The key to making sushi at home in my opinion is to add too many fillings, try to overcompensate by rolling too tight and tearing your nori, then eating the whole sad pile to destroy the evidence.
In all my years of Avocado buying, I’ve had 1 (ONE) that when I cut it, that was perfect. I don’t know how restaurants do it. Unless they just cut many to get a decent amount of good meat. My first house in Long Beach, Ca. had an Avocado tree that was bigger than the house!
I think, for the most part, I prefer Kimbap to traditional sushi due to accessibility. This is a great take for people to get into sushi making. Just have fun with it.
Kimbap and sushi balls is what i made for my birthday "sushi feast" last year too, as i couldn't go eat out. It was pretty easy, very tasty and looked quite beautiful too. Though it also took me half a day to make.
I worked at a sushi restaurant for a little bit. Once you’re done cooking your Shrimp marinate it for 45 minutes to an hour in pickled ginger juice or a sweetened soy sauce mixture
Inarizushi is my personal favorite. It's dirt cheap as it's basically sushi rice wrapped inside deep-fried tofu skin (abura-age). But it's really comforting.
When I was a kid my mom would do "build you own temaki" party : prepare the toppings and the rice and let the guest assemble their own temaki rolls. Much less work for the cool and festive!
Okay, hear me out, this is going to sound very odd. But a friend and I once used German sausage, sauerkraut, and spicy brown mustard in an inside out roll and topped it with crispy fried onions. It was fantastic!
@@mynameisandong haha, that brought me back hard man! Sitting in the room with my friends scrolling napster and hoping for good files. There also was this one song which was falsely titled i believe. Some german rap i believe? Prinz Pi or something? Was it "Keine Liebe"? Did you by chance find this one too? :D
well sadly we already have some of this stuff in supermarket or restaurant sushi marketed as japanese.. ...partly origining from the US but other parts from europe like paprika (bell pepper) maki or kürbis (pumpkin) maki. of course everything with cream cheese or avocado too. but i can definitely see some variations with tyical german stuff working well.....like someone said below schnitzel....or like frikadellen
I like the "salads" more in gunkan maki (battle ship) sushi. Easy to make, cut the nori sheet at the impressed lines, that is the right width. Make a rice ball like for nigiri, wrap with a strip of nori, fill with salads, caviar, shrimp cocktail...
I worked as a waiter at a sushi restaurant and saw a few nice tricks I also use when making sushi at home: - slice the nori in half lengthwise, the roll will be less big and better bite size. (did you also cut a piece off your nori?) - once you roll the mat just once over the roll, while tucking all the ingredients inside, tighten it instead of rolling up the mat - use a knife to hit the side of the roll to tuck the sticking out rice in For inside out rolls: - wrap the rolling mat in plastic wrap, and use a heated fork to GENTLY seal it, so it wont unwrap. This way you can easily make inside out rolls without rice getting into the mat or wrapping the roll with plastic. And you only need a little bit of plastic wrap. I've also seen people using ziplock bag. - for this type you can cover the whole nori with a thin layer of rice THEN sprinkle the topping and press it gently, then turn over the sheet and fill and roll the sushi
Adding a slight ammount of msg & some mirrin to regular western mayo gets pretty close to kewpie, if you cant find it or its too expensive.. Will deff try to make sushi snacks again, been a few years & these look tasty.
My fiancé works for a seafood distributor, and once he brought home some beautiful tuna that I couldn't stand to cook. So we made sushi! It turned out so well.
Sushi is such an incredible medium on which you can express your creativity and just experiment. Looking forward to diving further into preparing it at home!
a replacement for Kewpie (hard to get in Perú and also expensive) is acevichado sauce, which is basically the juicy base of ceviche (called leche de tigre, I do it with lime juice blended or crushed in a mortar with a bit of garlic, ginger, cilantro, salt and pepper, ideally some bits of leftover fish or seafood) add that to mayo until desired flavor and consistency is achieved (like a more acid spicy mayo without making it to runny, some add dashi too), then sprinkle with sichimi
I love pickled root veggies (and avocado in sushi). Also mushrooms (Kräuterseitlinge are amazing and available year round -I know, the vegan is showing).
For the inside out roll, you will have better success if you put the rice on the nori, sprinkle that with sesame seed and then flip it over. Add your fillings near the bottom of the roll. First roll should cover the fillings and you can tighten slightly as you go, 2 more rolls to finish it out. Put the sushi mat back on top to gently compress and shape the roll and let the roll rest. This last part, letting the roll rest, is true for what you did for the cucumber roll as well. This allows the nori to bond together with some help from the moisture of the rice.
God, I love your videos! I'm so grateful, you collaborated with Malwanne! Otherwise I wouldn't have found your amazing channel! Greetings from Bavaria!
@@Gothuew So I guess that avocadoes are heterozygotes, just like apples. Apples are also bred and grown the same way (grafting branches from trees bearing desirable fruit on to other trees). The problem with this method is lack of genetic diversity, meaning that apple orchards use lots of pesticides and other chemicals to prevent pests and diseases from wiping out the crop. Not sure if avocadoes need the same treatment, but it would be wise to thoroughly wash the skin even though we don't eat it. - my source: an exhibit at the Cornell University agriculture college's library on cider-making.
Another gem! Decent recipes that can actually be done in most homes, incredible humor and commentary, and even better production quality! This is wonderful. Thank you, sir! A perfect gift on my birthday. Now to forward this to my niece (16yo) who loves diy sushi. This should help her greatly. I'm loving those topping ideas, too!
Most food youtubers I know always show the perfect end product and not the mess (and errors) along the way. However, this style of cooking video/vlog situation is really nice. It's something unique and authentic.
I introduced my kid's friends to sushi (and sushi making) with bbq chicken nuggets and french fries rolled with the rice on the outside. It became a thing to have a "sushi snack bar" set up for them in the afternoon after school. They'd pick their fillings and roll their own. They'd pick the most interesting combinations. To this day, fruit sushi are a family favorite. In the summertime, pickled watermelon sushi is so refreshing.
