ohh cool idea. I might upload a video in my channel about that idea, I have cooked plenty of "one pot" dishes in my life and yes I know some of them which cooks under 1 hour and uses a very simple ingredients - also very cheap.
Tips that weren't mentioned: If you feel like your rolling game is off and the log is loose, let it rest 10 mins on the board before you cut into it. That allows the moisture from the veg to get absorbed by the rice and nori, and that swells the rice and seals the nori sheet closed nicely. After rolling the sushi, get a damp towel ready to wipe your blade between cuts for everything is clean and pretty looking when you flip the cuts on their side for plating. Do NOT push down when you cut. Sawing motion only. With a very sharp knife you should only need to saws per cut roll. Start in the middle, and outward in twin cuts. Often I will cut the log in half, then place the two halves side by side so the cut ends I just made line up perfectly and then I cut those two logs in their middles. And from there it's a matter of figuring out if you can get two, three or four roll cuts out of each mini log. It's an easy way to get consistent size sushi if you care about symmetry and presentation. If the nori feels resistant to your knife blade, make a small cut with the tip at the top of the roll everywhere you will be sawing off a roll to get you started. If you have time to prep most of your ingredients the day before, you can easily turn this into a group activity by creating an assembly station at the table. Everyone can make their own with whatever they want. I am not a fan of overly chilled sushi, so I like to eat mine as I make it, but I have taken it to work for lunches. It just requires I let it sit for a few mins to get most of the chill off it. I would never consider microwaving sushi to take the chill off (in case anyone is thinking that right now.).
As a sushi chef in a restaurant, these are good tips. I would like to add the following which neither you nor Joshua mentioned: -It is very hard to tighten a sushi roll too much. If you feel like you are over-tightening, you probably aren't. If you do and the nori sheet tears, you can simply wet a small piece of nori and patch the hole. It is also easier to do full rolls (full nori sheet instead of half), since then you can use both hands and apply more uniform pressure. The rolls in this video were definitely under-tightened, but it's not the end of the world. Practicing to roll tighter will allow you to increase the amount of filling you can use later on. -Wrap your makitsu (bamboo thing) in saran wrap before using it and just remove it at the end. That way it will not get stained and will stay sanitary. -Before cutting the roll, wet the blade of your knife with water. That way the rice will not stick to it, giving much cleaner cuts and you will not need to clean the blade between every cut, only every 5-10 cuts. Hope this helps someone. Keep in mind that making sushi can take practice, don't give up if you don't succeed at the first try.
@@natmath2576 When I worked as a sushi chef, part time during my final year of high school, I learned to make the rolls first, then use the mat to press the roll, to firm it up. The only down side to this is that it kinda makes the roll a bit square, but it's also to allow the roll to stand up. We would use a mat without the wrap for special rolls, in this case the saran wrap goes over the roll, so when it's firmed up and cut, the roll won't fall apart. Oh yeah, also it seems plastic boards should be used as rice won't stick to it like wood, which my foods class only had, so it was a fun time (not really xD) everyone in class kept asking me to help them
I checked your channel out, Keep at it and you will get there, do it for fun and enjoyment in your spare time. it will blow up sooner or later. learn from the mistakes and push forward. Good luck sir. +1 sub to help
sushi tip: re-toast your nori over an open flame and it will improve your sushi rolls by 1000%. it's better with re-toasted nori because the nori won't get soggy so fast. it also increases aroma. I just use a long reach candle lighter, but make sure the nori doesn't actually touch the flame, and just quickly run the nori from side to side over the flame. toast both sides of the nori. it really makes a difference, in my opinion ♥️ 🍣
my family loved these. My wife said it was one of the best things I've ever "cooked". My salmon for half a lb cost $20. Good salmon. I guess that's key. Thanks for a great video.
They're like a cross between onions and garlic, so the garlic rule halfway applies. Normally a recipe calling for 3 cloves means 7+ cloves. 3 shallots is therefore 5+ shallots.
Little tip he didn’t mention, your knife will cut the roll a lot smoother if you dump it (the knife) in water before you cut. If you don’t, the rice will want to stick to the knife and could ruin the shape of the roll
手巻き寿司、とても美味しそうでした！ 他の動画も楽しませて致きます。 I am a general person living in Japan. I was surprised at the beautiful hand-rolled sushi. I will continue to enjoy you channel.
For the last twenty years my wife and I have made our own sushi at home, we're talkin' spicy california rolls, salmon skin hand rolls, green mussels, tuna, salmon and yellowtail sashimi, etc., etc., but this video has given us the desire, to look at new combinations of flavor. The veggie roll, with mushroom looked absolutely delicious, and already the wife is making up a shopping list!!! Thanks Joshua!!!!
