you guys get the shrimp frozen?
No.
That shrimp is put on ice at the fishmongers, then you buy it and take it home and stick it back in ice while you get ready to prep and cook it. Assuming your eating it on that day.
***** Ah I see.
There we are then :)
How to prepare raw shrimp for sushi:
Step 1: Cook the shrimp
You said raw but you have to cook it. 😂
Random Watcher it’s says prepare/cook in the title.
I shouldn't watch this when I'm hungry...
I've watched many of your vids and the camera guy is always asking the right questions, I too wanted to know what happened to the vain in the shrimp and he asked like he read my mind. I want to know the camera guy's name.
Isn't that vein the "shit sack"? Or am I mistaken?
Is the rice seasoned
Hazzie Hazel
Yeah, it's sushi rice. It has some vinegar mixed in it, but that's it. Good sushi restaurants will have a swab of wasabi and soysauce between the sashimi and rice.
Hiroyuki Terada - Diaries of a Master Sushi Chef Thank you, Charlie. We appreciate you dude.
Hiro and the camera dude really have a nice sense of humor and professional skill! Props to you nove!
Hiroyuki Terada - Diaries of a Master Sushi Chef Can you use precooked shrimp for nigiri?
SH-Reem-puh!!!!
"Put into the hattawatta."
+CrazyBrick30 xD
then into icewattah
then you can Presentaton
You guys should try to learn Japanese and make videos !
I love the intro "Hiro, how are you" 'Hiro: "..," "How are you" 😭
That was so traditional. Meticulous attention to detail. Really nice seeing you use all you skills in such a simple dish. Those shrimp looked so good. Thank you both. See you next time! :-)
TUTORIAL de como se hace la SALSA DE ANGUILA!! porfavor
That chef if you look at him from the side he looks like a mexican but when you look straight apt him he looks asian. Weird and amazing
Nice video Hiro! We have just made a new video on our new channel about making nigiri sushi! Please check it out!
Thank you so very much for all your videos, Hiroyuki! What an incredible opportunity to learn from a SUCHI - CHEF! Great Job! You've taken the, "I can't do this!" phrase out of my mouth!!! :)
Could you create a video with instructions for a basic, yet still "exotic/out there" sushi roll with interesting and easily accessible ingredients?
cucumber and cream cheese works great, can get anywhere in the world, if you can't find nori to wrap it with, make very thin sheets of cooked eggs and wrap it with that instead
another very easy one is grilled mackerel, just make balls of rice size of your thumb then just place a rectangle sized piece of grilled mackerel on top, dip in soy sauce
the mackerel one can be made fancy by using an easy peeler on a cucumber and then making thin ribbons of cucumber, then wrapping it around the nigiri mackerel sushi to hold the fish and rice together :)
Thank you!!! I'll get to it
brother, you've got to get this man's hands in the frame. Otherwise, why bother?
Please do a "How to prepare salmon for salmon sushi" (smoked or nonsmoked idk how they make salmon sushi but i really want to because its my fav sushi and the only one i eat
Same, I only eat salmon sushi
+Karim Nuri
never tried tuna sushi? If not, you should
Pretty simple... you just cut it.
Oil fish is pretty good too, you should try it :D
+Woof Woof I tried all types of sushi, like the tuna sushi, crab and there is one called the California roll, which I love. I'm just saying a prefer Salmon sushi more than others
I'm brazilian, and my dream is to be a sushi chef, can my dream be real someday? Or its too much hard? :/
You can totally do it!!! It’s just practice but atleast where I live there’s tons of sushi restaurants to work at
thanks for the upload! I've learned a lot from Chef Hiro!
لنانازلتلتبتبابابابتتتننننتلنلزبنبزللفتبتبارمتمراهضصثقفغغههخحجشييلتمطذءررىوزظزىرءذسلتكحعفثتت
This video was perfect! It was so easy to understand and a great step by step pace you did. Thank you so much for this video, I am now excited to go make this at home.
I was always told that it's poop that you clean out of the shrimp, it's actually a vein?
Hiroyuki Terada - Diaries of a Master Sushi Chef Oh, ok 😂
Lobster's have even bigger poop veins lol! some may have had the shit scared out of them before they died lmao! Those shrimp look so delicious!
To the cameraman and chef Hiro: thank you for all your hard work!
Gold.
I would imagine that since sushi are dealing with a lot of raw ingredients and are done by hand, the cleanliness of the work space, tools and hands are extremely important. Can you guys make a video of what and how you clean? Thanks.
I hate sea food but you guys make it look so damn good
I wonder if there´s a way, where I can watch your vid´s and not leaving hungry ... lol
I´m a simple man. I see sushi, I´m happy ....and hungry!
btw - I´ve been looking for some NATTO, but my local asian shop doesn´t have it, and I found it on amazon for "only" 49$" :D - guess I´ll give it a shot when im in Japan. Might be cheaper :D
I've probably seen all chef Hiros videos at least twice and I never get enough. it's amazing. the skill, creativity and just all in all awesomeness. thank you chef Hiro for sharing all this delicious art that u make. also, thank u cameraman for those great videos, comments and knowledge. keep up the good work you guys. Ill definitely eat at your restaurant everyday when I visit Miami someday.
+Hiroyuki Terada - Diaries of a Master Sushi Chef It's always a pleasure to watch these video's of you guys. Anytime soon you guys going to prepare me some Wagyu beef? I would love to see that. Have a nice day.
the first sushi I had, when I was 5, was ebi, or shrimp nigiri. now I love all fish, especially albacore and salmon
why are you making fun of hiro ? try learn japanese and make vidios! i dont understand some ppl, hiro is the best! He is ameizing, and hes cocking skills is off the roof. Hiro is the BEST!
I like to get the packs of 150 shrimp per pound from Walmart and make mini 1 grain rice sushis
Not sure which video it was but seen one asking for questions to answer and talk about, so heres my question; I went to Knifemerchant.com and got overwhelmed by how many knives that there are, so what sorts of knives are reccommended for what? Meaning, what would you buy for certain tasks?
Wow! I will try to do that. Thank you Master Sushi Chef Hiroyuki Terada, I love watching your videos and I learned a lot how to make sushi. :)
Do you salt the water before putting in the shrimp?
+Hiroyuki Terada - Diaries of a Master Sushi Chef thanks 😊