Have you tried making sushi with: - sliced hamburgers? - karaage (Japanese fried chicken)? - basashi (I'll leave you to translate that one, but it's delicious)? - grilled meat (pork, beef, etc)? I like to eat those at my local sushi place.
Thanks for the idea and recipe! Now i know what i’ll be making on saturday. 😃 (Saturdays are me-days where i go the extra step and try out new food and recipes)
I dunno, not sure Clara got enough of an opportunity to sass you enough on camera... Fantastic video, I really need to come up with more grocery nigiri toppings, I picked up a mold for them at my nearby Daiso and I can only eat so many tamago nigiri.
Ok, here's my fusion sushi! SPOLIER: There is CHOCOLATE in it. You need: - Tuna or Salmon or both, avocado. Tempura shrimp (the frozen pre-breaded kind you can buy in asian stores). Japanese Mayo - Lindth 85% dark dark DARK chocolate - Sriracha - Rice, Nori, duh. TO MAKE: - Marinate batons of tuna or salmon in japanese soy and sriracha - Deep-fry the tempura shrimps - Pack rice on once side of Nori - Flip it over (yes, that's how you do Inside-out rolls, Andong :) ) - Put inside: The marinated Baton of fish, the tempura shrimp (tails sticking out in each end), some avocado, maybe cucumber, maybe mayo ... all to taste - Roll up. - Crush Lindth 85% choclate to chips - Roll the roll in it - Top roll with thin slices of the avocado (or some fish, or slivers of fish for a "rainbow roll" look... all up to you) What happens: The hotness from the sriracha-marinated fish, plus the crunch from the tempura, plus the bitterness from the dark dark DARK chocolate makes a SUBLIME experience in your mouth. The first time I made this, everybody went "ugh, chocolate on suchi" and din't wanna taste. Then someone tasted, went..." OH ... MY ... GOD" ... they disappeared quickly. Now people BEG me to make my "famous chocolate sushi"....
can i ask what prompted to do this in the first place? did someone else share this recipe with you (what was your reaction to this? did you not want to taste it at first or were excited?)? or did you come up with this on your own? what inspired this recipe if you did come with this on your own? what happened that made you go "yes, tuna and chocolate - great idea! should try it today"? not trying to say it's not delicious. i'm kinda intrigued. just curious what is the inspiration between such an odd combination.
When I was staying in Japan at a host family we would make ‘temaki’ which means handroll. You would take a piece of seaweed, some rice and filling to your liking and roll a bit like a sigar but nit as tight and eat it. It is really nice and ‘gezellig’ to do this because you can enjoy eating and making your own foods with company at the same time. Same fibe as when hotpotting etc :)
There’s a restaurant near me that does a fusion of BBQ and sushi. For Valentine’s Day I decided to recreate one of my favorite rolls from there. I filled them with pre-cooked barbacoa from the grocery store. After I sliced the rolls I topped them with horseradish, sriracha, and avocado. My rolling technique was horrible but they tasted amazing
I made a sweet plum and shiso leaf sushi roll once as the dessert for a special homemade sushi meal. It would probably work well with many combinations of stone fruits with herbs, like peach with mint or lemon balm.
Hi Aandong, your sushi looked fantastic! I myself cook sushi as a professional hobby, so I understand the difficulties and intimidation of doing your first platter, but I assure you, it is a very rewarding hobby!! When you say "Any short-grain will be just fine"; I wish to comment that; no; Short-grain Risotto Rice is NOT a good substitute... If you do manage to pull it off, please do share a video of it! I'm curious if anyone can make it work! For the Prawn Nigiri - I recommend going for the LARGEST Fully shelled Prawns you can get your hands on when boiling them skewered, They hold up far nicer than the De-shelled version and work easier when you butterfly them for Nigiri. Don't forget to Keep your hands moist with water and vinegar when handling the rice! I see that you have done it but you seem to have forgotten to mention it. All in all,as my philosophy goes; as long as it tastes good, it's all good. Looking forward to your next video!
A tip for the cucumber, instead of throwing away the seeds, put them in a glass with some water to get cucumber water, that's what I always do when I make cucumber sticks. Other than that, crabstick and cucumber is a great maki, and avocado nigiri works well as a fresh pallet cleanser. You can also make onigiri with leftover rice and creamy fillings!
Nice trick for people who wanna do an inside-out roll without using plastic wrap is to run the bamboo mat under water and shake it until its just damp! Cover the seaweed with rice on a cuttinh board then flip it rice side down on the mat:D if the rice starts sticking again just wet it again!
We did a sushi creation contest at the restaurant I work at and I made fried banana sushi. I deep fried the banana in panco crumbs and egg and added some coconutflakes, sesameseeds and japanese mayo. It was actually a great combination!
yep! I've been doing it with supermarket canned tuna (don't judge me, it's tasty af), shrimp, kanikama, salmon, just throw in avocado and blanched carrot slivers and it SLAPS HARD! super easy to make and I get praised a lot every time! it's absolutely delicious
We like doing a play on the American 'Philly Roll'. We cut cream cheese into strips, with either imitation crab or smoked salmon and sometimes both, with cucumber and pickled radish.
I definitely need to give this a try. I know my wife will be very hesitant but I see so much potential here. I'm somewhat spoiled as a New Yorker growing up with amazing sushi. I've visited Tokyo and had sushi there as well and now, with my wife and kids, we live in North Texas with a particular sushi restaurant that is as good as New York and Japan (seriously, we have a tiny restaurant with a master sushi chef in Denton, TX), but I've wanted to try this on my own and this video gives me some, limited as it is, confidence. Thanks, Andong!