I have to point out one glaring thing, DO NOT start anything you intend to fry in cold oil. It will soak up all that oil, just fry whatever at a good hot temp and you wont have to worry about residual oil in your dishes/plates. Outside of that, there are things I personally disagree with, but that minor; the video is pretty solid. Good job on pointing out how important rice is to sushi, thank you. Also, in a pinch; you can do a 30min sunomo pickle on carrot battons in lue of gobo to help put crunch in certain rolls. Keep up the good work dude! :)
I needed something to binge today, I'm in a low place. I never imagined I'd have so much fun stumbling blindly into youtube after I just woke up, but I'm here to stay.
Depends on where you live. Although not explicitly stated anywhere that I've seen, I get the impression that he lives in San Francisco or somewhere near based on his availability of ingredients.
@@Tony-wm1oc nah, cost per serving makes more sense. If you plan on making one serving, use the leftovers for another dish. Making fifteen servings? It's easier to just multiply the costs and amounts from one.
I have been craving sushi lately. I might make this sometime, but I have a sushi place near me called Royal Sushi. They have an "all you can eat" menu where you order as much as you want for about $20-$25 per person. You can order multiple times for the same price, but if you don't eat something, you pay extra an extra fee depending on how much is leftover. I don't leave anything, so I haven't had that happen. I don't know if it's lower quality (if you order the rolls separately, they're about $8-$15 per roll), but it's still pretty good! Even though I go there for the sushi, I also like their sides (my favorite being the coconut shrimp) which is included. I usually eat quite a bit when I'm there, so it's worth the money for me.
The vegetarian option was in fact also vegan friendly 😉 I appreciate that you included one! Especially the fried shallots looked like a great addition.
I didn’t think soy sauce was vegan. Doesn’t it have some sort of fish product in it? I’m not a vegan so I’m not sure. Seems like there’s something else that vegans use in place of soy sauce. Some amino acids summer or something.
I made the spicy salmon temaki. It was fantastic! The fried shallot added a nice crunch and sweetness to it. I'm glad I didn't skip it. I still have a lot of rice, salmon, and all other ingredients left, so I can make more later.
Also yea, don't stress over people who don't want to do it, if you want to do it, you'll do it, if you want to just do it once, you will just do it once, and that will show a huge lack of experience, but if you really really love it, then it will be a growing passion
If you ever see this I love your style of cooking your personality in the most platonic way ever And I don’t believe I’ve missed watching your single video since I subscribe to you
I'm eating selfmade sushi right now! all I used was sushi rice, nori sheets, (yes, no rice vinegar, but you can add that if you want) and cucumber, bell pepper, canned tuna and some cheap smoked salmon, plus cream cheese and mayo. no extra cooking required, just boil the rice, cut the veggies and fish and that was it I used clingfoil instead of a bamboo matt because we lost ours somewhere in our house
When you make a video and are experimenting you buy more to ensure you don't have to go back out during a pandemic. The recipe only requires 3, but he bought more just in case. Like any good chef.
@Shirley Timple Just because you live in an area where you can only obtain dogshit ingredients doesn't mean it's the norm, most of us are able to get decent quality :)
@Shirley Timple ah yes, i'm sure you know the avg price across all states and all different countries, as I said, your situation isn't the norm, don't be so narrow minded, ignorant, and bitter that you're in a shitty situation :)
@Shirley Timple Well you are in a shitty situation if you have to spend so much money on good food that it pushes you to be bitter towards anyone that can obtain good prices, tell me where the assumption is?
wait, what? allergy to mushrooms? they are naturally used as a treatment to cure allergies.. you must be like one of tens of millions to be allergic to mushrooms
My favorite sushi place does a vegetarian roll with tempura broccolini, and it’s amazing. Might be worth a try! But you can substitute with all kinds of vegetables or tofu.
@@fabiankunda1365 Truthfully, it's self-diagnosed. I can have chaga, lion's mane, and some others but if I eat (or am even in the room when someone is cooking) just like regular portorbello mushrooms, my throat gets itchy and my tongue swells.
When it comes to sushi, I get mine carryout, from Kroger, and I've made mine from ingredients from the store and from Amazon. And my turnout was not bad. I eat both cooked and raw. But I've made homemade with smoked salmon that comes in package, you can even get the little pricey smokedsalmon, and put in diced avocado, or you can make it guacamole style. Even the tamaki vegetarian hand roll looks like it would fill me up even without animal.
I was already thinking of making some cheap ass rolls tomorrow. Mostly just to practice making the rice, as I have two ripened avocados waiting to be used. Now I have a whole bunch more ideas on how to make it interesting.
Day 20 of asking Josh to make a series where he shows us his gone wrongs and talks about what you can do wrong, especially for when we make complicated recipes
when cutting your rolles... sharp knife is key but also a clean knife! I run mine under water and wipe it clean but leave just a lil water on the blade. YUM!!!
I bought sushi once, and got baited by the pictures thinking it would be a Japanese size roll. Turns out it was mini-maki and didn't even get a meal's worth for 15 euros. I really don't understand how people are okay with those prices.
Chilled sushi is my go to meal on a hot day. The nearest place that serves it requires 2 hours of driving. Learning to make rolls with a bamboo mat is pretty easy. So far I've done tuna, teriyaki chicken and crumbed chicken. Along with soy, wasabi and some pickled ginger I may as well be in a restaurant, it's the best! That pork belly recipe is giving me Banh Mi flavor vibes, mmm!
