We’re going to teach you two different sushi today. And one is called a maki. Maki is a roll in, well, in English, but it’s called a makiushi. That’s the name for the roll, yes. And the second one is a nigiri. Nigiri zushushi. Nigiru means… so nigiru is a verb it’s “grab by hand.” That’s the meaning. So, grab by hand sushi is the thing. Okay, so, let’s get started. First he’s going to show you how to make the vinegar sauce and how to paddle the rice and things.

Okay. Okay. Rice vinegar: vinegar, sugar, and salt.

Mix (sorry)

just so the rice we steam uh with the rice cooker um normally but if you can’t use uh if you don’t have rice cooker at home you can use pot and lid yeah but almost one to one ratio and before you uh steam it you can rinse the rice several times to remove the starch and what’s inside in the bucket carrot chewy chewy it’s called koo it brings umami flavor so we steam the rice yes and with comoo yeah flavor out and then after you steam it we throw away the koo but the rice we are using today is called sushi rice short grain it’s quite sticky texture all right so after you mix salt salt and sugar and vinegar uh dissolve well with the vinegar then now you pour all the vinegar onto the rice rice puddle don’t press don’t punch samite cut cut cut slice slice slice you say slicing yeah slicing and cutting the rice vinegar bottom so you flip and bottom because it’s soggy underneath so [Music] okay

it’s for your rice yeah we need cool down cool down the rice so the most important thing here is the rice needs to be hot when you start mixing with the vinegar uh because if the rice is cold it doesn’t get uh absorb uh so you need to start with the high temperature then gradually you need to uh decrease the temperature but when the uh temperature drops down some sometimes the rice brain try to absorb the liquid which is the vinegar so and as you see the rice is getting shinier can you tell the difference now yeah so the rice is getting shinier which means uh the vinegar is coating the rice properly yes okay all right check check yeah we don’t want to mash it we just want to do the grain underneath

so what chef is doing right now is checking all the grain is shiny which means that you know it’s well mixed and then he’s trying to taste

exact all right you did a good job thank you so much for your help all right so now try a bit good yeah okay so now yes we normally gather all the rice to one place so that you know we can minimize the surface it won’t go dry so soon and then we put the um like a wrap or maybe like this kind of a wet cloth you can also uh well maybe it should be bigger but you can just directly go like this so it will you know nice and moistury and also don’t put this one in the fridge a lot of people try to put this in the fridge but uh it will get really dry and it never be the same texture so leave it in the pantry or like a cool place in a room temperature okay until tomorrow it’s safe yeah it’s safe

[Music]

rice is very sticky when he does the service at the restaurant he put the little water and do the work so quickly but for beginner probably you will lose the half of the rice because it’s so sticky yeah so okay okay so where are the glow first sushi mat shiny side shiny back not shiny it’s a different texture okay not away okay not away lot tangle if the knot is close to you here it tangle so make sure not away shiny side up yeah okay shy shy shiny side shiny side that’s shiny side back no shiny rough side rock side okay shiny side up down which do you think yeah down bottom same line same line so if the shiny side is down after you roll it shiny will be coming on the surface so that’s the reason yes okay so today uh we are giving you already uh made package yes two pieces for it each same okay about 80 g today for half portion of the nori uh you get 80 g so if it’s double if it’s a whole size uh it can be 160 yeah nice don’t squeeze gently long mhm m

long chewy top side one finger space right center middle yeah the reason why we get the space on top is that’s the seal part so we don’t want to make it too gummy you know top space bottom bottom no space okay please hands up

like a cat

Cat

cut hand rise don’t press gently spread spread okay one two three meow meow meow yeah the most important thing is you can scratch gently please do not press it down you you want to make the uh rice as airy as possible only top space

wasabi little little center paste

so a lot of people actually u mix wasabi with soy sauce when you eat sushi yes that’s the wrong way to eat because wasabi is something we should put inside the roll why is that because it’s not only for the taste but also it’s for antibacteria so if you put wasabi together with uh other ingredients it doesn’t increase bacteria so quickly so that’s why we put the wasabi inside

