Level 2 Walmart Sushi Challenge | Spicy Smoked Salmon Rainbow Roll
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- Опубліковано 24 лис 2024
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Walmart Spicy Salmon Rainbow Roll from Master Sushi Chef Hiroyuki Terada
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Support our Patreon page to see exclusive content not seen on UA-cam, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
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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Hiroyuki Terada
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New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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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 really appreciate you trying to make sushi in a way that's available to me. Thanks for that. Will there be another one?
curious if you have upgraded?
Walmart: what a good day to be a building!
Hiro: good afternoon
potatomato :p ahahahaha idk why I can just imagine Hiro putting his hand on the stone pillar at the entrance “Good afternoon “
How is that funny? Literally the unfunniest comment I have ever seen on UA-cam
Antiii You just don’t get it
Level 1: Shrimp
Level 35: Crayfish
Level 100: Lobst...
Hiro: Good afternoon
Red Vanderbilt 😂😂😂
I love all of your videos, but especially the ones where we can watch you buy ingredients.
Hiro is a level 100 sushi boss
Not really
I love these Walmart series ! Usually when I make sushi and I need to get it from Walmart I usually just get shrimp and deep fry it myself, but I never thought of using smoked salmon 🤔 love the episode!
Just an awesome looking roll. Everyday ingredients for extraordinary sushi. Thanks for showing us the way!
Love the videos especially the way you discussed the problems with the dish and how to improve on it.
Making gourmet sushi with lowest price ordinary ingredients, great stuff Master Chef.
hiro is really cool, and i dig the friendship chemistry of the two here, the guy filming is like the analytic one and hiro is like the art one, art being the art of cooking.
The reason why I watch your videos is because you let us know exactly what you use you don't hide brands at all
dawggggggggggg im about to make some bombbbb sushis after watching this video lollll
Cringe
I love episodes like this where Hiro is happy and enthusiastic ☺️
Duke's mayo is the best hands down
I need a friend like Hiro in my life
Grow the fuck up
I was so hoping to hear Hiro Review the taste and texture of DUKES. Ever since I got introduced to it myself years ago, I don't allow anything else in the house.
@mob million 😂🤣😂🤣🤣
Never had it before, I'll try it if I can find it
Wanna like but it's at 69 likes
Love background songs like this. So calming!
I can just sit & watch forever.
Please write a cookbook with your recipes! I'd certainly be the first one to buy it. 🔝👌
You guys never fail to entertain us. Greetings from Germany.
I always just imagine both of you as a Japanese man and a Caucasian white guy walking around together and filming buying groceries. That would be a interesting sight to see at a Walmart.
Gizmomaster Camera man is asian
@@MienhDorn His last name is Preston though, doesn't seem Asian to me
I need some answers now
Charles Preston.. Doesn't sound asian but I'd like him to be.
Gizmomaster I’ve personally seen more brow raising sights than this at a Walmart. It’s also the reason I prefer to shop anywhere else.
Hiro-San, are you coming down with a cold? I hear some congestion in your voice. Stay healthy my friend. Drink plenty of water.
You are such a considerate and warm person. Thank you for thinking of the not so rich people.
We need more walmart sushi! Loving it!. Thank you guys
Hiro you did a fantastic job with this episode. You inspire me to try to attempt to try this tonight! Great job!@!
Whatever hiro cooks be it a 1000 dollar beef or wallmart sushi he is always excited. I just cant get enough of this channel
Watching this video at 4:13 a.m on June 1, 2019
nice looking roll! has such bright Orange and Green colors that reminds you of spring when you're smack in the middle of a snowy harsh Winter ! thanks!
Please do more budget sushi!! Doesn't have to be at Walmart but my family are huge sushi lovers who can't always afford the sushi from Japanese restaurants so I would like to try my hand at making my own sushi. Please continue this series. Much love from NY!!
Didn't disappoint this time, Hiro. I've had to use long-grain in a shitty restaurant i've worked, and i know how hard it is to make it stick together, on top of that, you made it look good. Well done!