Just made the salmon roll and it turned out great! I omitted the shallot because I am lazy, so that would definitely add some texture! I doubled the recipe but only used a 3 tablespoons of sriracha, and it had a small kick to it (perfect for my tastes). Will definitely try the other rolls!
sushi grade fish is hard to find even in southern california and when you do find it, its pretty expensive. What you can do is go to any supermarket and get imitation crab which tastes great in sushi and its whats used in almost every california roll unless it says "real crab" on the menu. Its also very cheap and doesn't require any cooking. Plus its already shaped in strips that are a perfect length for most nori sheets. The salmon you find in most grocery stores around the US is generally safe to eat raw however this isnt always the case so use at your own risk. You can always ask the butcher at the grocery store if there is any fish that is safe for sushi but they may just say no because they arent always trained properly. Flash frozen fish is also usually safe to eat raw as long as its defrosted properly (over night in the fridge). Just make sure it says flash frozen on the package because regularly freezing fish wont kill all bacteria and parasites, however, flash freezing does get cold enough to kill almost everything including parasitic eggs.
Here's a few other toppings you can use in your sushi. It's what I do when I want to make sushi for my friends but only want to spend like 20Euro to feed 5 to near death. 1) Smoked Salmon. Comes thermically treated (so fewer risks of bacteria/parasites etc) as well as pre-sliced for ease of use! 2) Surimi. Crab surimi; cheap, easy to source, freezer-storeable. 3) Quasi-picked cucumber. Take a cucumber. Cut in half and use a teaspoon to de-seed. Thin battons about the length of your sushi roll. Toss in a small plastic bag with a tablespoon or two of mirin. 4) Pineapple, fresh. Surprisingly cheap (at least where I live) for the amount you get. Also; tasty fruit for dessert! 5) Carrot. Peel, cut into battons. Add that nice sweet crunch. I'd say make your sushi rolls thinner rather than thicker too. Then again, I love dipping them in soy and you can't very well dip the side you just bit into- it's rude!
Seriously Joshua this recipe is PERFECT. I didn't even want to make it because I hate sushi, but my boyfriend really wanted sushi for his birthday and as he made beef Wellington for mine i didn't have the heart to say no... anyway, you saved the evening, I'll be forever grateful and definitely will make it again.
As someone who's spent the last months learning to make sushi from work...yeah, people really underestimate how cheap and relatively simple most sushi rolls are.
I feel like you pay big bucks for the quality of the fish and the craft work of the construction (knife skills when cutting the fish thinly, ingredients correctly portioned out, etc.). At least in the US going out to a nice sushi place is an experience, like a steakhouse or hibachi - meant to be enjoyed with others just for the fanciness of it all.
i've just found you this year. I've tried this sushi thing twice and your totally right! It wasn't so bad... i like how you didn't use a bamboo mat. I will try this next time. It tasted just like anything at the all-you-can-eats. i used those panko breading in my spicy salmon inside for that nice crunch! Thanks for your vids man. You're legit.
like, these but cheaper videos are basically just telling you how much profit restaurants are making, or rather how much they're ripping off you, just because you won't know the prices of some foreign ingredients or don't know how easy it is to make it (don't get me wrong, there are plenty of dishes that just aren't possible or aren't worth it to make at home)
"Rice is the most important component of your life."
*As an Asian, I can admit that that quote is truer than anything I heard this year.*
ikr
Lemme guess.. singaporean?
Rice is a top 3 carb!
So the last 10 days
@@luiniclimchinxin1564 I don't think every asian is singaporean
Missed opportunity to say 'You know what's even better than a 1 dollar Sushi Roll? B-roll'
dangg yeah good one
How did he miss this?
I demand that Josh hire you for his PR guy or we riot
Good name and profile. That marketing made me curious and now I'm subscribed .
Yes he did miss it or he is changing his style
can we do a 'but easier' series? simplified ingredient lists, no special tools, made under 1 hr, made in 1 pot/pan etc. thank you!!!!
Sure thing. Spend $70. Get it delivered. Job done.
hell yeah I am all for this idea - as much as I wish otherwise, I just don't have the energy to cook anything complicated when I get back from work.
Slow cooker mate!
@Galadrielen I second this. Still really nice, just don't get the novelty of eating it in a roll.
ohh cool idea. I might upload a video in my channel about that idea, I have cooked plenty of "one pot" dishes in my life and yes I know some of them which cooks under 1 hour and uses a very simple ingredients - also very cheap.
I'm a student and I love making sushi, these recipes look amazing!! Will definitely make one or two of them this week!
oh hi you got a check on your name? Time to like without reading your comment
Hi
@@lasypvp1012 what does it mean???
@@TheVoronINC he is verified
@@mercedesreyes9876 what does _that_ mean though? 😅
Tips that weren't mentioned: If you feel like your rolling game is off and the log is loose, let it rest 10 mins on the board before you cut into it. That allows the moisture from the veg to get absorbed by the rice and nori, and that swells the rice and seals the nori sheet closed nicely.