1. Smoked salmon sliced 2. thinly sliced shallot (don't overdo it) 3. a squeeze of lemon 4. a few drizzles of Teriyaki sauce (make one week or so ahead. I don't know why but the longer it stands in the fridge the more interesting it gets) from Just One Cookbook 5. Kiri or Philadelphia 6. Avocado 7. Sesame Seeds --- - Combine 1-4 - Make Maki with 1-4,5,6,7 Kind of my take on the Philadelphia Roll. Love your videos and the History/Research aspect you bring to cooking!! #läuft
One nice addition to this sushi platter would be a seasoned mushroom maki roll. I just take some mushrooms of my liking (preferably shiitake) and slice them into a long and thin shape. Then I fry them in a pan with around 10 tablespoons of soy sauce, one chopped chilli, 1 or 2 clothes of graded garlic and some graded ginger. It's spicy and rich in taste plus everyone can buy it
Thanks UA-cam for popping this video in a boring evening. You just got a new subscriber.i will finish this video and I'll go directly to the one with bretzl and doktor sausage. 😁
The technique for rolling that I saw was to pull the edge of the mat away rather than tucking it under, and it felt like the tension in the bamboo helped keep it more circular or something. Mine still weren't perfect, but I had a decent rate with that technique.
For the tamago I just use some egg mixed with a splash of soy sauce and powdered sugar. In an oiled pan you lay a very thin layer of the egg (as thin as you can while covering the entire surface of the pan) and fold it twice when it's almost done and push it to the side of the pan. Then another thin layer and fold it around the piece of egg you made earlier. Repeat until you have no egg left and voila, you have a nice layered tamago.
For inside out rolls - spread your rice on the nori like normal. Spread the sesame seeds on that. Then put your paper or plastic on top of that + 2nd rolling mat and flip it over. Remove the 1st mat. Add fillings and roll.
Winning the avocado lottery is no joke. I may be inspired to make some sushi rolls! Usually I ignore them for the nigiri and sashimi but this looks doable.
Ideas? I had a Korean best friend in L.A. who would bring bulgogi (Korean fried beef) "sushi" rolls to school. We would trade him anything our parents gave us for lunch, just to get a roll of that goodness!
Korean "sushi" is called gimbap and the rice is seasoned with sesame oil and salt instead of vinegar and sugar! Check out Aaron and Claire's video on how to make gimbap :). Or look up "bulgogi gimbap".
I bought 2 sushi helper devices in japan for 100 yen each, one of the best buys in japan for me. Then I go for avocado, cream freche, cucumber, omlett with soyasauce in any combination.
I once improvised a simple cucumber roll with some Swedish enhancements. Nori, rice, cucumber, wasabi, Gustafskorv (smoked horse sausage) and Messmör (a semi-sweet cheese spread made from whey). The combination of sour rice, smokey sausage, sweet-ish cheese, and wasabi was rather lovely. I think Messmör could be replaced by a runny brie, and the Gustafskorv could be replaced by any lightly smoked sausage as long that it has a lighter texture.
I have just made my fried rice from what I could find in the fridge and kitchen: leftover rice, eggs, frozen long beans, mushrooms, 1 onion, €1.50 soy sauce and Tunisian harissa paste. The result is still tasty. Is it authentic ? No, but then, what we have learned from the health crisis and the endless lockdowns, curfews etc. is that culinary "purity" is out: we should improvise with the ingredients we can buy in our local supermarkets. So, if we define "sushi" as little, square-sized morsels of rice wrapped with some "toppings", your sushi experiments can certainly be recommended. - Well, as long as they are tasty, of course!
I've tried smoked salmon and other smoked fish on sushi and they're really not bad. Does take a bit of balancing but it works. Another untraditional thing to use would be anchovies. Pair with cucumber and it is really good.
Cucumber rolls are my favorite. If you find them bland, try seasoning the cucumber before assembling the roll. Sriracha and sesame oil is good one, but you can go as simple as just salt and lime. Just roll them in the liquid a bit, maybe even let them marinate a while if you have the time.
Vy from Australia here. I use a big flat mushroom (portabella) which I slice into thick batons and sear them on a couple sides before glazing (or in the case of my lazy ass, stirring into the pan with the mushrooms) with teriyaki sauce mixed with a tiny dash of liquid smoke. I then make maki with it, with shredded scallions and cucumber. I make sushi really regularly as it's my favourite food. Also though you'd think king oyster mushrooms would be great based on the "long stuff is great" thing but I found them to release just too much water even though I treated them the same as above. For a vegan "tuna" sushi, use vegan Japanese mayo (this exists and is easy to find for me but I recognise Australia is pretty uniquely well stocked with all sorts of ingredients of Asian origin), finely minced shallot/spring onion/whatever allium you have on hand and either textured pea or soy protein, rehydrated in a vegan dashi. Mix mix mix, and you'll have an exact replica of the "tuna salad" roll available in EVERY sushi stall in Australia. And another thing, which again is really easy to purchase for me but is also very easy to make, is tempura anything. Prawns are my favourite but pretty much any vegetable works too.
Personally I make supermarket sushi all the time. My favorite filling is canned tuna in oil which i take and dump straight in to a pan oil and all I add soy sauce teriyaki sauce slat pepper and chili flakes and fry until the oil disappears. Its a real crowd pleaser (and an umami bomb) and I recommend giving it a try.
Great episode! Next time you make *any* kind ov avocado salad - just leave the pit inside the salad, it will prevent (or at worse slow down) its oxidation and browning.
I once buy sushi in night market in Malaysian who work in Chinese owned Japanese restaurant in United States, He call his sushi American Sushi, very cheap but very delicious, Fried and Mayonnaise.
I usually use a gallon bag with the excess taped behind, to keep the mat "wipe-able"... but I LOVE this parchment paper thing. Huh. Less plastic waste. I wonder how those wax wrap dealy-s would work. Huh.
Hi I’m Japanese! You’re Sushi looks really good🍣 you can attach Tamago yaki to the rice with seaweed ribbons. Maybe you have seen it😄 I always enjoy your videos. Take care😘
I do what I call my lunchable sushi I use cold cuts in place of Nori/. some of my favorites are Pineapple roasted green onion wrapped in chicken or ham with a sweet and sour dip or same green onion roasted mushroom red pepper wrapped in roast beef.