Good afternoon! Hey, Hiro and Charles, I'm a relatively new fan of the channel but a long time sushi fan. I have been binge watching your videos for the last few months. I actually saw this video while I was out in town and decided to give it a try, so I picked up all the stuff; I plan to make a couple roles this weekend for myself and a few friends. Thank you so much for all your videos and the inspiration you've given me to make sushi!
Only Hiro can make a Walmart roll this good... Thank you for that torch trick, can't wait to try it... as always a huge thanks for sharing your video...
This channel deserves a great sponsor! Hiro, you are a true master!
I literally gasped and whispered, “oh! Yes! Duke’s!”
Wow Hiro is my hero, he found out a way to make Walmart gross salmon into something that is appetizing. That torch was a plus
I was such a delight to see you make sushi with Walmart products. I hope you guys make this a series.
I wonder what a risotto rice, with a fried lobster, a nice avocado in a seaweed wrap would taste like? Add some oil fried onions on top with a bit of balsamic vinegar ... damn that's gotta be a bite from heaven.
Chef Hiro' definitely NEEDS more sub's and followers!!! This is GREAT!!!
...AND nothing against Duke's.
For an ingredient, rather than condiment, though, I often make MY OWN mayo'... SO I have this little suggestion if you're interested : Try developing YOUR favorite style Mayo' for a future video!
Mayo's EZ! Here's my basic recipe...
2 Egg Yolks
1 Cup Oil (originally Vegetable oil, but you can "lighten" or "weigh down" yours with different oils for taste)
2 Tbspn Lemon Juice
1 Tbspn Water
1 tspn Prepared Mustard (The cheap yellow stuff is fine, but you can change it, too)
1/2 tspn Salt
*Optional 1/2 tspn Worcestershire Sauce
For clarity above... 1/2 = half (not 1 or 2)... tspn = teaspoon(s)... Tbspn = Tablespoon(s)
Just put everything into a small mixing bowl and blend the hell out of it to turn it into the "emulsion" we all know and recognize as mayonnaise... simple... Takes about two minutes (ish) of mixing, depending on your mixer. AND this usually renders about a pint of mayo' at a time.
The mustard choice gives a bit of the "zing" from spice or you can bump it UP a notch, as desired depending on what you want to use it in...
The oil is really the heart of your consistency and texture. It can be heavy with regular veg' oil... BUT lighter oils off a lighter feel, and flavored oils also WILL impart their own accents to it, adding or even taking away from final results if you cook with it (like deviled eggs, for example or egg salad)...
A really "lively" spicy mayo can be a wonderful (if somewhat exotic) experience as a condiment, too... if you're "into" that sort of thing.
SO even if it's not just Chef Hiro', have fun with this one. Eggs aren't hopelessly expensive, and you can save up the whites for other things, like custards and meringue (in pies) or other better things to do with them. Experiment and make notes about what "works well together" and what doesn't. ;o)
@@DiariesofaMasterSushiChef, Always welcome! AND I just hope with a little playing around you enjoy all the different things it can be good for. Have fun! AND good afternoon! ;o)
It's worth pointing out here somewhere, that this is "just the basic mayo" recipe... AND in the "industry" there's often Sugar added, more or less depending on the company. I probably should have already mentioned (lolz)... BUT the truth is, once you get the "basic stuff" in the bowl, you can also add a bit of whatever you like... The point being while we might play with rice or cider vinegars instead of lemon juice, and switch our favorite oils (canola's really good) we can also toss in sugar, fruit pulp, minced or grated ginger or horse radish (just a tad) and really kick the flavors up as you like.
I know, Hiro' prob'ly already knows this, so it's for ANYONE who might happen on this thread, too! Have fun! ;o)
I love making my own Mayo, mine only has 4 ingredients and I use a coffee cup and my immersion blender
1 whole egg
2 tbs lemon or lime
A bit of grinded sea salt
Fill the rest of the cup up with either vegetable oil or extra virgin Olive oil, depending what I have more of
Then I use the immersion blender at the bottem of the cup and run it on low until it starts to mix, then I slowly pull it up.
Sometimes I add black pepper.