After rolling the sushi, get a damp towel ready to wipe your blade between cuts for everything is clean and pretty looking when you flip the cuts on their side for plating.
Do NOT push down when you cut. Sawing motion only. With a very sharp knife you should only need to saws per cut roll.
Start in the middle, and outward in twin cuts. Often I will cut the log in half, then place the two halves side by side so the cut ends I just made line up perfectly and then I cut those two logs in their middles. And from there it's a matter of figuring out if you can get two, three or four roll cuts out of each mini log. It's an easy way to get consistent size sushi if you care about symmetry and presentation.
If the nori feels resistant to your knife blade, make a small cut with the tip at the top of the roll everywhere you will be sawing off a roll to get you started.
If you have time to prep most of your ingredients the day before, you can easily turn this into a group activity by creating an assembly station at the table. Everyone can make their own with whatever they want.
I am not a fan of overly chilled sushi, so I like to eat mine as I make it, but I have taken it to work for lunches. It just requires I let it sit for a few mins to get most of the chill off it. I would never consider microwaving sushi to take the chill off (in case anyone is thinking that right now.).
Microwaving sushi sounds like the most appalling thing I have ever heard
Bro you are a life saver, thank you so much like fr
As a sushi chef in a restaurant, these are good tips. I would like to add the following which neither you nor Joshua mentioned:
-It is very hard to tighten a sushi roll too much. If you feel like you are over-tightening, you probably aren't. If you do and the nori sheet tears, you can simply wet a small piece of nori and patch the hole. It is also easier to do full rolls (full nori sheet instead of half), since then you can use both hands and apply more uniform pressure. The rolls in this video were definitely under-tightened, but it's not the end of the world. Practicing to roll tighter will allow you to increase the amount of filling you can use later on.
-Wrap your makitsu (bamboo thing) in saran wrap before using it and just remove it at the end. That way it will not get stained and will stay sanitary.
-Before cutting the roll, wet the blade of your knife with water. That way the rice will not stick to it, giving much cleaner cuts and you will not need to clean the blade between every cut, only every 5-10 cuts.
Hope this helps someone. Keep in mind that making sushi can take practice, don't give up if you don't succeed at the first try.
@@natmath2576 When I worked as a sushi chef, part time during my final year of high school, I learned to make the rolls first, then use the mat to press the roll, to firm it up. The only down side to this is that it kinda makes the roll a bit square, but it's also to allow the roll to stand up. We would use a mat without the wrap for special rolls, in this case the saran wrap goes over the roll, so when it's firmed up and cut, the roll won't fall apart. Oh yeah, also it seems plastic boards should be used as rice won't stick to it like wood, which my foods class only had, so it was a fun time (not really xD) everyone in class kept asking me to help them
Thank you! Very helpful tips!
As an Asian, I literally cannot fathom a world without rice.
I didn't have rice for two days once and I didn't eat for those two days.
as an ''insert race here'' no one gives a fuck about you being asian. stay chubby carbmuncher.
@Ild Lyn on behalf of all human beings, we all hate you.
replace rice with bread, and thats me. 😊 hi, nice to meet you. 🙋♀️
@@blackbear4833 What made you care so much to look into my channel you loser?
@@TheSonicfanx1 touchy subject.
I asked my Sushi Chef what his favorite roll was. .
he said payroll.
@joshua weiss Papa can you tell me if i did good on my cooking channel? 😁
I checked your channel out, Keep at it and you will get there, do it for fun and enjoyment in your spare time. it will blow up sooner or later. learn from the mistakes and push forward. Good luck sir. +1 sub to help
huh
nice channel
+1 sub
@@CookAvecDan you disturb me.
the one time he could actually say a b-roll line that makes sense he misses out
your memes are not funny
u posted cringe
How come I keep seeing you everywhere?
Thicc sushi
@@cristobalvallejo7099 you are not funny
sushi tip: re-toast your nori over an open flame and it will improve your sushi rolls by 1000%. it's better with re-toasted nori because the nori won't get soggy so fast. it also increases aroma. I just use a long reach candle lighter, but make sure the nori doesn't actually touch the flame, and just quickly run the nori from side to side over the flame. toast both sides of the nori. it really makes a difference, in my opinion ♥️ 🍣
A college student ate a $1 sushi roll. Here’s what happened to his brain.
I understood that reference.
He presents to the ER where the docters could find a severe case of Sushemia. Sushi meaning a japanese dish and -emia meaning presence in blood.
Made with sushezi.
But this time
His brain reached nirvana and did not rot from parasites 😎👍
YESSSSSS I LOVE THOSE VIDEOS
Fun fact, Josh actually has a cookbook not many people know about, its called Slim Palate. He made it when he was 17 and had lost over 100 pounds.
Woah yea I've never heard of this. I just found it.
Yeah hes mentioned it before in his leaving his job videos but I didnt know the name.