Once i've made a 'Cheeseburger' Sushi. Sliced beef Patty, the good old pickled cucumber, cheese and burger sauce. Turned out pretty well. Plus one with fried Plantaines.
thanks for the 'supermarket sushi' idea. i am inspired to create few unique ones now. We could also use avocados as a vegan replacement to raw salmon... normal people would enjoy them too. sliced or chunked, it'll taste great!
Switch out half the rice with buckwheat. It's a bit more fiddly to roll, but it gives the sushi a really complex nutty taste that shifts the flavour profile on everything in a really amazing way.
A super weird sushi topping i wanted to try but haven't gotten to yet: a chia pudding made with kombu dashi as a roe substitute. Vegan Froschlaich. ^^" Suspicious as all hell but somehow i find the idea intriguing. Curious if it would be any good.
My basic philosophy with making sushi is that if you can fit it between 2 slices of bread, you can fit it in a sushi roll. Also, think of a meal that has potatoes in it and by replacing them with rice, you can drop it into a sushi roll. I find that "Oshizushi" is the easiest form of sushi to make. It requires a sushi press, but those are cheap and make it almost foolproof. Even small children can make it. As far as recipe combinations, tamago can be paired with just about any fruit to form a dessert. You can even get fruit-flavored sushi wrappers made from soy tofu (it's kinda expensive tho') that go well in "dessert sushi". Other combinations I like are strips of medium-rare rib-eye steak with wasabi mayo and sweet potato. Instead of dipping it in soy sauce, an au jus sauce seasoned with soy sauce instead of salt is awesome. Another really good combination is corned beef, fresh sauerkraut, and spicy mustard. Add quick-pickled carrot and rutabaga matchsticks for some "veggies". I've got lots more. en.bentoandco.com/products/sushi-mold
i did some nice and very tasty sushi the other week at home for my girlfriend and me: some good old salmon rolls, with raw julliened scallions, a mix of jiromiso dijon mustard and a drizzle sesamoil , (go heavy on the mustard the fatty fish needs a counter player) and just before rolling all up some freshly grated lime zests above every thing. same with tuna but instead of dijon use some yuzu juice! i´m already salivating again as i write this ;)
In bon appetit's "Every way to cook a tomato" Amiel makes tomato sushi. I tried it, and it's suprisingly good, just don't leave the tomato in the marinade for longer than 12 minutes, or it becomes too salty
Someone probably already said this, but in order to get shrimp to fry straight, you need to remove both tendons of the shrimp. Both on top and bottom veins, they look dark thick lines. Ill try this soon
"Put in colander" you need an orange polo now! Haha!
Sorry, children
Uncle Roger enters the chat
Haiyaa!
Fuiyoo
Lol!!
The key to making sushi at home in my opinion is to add too many fillings, try to overcompensate by rolling too tight and tearing your nori, then eating the whole sad pile to destroy the evidence.
just make 1 good roll for insta then put the failed rest in a bowl and voila
And that's what they call a poke bowl. Or chirashi, if you're old school. ;)
This is the way.
@@MrVovansim Brilliant. Purely brillig.
Please take your cameras out of my kitchen -- and never tell anyone what you saw.
"Buying an avocado is just buying the *chance* to buy an avocado" - Oh man, I love that and am totally stealing it! ❤🤣👍
😂
Totally brilliant! Me too. No credit, though. F attribution. I don't know anyone who eats with me who is hip to Andong.
The further you are from where they grow, the worse chance you have.
*um actually he said " win an avocado"* , jk i laughted so hard at that :P
In all my years of Avocado buying, I’ve had 1 (ONE) that when I cut it, that was perfect. I don’t know how restaurants do it. Unless they just cut many to get a decent amount of good meat. My first house in Long Beach, Ca. had an Avocado tree that was bigger than the house!
" put in colander " 😁
If he hadn't explained himself, uncle roger would have made a video by now
@@nottsoserious, 🤣
HAIYA
That nod to Uncle Roger was on point!
I actually thought Andong had put Uncle Roger's voice hahahah. Then I replayed it and figured put it was Andong's!
Exactly ! I Was like... did he invite uncle roger ?
Fui Yoh!
UA-cam actually recommended me a similar channel called Steven He. He makes great comedy videos using the same accent ^^
Yeah... I was hoping others would catch it as well :) Laughed quite hard :)
I think, for the most part, I prefer Kimbap to traditional sushi due to accessibility.
This is a great take for people to get into sushi making. Just have fun with it.
Exactly! What's your favorite filling, chef?
@@mynameisandong Karaage and lime spicy Kewpie!
@@CHEFPKR oh damn CHEFPK I just finished watching your Bao video and now I see you here haha!
Kimbap and sushi balls is what i made for my birthday "sushi feast" last year too, as i couldn't go eat out.
It was pretty easy, very tasty and looked quite beautiful too. Though it also took me half a day to make.
Paul? What are you doin here? O_o
Biggest tip - that is best done with some frends that could roll it as well. Pre-make all fillings, and then just roll out while talking
To do stuff with good friends that can roll - that is always great advice :))
You just gave me an awesome date idea with my wife. Thanks!
Communal cooking best cooking.
I worked at a sushi restaurant for a little bit. Once you’re done cooking your Shrimp marinate it for 45 minutes to an hour in pickled ginger juice or a sweetened soy sauce mixture
Inarizushi is my personal favorite. It's dirt cheap as it's basically sushi rice wrapped inside deep-fried tofu skin (abura-age). But it's really comforting.
When I was a kid my mom would do "build you own temaki" party : prepare the toppings and the rice and let the guest assemble their own temaki rolls. Much less work for the cool and festive!
Okay, hear me out, this is going to sound very odd. But a friend and I once used German sausage, sauerkraut, and spicy brown mustard in an inside out roll and topped it with crispy fried onions. It was fantastic!
I did a corned beef, and cabbage inside out roll.
@@markvetter4711 That sounds good too
My salivary glands just lit up from my merely _reading_ that description. It sounds wonderful!
@@markvetter4711 Yes, please. Though I'd be likely to use sauerkraut instead, but that's just me!
