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.

@king_ltc_

Жыл бұрын

Taste as you go. Only thing I can say.

@teacup203

Жыл бұрын

Practice make everything perfect, keep fighting!! :D

@timothygil1

Жыл бұрын

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.

@hasaniennis442

Жыл бұрын

@@timothygil1 Thank you so much! I'm sure these tips will help.😄

@ryanle1293

Жыл бұрын

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

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

I should have watched this video before I used my sushi kit

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!

@epicurious

Жыл бұрын

Dan Formosa would be proud!

@riemi2689

Жыл бұрын

​@@epicurious we miss Dan, hope he will be back soon! 🥰

@aquaviii

Жыл бұрын

Left Handers FTW

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.

@s0undnin

Жыл бұрын

This is the extent of traditional Japanese sushi. All the crazy looking rolls are an American creation.

@leotiritilli9698

Жыл бұрын

@s0undnin so what?

@dxc5698

Жыл бұрын

There is a video on epi channel where he shows how to make a bunch of rolls using salmon. Highly recommended

Ok, best sushi making video I've seen yet. Clear, concise and perfectly explained. Thank you so much. New subscriber.

Whoever reading this have a nice day. Thanks chef, good work!

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

@vadiep6851

Жыл бұрын

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.

Me at 1 am craving for sushi watching this video 🤤

@aquaviii

Жыл бұрын

Me eating cup noodles 😮😅😂

@IoniB

11 ай бұрын

Literally 1:02 rn and same

Perfect. Straight to the point, answering every single question one could have. Beautiful video, thank you so much 🙏

Loved this! Thanks so much. I’ll try all of these techniques ❤❤❤

best sushi making video i've seen. Very well presented. Thank you!

GREAT tips! The barricade of rice and the use of lighty oiled gloves is a game changer!

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

Жыл бұрын

What are some things you were doing wrong?

@Ozzborn85

Жыл бұрын

@@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

Great video! We need a part two, for other types of sushi. 🤤

The super chill background music is so good!

The Chapters & the detailed insights! Love this!!! Perfectly organised for a beginner!

Finally!!!! Someone cover this topic in depth!

Love this video!!!! Can you please do egg rolls next?! 🎉😊

This video was super helpful & simple to follow !!

Taka👑... you're Legend for this! ✨👍

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

Thank you. So so simple. I'll try it. If I fail..... I'll try again.

I learned so much! Thank you!

I really liked the cooking recipe. The author of the channel is well done, a like for his effort and a great video

Thanks, wonderful make!!

This is an awesome video. Thank you so much! ❤❤❤

Thank you very much for the VDO and fantastic technique that will helping me look like master once teaching my daughter to do so 🤭

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.

@phoenixash8514

11 ай бұрын

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

Thank you chef. Great video.

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! 😊

@markylon

Жыл бұрын

Mayo? God you have to be an American? Surprised you didn't smother it in Ketchup and Deep Fry it LOOOL

@d3us3xmach1na5

11 ай бұрын

@@markylonthat’s incredibly unpleasant.

@5skdm

5 ай бұрын

​@@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

@markylon

5 ай бұрын

@@5skdm I mean you mean mayonnaise not MAYO which is how Americans ruin everything.

@lenka2294

5 ай бұрын

​​@@markylonThey often use mayo in European restaurants for Tuna sushi.

Excellent video👏I love 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

@lynnrose6333

Жыл бұрын

So true I was going to comment this!

Thank you so much, you make is easy and safe

I'm going to try to make my own sushi now!

Thank you so much. i can make it now.

Great video and thanks for taking the time to make it @epicurious

Here because i dont wanna pay $13-$18 for Restaurant Sushi when i can buy the ingredients myself and have more than enough.

made me hungry... looks super yummy

I can't wait to save so much money and make this a staple in my weekly routine 🙌🤙

Very nice, you explained it really well ❤

Sushi is yummy and tasty. I shall try your recipe. Thank you very much.

Worth pointing out that you only use a small amount of the sushi vinegar that was prepared!

