This is an OUTSTANDING tutorial. I have watch so many videos for rolling sushi and your detail about forming the dam and the exact technique for rolling is very helpful. Thank you very much.
12:49 “more fats something has, more wasabi you can put it in” they is a great tip ! Thank you ! No wonder when I eat it with salmon, it feels less spicy
So many times I’ve had sushi with over seasoned rice. My biggest challenge is getting that perfect balance of sweet, salt, acid, and umami for the rice.
If you are new to sushi, especially making the rice, I recommend buying seasoned sushi vinegar which is usually sold right next to the same bottle of the rice vinegar he used, which was Mizkan brand and I agree with Luke above, always taste to your preference, All sushi chefs have a preference. I also recommend if you have a rice cooker like a Zojirushi, to add a piece of Konbu that has been rinsed off on top of the rice just before you turn it on.
One thing I like to do is to bring the vinegar to a steep, btw buy some nice quality rice vinegar, usually the darker the better, and that also means the vinegar is stronger and more sour, so you can add a bit more sugar and then steap it with the konbu, should come out a little more potent
Thanks for this. A long time ago a friend taught me how to make sushi, but over time my technique got rather worse than better - up to a point that I decided I just suck at this and would not try this again until a proper workshops/rolling class. But after this I see what I've been doing wrong all this time, and it makes me wanna try again! Thanks for this chef Taka!
@@overratedprogrammer to be honest almost everything - I mixed the seasonig with completly cooled down rice and didn't spread it at all. didn't do the "rice dam" and put the fillings on the bottom. And I also used whole sheets of nori so the rolls we either to big and unhandy, didn't close well or had nori spiral. At least now I know :P
I didn't expect a left handed oil test in the sushi making video, but here it was! Hahaha. But on a serious note, thanks for a clear and understanding video!
using the vinyl gloves with oil is life changing. I've had so much trouble with the rice sticking even with water on my hands. Why did I never think of that tip lol
Careful not to use too much, depending on the vinyl you might not even need it, just water. At my work because we handle different fish that's just enough to lubricate it or you have a damp towel ready to wipe your knife and hand as you go.
I used this tutorial and managed to make cucumber rolls and teriyaki chicken rolls. I only stuffed up two rolls (which we ate anyway). It was really helpful
Keeping the nori crisp is one of the most difficult part of rolling maki, I often waved the nori on an open flame stove top at low heat to crisp/heat the nori
Thanks chef! As a novice, I will try this first as presented. But already a couple thoughts occur that I will experiment with. First, using a spray bottle for the vinegar, for even distribution, and fine tuning how much is added to the rice, up to the recommended ratio, or a little past.second will be for when I inevitably add unagi into the mix (my favorite ingredient, along with the eel sauce). For adding the rice in that instance, I’m curious what using a little toasted sesame oil will to to the flavor of the roll, as opposed to neutral oil. Or ina ny instance where the protein is presented cooked, versus raw. Should be fun! Thanks again 🙏🏼
Thank you for this video, it was very educational. The rice vinegar ratio works great! Brushing the sushi with soy sauce is such a stealer tip, perfect umami flavour!
I always saw and was told to fan the rice after pouring rice vinegar and while mixing it. The whole point was to cool it down. So I wonder if it's just different techniques or just preference
Yes, this annoyed me as well. "Let's make sushi at home. Step one, make two liters of rice vinegar. Step two, use a splash of it. Step three, dump the rest of the vinegar you made." So wasteful.
@@overratedprogrammer What am I going to do with so much sweetened and seasoned sushi vinegar? I'm not making sushi every week, lol! Maybe once a year, if that.
@@julespasquier337 I appreciate the thought that it could be used later, but it's unnecessary to make so much for this recipe and have to figure out things to make with the unnecessary excess. For example, if I make chicken wings once a year for superbowl sunday, it would be silly to make 2 cups of cinnamon honey mustard dipping sauce when I plan on using only 3 ounces, forcing me to figure out meals with cinnamon honey mustard. Just make 3 ounces and use the ingredients separately elsewhere. For this sushi recipe, he should have said 1/3 cup of rice vinegar, 2 tbsp of salt and 6 tbsp of sugar. Easy, and no waste.
@@markylon some sushi varieties (newer ones) do have mayo as sauce, esp in regular day to day sushi restaurants (at least where I'm at), so it is not crazy to have that on sushi
It was not mentioned, but Kombu also provides a varying degree of salt, so be careful adding too much in addition to salt. For a lot of recipes, No additional salt is needed when using Kombu.