Gluten free hotdog
Andong mentioning Fred Durst tells me he is in 'My Generation' 😂
I downloaded it on napster
@@mynameisandong Really matches Andong's mission statement of highlighting food from, "All around the woooooorld..."
@@mynameisandong haha, that brought me back hard man! Sitting in the room with my friends scrolling napster and hoping for good files. There also was this one song which was falsely titled i believe. Some german rap i believe? Prinz Pi or something? Was it "Keine Liebe"? Did you by chance find this one too? :D
Now I really want to see Sushi with different regional styles. One with Matjes and Onion for North Germany etc.
Smoked trout and horseradish, maybe some red beet too, might be another one.
Also spreewaldgurken maki! :D
One with Mett and onions. Thats gotta be the og german sushi imho
Schnitzel-rotkohl Maki? 👀
well sadly we already have some of this stuff in supermarket or restaurant sushi marketed as japanese.. ...partly origining from the US but other parts from europe like paprika (bell pepper) maki or kürbis (pumpkin) maki. of course everything with cream cheese or avocado too. but i can definitely see some variations with tyical german stuff working well.....like someone said below schnitzel....or like frikadellen
@@gewreid5946 Smoked mackerel goes quite well with avocado and spring onion to make a lightly smokey sushi
Tip, if you struggle with Sushi rolls: I found it much easier to make onigirazu. Basically a sushi sandwich that you wrap in a square nori pouch.
I like the "salads" more in gunkan maki (battle ship) sushi. Easy to make, cut the nori sheet at the impressed lines, that is the right width. Make a rice ball like for nigiri, wrap with a strip of nori, fill with salads, caviar, shrimp cocktail...
I worked as a waiter at a sushi restaurant and saw a few nice tricks I also use when making sushi at home:
- slice the nori in half lengthwise, the roll will be less big and better bite size. (did you also cut a piece off your nori?)
- once you roll the mat just once over the roll, while tucking all the ingredients inside, tighten it instead of rolling up the mat
- use a knife to hit the side of the roll to tuck the sticking out rice in
For inside out rolls:
- wrap the rolling mat in plastic wrap, and use a heated fork to GENTLY seal it, so it wont unwrap. This way you can easily make inside out rolls without rice getting into the mat or wrapping the roll with plastic. And you only need a little bit of plastic wrap. I've also seen people using ziplock bag.
- for this type you can cover the whole nori with a thin layer of rice THEN sprinkle the topping and press it gently, then turn over the sheet and fill and roll the sushi
Adding a slight ammount of msg & some mirrin to regular western mayo gets pretty close to kewpie, if you cant find it or its too expensive.. Will deff try to make sushi snacks again, been a few years & these look tasty.
My fiancé works for a seafood distributor, and once he brought home some beautiful tuna that I couldn't stand to cook. So we made sushi! It turned out so well.
Sushi is such an incredible medium on which you can express your creativity and just experiment. Looking forward to diving further into preparing it at home!
so a food vendor that used to make sushi at events had one Makizushi called the "Norse roll" with pickled herring and red onion, it's fantastic
It's so easy. I've done it since 1996 and I have taught lots of friends to eat it. Cold smoked salmon is a nice taste.
a replacement for Kewpie (hard to get in Perú and also expensive) is acevichado sauce, which is basically the juicy base of ceviche (called leche de tigre, I do it with lime juice blended or crushed in a mortar with a bit of garlic, ginger, cilantro, salt and pepper, ideally some bits of leftover fish or seafood) add that to mayo until desired flavor and consistency is achieved (like a more acid spicy mayo without making it to runny, some add dashi too), then sprinkle with sichimi
Is it just me or does Andongs voice seem deeper than usually?
I recorded early in the morning and only noticed later! Sounds like I'm in slo mo and it's creeping me out haha
It's like Peter Griffin when he got his sick "sexy" voice lol
It's his Barry White voice for sushi seduction....ooooh yeeeeaaah....
puberty
@@mynameisandong Play on 1.25% speed for your normal voice :)
I love pickled root veggies (and avocado in sushi). Also mushrooms (Kräuterseitlinge are amazing and available year round -I know, the vegan is showing).
How do you prepare the mushrooms do you marinate them or just fry them?
For the inside out roll, you will have better success if you put the rice on the nori, sprinkle that with sesame seed and then flip it over. Add your fillings near the bottom of the roll. First roll should cover the fillings and you can tighten slightly as you go, 2 more rolls to finish it out. Put the sushi mat back on top to gently compress and shape the roll and let the roll rest. This last part, letting the roll rest, is true for what you did for the cucumber roll as well. This allows the nori to bond together with some help from the moisture of the rice.
I love how you did not edit out your burnt side of the omelette!!! u a real 1
God, I love your videos! I'm so grateful, you collaborated with Malwanne! Otherwise I wouldn't have found your amazing channel!
Greetings from Bavaria!
Haha, Andong!! Had to replay @2:25 nuff times, "d- did I hear him right?" 🤣 Well done, love the Uncle Roger nod vs colander/rice use 😁
Finally someone acknowledges the avocado lottery conspiracy!
@@Gothuew
So I guess that avocadoes are heterozygotes, just like apples. Apples are also bred and grown the same way (grafting branches from trees bearing desirable fruit on to other trees). The problem with this method is lack of genetic diversity, meaning that apple orchards use lots of pesticides and other chemicals to prevent pests and diseases from wiping out the crop. Not sure if avocadoes need the same treatment, but it would be wise to thoroughly wash the skin even though we don't eat it.
- my source:
an exhibit at the Cornell University agriculture college's library on cider-making.
@@Lewis.Alcindor could a person outside of the avocado growing region graft an avocado branch onto an apple rootstock?
@Bobby Greene No. They are not related and it is likely it would reject the avocado.
Another gem! Decent recipes that can actually be done in most homes, incredible humor and commentary, and even better production quality!
This is wonderful. Thank you, sir! A perfect gift on my birthday. Now to forward this to my niece (16yo) who loves diy sushi. This should help her greatly.
I'm loving those topping ideas, too!
