Quite enjoy your videos! Im learning sushi currently and i saw in one of you're other videos someone asked if you use silver or gold nori. Im a bit of a novice i assume the difference is just quality of the nori. Is there a brand you would recommend or that you use. Im overwhelmed with options online and figure you'd know best! Thank you
Hello, im glad you like it and find it useful. We went trough a lot of different brands and all of them did their job. Try gold and see how you like it, then buy silver and see if you feel the difference. Some are more crunchy some are thicker some are thinner but the difference is really really small. Don’t think to much, just do it 😉
@Roll_Masters I completely understand! I appreciate the quick response, I am a little curious about all the sauce bottles you have in that lineup. I've acquired Eel sauce, Yum yum, Teriyaki, and a spicy mustard sauce. All store bought so i assume their not as good as what you use at work. I'm curious if there are any others you'd recommend I look into. I'm unsure if you prep and make all the sauces but I think that could be a cool video to see. I really appreciated the cucumber prep video you did recently, definitely impressive and informative!
Can you give out the recipe of the dressing used in salads? At every sushi place I go to they serve a small salad in the bento with strips of carrots and a white, runny, dressing. One place just called it “white sauce”
Are you sure it’s not just a Cesar or ranch dressing?? Usually places with asian food serve some sort of vinegar sesame dressing or ponzu soy sauce kind of thing. I never ate that kind of sauce to recognise it unfortunately.
Hi Master. 😊 Thank you for your work!🙏 I watch every video of yours, you make amazing rolls! I learn principles and techniques of work from your videos. Can you please help and tell me how you get such fluffy rice? Could you share the ingredients grams of rice dressing, I think my mistake in this point! I use on 1kg cooked rise - 100 grams rise vineger, 80 grams - sugar, 15 grams - salt. Thank you again, you are the best 🧑🍳 for me!❤❤❤
I appreciate the comment and love the support. I will asume that you cook rice with 1:1 rice to water ratio so that means you use 500g of raw rice to get 1kg right? I did all my calculations in raw rice. For 100g of raw rice: 24ml sushi vinegar 14.4g of sugar 4.8g of salt You can use this as base and just time it by the amount of rice you cooked (don’t forget it’s raw rice) So in your case it would be 120ml vinegar 72g sugar 24g salt
And also it’s very important to cook the rice properly as not all rice will cook the same, you need to adjust the water or cooking time to come out fluffy and not overcooked. Don’t be afraid to put 1-200ml less water if the rice is to soft. Maybe block the cook/warm button on the rice cooker with a piece of plastic or cardboard so you get the same cooking time every time. For example i used to force cook mu rice 35min and keep warm for 15 but we changed the rice brand and now i cook it for 27min and keep warm for 10 as it’s enough for that brand of rice. Block the rice cooker button by pushing something in between when you push the button to cook and don’t let it rice by itself, use timers and to it manually. Play around and im sure you will get it better than mine 😉😉😉
Hi, great video!! I also want to make sushi for events, can I freeze the rolls? And another question, how do you cut them so easily? Sometimes they break when I cut them. Thank you very much!!
Awesome man, I don’t think it’s possible to freeze sushi rolls, any kind of moisture would ruin the rice and ingredients inside. Well, I have a super sharp knife and also you need to make sure that the rice is holding together and not falling apart. This depends on your vinegar mixture and also rice cooking time.
Well if i don’t wear gloves I would have my comment section filled with health experts telling me how I am killing people with my BACTERIA! Somehow I like wearing gloves since rice tends to stick less on them then on my hands.
![[sushi]Relaxing Healing Studying Meditate、AIGC、(放鬆、讀書、冥想、舒服、無廣告)(20240315)](http://i.ytimg.com/vi/MYyfUVhY_1E/mqdefault.jpg)
I don’t know why but this is very therapeutic for me😂. Keep going!
with your videos I became even faster, making sushi I think your videos are incredible congratulations👏🏻👏🏻👏🏻👏🏻
Love to hear it, appreciate your support 🙏🙏
we need more video!!!! so nice to watch
Nice video, I am hungry 😅
The way to prepare this dish is quite interesting, I like your video.
Thank you 🙏
I really like your videos, congratulations on the great work, what's your Instagram?
Bravooooo👌🏻
Top video bro! Your technique is amazing! bravo! I will bring this content to my channel very soon!
Appreciate it 🙏👌
Awesome man 🤙🏻🤟🏻 I’m a sushi chef myself
Love to hear it 😉
Nice job man! 😄
Appreciate it 👌
Hey man, 👋 like your videos, the way you make those, just awesome❤❤. And where are you from, and where are you working.
Thank you very much, I am from Croatia but I have a delivery place in Romania 🇷🇴
Quite enjoy your videos! Im learning sushi currently and i saw in one of you're other videos someone asked if you use silver or gold nori. Im a bit of a novice i assume the difference is just quality of the nori. Is there a brand you would recommend or that you use. Im overwhelmed with options online and figure you'd know best! Thank you
Hello, im glad you like it and find it useful.