Try "mathing" out how much vinegar, salt, and sugar to use per cup of cooked rice :). I suggest changing your tactics to accommodate those that wish to make smaller portions.
beautiful brother, beautiful speaking, looks very easy to do, i am on the journey of being less financially stable and learning to cook far better for myself, i will be trying this soon!
Common mistake when doing maki roll = Do not press the rice too much when spreading on nori sheet and rolling the bamboo mat. You dont want the rice to become mushy.
I’m Japanese American, but afraid to make rolled sushi. I did when I was younger and braver. But I really want to eat these types of sushi. And it seems worth it!! And it all things fail, I can always make a bowl type sushi 🤭🤭
What do you do with left over the vinegar? Can still use it? How many days can the preparation sushi can stay refrigerated for, if want take ingredients cut into to make the sushi?
Love the video! Although there's no way I'm getting sushi grade fish where I live. So what about working with protein that isn't sushi grade? Also, what about making ponzu at home?
There are some options; tofu, fish cakes, cooked crab, and egg immediately come to mind. Although it's not sushi, Korean gim bap is very similar; I've seen gim bap recipes which use chopped fried chicken or bulgogi as protein options. Of course, any protein you want to use should be fine.
I would like to see amazon affiliate links for all the products and ingredients that we need to buy for each project. Can please we see how to make egg rolls next?
Thank you for the demo. I was having an issue with how much rice I was using. I was either getting too much or not enough. I'm going to try your little dam method in a bit for some homemade California rolls
Very interesting, I wonder why my pieces are so much bigger. I am following the standards of sushi making in my city, and compared to yours, our are HUGE. About double in size, we don't cut the Nori in half even. I ask the team to try to make them smaller and see the result.
You sure make it look easy. Lol, you didn't tell is about the knife you used. But to cut through the nori and the rice without shredding it I believe it's the hardest part. Thank you for a great video. Simple, kind of. Lol
foolproof stovetop method: rinse dry rice with cold water 3 times or until clear add to pot, 1.5 cup water for every 1 cup of rice cover pot, bring to boil. when boiling is reached, turn down to minimum heat let cook for further 15 minutes without taking lid off turn off heat and let rest for a further 5 minutes with the lid on open, fluff, enjoy
Nice recipe... I guess I've got to buy a rice cooker now (with suchi mode preferably). It would have been nice to suggest an alternative method though...
This is an OUTSTANDING tutorial. I have watch so many videos for rolling sushi and your detail about forming the dam and the exact technique for rolling is very helpful. Thank you very much.
12:49 “more fats something has, more wasabi you can put it in” they is a great tip ! Thank you ! No wonder when I eat it with salmon, it feels less spicy
So many times I’ve had sushi with over seasoned rice. My biggest challenge is getting that perfect balance of sweet, salt, acid, and umami for the rice.
Taste as you go. Only thing I can say.
Practice make everything perfect, keep fighting!! :D
If you are new to sushi, especially making the rice, I recommend buying seasoned sushi vinegar which is usually sold right next to the same bottle of the rice vinegar he used, which was Mizkan brand and I agree with Luke above, always taste to your preference, All sushi chefs have a preference. I also recommend if you have a rice cooker like a Zojirushi, to add a piece of Konbu that has been rinsed off on top of the rice just before you turn it on.
@@timothygil1 Thank you so much! I'm sure these tips will help.😄
One thing I like to do is to bring the vinegar to a steep, btw buy some nice quality rice vinegar, usually the darker the better, and that also means the vinegar is stronger and more sour, so you can add a bit more sugar and then steap it with the konbu, should come out a little more potent
Thanks for this. A long time ago a friend taught me how to make sushi, but over time my technique got rather worse than better - up to a point that I decided I just suck at this and would not try this again until a proper workshops/rolling class. But after this I see what I've been doing wrong all this time, and it makes me wanna try again! Thanks for this chef Taka!
What are some things you were doing wrong?
@@overratedprogrammer to be honest almost everything - I mixed the seasonig with completly cooled down rice and didn't spread it at all. didn't do the "rice dam" and put the fillings on the bottom. And I also used whole sheets of nori so the rolls we either to big and unhandy, didn't close well or had nori spiral. At least now I know :P
I didn't expect a left handed oil test in the sushi making video, but here it was! Hahaha. But on a serious note, thanks for a clear and understanding video!
Dan Formosa would be proud!
@@epicurious we miss Dan, hope he will be back soon! 🥰
Left Handers FTW
Timestamp challenged.
Made me feel like I'm in a formal class! I had answers I didn't even think I needed. Great tutorial 💗
Ok, best sushi making video I've seen yet. Clear, concise and perfectly explained. Thank you so much. New subscriber.