Omg danke danke danke
Hab mich letztes erst an Sushi probiert und hat nicht 100% gut geklappt aber damit wird es Safe mega !
Most food youtubers I know always show the perfect end product and not the mess (and errors) along the way. However, this style of cooking video/vlog situation is really nice. It's something unique and authentic.
What a enjoyable show you have. Always look forward to each nugget of food fun you provide with each episode. Big fan here. Keep them coming.
Das ist das Video auf das ich immer gewartet habe, danke 😊
I introduced my kid's friends to sushi (and sushi making) with bbq chicken nuggets and french fries rolled with the rice on the outside. It became a thing to have a "sushi snack bar" set up for them in the afternoon after school. They'd pick their fillings and roll their own. They'd pick the most interesting combinations. To this day, fruit sushi are a family favorite. In the summertime, pickled watermelon sushi is so refreshing.
Have you tried making sushi with:
- sliced hamburgers?
- karaage (Japanese fried chicken)?
- basashi (I'll leave you to translate that one, but it's delicious)?
- grilled meat (pork, beef, etc)?
I like to eat those at my local sushi place.
Thanks for the idea and recipe! Now i know what i’ll be making on saturday. 😃 (Saturdays are me-days where i go the extra step and try out new food and recipes)
I dunno, not sure Clara got enough of an opportunity to sass you enough on camera... Fantastic video, I really need to come up with more grocery nigiri toppings, I picked up a mold for them at my nearby Daiso and I can only eat so many tamago nigiri.
Ok, here's my fusion sushi! SPOLIER: There is CHOCOLATE in it.
You need:
- Tuna or Salmon or both, avocado. Tempura shrimp (the frozen pre-breaded kind you can buy in asian stores). Japanese Mayo
- Lindth 85% dark dark DARK chocolate
- Sriracha
- Rice, Nori, duh.
TO MAKE:
- Marinate batons of tuna or salmon in japanese soy and sriracha
- Deep-fry the tempura shrimps
- Pack rice on once side of Nori
- Flip it over (yes, that's how you do Inside-out rolls, Andong :) )
- Put inside: The marinated Baton of fish, the tempura shrimp (tails sticking out in each end), some avocado, maybe cucumber, maybe mayo ... all to taste
- Roll up.
- Crush Lindth 85% choclate to chips
- Roll the roll in it
- Top roll with thin slices of the avocado (or some fish, or slivers of fish for a "rainbow roll" look... all up to you)
What happens: The hotness from the sriracha-marinated fish, plus the crunch from the tempura, plus the bitterness from the dark dark DARK chocolate makes a SUBLIME experience in your mouth.
The first time I made this, everybody went "ugh, chocolate on suchi" and din't wanna taste. Then someone tasted, went..." OH ... MY ... GOD" ... they disappeared quickly. Now people BEG me to make my "famous chocolate sushi"....
I mean, I'm not kidding. Hot & Salty(sriracha/soy marinated fish) + Bitter (superdark chocolate) + Crunch (tempura) + smooth (avocado, mayo) is.... just lovely.
can i ask what prompted to do this in the first place? did someone else share this recipe with you (what was your reaction to this? did you not want to taste it at first or were excited?)? or did you come up with this on your own? what inspired this recipe if you did come with this on your own? what happened that made you go "yes, tuna and chocolate - great idea! should try it today"?
not trying to say it's not delicious. i'm kinda intrigued. just curious what is the inspiration between such an odd combination.
This is the Gracie Jiu-Jitsu of sushi: It's Japanese, but also totally South American.
I want to believe you and try this, but I'm going to be so mad if you're trolling!
Chocolate and something salty is always the best! :) I once ate pretzels with chocolate. Really tasty!
will definitelly take advantage of this video!!!
expecting slav sushi!
@@mynameisandong Oh we have that, I just wait the fresh vine leaves instead of the nori!
When I was staying in Japan at a host family we would make ‘temaki’ which means handroll. You would take a piece of seaweed, some rice and filling to your liking and roll a bit like a sigar but nit as tight and eat it. It is really nice and ‘gezellig’ to do this because you can enjoy eating and making your own foods with company at the same time. Same fibe as when hotpotting etc :)
You did not take the eggs too far. You elevated them with the Maillard reaction, adding both flavor and texture.
"When you buy an Avocado you're really just buying the chance to win an Avocado" had me bursting out laughing!
Here in the states a popular sushi roll is smoked salmon, cream cheese, and cucumber to just fully lean into the smokiness of the salmon
There’s a restaurant near me that does a fusion of BBQ and sushi. For Valentine’s Day I decided to recreate one of my favorite rolls from there. I filled them with pre-cooked barbacoa from the grocery store. After I sliced the rolls I topped them with horseradish, sriracha, and avocado. My rolling technique was horrible but they tasted amazing
I made a sweet plum and shiso leaf sushi roll once as the dessert for a special homemade sushi meal. It would probably work well with many combinations of stone fruits with herbs, like peach with mint or lemon balm.
I made cali roll sushi with tempura shrimp filling. Worked like a charm and is really easy to make.
Hi Aandong, your sushi looked fantastic! I myself cook sushi as a professional hobby, so I understand the difficulties and intimidation of doing your first platter, but I assure you, it is a very rewarding hobby!!
When you say "Any short-grain will be just fine"; I wish to comment that; no; Short-grain Risotto Rice is NOT a good substitute... If you do manage to pull it off, please do share a video of it! I'm curious if anyone can make it work!
For the Prawn Nigiri - I recommend going for the LARGEST Fully shelled Prawns you can get your hands on when boiling them skewered, They hold up far nicer than the De-shelled version and work easier when you butterfly them for Nigiri.
Don't forget to Keep your hands moist with water and vinegar when handling the rice! I see that you have done it but you seem to have forgotten to mention it.
All in all,as my philosophy goes; as long as it tastes good, it's all good. Looking forward to your next video!
A tip for the cucumber, instead of throwing away the seeds, put them in a glass with some water to get cucumber water, that's what I always do when I make cucumber sticks.
