I have been a in the restaurant business for years, I have run award winning restaurants, but I have also been a KP, a bartender, waiter and worked on a line. I wish I would have worked with Andy he has the tone of voice that I would have responded to well. Keep these videos coming man. You make high end cuisine look accessable and simple. Legend. The whole team that put these videos out should be so proud. I loved it t when people would come to my restaurant and tell me how good everything was, people should be so much more vocal about what they enjoy and appreciate. Well done all of you. ❤

@andy_cooks

Ай бұрын

Thanks mate, really appreciate it!

@RachelShortyRRees

Ай бұрын

It's something I make sure I can do is when i've had food that's fantastic, I see if I can be somewhere near the kitchen and say thank you for the great food. It's not easy working in a kitchen so I always try to compliment the chefs.

Bold of you to assume that I can cook a sandwich without burning down the whole neighbourhood in the process

@Armando_Aranda

Ай бұрын

That’s like saying if you can use a stove, then you can use a barbecue pit.

@ThatCapnGeech

Ай бұрын

If you can dodge a wrench you can dodge a ball

@ADMK15

Ай бұрын

@@ThatCapnGeech shouldn't it be the other way around

@deborahkizer4664

Ай бұрын

Lol 😂

@toddstropicals

Ай бұрын

Practice makes perfect... Not in burning down the neighbourhood however.

I like that you made a point of explaining your sushi wasn’t exactly traditional. Best way of being respectful to cultures.

First time visitor from Denmark.. : ) What a GREAT channel. Easy-going but stil super professional. And the Uncle-Title does help too.... Well done, mate. I'll be coming back soon. See ya..

During lockdown, a buddy who was part of my bubble offered to teach us how to make Cali Rolls. Definitely gonna used these tips to upgrade my skills.

Look 👀 I was never planning to make sushi myself in my life. But now I have to because of you! And your clear instructions.

As always, you're an inspiration. Aside: pulled in behind one of your trucks recently and had a OMG moment "Could that be the Andy I know from Andy Cooks on KZread?". Another reason I love living on the SC. :)

Yes Chef! Andy and team. you're all legends! Peace and ❤to you all!

@andy_cooks

Ай бұрын

thanks mate!

So satisfying could watch this all day

Love it. Thanks for sharing, Chef.

Oh wow, you make it look so easy, thank you! ❤

Loove the Mud bowl! Gorgeous colour!

Thanks for the motivation Chef!

Seriously, i often saw ur vids in youtube feed but was never interested in clicking. I regret not clicking earlier and im glad I did finally click. So informative in a clear way thats not like the BS that some make with a lot of shouting and fast edits. I loved to watch early Joshua Weissman videos when they were like this but ive stopped watching since he started posting tiktok-style bullshit in his new videos. I love that Chef Andy teaches us so much in his videos. Thank you so much Chef. Sorry for not having subscribed earlier.

Amazing. Great tutorial! Thank you

Lovely and appetizing, sushi. Thank you, Chef Andy, for sharing your vlogs. Love Sushi, now I can make it the way you teach us. More power to you, Man. ❤

I actually met Steph, your sister in law the other week and I must have spent at least 20mins fawning over the fact that you're related and that i'm literally your biggest fan. Bought the book and all. Pity i cant get it signed in Melbourne.

Andy videos are one of the chill and easy to understand.

Your technique is superb and each piece of shishi looks absolutely delicious. Thank you.

I really enjoy how well you encapsulated sushi making. There aren’t a lot of good tutorial videos out there but you nailed it. 🤘🏾🤠

That was brilliant 🙏 thank you 🙏 so much, l have always wanted to cook and share fresh sushi. All the tips and techniques to really get us on our way successfully- very generous of you Andy 😊 Beautifully made video as well 👍🏼

Awww. Looks much more complicated that sandwiches. But now im really in the mood for sushi. Had sushi for iftaar 2 days in a row, bcos why not. Now need it for a full meal.

@andy_cooks

Ай бұрын

Depends on the sandwich

Thank you, Andy! 👏🏻❤️

This is amazing chef Andy, super accessible and beautiful.

Thanks for the lunch idea!

*Outstanding Demonstration 👏🏻👏🏻👏🏻👏🏻👌*

Love your videos. You learn something (usually a lot of somethings), but more than that, it's just a fun experience.

I love this, gonna try this on next months budget!

Great video Andy, One of my favourites I have seen from you.

Think this is my favourite video yet! Love it

❤❤❤ Awesome instructions!!!

Thanks for the video Andy. Not sure if I’ll ever make these, but you never know. You make it look easy but there are skills involved.

Yummy yummy! I need to assemble the accoutrements then I’ll roll! Thanks for your simple and excellent tutorial.