[Music] sistory Japanese butter

center cucumber

tomato tomago egg omelets

mango tuna tuna Oh fresh oh

yes hamachi yellow

center

mount

okay with that mark A point B point all cover yeah the edge of the bottom needs to be tacked stick down around here over the ingredients okay m all cover slowly slowly slowly touch here slowly slowly slowly and stick stick and tuck tuck only only tuck tuck tuck gota tuck tuck you don’t want to squeeze this part if you squeeze this roundish part inside filling will be coming out coming out so please make sure you put only this part pressure please touch here touch here arm strong same strong strong as your arm it’s good too loose do it again too loose to make nice and tight lift mart yeah if you don’t it will be in the mat yeah i mean in the roll so please make sure you lift up your mat not long just push your low low last gently massage don’t squeeze gently baby sushi massage seal the last part okay open

maki shield part down shield part down

m don’t cut away

cut knife wet knife wet because rice is so sticky center wet the knife don’t press soap start from the center soap

every time good enough and half again we want to make it into four pieces so please just cut half half again so three cuts and then try to make it into the same level and then it will [Music]

be all right so this was a maki and then we’re going to do our second one which is a nigiri now so leave your maki on the cutting board okay so this was a roll but we’re going to uh now uh change it to uh now one more package open

okay

and then we have five fish about five pieces counting Japanese

five pieces rice

gently cube

cube

ah well uh we normally do uh like a easiest way to teach but I I know he said you guys are chefs so can we do a proper way

okay

so let me just explain about the fish first uh we have five different topping today uh this is hamachi the yellow tail tuna and the salmon and uh this is the seabroom yeah tight and this is egg but we are setting all the fillet nice side up nice side up uh what’s the difference between nice side and the not nice side for example hamachi can you see the edge is like a gray edge silver edge on the edge yeah but if you flip back there is no such an edge so which means the edge side is pretty side and this back side is going to be with the wasabi and the rice side yeah and uh talking about the tuna it’s a little bit hard to tell which side is upside because there is no such an edge but if you look at closer can you see chef is putting a bit of a scoring scoring so that it bends well as well as there is a uh what do you call this line uh can you is it the blood blood line uh like grain grain grain he’s putting against the grain so that you know when you put this one in your mouth it melts down and also soy sauce goes between the lines that’s another reason okay so anyway that’s the preparation and setting up and then now he’s going to show you the next step for nigiri for professional right hand side rice

gently gently gently rub don’t squeeze like kind of tossing or grabbing yeah gently left hand side uh fish flip over flip over back side right hand side wasabi

nice and today if you want to make wasabi closer you can just take wasabi on the board like this yeah nice top nice center air pocket you make a little air pocket with the air

okay

right hand side

you okay two finger together and then thumb goes parallel like U shape or J shape okay

down on the left okay j two J which side which side sandwich put the little pressure on sandwich long side sandwich gently gently cover cover covering cover the fillet is covering the rice

tenna gently

he’s going to show you our normal side next

that’s the normal side normal normal side okay so do it again uh slowly next again take the fish on the left rice is going to be tossed a bit and the wasabi on the fillet and put the rice flu down side pressure top pressure turn around like a clockwise like a 12 and six turn around yes like a plus minus just turn around take the wasabi flip and back side up now wasabi and the rice pocket

then flip put it back on the left between the palm and fingers area and then on top okay egg only different rice make it like a Lego block lego block and then wasabi no wasabi egg top egg is supposed to be like a dessert so it’s sweet egg so we don’t put any wasabi for this but you have a nori strings to first take it in the middle shiny side up shiny side up

and then side bottom take it around ah even if it doesn’t stick go around the hole yes the whole egg question yes is there anything in the egg or is it just egg oh it’s a egg and normally sugar yeah sometimes we put dashi as well depends on the recipe yes m beautiful so when you uh have a course sushi course normally egg will be served in the end tradition because it’s supposed to be like a dessert.