Other than that, crabstick and cucumber is a great maki, and avocado nigiri works well as a fresh pallet cleanser. You can also make onigiri with leftover rice and creamy fillings!
Nice trick for people who wanna do an inside-out roll without using plastic wrap is to run the bamboo mat under water and shake it until its just damp! Cover the seaweed with rice on a cuttinh board then flip it rice side down on the mat:D if the rice starts sticking again just wet it again!
We did a sushi creation contest at the restaurant I work at and I made fried banana sushi. I deep fried the banana in panco crumbs and egg and added some coconutflakes, sesameseeds and japanese mayo. It was actually a great combination!
yep! I've been doing it with supermarket canned tuna (don't judge me, it's tasty af), shrimp, kanikama, salmon, just throw in avocado and blanched carrot slivers and it SLAPS HARD! super easy to make and I get praised a lot every time! it's absolutely delicious
Excellent video, Andong! Thank you! I need to do this!
We like doing a play on the American 'Philly Roll'. We cut cream cheese into strips, with either imitation crab or smoked salmon and sometimes both, with cucumber and pickled radish.
I definitely need to give this a try. I know my wife will be very hesitant but I see so much potential here. I'm somewhat spoiled as a New Yorker growing up with amazing sushi. I've visited Tokyo and had sushi there as well and now, with my wife and kids, we live in North Texas with a particular sushi restaurant that is as good as New York and Japan (seriously, we have a tiny restaurant with a master sushi chef in Denton, TX), but I've wanted to try this on my own and this video gives me some, limited as it is, confidence. Thanks, Andong!
1. Smoked salmon sliced
2. thinly sliced shallot (don't overdo it)
3. a squeeze of lemon
4. a few drizzles of Teriyaki sauce (make one week or so ahead. I don't know why but the longer it stands in the fridge the more interesting it gets) from Just One Cookbook
5. Kiri or Philadelphia
6. Avocado
7. Sesame Seeds
---
- Combine 1-4
- Make Maki with 1-4,5,6,7
Kind of my take on the Philadelphia Roll.
Love your videos and the History/Research aspect you bring to cooking!! #läuft
One nice addition to this sushi platter would be a seasoned mushroom maki roll. I just take some mushrooms of my liking (preferably shiitake) and slice them into a long and thin shape. Then I fry them in a pan with around 10 tablespoons of soy sauce, one chopped chilli, 1 or 2 clothes of graded garlic and some graded ginger. It's spicy and rich in taste plus everyone can buy it
Thanks UA-cam for popping this video in a boring evening. You just got a new subscriber.i will finish this video and I'll go directly to the one with bretzl and doktor sausage. 😁
Enjoy the binge!!
The technique for rolling that I saw was to pull the edge of the mat away rather than tucking it under, and it felt like the tension in the bamboo helped keep it more circular or something. Mine still weren't perfect, but I had a decent rate with that technique.
For the tamago I just use some egg mixed with a splash of soy sauce and powdered sugar. In an oiled pan you lay a very thin layer of the egg (as thin as you can while covering the entire surface of the pan) and fold it twice when it's almost done and push it to the side of the pan. Then another thin layer and fold it around the piece of egg you made earlier. Repeat until you have no egg left and voila, you have a nice layered tamago.
Roasting the nori over an open flame for a few seconds makes them so much better taste wise and also texture
For inside out rolls - spread your rice on the nori like normal. Spread the sesame seeds on that. Then put your paper or plastic on top of that + 2nd rolling mat and flip it over. Remove the 1st mat. Add fillings and roll.
where was this info when i needed it 🤣
This is wonderful, thanks for inspiration for cucumber rolls👍
Finally some sushi i can make without really weird and hard to find ingredients
The great poet Fred Durst.... that one got me :D
I DID IT ALL FOR THE MAKI
THE MAKI
SO YOU CAN TAKE THAT POCKY
AND STICK IT UP YOUR
STICK IT UP YOUR
STICK IT UP YOUR
STICK IT UP YOUR
😜
When he brought out the colander, I instantly thought of Uncle Roger and Auntie Hersha 😂😂
Not only you
Winning the avocado lottery is no joke.
I may be inspired to make some sushi rolls! Usually I ignore them for the nigiri and sashimi but this looks doable.
Ideas? I had a Korean best friend in L.A. who would bring bulgogi (Korean fried beef) "sushi" rolls to school. We would trade him anything our parents gave us for lunch, just to get a roll of that goodness!
Korean "sushi" is called gimbap and the rice is seasoned with sesame oil and salt instead of vinegar and sugar! Check out Aaron and Claire's video on how to make gimbap :). Or look up "bulgogi gimbap".
I bought 2 sushi helper devices in japan for 100 yen each, one of the best buys in japan for me. Then I go for avocado, cream freche, cucumber, omlett with soyasauce in any combination.
I once improvised a simple cucumber roll with some Swedish enhancements.
Nori, rice, cucumber, wasabi, Gustafskorv (smoked horse sausage) and Messmör (a semi-sweet cheese spread made from whey).
The combination of sour rice, smokey sausage, sweet-ish cheese, and wasabi was rather lovely.
I think Messmör could be replaced by a runny brie, and the Gustafskorv could be replaced by any lightly smoked sausage as long that it has a lighter texture.
Messmör is scary stuff.
''Put in colander'' HAIYAAAA - That Uncle Roger reference at 2:25 though XD
I have just made my fried rice from what I could find in the fridge and kitchen: leftover rice, eggs, frozen long beans, mushrooms, 1 onion, €1.50 soy sauce and Tunisian harissa paste. The result is still tasty. Is it authentic ? No, but then, what we have learned from the health crisis and the endless lockdowns, curfews etc. is that culinary "purity" is out: we should improvise with the ingredients we can buy in our local supermarkets.
So, if we define "sushi" as little, square-sized morsels of rice wrapped with some "toppings", your sushi experiments can certainly be recommended. - Well, as long as they are tasty, of course!
I've tried smoked salmon and other smoked fish on sushi and they're really not bad. Does take a bit of balancing but it works. Another untraditional thing to use would be anchovies. Pair with cucumber and it is really good.