Good afternoon to my fav chef . I really appreciate your hard work on this channel . Wish you more luck and happiness
To be honest: Hiro Sama is the reason why I decided to work in a sushi restaurant in my city. Your love and passion for Asian food jumped over into me and of course every other of your viewers
Arigato oseimas sensei
I like round two! How about an episode of shopping for sushi at whole foods on a budget 😂? 🤔💜👍🍱
Haven't watched anything from you guys other than the Walmart challenges but it's very refreshing to see a top level chef embracing common ingredients. I made my own Walmart sushi not too long ago (I'm no chef or sushi expert and I'm a basic white guy from rural Michigan for reference haha).
I'm happy to say my less artfully executed version wasn't too far from this. I think I did cucumber, mango, and cream cheese inside and topped with smoked salmon and some sauce from the Asian section (idk what it was but it was tasty). I used the same Great Value rice because I already had it but I cooked mine in my electric pressure cooker because for whatever reason it comes out real sticky.
It certainly wasn't as good as what you get from an authentic restaurant but I ate the whole thing so I consider it a success.
This video makes me want to revisit the idea and maybe buy some proper sushi rice if I can find it! Anyway, I'll probably keep perusing your channel but I definitely like the fancy stuff on a budget theme (rather than guessing what I can substitute for cheap stuff the chef is showing me himself).
Dukes is that Southern Mayo. Its heavier and is good for dressings and not using too much of it. but I got a challenge, Yakisoba buns.
@Malum_Nyan I know its heavy, but if someone has not tried it. It is probably the best explanation. Dukes uses more vinegar as well.
YAY!! I'm so glad you used the dukes mayo that's a true southern condiment it looked so good .
😐
Another great video! I love making sushi at home and this will be one that I add to my collection.
Hiro seems a lot happier recently love it
Thank you Hiro. after watching many of your tutorials i decided to make sushi at 2 a.m. this morning. it was delish.
Love you guys man, thanks for the well done explanations and the camera view is great for learning. I started making my own homemade walmart sushi before I found you guys, and this is great. I have learned so much in only 2 videos. Thanks again! Also, why torch the mayo at the end? What is the purpose?
Watching all your videos making me go hungry, even if i had just finished my lunch. :)
My kids love California Rolls, THANK YOU for making it affordable to treat my 3 growing boys (8, 10, and 12 years old) to their favorite dish.
Looks so fun & elegant, I really should make homemade 🍣 sushi more often
Another amazing video, thanks hiro and cameraman.
Wow watching you make that was a work of art. So effortless and it came out so amazing. Cant wait to try it for myself tonight.
on to Walmart!
Love the Walmart challenges! Great for the average consumer wanting to venture into the art of sushi.
Suggestion: would it be possible to do a basic tutorial on buying, freezing, and preparing a selection of fish for sushi from a supermarket such as Walmart?
That roll looks amazing! I enjoy watching the food Hiro makes. Thank you for sharing the videos.
I buy the frozen Ahi tuna and eat it raw poke style so good .
Watch out for the parasites
Costco farm-raised salmon is relatively safe to eat raw. It's not 100% but your chances of parasites are very low. Farm-raised salmon are fed parasite-free fish pellets instead of krill or smaller fish that could be contaminated with worms. Never eat wild-caught salmon raw! They are full of parasites even though Costco freezes their fish to meet FDA guidelines but it's not cold enough to be considered sushi quality. Wild fish need to be flashed-frozen to a temperature of -60 degrees F to kill parasites in the flesh.
Omg hiro another delicious sushi always makes me hungry again lol
I would definitely like to see more of these store bought sushi videos. Just to learn to make homemade sushi. Thank you for sharing gentlemen. I will call it the Lui roll at home
I am very grateful for these videos. Thank you
boy this video is super awesome. love all these budget series!
@@DiariesofaMasterSushiChef yes I love your awesome big ass lobsters too! Haha hope u guys get sponsored by some Walmart etcc
The Walmart series are way more important than all other videos.
Yaaaas! I've been waiting for another one. Can you make this a recurring topic? These are great.