@robspiess

Жыл бұрын

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

Жыл бұрын

@@robspiess you can store it

@robspiess

Жыл бұрын

@@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

Жыл бұрын

@@robspiess well, maybe you can use up your leftover nori, sushi vinegar, etc for vegetable sushi as a healthy lunch

@robspiess

Жыл бұрын

@@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.

I learned here that I've been doing everything wrong, essentially. Time to go turn my absolutely failed sushi into fried rice 😂

this guy is great!

Thanks! Worked really well.

Dankie so much chef

Thanks for sharing

Thank you

What a banger if an tutorial everysingle question i had was answered , in just 2 seconds after

@einundsiebenziger5488

Жыл бұрын

What a banger of* a* tutorial.* Every* single* question I* had was answered ...

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

Perfection!

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've only had sushi once before but now I really want it again

@aaausername

7 ай бұрын

How? I probably eat too much of it. There's a lot of sushi shops in my country.

Amazing 🤩

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.

@icanwatchthevideos

Жыл бұрын

How long does the kombu need to steep before the solution is ready? He did not specify

@LeslieDugger

Жыл бұрын

@@icanwatchthevideos I usually do it for 20-30 minutes. Do not boil, otherwise it will be bitter.

@yomama3926

9 ай бұрын

That doesn't matter.

@LeslieDugger

8 ай бұрын

@@yomama3926 doesn’t matter to you.

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.

I love Japanese food! Yummy ! Brilliant sushi! Thank you

This is awesome, thank you! Can’t wait to use these tips for date night.

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

Great video chef

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?

Increíble vídeo

❤❤❤❤I love wasabi , great video 😊

Thnx I love love sushi though wished I could find sashimi tuna or salmon

Haha I thought he was putting quite a bit of wasabi on that cucumber roll! Great info, thanks for the video

Nice video, thank you! Q: why do we need 2 cups of rice vinegar if we used only 1/3 cups of it?

@lilycr7919

2 ай бұрын

I am wondering the same thing.. It would be helpful to know the rice vinegar recipe for 2 cups of rice only.

I could listen to chef Taka all day ❤

Cool! I love sushi (spicy salmon and avocado roll)

ممنون از آموزش عالیتون

When someone says “Set it…” I still immediately think “and forget it!”… it’s 2023, when will this end?! 😂

@cpK054L

Жыл бұрын

He died 2 years ago....

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.

食べたい！

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?

Thank you ^^"😀

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.

Yummy!!!

im so hungry for this

After eating this 🍱 I’d say ごちそさまでした！

Sushi 🍣 look Amazing 👏 ❤❤❤ I want some now lol 😅

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?

@Chapa9981

Жыл бұрын

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

Really confused by making vinegar mix. You did that in a bowl and then used like 1/5 of it?

@AsToldByMiriam

Ай бұрын

i think those of us actually trying to make this are all confused by that.

Best sushi prifessional

Thanks for the awesome video. Is rice vinegar necessary?

Top tip, use caster sugar and Table salt and they will dissolve more quickly and thoroughly.

cool guide

I’m ready to jump through the screen of my iPad and eat all of the sushi in like three bites.

Thanks for such clear instructions! Can the leftover sushi vinegar be saved to use later?

@2good2keep2myselfharding9

4 ай бұрын

I’m planning to save mine in glass with a plastic lid. No metal.

Oh no, our Australian way of going up at the end of sentences? like it's a question? has travelled? to America.

very nice

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?

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?

@errolwilloughby

Жыл бұрын

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.

@chipshtpc2478

Жыл бұрын

smoked salmon and cream cheese or even canned salmon mixed with mayo. not traditional but still tasty

Me at 1 am craving for sushi watching this video

Hello chef ♥️♥️

Great program 👍👍🙏😇🥰❤️🇺🇸happy 4th of July

So no need to wrap the bamboo mat with Saran wrap? Awesome tutorial btw

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

@lunavixen015

2 ай бұрын

A sharp, non serrated knife. Emphasis on sharp. Dampen the blade with a wet cloth between cuts

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.

Wow I love to eat sushi 🍣