Cucumber rolls are my favorite. If you find them bland, try seasoning the cucumber before assembling the roll. Sriracha and sesame oil is good one, but you can go as simple as just salt and lime. Just roll them in the liquid a bit, maybe even let them marinate a while if you have the time.
Mainpoint of suhi is doing it with friends :) makes a wonderfull groupactivity
Vy from Australia here. I use a big flat mushroom (portabella) which I slice into thick batons and sear them on a couple sides before glazing (or in the case of my lazy ass, stirring into the pan with the mushrooms) with teriyaki sauce mixed with a tiny dash of liquid smoke. I then make maki with it, with shredded scallions and cucumber. I make sushi really regularly as it's my favourite food.
Also though you'd think king oyster mushrooms would be great based on the "long stuff is great" thing but I found them to release just too much water even though I treated them the same as above.
For a vegan "tuna" sushi, use vegan Japanese mayo (this exists and is easy to find for me but I recognise Australia is pretty uniquely well stocked with all sorts of ingredients of Asian origin), finely minced shallot/spring onion/whatever allium you have on hand and either textured pea or soy protein, rehydrated in a vegan dashi. Mix mix mix, and you'll have an exact replica of the "tuna salad" roll available in EVERY sushi stall in Australia.
And another thing, which again is really easy to purchase for me but is also very easy to make, is tempura anything. Prawns are my favourite but pretty much any vegetable works too.
Personally I make supermarket sushi all the time. My favorite filling is canned tuna in oil which i take and dump straight in to a pan oil and all I add soy sauce teriyaki sauce slat pepper and chili flakes and fry until the oil disappears. Its a real crowd pleaser (and an umami bomb) and I recommend giving it a try.
Great episode!
Next time you make *any* kind ov avocado salad - just leave the pit inside the salad, it will prevent (or at worse slow down) its oxidation and browning.
I once buy sushi in night market in Malaysian who work in Chinese owned Japanese restaurant in United States, He call his sushi American Sushi, very cheap but very delicious, Fried and Mayonnaise.
I like your channel. You deserve a lot more views. Thanks for sharing your knowledge
I usually use a gallon bag with the excess taped behind, to keep the mat "wipe-able"... but I LOVE this parchment paper thing. Huh. Less plastic waste. I wonder how those wax wrap dealy-s would work. Huh.
fabulous experimentation!
Finally, english cooking videos with ingredients you can get in Germany!! love it
I love how your pour the sushi seasoning onto the wooden spoon so that it distributes it more evenly
Hi I’m Japanese! You’re Sushi looks really good🍣 you can attach Tamago yaki to the rice with seaweed ribbons. Maybe you have seen it😄
I always enjoy your videos. Take care😘
I do what I call my lunchable sushi I use cold cuts in place of Nori/. some of my favorites are Pineapple roasted green onion wrapped in chicken or ham with a sweet and sour dip or same green onion roasted mushroom red pepper wrapped in roast beef.
I have friend from Mexico, and she makes veg sushi with cucumber, avocado, carrots and ...wait for it... chipotle mayo! It tastes great
Once i've made a 'Cheeseburger' Sushi. Sliced beef Patty, the good old pickled cucumber, cheese and burger sauce. Turned out pretty well. Plus one with fried Plantaines.
thanks for the 'supermarket sushi' idea. i am inspired to create few unique ones now. We could also use avocados as a vegan replacement to raw salmon... normal people would enjoy them too. sliced or chunked, it'll taste great!
Dunk them in egg batter, cover them with panko and deep fry them! Wonderful!
Switch out half the rice with buckwheat. It's a bit more fiddly to roll, but it gives the sushi a really complex nutty taste that shifts the flavour profile on everything in a really amazing way.
A super weird sushi topping i wanted to try but haven't gotten to yet: a chia pudding made with kombu dashi as a roe substitute. Vegan Froschlaich. ^^"
Suspicious as all hell but somehow i find the idea intriguing. Curious if it would be any good.
My basic philosophy with making sushi is that if you can fit it between 2 slices of bread, you can fit it in a sushi roll. Also, think of a meal that has potatoes in it and by replacing them with rice, you can drop it into a sushi roll. I find that "Oshizushi" is the easiest form of sushi to make. It requires a sushi press, but those are cheap and make it almost foolproof. Even small children can make it. As far as recipe combinations, tamago can be paired with just about any fruit to form a dessert. You can even get fruit-flavored sushi wrappers made from soy tofu (it's kinda expensive tho') that go well in "dessert sushi". Other combinations I like are strips of medium-rare rib-eye steak with wasabi mayo and sweet potato. Instead of dipping it in soy sauce, an au jus sauce seasoned with soy sauce instead of salt is awesome. Another really good combination is corned beef, fresh sauerkraut, and spicy mustard. Add quick-pickled carrot and rutabaga matchsticks for some "veggies". I've got lots more. en.bentoandco.com/products/sushi-mold
i did some nice and very tasty sushi the other week at home for my girlfriend and me:
some good old salmon rolls, with raw julliened scallions, a mix of jiromiso dijon mustard and a drizzle sesamoil , (go heavy on the mustard the fatty fish needs a counter player) and just before rolling all up some freshly grated lime zests above every thing.
same with tuna but instead of dijon use some yuzu juice!
i´m already salivating again as i write this ;)
And the limp bizkit drop.... So many levels💚💚💚
those cucumber rolls with toppings looks amazing
Immer wieder angenehm unterhaltsam, danke dir Andong!
Sushi is a really unique food even in Asian culture, it has had certain mystic aura outside of Japan.
We definitely need more demystifying of Sushi!
In bon appetit's "Every way to cook a tomato" Amiel makes tomato sushi. I tried it, and it's suprisingly good, just don't leave the tomato in the marinade for longer than 12 minutes, or it becomes too salty
Someone probably already said this, but in order to get shrimp to fry straight, you need to remove both tendons of the shrimp. Both on top and bottom veins, they look dark thick lines. Ill try this soon