Wow
His photo on amazon looks so young
Missed opportunity to call it a Weissman once said
@@felixfong3834 that's the next cookbook
my family loved these. My wife said it was one of the best things I've ever "cooked". My salmon for half a lb cost $20. Good salmon. I guess that's key. Thanks for a great video.
$40/lb, so about $80/kg?
That's... really really expensive.
Fillets like that never exceed $30/kg, and that's the expensive stuff.
Holy moly.
@@HrHaakon use tuna instead it is cheaper and it tastes nice
Josh: "you'll need 3 shallots"
also Josh: shows 5 shallots.
Probably cause he used them in the 2nd recipe too, so he needed more
They're like a cross between onions and garlic, so the garlic rule halfway applies. Normally a recipe calling for 3 cloves means 7+ cloves. 3 shallots is therefore 5+ shallots.
onion is love, onion is life
Little tip he didn’t mention, your knife will cut the roll a lot smoother if you dump it (the knife) in water before you cut. If you don’t, the rice will want to stick to the knife and could ruin the shape of the roll
The knife I assume?
@@alexthai5223 yes
That's a great tip. Thank you! I dip mine in sesame oil. But that's for kimbap.
@@ottoban861 thank you for the tip
Actually we use a damp towel to wipe and moisten the knife every cut or so.
Josh: "You wanna know what else is a thick log that's full of surprises and ready to be consumed?"
Tell me, papa. LOL
You should make a book called a Weissman once said, Josh
"No." Papa Weissmann said calmly.
@@berdansargol1577 good evening
Stop copying comments
Helloooo
-Lionel Ritchie
Where the hell is this idea coming from ?!
“So just bite it like a burrito”
*SCREAM*
Commercial rolls
...that was a roller coaster
My commercial when that happened, showed a cat walking with the word DIARRHEA above him lol
@@corninyourpoop amazing timing
手巻き寿司、とても美味しそうでした！
他の動画も楽しませて致きます。
I am a general person living in Japan.
I was surprised at the beautiful hand-rolled sushi.
I will continue to enjoy you channel.
Josh: * makes one roll *
Also Josh: *”This is my favorite one so far”*
it do be like that sometimes
Immediately!
affirmations✨
probably filmed em out of order
Josh: *Makes one sushi roll*
Josh: "Immediately it's all ready my favorite one so far."
Me: "Yup, that checks out."
LMAO
For the last twenty years my wife and I have made our own sushi at home, we're talkin' spicy california rolls, salmon skin hand rolls, green mussels, tuna, salmon and yellowtail sashimi, etc., etc., but this video has given us the desire, to look at new combinations of flavor. The veggie roll, with mushroom looked absolutely delicious, and already the wife is making up a shopping list!!! Thanks Joshua!!!!
"futomaki" which translates to thick roll. Just because I know you like em thiccc😉
Takuuuuuuuuuuuuuuuuuuu, hello
yoo its my mans taku
Pppppppphuto with this many p's
Catch and cook Josh
Thicc
Joshua: “I really recommend using a mandolin here.”
Also Joshua: *Uses a knife anyways to flex on is.*
*us
next time, chainsaw...
Well to be fair a really sharp knife of a lot of fun to prepare food with.
@@JonathanKayne totally agree, nothing compares to a great knife
When one has a Konosuke, one should use it.
I have to point out one glaring thing, DO NOT start anything you intend to fry in cold oil. It will soak up all that oil, just fry whatever at a good hot temp and you wont have to worry about residual oil in your dishes/plates. Outside of that, there are things I personally disagree with, but that minor; the video is pretty solid. Good job on pointing out how important rice is to sushi, thank you. Also, in a pinch; you can do a 30min sunomo pickle on carrot battons in lue of gobo to help put crunch in certain rolls. Keep up the good work dude! :)
Late but I made it papa
Didnt expect to see you here
Ok weirdo
Ahh nha
oh hell nah didn't expect I see u in a semi innocent video lmaoo
but cheaper - nice and all, but where the hell has "fermentation friday" gone? :(
YESS! Please bring it back!!!
Please bring it back
Yes!! I miss it
I needed something to binge today, I'm in a low place. I never imagined I'd have so much fun stumbling blindly into youtube after I just woke up, but I'm here to stay.
i remember when Josh had like 13k on here... I’m so happy for him
I started watching at 500k
Well done! I make sushi at home often and for my girls' lunch. It really is delicious and so easy to do.
Josh: this salmon is only 8$
Stores around me: (a smaller salmon) it’s only 15$
He should put what he spends total not cost per serving at home it's not like you make te money back per serving
Depends on where you live. Although not explicitly stated anywhere that I've seen, I get the impression that he lives in San Francisco or somewhere near based on his availability of ingredients.
Lol go to Walmart, dude. Salmon is cheap as balls.
@@Bnelly90 i dont think i’ve ever been to a walmart that sells salmon or even sushi grade salmon
@@Tony-wm1oc nah, cost per serving makes more sense. If you plan on making one serving, use the leftovers for another dish. Making fifteen servings? It's easier to just multiply the costs and amounts from one.