We went trough a lot of different brands and all of them did their job. Try gold and see how you like it, then buy silver and see if you feel the difference.
Some are more crunchy some are thicker some are thinner but the difference is really really small.
Don’t think to much, just do it 😉
@Roll_Masters I completely understand! I appreciate the quick response, I am a little curious about all the sauce bottles you have in that lineup. I've acquired Eel sauce, Yum yum, Teriyaki, and a spicy mustard sauce. All store bought so i assume their not as good as what you use at work. I'm curious if there are any others you'd recommend I look into. I'm unsure if you prep and make all the sauces but I think that could be a cool video to see. I really appreciated the cucumber prep video you did recently, definitely impressive and informative!
@Roll_Masters I just ordered some Choi's Gold Nori half sheets, unsure if you've tried them but they seem popular on Amazon.
Can you give out the recipe of the dressing used in salads? At every sushi place I go to they serve a small salad in the bento with strips of carrots and a white, runny, dressing. One place just called it “white sauce”
Are you sure it’s not just a Cesar or ranch dressing??
Usually places with asian food serve some sort of vinegar sesame dressing or ponzu soy sauce kind of thing. I never ate that kind of sauce to recognise it unfortunately.
Hi Master. 😊 Thank you for your work!🙏 I watch every video of yours, you make amazing rolls! I learn principles and techniques of work from your videos.
Can you please help and tell me how you get such fluffy rice? Could you share the ingredients grams of rice dressing, I think my mistake in this point! I use on 1kg cooked rise - 100 grams rise vineger, 80 grams - sugar, 15 grams - salt.
Thank you again, you are the best 🧑🍳 for me!❤❤❤
I appreciate the comment and love the support.
I will asume that you cook rice with 1:1 rice to water ratio so that means you use 500g of raw rice to get 1kg right?
I did all my calculations in raw rice.
For 100g of raw rice:
24ml sushi vinegar
14.4g of sugar
4.8g of salt
You can use this as base and just time it by the amount of rice you cooked (don’t forget it’s raw rice)
So in your case it would be
120ml vinegar
72g sugar
24g salt
And also it’s very important to cook the rice properly as not all rice will cook the same, you need to adjust the water or cooking time to come out fluffy and not overcooked.
Don’t be afraid to put 1-200ml less water if the rice is to soft. Maybe block the cook/warm button on the rice cooker with a piece of plastic or cardboard so you get the same cooking time every time. For example i used to force cook mu rice 35min and keep warm for 15 but we changed the rice brand and now i cook it for 27min and keep warm for 10 as it’s enough for that brand of rice.
Block the rice cooker button by pushing something in between when you push the button to cook and don’t let it rice by itself, use timers and to it manually.
Play around and im sure you will get it better than mine 😉😉😉
@@Roll_Masters I am very grateful to you for your advice. I will definitely try to figure this out. Waiting for new videos with impatience, Chef 🤘💪
10 outta 10 im a day late but certainly worth a like
I have never seen the pink sheets. Are they rice paper with a flavor?
Those are edible soy sheets. They come in a lot of colours and are basically tasteless 😉
@@Roll_Masters Thanks! So they just make it look fancier
Exactly, cool way to make vegan rolls stand out since they are usually the most difficult to make interesting.
Hi, great video!! I also want to make sushi for events, can I freeze the rolls? And another question, how do you cut them so easily? Sometimes they break when I cut them. Thank you very much!!
Awesome man, I don’t think it’s possible to freeze sushi rolls, any kind of moisture would ruin the rice and ingredients inside.
Well, I have a super sharp knife and also you need to make sure that the rice is holding together and not falling apart.
This depends on your vinegar mixture and also rice cooking time.
bro how do you film?
Dji osmo action 3 and a chest mount
Названия суши бара можно?
Какой марки нож юзаешь?
27cm carbon steel yanahiba from yosihiro cutlery
why don't you use vinyl gloves? Rice doesn't stick to them! It's just nonsense to wet your hands with water every time.
We are using vinyl gloves and rice does stick to them in the beginning.
Everyone’s got their preferred way of working 🤷♂️
А чего это в одном роллер два авокадо??? Че за дискриминация
Im using half nori sheets, sometimes i can barley close them as they are
39 минута розовая бумага? Что это
Colored soy sheets 👌
@@Roll_Masters смотрю Вас с России
У Вас классная техника!
Но роллы маленькие ! У нас покрупней делают!
Соевый лист...разных цветов..называется Maminori
Маменори, соевая бумага. Подходит для сладких роллов
why do u wear gloves lmao social media convinced y'all that gloves are safe
nevermind I spoke early, I'm actually surprised u wash ur hand w gloves on
Well if i don’t wear gloves I would have my comment section filled with health experts telling me how I am killing people with my BACTERIA!
Somehow I like wearing gloves since rice tends to stick less on them then on my hands.