You can always tell how good it is by the delay of Hiros ‘Mmm’
Love these Walmart challenges! Shows how to make Michelin 0.5 quality sushi at an affordable price. Thank you. Now I have to go to Walmart see ya
Hiro-san actually said “please subscribe” cool!
I am so glad you took my Duke's mayo advice! That was too awesome! Thanks fellas and I hope you like the mayo!! LOL!
It was a bad choice though because it’s mostly only available in the South. I personally didn’t learn about Duke’s until I visited family in Florida a couple years back. Never seen it in stores here in NYC.
@@punkgrl325 me neither. Never seen it in here. I'm definitely gonna look out for it tho
@@punkgrl325 Maybe you can order it online? I'm sure you could find some if you look hard enough! Trust me, it is worth it! ;)
Hiroyuki Terada - Diaries of a Master Sushi Chef We Know that fewer ingredients is the way 2 go ;) by the way
NO PRESERVATIVES
Holy shit. Duke's Mayo. I live in Taiwan, used to live in North Carolina and Duke's mayo is a fond memory. That's some good stuff. I've gotten into making my own mayo here because local brands are way too sweet with no bite: tried to find the recipe for Duke's online and couldn't quite replicate it because the local ingredients are just different enough but man...that's some good mayo.
So very instructful
Absolutely love his videos
Please keep doing these Walmart challenges!!
I LOVE it Hirosan. Love these kinds of videos. So helpful to us, showing how to make the best sushi possible. And further....for us to KNOW what is in our sushi roll. This roll is very affordable too.
Whenever I make rice, I always add a little extra. Comes out good everytime.
My biggest dream, to get a sushi roll made by chef Hiro. You have been a inspiration. Ever since I saw the video of you chopping cucumber and scallions back in the day at kitchen NoVe. Thanks for uploading delicious video content 😊😊😍
@@DiariesofaMasterSushiChef you see. I really miss the good sushi experience, here in Denmark, we have sushi resturants. But it looks nothing like yours, you are a growing inspiration to everyone. Good afternoon
I’m drooling... looks phenomenal! Well done Hiro!
Be amazed at what you can find at Walmart, to make Sushi, most likely more products in a bigger city. Good Sushi, thanks again.
Always creative. Amazing!
I dig it amigo, curious about that Dukes Mayo too! Cool find, great tips from the folks.
I applaud you guys for entertaining those that think you can't buy food from any store and make something wonderful with it. I have not herd in any of your videos where you have said "you have to order this from Japan" .Or " you have to shop at ______, most expensive store in town." That being said, Very well done!!!!!!
I remodel those stores all over the country that was cool to watch but I would go to sushi restaurant before trying that you guys are so much fun to watch thank you
Looks great! Keep up the Walmart challenges!
I would love to see a barbecue catfish roll. Like barbecue eel is my favorite sushi. Can we make that with something easier to find in the states, e.g. catfish.
Love smoked Salmon, and Dukes mayo was a great choice, I always choose Dukes, consistent excellent quality, the trick of adding a bit more water looks like it made a big difference
Have you ever used Rico Rice ? It's somewhere between Long and Short grain rice
WALMART NEEDS TO PAY YOU GUYS, this just made me want to go out to Walmart buy everything & attempt to make this delicious roll of rainbow 😍
Hiroyuki Terada - Diaries of a Master Sushi Chef omg you replied to me !!!!!
Perfect😃 I was literally thinking just yesterday that it would be nice if you guys could do another walmart video😆, keep up the great content👍
5 stars to you chef ! You are doing best as always !
I love you mini mini series Walmart sushi version. I will get mi ingredients. Thank You guys .
Question for the master chef. I make sushi at home as well but I only buy sushi grade fish. Now i see you use Walmart fish. My question is can you use any fish from any store with out risking parasites or gettin getting sick? I only like to eat raw sushi.
Also do they treat sushi grade fish for for parasite vs regular non sushi grade? Are they treated differently? What's the difference from sushi grade fish vs not sushi grade.
Im just trying to figure out why the differences from sushi grade fish vs regular fish from any store.