Josh: $10- dollars for sushi rolls
Me, living in Japan eating $1 sushi: 👁👄👁
Sushi ro was so addictive... And every supermarket at night slapping that sweet 50% off sticker on food
I’m not jealous at all :(
@depression progression Availability and a genuine interest in the well being of their people. A pretty foreign concept for Americans, I know.
2.5$ here in australia i was absoluty shocked to hear how expensive sushi is in america
@@EclecticK Now show me on the doll where Americans hurt you
we want a separate series where you teach us how to cut veggies perfectly
If Josh isn't gonna let me live in his cabinet anymore then what's even the point?! 😂
For real
@@Saku-pg6pb stfu no one loves you
@@liamlee7730 yo tf
@@liamlee7730 some countries offer free therapy. You should consult them
@@liamlee7730 sorry you feel that way about yourself buddy
Make A Restaurant Called: "Everything, But Better"
Omg yess
Have you got your "Nobel" yet? cause that was sooooooooooo creative.
Finally
*butter
4:22 I LOVE IT when you just have a lil southern accent coming out there “git outta hear”
"Rice is the most important component of your life"
**Asians: True words have never been spoken**
*truer
Don't watch my stuff anymore. Your d*slikes are damaging my good reputation, dear ja
Russians: *cry in potato
Sad life
Italians: cry in pasta
I have been craving sushi lately. I might make this sometime, but I have a sushi place near me called Royal Sushi. They have an "all you can eat" menu where you order as much as you want for about $20-$25 per person. You can order multiple times for the same price, but if you don't eat something, you pay extra an extra fee depending on how much is leftover. I don't leave anything, so I haven't had that happen. I don't know if it's lower quality (if you order the rolls separately, they're about $8-$15 per roll), but it's still pretty good! Even though I go there for the sushi, I also like their sides (my favorite being the coconut shrimp) which is included. I usually eat quite a bit when I'm there, so it's worth the money for me.
Do you live in philly?
@@jonahlevi7117 No, I don't.
Maybe vegas
This is my absolute FAVOURITE video on your channel. I love sushi and this gave me the confidence to make it myself!
I can already hear Uncle Roger saying “Fuiyoh” in approval when he sees how well the rice is cooked 😍
yes :D i want uncle roger to react to josh
The vegetarian option was in fact also vegan friendly 😉 I appreciate that you included one! Especially the fried shallots looked like a great addition.
Can't believe I had to come this far down to find this confirmation
I didn’t think soy sauce was vegan. Doesn’t it have some sort of fish product in it? I’m not a vegan so I’m not sure. Seems like there’s something else that vegans use in place of soy sauce. Some amino acids summer or something.
@@compunurse Some people use aminos to get that umami flavor. I've never heard of soy sauce not being vegan though.
@@compunurse soy sauce is usually vegan
@@compunurse some soy sauce does have anchovies, you are absolutely correct :)
I made the spicy salmon temaki. It was fantastic! The fried shallot added a nice crunch and sweetness to it. I'm glad I didn't skip it. I still have a lot of rice, salmon, and all other ingredients left, so I can make more later.
My university is gonna be mildly concerned when I start selling $3 sushi rolls from my dorm 😂
Stonks
I’d buy it
Charge 5 it's still a deal.
@@harvestmoon_autumnsky Found the business major.
It never ceases to amaze me how cheap food can be in America. I could never do this in Canada for this cheap...
@Shirley Timple Ok.
well canadian money is worth less than American dollars
@Shirley Timple shut up
@@shimmyshake8192 that has nothing to do with how expensive food is in my country....I don't buy my food in american dollars..
Also yea, don't stress over people who don't want to do it, if you want to do it, you'll do it, if you want to just do it once, you will just do it once, and that will show a huge lack of experience, but if you really really love it, then it will be a growing passion
A turtle approved these 1 dollar sushi rolls
I have never wanted to make sushi more! Definitely making this with friends when we can be physically present again!
rlly aprecciate it... always finding a cheaper way for the youngins
The Uncle Roger references got me moist as heck. Give us the damn collab already
seriously ahah I want to see Uncle Roger judge the hecc out of Josh bc he'd be such a good sport about it
If you ever see this I love your style of cooking your personality in the most platonic way ever And I don’t believe I’ve missed watching your single video since I subscribe to you
As a Japanese person, I really enjoyed listening to Josh pronouncing Japanese words
I can’t wait to never cook anything
LoL
Lmao
Rofl
Quiet fan here, I got a local place that the rolls start at 7$, and they're always so good, the staff is so nice. Ok, back to being quiet.
I'm eating selfmade sushi right now!
all I used was sushi rice, nori sheets, (yes, no rice vinegar, but you can add that if you want) and cucumber, bell pepper, canned tuna and some cheap smoked salmon, plus cream cheese and mayo.
no extra cooking required, just boil the rice, cut the veggies and fish and that was it
I used clingfoil instead of a bamboo matt because we lost ours somewhere in our house
I’m starting a drinking game every time I hear the cash register bell. I hope I make it to the end of the video.
