Three Tips On Making Great Sushi From Chef Seizi Imura
Вставка
- Опубліковано 22 сер 2024
- Chef Seizi Imura, of Café Sushi in Cambridge, Mass. show you how to make sushi rolls and offers three helpful tips. (Full story: wbur.fm/2beV1oQ)
1. Focus on getting the rice right. Be sure to get the time and water level right.
2. Work with a light touch as you roll out the rice.
3. Keep your kitchen knife sharp.
![[UA] Team Vitality проти NAVI | IEM Cologne 2024](http://i.ytimg.com/vi/wttO1zVRTC0/mqdefault.jpg)
I've watched hundreds of hours of sushi making now this is by far the shortest best vid on how to roll sushi watch it carefully 30x write down every tip he tells you look at his setup and technique and practice, practice, practice. Thank you chef Imura.
In the end you can see him looking ackwardly because he knows he fucked up the slicing. Oh well, it happends to the best of us lmao
he could have called a "mulligan"
Tip 3 "you need a really sharp knife", proceeds to struggle cutting it
well that proves it then lol
I'm just about to say the same thing. But by his rolling technique, i can tell he is quite pro at sushi making.
So not too sharp knife is just a technical issue, give him a break
@@harrynguyen4267 it's just a reflection of lack of preparation.
I sort of cheat that by coating the knife with rice vinegar. Also adds a final touch of flavor
I didn't see much of a struggle. He looked like he was just making sure the nori separated completely before pulling away. He didn't struggle at all during the entry of the cut which is the toughest part of cutting rolls.
Oooh, I definitely squish the rice! Glad I watched this before making some sushi tomorrow, thank you.
thanks for the easy tips, sushi is the thing now...save alot of money making it at home, once your skills are top notch. another tip 'not only a sharp knife, but wanna make sure the knife stays wet, every slice...that way it cuts through the seeweed easier'.
Perfect cucumber roll but it was not cut perfectly
This is the way to build a house. I love you
Did anyone notice how f'd up his rolls were in size near the end?
Yep! Aweful
Awesome technique!
Thank you Chef
Wow that one i can make it. Thanks for your neat/easy to follow instructions
Nice one chef
Very nice job bro thank you.
This was super helpful, thank you!
The cutting omg “bitch, is you blind???” Ahahahahaha meme
No way this dude is an actual sushi chef.
If you don't have perfect knife.. deep your knife in hot water after each sushi cut. Your sushi will look pure art!
You rolling technique is superb!
GENIAL THANK YOU..
Perfect!!!
Wow great instructions thanks
Thank u
2:40 this is how he fucks his sushi up in the end ..from TALL to short
True
Sorry for the late reply
Awesome video :)
thank you
Great theory! ;)
Is like rolling a Joint just a big one though 😆
Kernel or grain? Grains of rice
For your reference, seaweed is originated from Korea. Seaweed originated around 1640 in Korea and Japanese people consumed seaweed far later than Koreans.
wow i got all the gear but no idea lol although i make some lovely sushi regardless, making it right now, just letting the rice rest in the hot pan for 40 mins then il leave in a cold well room temp container for an hour to cool naturally then add my rice wine vin mix :D etc im better at making than rolling lol
Sorry but... that was really uneven!!!
How is the rice not sticking to his hands?
@Nick Rawls depends on sushi rice if you use restaurant style rice with vinegar blend it tends to stick so we gently wipe the oils from freshly cut salmon fish with the gloves
Where’d u go sushi school 🙈
Don't you use cream cheese?
he told us the cooking time and water level was really important but didnt say what they should be.
also the end product are all different sizes anf wonky lol
Glad you reminded me. Common sense should have told me to NOT mash the rice kernel even at this point, as one rolls the roll. Years ago, at a park, saw how to wash rice, correctly, and even then, it was stressed, do not break the rice kernels, as you gently massage it under water. There are recipes where broken rice is preferred, but in most cases NO! No matter the culture. We Americans, even if from other country backgrounds, quickly loose our culture, when it comes to these rule of common decency. Rice, to us, may be JUST a binder, like potatoes, pasta, a greasy order of fries, or garlic bread, but when I lived in the Philippines, rice was the Magna Carta, of foods Other than a few items, such as Adobo, rice was RICE. But Adobo, was a family style flavor, sort of like a choice of religion, but rice was not. Many people died there, if no rice, or budget. I know of poor people there who only eat rice, and dip their fingers in water, or if rich poor, in salty water, or soup broth, then eat the rice. They flavored the rice with this mix of water, as it dripped off their fingers. A piece of chicken, if lucky, could have been for the entire family of 6, or a few shrimp, and boiled the shell to make that finger dip bowl to grab the rice, but the rice was the goddess of foods. Even now, I try so hard not to mess up the rice, or waste it. Any food frankly. American families, just toss OUT rice, as if it was coffee grounds. Now, if it is on the floor, we would sweep it up and wash it well. I knew a woman who had the naturally occurring bugs hatching in her rice. She did not toss it. She washed it well, and scooped the remaining bugs out, as she boiled the rice. I am Caucasian, from Italian Irish back ground, but until people like me see and hear people tell me, when I ask them; "Where would you like to go eat?" and they always say, RICE!. I said, no not shopping, where to eat, you choose, ok!. They would rice and tap their tummy, or finally say; " I need my rice. Then I got it. Thank God, in the Philippines, place like KFC and Straw Hat pizza, sell rice with it's meals and all of their dinner combos. As far as I know, all dinning, includes rice. Some, maybe few, offer all of the rice you can eat. Amazing! Sorry, so long, maybe I was also here, reminding myself, of 2014-2015.
you're new at this.
I made sushi once and I can see that this maki is not perfect like he says. It's not an art for no reason
That’s a California roll *choke*
He wasted a perfectly good nori sheet to demonstrate his point aaaaaa
Omg this sucks at making and cutting the roll😂😂😂 jesus
Not so perfect Afterall...
You need a lot to learn yourself first .... Then maybe try teaching others.....
your knife isn't sharp enough LOLOLOL
🤣🤣🤣
Not perfect your cut was off
Lol your knife wasn’t sharp. You jinxed yourself lol
I'm sorry don't get me wrong but you are not making a roll you are making a Maki because,the Maki is a type of roll in which the seaweed wrap is on the outside of the roll. Rolls are when the rice is rolled on the outside and the seaweed wrap is rolled along the inside.just want to be specific and I don't want to confuse your audience..
"a type of roll in which..."
Actually, a "roll when the rice is rolled on the outside and the seaweed wrap is rolled along the inside" is called a URAMAKI ROLL.
Definition of a Uramaki roll: any sushi roll that has been turned “inside out,” with the rice on the outside and the nori on the inside wrapped around the ingredients.
Not a hundred percent you are correct but I am willing to learn and investigate. In my experience Hoso, and Futo Maki Rolls refer to size, Maki being smaller.
@@kylecross129 Well that's what you want and that's your opinion I'm nothing against with that, You are entitled to investigate and to learn what you want it's your life...
@@Jkcreswell The only thing can tell you I would suggest try to Google Since a lot of people don't believe other people...
Knife was not sharp 👎
I can cut it much better than him.
You can't even cut a roll even
You actually did a horrible job at rolling sushi and demonstrating how to roll a maki roll.