Chef Taka always seems so warm and kind. Thanks for the tips on making the vinegar! Would love to see a Sushi 102 featuring more complex rolls.
This is the extent of traditional Japanese sushi. All the crazy looking rolls are an American creation.
@s0undnin so what?
There is a video on epi channel where he shows how to make a bunch of rolls using salmon. Highly recommended
Whoever reading this have a nice day.
Thanks chef, good work!
GREAT tips! The barricade of rice and the use of lighty oiled gloves is a game changer!
using the vinyl gloves with oil is life changing. I've had so much trouble with the rice sticking even with water on my hands. Why did I never think of that tip lol
Careful not to use too much, depending on the vinyl you might not even need it, just water. At my work because we handle different fish that's just enough to lubricate it or you have a damp towel ready to wipe your knife and hand as you go.
Perfect.
Straight to the point, answering every single question one could have. Beautiful video, thank you so much 🙏
I used this tutorial and managed to make cucumber rolls and teriyaki chicken rolls. I only stuffed up two rolls (which we ate anyway). It was really helpful
best sushi making video i've seen. Very well presented. Thank you!
Me at 1 am craving for sushi watching this video 🤤
Me eating cup noodles 😮😅😂
Literally 1:02 rn and same
I make it about once a week.
Thank you so much. I like supporting our local sushi places, but I really wanted to know how to make it on my own.
Needed because I spend too much money on sushi 😢😢😢😢😢
Keeping the nori crisp is one of the most difficult part of rolling maki, I often waved the nori on an open flame stove top at low heat to crisp/heat the nori
So true I was going to comment this!
Very helpful tutorial! After a few rough attempts I found this video and the techniques such as the rice dam made making rolls much easier!
Thanks chef! As a novice, I will try this first as presented. But already a couple thoughts occur that I will experiment with. First, using a spray bottle for the vinegar, for even distribution, and fine tuning how much is added to the rice, up to the recommended ratio, or a little past.second will be for when I inevitably add unagi into the mix (my favorite ingredient, along with the eel sauce). For adding the rice in that instance, I’m curious what using a little toasted sesame oil will to to the flavor of the roll, as opposed to neutral oil. Or ina ny instance where the protein is presented cooked, versus raw. Should be fun! Thanks again 🙏🏼
I loved this, though if possable can you make a short on how to do the rice without a rice maker?
Thank you for this video, it was very educational. The rice vinegar ratio works great! Brushing the sushi with soy sauce is such a stealer tip, perfect umami flavour!
my mind is blown by the fact that this is rolled with WARM rice! I've always done it with cold rice and unsurprisingly my rolls tended to fall apart.
I always saw and was told to fan the rice after pouring rice vinegar and while mixing it. The whole point was to cool it down. So I wonder if it's just different techniques or just preference
@@phoenixash8514 it doesn't really matter too much, it's a subtle difference that only a chef would care about
Folding is always my problem! Will try again! Like that you show the folding slowly so i can follow! Thanks! ❤
Worth pointing out that you only use a small amount of the sushi vinegar that was prepared!
Yes, this annoyed me as well. "Let's make sushi at home. Step one, make two liters of rice vinegar. Step two, use a splash of it. Step three, dump the rest of the vinegar you made." So wasteful.
@@robspiess you can store it
@@overratedprogrammer What am I going to do with so much sweetened and seasoned sushi vinegar? I'm not making sushi every week, lol! Maybe once a year, if that.
@@robspiess well, maybe you can use up your leftover nori, sushi vinegar, etc for vegetable sushi as a healthy lunch
@@julespasquier337 I appreciate the thought that it could be used later, but it's unnecessary to make so much for this recipe and have to figure out things to make with the unnecessary excess.
For example, if I make chicken wings once a year for superbowl sunday, it would be silly to make 2 cups of cinnamon honey mustard dipping sauce when I plan on using only 3 ounces, forcing me to figure out meals with cinnamon honey mustard. Just make 3 ounces and use the ingredients separately elsewhere.
For this sushi recipe, he should have said 1/3 cup of rice vinegar, 2 tbsp of salt and 6 tbsp of sugar. Easy, and no waste.
Taka doing sushi @ home is a much better video. I think you can do another fried rice video with Eric Huang. My 2 cents, I appreciate the content.
Nice video, thank you! Q: why do we need 2 cups of rice vinegar if we used only 1/3 cups of it?
I am wondering the same thing.. It would be helpful to know the rice vinegar recipe for 2 cups of rice only.