When I lived in Hawaii, there was a Sushi shop I went to for lunch a few times a week in downtown Honolulu. They made BLT Maki rolls that I got hooked on, they were so good. But, I love a good authentic Maki Roll also.

Amazing, making me hungry!!

Legend Andy, absolute legend. I love your videos. I was a Plumbing teacher in a previous life and your educating skills are beyond excellent. You make learning fun, and that's what learning should be! FUN

@andy_cooks

Ай бұрын

Thanks legend, I really appreciate that! Hope you've learnt a couple things from this channel

I love making sushi here in England, thanks for reminding me how good it is. Not made it for ages. Definitely noticing the weight loss Andy, good work mate 👍 I have had to go through the same process and I know it’s not easy.

Good work Andy!

Stunning chef!!! 🎉

Him: if you make a sandwhich, you can make sushi! Me: 'combines cereal and milk' 'Cereal catches fire' 🔥

Cool! Chef Andy-I love watching you do these series. I've learned so much from them. Please continue doing them. If you would do a series on shellfish as an entree, I would love it. Thanks.

@Nadia-rf8kp

Ай бұрын

Agree Bravo

@1337billybob

Ай бұрын

I’ve watched a lot of videos and read a few cookbooks and what impressed me is I often learn something from chef Andy. This time was the spoon technique with tough pieces of fish.

Sir u are the best chef in the world ❤ i love ur dish

Great video. Sad looking tuna by the way LOL.

Thank You for this; you make this look so easy, and I love watching you work:)

@andy_cooks

Ай бұрын

You are so welcome!

I put my folding mat inside of a ziplock bag of the mats size - fast, easy, less work. Thanks Andy and team for the new ideas....

nice choice of food I Love your recipe for your. Cooking

Delicious 😋

I found that letting the rice hydrate after the final drain (So letting the little bit of water left to soak in) really helped with getting nice juicy rice for sushi. But this was when I was working with a big bulk cooks for when used to work in sushi restaurant. Everything looks delious!

loved this vid.. need sushi now... and btw love your sous chef with the four legs.... lets see this little bugger more... :) thanks chef

Thanks for this chef

@andy_cooks

Ай бұрын

Thanks for watching mate

Amazing.

My Tangs and marine fish love Nori, I love the smell of it. I'm not a rice eater, but love raw salmon.

This is the content I need

Hi Andy, I love your videos and I have been subscribed to your channel since I discovered you. Everything is great, the recipes, your colloquial and pleasant way of transmitting your knowledge and experience, and the family and loving atmosphere that you see with your wife and collaborators. I am an amateur cook, I worked in Restaurants, and I had my own Catering. I was born in Buenos Aires, Argentina, and for 18 years I have lived in Zürich, Switzerland. I hope to meet you one day in person. May your success continue and congratulations.

Another great video, I know people are always afraid to try sushi at home but its such a fun home experience

Would love to see a video on how to cook sushi rice when you don't own a rice cooker 😅 thanks for the great videos!

Getting fresh fish five hundred klicks from the nearest sea shore is somehwat tricky. Also I just realized the nearest coastal city to where I live is actually Venice. Well I never...

@juliettestofmeel

Ай бұрын

Another option in most Aussie hand-roll shops is to put slices of teriyaki chicken thighs, tofu, avocado or capsicum (peppers) in the middle. They also do cooked tuna but my IBS doesn’t agree with that 🤢

cheers mate !

Thanks!

You the best!

Dude I barely made a playlist called "Cooking with my son" so this is perfect timing, thank you so much!

Well, done, love

Andy bro I love all your videos been watching for ages, can you please do a recipe for camping series

I just want some now!!!

That trick using a jar for mixing. That’s great.

Amazing step by step ! Also, I love how you say ''nawri'' 😂

Inspiring video 👍

Yum! Love sushi and love a prawn handroll. Made sushi once. It wasn't bad but the rice was a mission to make! You've inspired me to try again! Any tips for making it without a rice cooker?

In North America you can use frozen fish from the super market! Especially salmon! Just make sure it was flash frozen and has been frozen for a certain amount of time. I forget the amount but it’s an easy google to find out what qualifies fish to be OK for sushi!

@CheeseLover23

Ай бұрын

Sorry but I don’t think this is correct. Sushi grade fish has to be frozen between -20C and -35C degrees and most grocery stores do not freeze at those temps

@CheeseLover23

Ай бұрын

It *might* be ok but I’d recommend going to a reputable fish monger

Fricken yummo bro!!!

Yummmmm

At school we chopped the nori in half and I was pretty impressed at how the little kids rolled up their own sushi. Hope it helps with anyone struggling with the rolling.

awesome!!