1:59
“You’ll need 3 shallots”
Shows five
When you make a video and are experimenting you buy more to ensure you don't have to go back out during a pandemic. The recipe only requires 3, but he bought more just in case. Like any good chef.
i know the whole of these videos is to show how people can make nice things with a smaller bugdet but, theres something very classist about these.
IMAGINE BEING THIS GUYS ROOMMATE. LITERALLY GETTING 5 STAR TOP QUALITY 10 COURSE MEAL.
@Shirley Timple Just because you live in an area where you can only obtain dogshit ingredients doesn't mean it's the norm, most of us are able to get decent quality :)
@Shirley Timple Ok.
@Shirley Timple ah yes, i'm sure you know the avg price across all states and all different countries, as I said, your situation isn't the norm, don't be so narrow minded, ignorant, and bitter that you're in a shitty situation :)
@Shirley Timple Well you are in a shitty situation if you have to spend so much money on good food that it pushes you to be bitter towards anyone that can obtain good prices, tell me where the assumption is?
@Shirley Timple mmm yes, price means quality. You might as well eat a 10 dollar bill
Me: Oh a vegetarian option!
Also me: is allergic to mushrooms
You can add so many things though instead of mushrooms! (Fried) tofu or Inari, any mock meat or jackfruit, capsicum, carrots - anything really.
wait, what? allergy to mushrooms? they are naturally used as a treatment to cure allergies.. you must be like one of tens of millions to be allergic to mushrooms
My favorite sushi place does a vegetarian roll with tempura broccolini, and it’s amazing. Might be worth a try! But you can substitute with all kinds of vegetables or tofu.
@@fabiankunda1365 Truthfully, it's self-diagnosed. I can have chaga, lion's mane, and some others but if I eat (or am even in the room when someone is cooking) just like regular portorbello mushrooms, my throat gets itchy and my tongue swells.
Mold allergies are actually pretty common, and mushrooms are basically just mold but edible, so it's not that rare?? I'm allergic too
When it comes to sushi, I get mine carryout, from Kroger, and I've made mine from ingredients from the store and from Amazon. And my turnout was not bad. I eat both cooked and raw. But I've made homemade with smoked salmon that comes in package, you can even get the little pricey smokedsalmon, and put in diced avocado, or you can make it guacamole style. Even the tamaki vegetarian hand roll looks like it would fill me up even without animal.
As soon as Josh said "do you wanna know what else is a thick log..." my wife was like no! No! No I don't!
I guess she's new to the channel.
@@eliadbu no we've watching him since last year, but it sounded like he wanted to show us a log of poop
@@ptypablo it is classic for Joshua to transition to B-roll with witty lines like those.
LOL
i didn't know i could make pickled carrots so quickly! these recipes look so good
I was already thinking of making some cheap ass rolls tomorrow. Mostly just to practice making the rice, as I have two ripened avocados waiting to be used. Now I have a whole bunch more ideas on how to make it interesting.
*Eats the first one*
Josh: “Immediately it’s already my favorite one so far”
Day 20 of asking Josh to make a series where he shows us his gone wrongs and talks about what you can do wrong, especially for when we make complicated recipes
when cutting your rolles... sharp knife is key but also a clean knife! I run mine under water and wipe it clean but leave just a lil water on the blade. YUM!!!
"You wanna know what else is a thick log filled with various surprises and ready to be consumed?"
Lol
The question of all those insta bot accounts
„Before we start playing with our meat“
Joshua Weissman - 2021
You’ve inspired me to cook and I can’t thank you enough for that💛
Inspired me too
I hope he reads that
I bought sushi once, and got baited by the pictures thinking it would be a Japanese size roll. Turns out it was mini-maki and didn't even get a meal's worth for 15 euros. I really don't understand how people are okay with those prices.
i have an all you can eat sushi place an hour from where i live for 23 dollars. apps, special rolls, everything.
Chilled sushi is my go to meal on a hot day. The nearest place that serves it requires 2 hours of driving. Learning to make rolls with a bamboo mat is pretty easy. So far I've done tuna, teriyaki chicken and crumbed chicken. Along with soy, wasabi and some pickled ginger I may as well be in a restaurant, it's the best! That pork belly recipe is giving me Banh Mi flavor vibes, mmm!
Just made the salmon roll and it turned out great! I omitted the shallot because I am lazy, so that would definitely add some texture! I doubled the recipe but only used a 3 tablespoons of sriracha, and it had a small kick to it (perfect for my tastes). Will definitely try the other rolls!
I do believe the pork belly roll counts as "Kimbap". It's a Korean style roll that often uses meat instead of seafood.
Kimbap is seasoned with oil and not vinegar though.
seafood is MEAT
sushi grade fish is hard to find even in southern california and when you do find it, its pretty expensive. What you can do is go to any supermarket and get imitation crab which tastes great in sushi and its whats used in almost every california roll unless it says "real crab" on the menu. Its also very cheap and doesn't require any cooking. Plus its already shaped in strips that are a perfect length for most nori sheets.