His particular recipe used that many of each ingredient. But if you are only going to make as much rice as he did then you can scale it back.
Finally!!!! Someone cover this topic in depth!
I made this at home and it was so good! I also made one with Tuna and mayo (and I loved it). Thanks for giving me confidence in making my own sushi! 😊
Mayo? God you have to be an American? Surprised you didn't smother it in Ketchup and Deep Fry it LOOOL
@@markylonthat’s incredibly unpleasant.
@@markylon some sushi varieties (newer ones) do have mayo as sauce, esp in regular day to day sushi restaurants (at least where I'm at), so it is not crazy to have that on sushi
@@5skdm I mean you mean mayonnaise not MAYO which is how Americans ruin everything.
@@markylonThey often use mayo in European restaurants for Tuna sushi.
Great video! We need a part two, for other types of sushi. 🤤
One of the best UA-cam videos I have ever watched! Thank you.
I'm going to try to make my own sushi now!
The best video I have seen so far on making sushi rolls. Detailed yet easy to follow and understand. Thanks!
Thank you tonight I wanted to make sushi for the first time for my dad and thanks to you it was awesome peace to you ✌️❤
his cutting skills are crazy! yeah, the sushi was nice, but to see that even cut is crazy to me!!! great stuff
Thank you. So so simple. I'll try it. If I fail..... I'll try again.
It was not mentioned, but Kombu also provides a varying degree of salt, so be careful adding too much in addition to salt. For a lot of recipes, No additional salt is needed when using Kombu.
How long does the kombu need to steep before the solution is ready? He did not specify
@@icanwatchthevideos I usually do it for 20-30 minutes. Do not boil, otherwise it will be bitter.
That doesn't matter.
@@yomama3926 doesn’t matter to you.
great video if you like the nori on the outside. this is the easiest way. but the rice in the outside with toppings is difficult to master
Try "mathing" out how much vinegar, salt, and sugar to use per cup of cooked rice :). I suggest changing your tactics to accommodate those that wish to make smaller portions.
beautiful brother, beautiful speaking, looks very easy to do, i am on the journey of being less financially stable and learning to cook far better for myself, i will be trying this soon!
Common mistake when doing maki roll =
Do not press the rice too much when spreading on nori sheet and rolling the bamboo mat.
You dont want the rice to become mushy.
thats literally the best video on sushi I have seen
I’m Japanese American, but afraid to make rolled sushi. I did when I was younger and braver. But I really want to eat these types of sushi. And it seems worth it!! And it all things fail, I can always make a bowl type sushi 🤭🤭
What do you do with left over the vinegar? Can still use it? How many days can the preparation sushi can stay refrigerated for, if want take ingredients cut into to make the sushi?
Thnk you so much for the recipe. The hard way is the rolling at shaped of the sushi,I hope that I could follow your steps well enough .
Top tip, use caster sugar and Table salt and they will dissolve more quickly and thoroughly.
And I am assuming you don’t need to soak the rice 🤩 saved me so much time lol
Also for the vinegar combo, any alternative to sugar?
Some people use honey, I'm not a big fan of this due to the strong flavor it lends. however, you do need sugar of some kind in order to make it sticky
I need some pointers on cooking the rice without a rice cooker
Here because i dont wanna pay $13-$18 for Restaurant Sushi when i can buy the ingredients myself and have more than enough.
Thank you so much it was my first attempt to make sushi and it turned out great indeed 🎉
I learned here that I've been doing everything wrong, essentially. Time to go turn my absolutely failed sushi into fried rice 😂
Love this video!!!! Can you please do egg rolls next?! 🎉😊
Great video, I watch it every time i make onigiri/sushi:)
THANK YOU for the timestamps on this video
What a banger if an tutorial everysingle question i had was answered , in just 2 seconds after
What a banger of* a* tutorial.* Every* single* question I* had was answered ...
Loved this! Thanks so much. I’ll try all of these techniques ❤❤❤
Magnificent presentation .. Ty .. I'm on it 😋
Alrighty then. Ordering sushi in the morning 😂👍🏽
So, the rice has to be warm when I put it on the nori? I always thought that you have to let it cool down.
Thank you, I love this class so clear!!
Great vidoe, but I have 1 question. Why you made so mouch sushi viniger if you knew you would use only one third cup?
So confused by this, hey. 2 cups of sushi rice used and then he only adds 1/3 of a cup. 🤷🏼♂️
You can store the finished sushi vinegar, just put it in a bottle with a cap, it’ll keep in the fridge.
Love the video! Although there's no way I'm getting sushi grade fish where I live. So what about working with protein that isn't sushi grade? Also, what about making ponzu at home?