@andy_cooks

Ай бұрын

Thanks!

thanks bro

I love making these with just avocado, miso mayo, crispy chicken, smoked salmon, chives, shredded carrot, grilled mushrooms, teryiaki chicken, surimi mix..the combos are endless. Still looking for tobiko in my local area. Togarashi I found at an asian grocer and supermarket.

There are certain things I love about your videos. Of course, you make food from every where with no prejudice on the race or religion of the origin. You also keep it pretty friendly and homey, yet professional. You explain everything and make sure not to leave the details out. I hope you grow further and make a lot of money by doing the thing you clearly love. P.S.Please make some persian food like Ghorme Sabzi, Fesenjan, Kashk o Bademjan, and many other delicious iranian food. With love

I watched this enthrawled, knowing full well that I will never make sushi at home. All while I stuff my face with a family-sized bag of Doritos. Thank you Chef!

I'm allergic to seafood. I was a sushi chef for 2 years, I would add sake to the rice and always have the sadori covered in cling wrap. But spot on, and because of the allergy we were one of the 1st to do chicken rolls so I could eat one 😂

Thank you so ....❤

@andy_cooks

Ай бұрын

Welcome!!

Chef

My mother would use a table fan to blow the steam off the rice while mixing the seasoned vinegar into the rice. Allows the rice to soak up the vinegar without getting the rice soggy.

@andy_cooks

Ай бұрын

very clever!

@drmjh

Ай бұрын

Growing up it was my or my brother’s job to furiously wave the uchiwa (handheld fan) at the hot rice while my mother mixed in the seasoning 😅

@KFetner

Ай бұрын

@@drmjh We did too! After we grew up and moved out my mother had to improvise and that’s when she started using the table fan.

I’m committed to trying to do this.

Of course you'll never read this but I loved how you added the recipe to the description on your shorts. So a subscription for that one.

@bohemianriverband2956

Ай бұрын

Glad to hit the subscription button mate, well deserved

Love the techniques here. I might try making some vegetarian versions. 🤔 thanks for another "STUNNIN'" video 😂

04:13 Gasp! OVERHEAD yay 😊

Tip for the knife: Use some sesame oil (or any oil) on a paper towel to wipe it with in between cuts.

@natbarron

Ай бұрын

Engine oil ok?

@rickyspanish492

Ай бұрын

@natbarron Yes. Only if you use a synthetic, though.

@natbarron

Ай бұрын

@@rickyspanish492 😂sorry was just joking

@rickyspanish492

Ай бұрын

@@natbarron It's ok. Me too.

Mitch: I'm getting hangry too Chef. 😂😂😂😂

Those fried prawns had me looking for my gf.

Don't come the raw prawn with me, cobber 🙂 Great work. Love me some sushi 🤩👍

Made some sushi today for dinner based on your recipe. Got a lb of Tuna from the H-E-B sushi counter and some cali-rose sushi rice. I did 3 different types of rolls and they were delicious. Thanks for the concise and easy to understand instructional videos. The editing is on point too, no silly sound effects or cuts every 1 sec like some videos.

Hey Andy, have you ever cooked a befana? It's like a marinated steak in a sandwich. It's probably super simple, but I used to have it every day when I was living in Lisbon.

Great video! Hoping for an onigiri episode sometime in the future

Yummie in my Tummie! But sooooooo much easier to get it from our sushi place around the corner. 😊

When pouring the vinegar onto the rice, it would probably be less messy if you poured it on the convex side of the paddle instead of the concave side. It wouldn't splash all over the place as much.

Sushi! ....then do a miniature showing Maki

For Western sushi, it tastes much better with just regular mayo than using Japanese mayo for the spicy mayo. Try it out and see for yourself. The extra egg taste in Kew Pew Mayo muffles the taste of the siracha significantly whereas with regular American mayo the flavors are not clear and bold especially the sweet chili sauce that is part of that is usually part of the sauce. Regular mayo, siracha, and sweet chili sauce is how we've made it in several of my extended family's American sushi restaurants and no matter what sushi place you work at in the US, the recipe is pretty much the same. I love kew pew but it's just best on it's own instead of part of a sauce

Nice and light and toight. Hehe. Love your content!

Right off the bat, Andy manages to troll all sushi chefs. Legen-friggin-dary lol

How about some Korean bulgolgi and kimchi? One of my favorite dishes.

For anyone that wants to try, it's actually really inexpensive to get started, just a couple bucks for the rolling mat and practice with the cucumber maki. For shrimp rolls you can find frozen ones that are cooked straight like that, branded as hors d'oeuvres. And finally for the raw fish, good luck haha.