I am not a master chef but I do know a little bit about the sushi grade fish. The Walmart fish he used was precooked I believe so that it is safe to eat. As far as sushi grade fish vs normal fish. If I remember correctly. There isn't really a regulation on what is safe to be considered sushi grade fish I think it is more of a marketing thing. You would have to ask your fishmonger how fresh and who they buy it from. To be safe it has to be flash frozen on the boat it was caught on to kill the parasites correctly. And if the fish gets exposed to other fish that hasn't been properly flash frozen as well it is at risk of being contaminated. So if you see sushi grade fish in the same OPEN container as non sushi grade fish. While chances are low. There is a chance that is will be exposed to parasites. Now since I am not a master chef you do not have to believe me. But there are a lot of articles and such out there you can read.
@@kevinhuynhg1112 I did a bit of reading and what you said has merit to it. Thank you for the helpful information.
@@edwindeleon no problem! I had the same questions when I started making my own home sushi. So I always make sure the "sushi grade" fish I buy is kept separately from the other fish
Hiro, my friend, g11d aftern11n!!!
Fantastic sushi roll on budget! I will try that awesome roll with my family - my kids love sushi and these ingredients I can get in Germany... I admire your work so much❣️
🥡🥠🥟🍤🍢🍝🍜🍛🍚🥩🦞🍣
I think it’s spelled good afternoon not g11d aftern11n
@@andreeric175 You might be onto something here
@@DiariesofaMasterSushiChef Thank you for replying!!! I will tell you how the meal turned out... Have a very g11d aftern11n!!!
🍣🦞🥩🍚🍛🍜🍢🍤🥟🥠🥡
I wish I could get my kid to eat sushi! I love it he doesn't love anything... Lol
Viel Spaß
I’m loving all these videos!
Next sushi challenge should be a keto sushi using cauliflower rice I'd love to see Hiro make that work!
Love these Walmart series😍😍😍😍. Keep it up😋😋
Hiro another great video keep it up. Now I know what’s for dinner.
Looks GREAT! I think people all over the USA could make & enjoy sushi with this recipe & my town is so small, we don't even have a Walmart, just a Safeway & Dollar General. Maybe try a Dollar General Challenge! That would be tricky.
You the man, Hiro!
I would probably use a heated griddle to quickly sear one side of the salmon, remove, then cut into individual pieces to continue making the roll. Nicely done 😁👍🏼
Lol He looks so thrilled.. ugh Wal-Mart..again. yep their fish by products.. great. 😂😂😋
Dish looks amazingly good. You'd never know you went out of your way to NOT use prime ingredients.
You might want to look for a plain medium grain rice. Most Walmarts should have it (it may be labelled "Arborio" ) and I'm sure it would make *much* better sushi rice. It may cost a *bit* more than the cheapest long grain, but I'm sure it would be worth it.
Going to have to make this one tonight. Yummy! Good work Hero! Keep them videos coming.
Hi Hiro! I appreciate your work very much. I want to know exactly what is the way to make a "Spicy Mayo". I made it with sriracha and mayonnaise and it does not taste the same as the one I eat in restaurants. Will you need another ingredient?
Thank you anticanticipated your answer
Try adding some lime.
@@tvo770 NOOO NO NO DO NOT EVER ADD LIME. Its 2 part mayo, 1 part siricha
Personally, I would’ve sprung for the sushi rice! Otherwise, it looks fantastic! 😋
Hiro my Hero. That look´s beautiful. I love all kind of salmon. I must try this at home. Thank you so much!!!
im learning so many good tips to make my sushi experience better!!
I'm so glad you're here! thanks for being part of this channel..
This time rice looks much better and beautiful dish thank you chef and cameramen charles and godd afternoon
Hiroyuki Terada - Diaries of a Master Sushi Chef true chef 😁
Yep, Duke's is the best mayo. What can we say about the ordinary white rice? It's either going to be sticky but maybe mushy, or it's going to crumble apart. Hard to find a middle ground. My local walmart didn't have sushi rice. I had to drive an hour to a Publix to get some.
Love this series. I know I can do it at home with ingredients from the local store. Duke's is a fantastic choice.