There are some options; tofu, fish cakes, cooked crab, and egg immediately come to mind.
Although it's not sushi, Korean gim bap is very similar; I've seen gim bap recipes which use chopped fried chicken or bulgogi as protein options.
Of course, any protein you want to use should be fine.
smoked salmon and cream cheese or even canned salmon mixed with mayo. not traditional but still tasty
Making sushi tonight, fingers 🤞 thanks for the explanation 👍
So no need to wrap the bamboo mat with Saran wrap? Awesome tutorial btw
If you need to make a bigger amount of makirolls and nigiris, how long in advance you can make it and how to store it to keep it fresh?
When I saw the brand of wasabi he was using I smiled. That much of the stuff cleared my nostrals last week. LOL! Strong stuff!
Great video and thanks for taking the time to make it @epicurious
Taka👑... you're Legend for this! ✨👍
Thank you for the tutorial ❤, looks great
I would like to see amazon affiliate links for all the products and ingredients that we need to buy for each project.
Can please we see how to make egg rolls next?
Thank you for the demo. I was having an issue with how much rice I was using. I was either getting too much or not enough. I'm going to try your little dam method in a bit for some homemade California rolls
Thank you very much for the VDO and fantastic technique that will helping me look like master once teaching my daughter to do so 🤭
After eating this 🍱 I’d say ごちそさまでした！
Thanks for the awesome video. Is rice vinegar necessary?
The Chapters & the detailed insights! Love this!!! Perfectly organised for a beginner!
I can't wait to save so much money and make this a staple in my weekly routine 🙌🤙
Okay, cool. Wow. I've been really over manhandling the makisu. The rolls come out fine but this is so much better of a way.
This is an awesome video. Thank you so much! ❤❤❤
Wow I love sushi. i gotta try this..
Very clearly explained. Thank you.
Why mix up so much rice vinegar if you only ended up using 1/3 of a cup?
You can store it. Put it in a squeeze bottle with a cap.
Well thank you so much perfect instructions
Hello! Do we have to have a rice cooker? Can't we just cook it in the pot?
Really confused by making vinegar mix. You did that in a bowl and then used like 1/5 of it?
i think those of us actually trying to make this are all confused by that.
Very interesting, I wonder why my pieces are so much bigger. I am following the standards of sushi making in my city, and compared to yours, our are HUGE. About double in size, we don't cut the Nori in half even.
I ask the team to try to make them smaller and see the result.
The super chill background music is so good!
📌Great execution and advice.. well done mate 😊
I love Japanese food! Yummy ! Brilliant sushi! Thank you
Great video for sushi making.❤
Sushi is yummy and tasty. I shall try your recipe. Thank you very much.
You sure make it look easy. Lol, you didn't tell is about the knife you used. But to cut through the nori and the rice without shredding it I believe it's the hardest part. Thank you for a great video. Simple, kind of. Lol
A sharp, non serrated knife. Emphasis on sharp. Dampen the blade with a wet cloth between cuts
I should have watched this video before I used my sushi kit
Ma too watching this after messing up my first try 😭😂
Exactly why I'm watching now. Sushi maker is waiting on the counter. 😂😂 Happy making and eating to you too! ❤
Yeah lol
Thank you for this great tutorial!!
Can you show how can you make sushi when you don't have rice cooker? Getting the rice right is one of the most difficult things about this process
UA-camr Helen Rennie has a good video on how to do just that
Buy a rice cooker. They're cheap ($30) and make perfect rice every time. Stop using the stove method.Please. I'm begging you.
foolproof stovetop method:
rinse dry rice with cold water 3 times or until clear
add to pot, 1.5 cup water for every 1 cup of rice
cover pot, bring to boil. when boiling is reached, turn down to minimum heat
let cook for further 15 minutes without taking lid off
turn off heat and let rest for a further 5 minutes with the lid on
open, fluff, enjoy
Do you have an instapot? I always cook my rice in it. It comes out perfect.
Sorry guys, I only have electric stove top and a regular pot... Most people in my country have only that... Thanks for all the help 😊
Nice recipe... I guess I've got to buy a rice cooker now (with suchi mode preferably). It would have been nice to suggest an alternative method though...
Excellent shushi❤❤❤
Thank you
Thnx I love love sushi though wished I could find sashimi tuna or salmon
2 cups of rice vinegar
1/4 cup salt
3/4 cup sugar
Mix mix mix
Drop in a seaweed
Oy! I want to make some of that cucumber - maybe some carrots (just a little).
Thancs. Educational sushi luv it