The salmon you find in most grocery stores around the US is generally safe to eat raw however this isnt always the case so use at your own risk. You can always ask the butcher at the grocery store if there is any fish that is safe for sushi but they may just say no because they arent always trained properly.
Flash frozen fish is also usually safe to eat raw as long as its defrosted properly (over night in the fridge). Just make sure it says flash frozen on the package because regularly freezing fish wont kill all bacteria and parasites, however, flash freezing does get cold enough to kill almost everything including parasitic eggs.
Here's a few other toppings you can use in your sushi. It's what I do when I want to make sushi for my friends but only want to spend like 20Euro to feed 5 to near death.
1) Smoked Salmon. Comes thermically treated (so fewer risks of bacteria/parasites etc) as well as pre-sliced for ease of use!
2) Surimi. Crab surimi; cheap, easy to source, freezer-storeable.
3) Quasi-picked cucumber. Take a cucumber. Cut in half and use a teaspoon to de-seed. Thin battons about the length of your sushi roll. Toss in a small plastic bag with a tablespoon or two of mirin.
4) Pineapple, fresh. Surprisingly cheap (at least where I live) for the amount you get. Also; tasty fruit for dessert!
5) Carrot. Peel, cut into battons. Add that nice sweet crunch.
I'd say make your sushi rolls thinner rather than thicker too. Then again, I love dipping them in soy and you can't very well dip the side you just bit into- it's rude!
Some great suggestions. Will be giving em a try
Thank Josh, the date night dinner I had with myself was perfect :)
“sacrilegious” has Josh been practising 40 hours a day?
Flight of the bumbleB-roll
he watches uncle roger so probably watches twoset as well lol
"Before we start playing with our meat" Ohhh I had started at the beginning of the video
Seriously Joshua this recipe is PERFECT. I didn't even want to make it because I hate sushi, but my boyfriend really wanted sushi for his birthday and as he made beef Wellington for mine i didn't have the heart to say no... anyway, you saved the evening, I'll be forever grateful and definitely will make it again.
I can picture it:
"Do you like sushi?" -Josh, as he literally cuts the price tag
“Semens Fresh” I KNOW YOU HEARD IT!
Consistently my favorite youtube chief
Looks complicated... I’m gonna order some sushi now 😂😂
The ingredients they tend to use is scarier than McDonalds to me, and making small batch sticky rice yields much better results.
As someone who's spent the last months learning to make sushi from work...yeah, people really underestimate how cheap and relatively simple most sushi rolls are.
I feel like you pay big bucks for the quality of the fish and the craft work of the construction (knife skills when cutting the fish thinly, ingredients correctly portioned out, etc.). At least in the US going out to a nice sushi place is an experience, like a steakhouse or hibachi - meant to be enjoyed with others just for the fanciness of it all.
I WAS CRAVING SUSHI YESTERDAY AND TODAY I HAPPEN TO STUMBLE UPON THIS VIDEO
Next series: He reviews different alcoholic beverages and the series is called “But Stronger”
Fancy dinners done quickly: But Faster. Then we’ll just need one more and he can be Harder, Better, Faster, Stronger.
Josh: saying salt is free
My broke ass: **crying**
I'm new to the channel, but the amount of reminders of each things price makes me anxious
Josh describing pork belly: “fatty and hot and sweet”
Me: das me 👉🏻👈🏻
I hope you understand, but a woman saying she's fatty and hot is like a man saying he's a midget and hot. It comes off as a bit desperate.
Same girl x
Fat girls are gross
@@111paolo2 in your opinion ;)
@@azizabrown no, thats a fact
Ah yes, luckily my rice cooker come with a specific setting called すしめし
Took a sushi class on vacation 2 years ago, immediately hit up the Asian market when I got back. God send for a college student like me
i've just found you this year. I've tried this sushi thing twice and your totally right! It wasn't so bad... i like how you didn't use a bamboo mat. I will try this next time. It tasted just like anything at the all-you-can-eats. i used those panko breading in my spicy salmon inside for that nice crunch! Thanks for your vids man. You're legit.
Yummy but affordable sushi rolls. I'm in.
like, these but cheaper videos are basically just telling you how much profit restaurants are making, or rather how much they're ripping off you, just because you won't know the prices of some foreign ingredients or don't know how easy it is to make it (don't get me wrong, there are plenty of dishes that just aren't possible or aren't worth it to make at home)
4:06 *"The seamen's fresh"*
"It's creamy, it's salty."
4:05 I heard that as "the semen's fresh, it's spicy, it's creamy, it's salty, it's umami" and was very confused.
lol
You heard correctly. I went back to check xD
Pork belly Maki Roll??? Now you have my full attention!!!
*Makes one roll*
"Immediately this is my favorite so far"
Still looking for the sushi rice link in the description...
Thank you for doing the mushroom one! The vegetarians and vegans appreciate it.
All those "links in the description" appear to be missing.