Video

You make it look easy...Gotta try!

The Japanese ministry announced endangered men as well after too many earrings

So basically like rolling a joint😂

Too much hondashi and soy sauce.

Anyone 2024?

Great Video ...thanks for testing out the mat!

Thanks for the input

Probably because of the overfishing of baby eels. When they're cooked, it looks like noodles in a bowl. Those are a LOT of eels in one serving and it's very popular.

It didn't work for me. Trash knife and I hate chisel grinds. Into the woods it goes.

You are the Mike Shinoda of sushi

It would be helpful to put the proportions of vinegar, sugar, and salt in the video.

Press x to doubt everything this guy says

Thank you so much 😊✋🏻❤️

Tx for sharing your knowledge. You're awesome.

How can you call this a comparison when you only use one product. And you are completely missing the point. A bamboo mat actually stretches and tightens the nori. It's physics

I'd never refreeze sushi grade fish, only times I would is if haddock, cod or similar,and know I'm going to fry, can't even tell really, but if baking, sauteed it gets too watery/mushy, when in doubt throw it out👍

Can I buy tuna and farm raised salmon from Sam's Club, freeze it for 7 days, and will it be safe to eat raw? Does the tuna and/or salmon have to be sushi grade?

This is an excellent tutorial. I have been making inside out rolls for several yeare after watching a number of videos. I think I have learned more from this video that all of the other combined. For example, your comment about one final wrap of the bamboo mat to fix any frayed edges due to cutting. You have taught me some finer points, I am excited to improve. My rolls taste good, after all the ingredients are the same, but the presentation, tightness and uniformity of the roll, a lot of fine points. Thank you so much, you are a treasure.

Is this sauce that people using before they grill the eel..?

Love your way ❤

Hah! That’s how I roll. Good one

Wow, thanks for this friend!

What a clown.

the shrimp poop stuff gave me the giggles

I find it funny that the California roll is one of the more difficult maki rolls. I'd been intimidated by it for a long time. Well, I can make gimbap with my eyes closed. But the idea of having rice on the outside terrified me.

why the fuck is there demonic whispering in the background of your video, i'm not hallucinating, cause it stops after I pause the video, wtf?

Very well explained. Thank you for that tutorial.

Amén Amén Amén gracias Padre Evaristo,por compartir este salmo en mi tiempo de tribulación,de sentir tantas sentimientos encontrados en mis pruebas más duras eesde el 2019 hasta hoy.y no es fácil solo rn Dios.

Just came back from Japan and I was mesmerized by the Onigiri at the Lawson stores lol. Tried making my own, and I was so disappointed when I bit into it and low and behold it was the yellow cheapest brand from China. I knew something was off and this video clarified haha. Thank you!

I’d rather no music than this mess

Very good instruction. I always use Japanese cucumbers for rolled sushi as Japanese cucumbers don't need to be peeled or seeded. Deep green of its skin adds beautiful color to the sushi rolls.

This is the best video of making California roll: basic and authentic way. His instruction is exactly I learned from a Japanese Sushi chef years ago. Thank you.

Ok so when do we ad the actual eel

Hey Bryan! Hope you are doing well. Haven't seen anything from you in a long time. I would really like the video content from your class you did years ago. Is there a way I can access it?

I LOVE IT!!!

Best tutorial ever,Chef San.I just wish you'd been my trigonometry (ugh)professor.

i know its your food .. but your not supposed to be wearing any jewelry

Hi Brian, I hope you are well! Since you have taught me so much over the years I wanted to return the favor. I found a really obscure and old school method to make Ebi sushi in Japan: Kuruma Ebi with shrimp flakes. To best visualize how this is prepared find the CZcams channel "Akria san's Sushi At Home" and the video is called How to make Shrimp Sushi. In the second half we see Kuruma Ebi, totally unique and delicious. They have a separate video on how to make the shrimp flakes. Hopefully you give it a try!

Hi Chef! I made eel sauce but mine was sweet 😅. So I used non-alcoholic mirin sweet seasoning, Japanese cooking sake,hondashi(Bonita soup stock), Japanese soy sauce,sugar. Did I choose a wrong kind ingredients? Could you help me to figure it out pls?

i dont understand it, we skipped the rice making part and the imitation crab part, am I supposed to season the imitation crab with mayo? It wasnt covered.. what the hell

_I like the way these bite sized pieces look, but because I'm lazy, I usually make hand rolls._ (and I like to add a little mayonnaise to the mix) *Great instructions!* THANKS!

Za duża odległość i słabo widać,dla początkujących jest,to ważne.

thanks dawg, i just made a good ass roll after watching this.

Good work thank you

This video sounds terrible!

Our homeschool group did Japan as the "Country of the Month" and we brought California rolls as our dish. They almost didn't believe that we had made them! Today, we're having a couple of kids from our group over to our home, to have small "hands-on" demo. IDK if it was your intention or not but - you just became a homeschool teacher!!! LOL

can i use tuna steak ?? is that the same thing ?

This recipe is right on the money. Tasted exactly like I would order in a restaurant. I could only find the shichimi togarashi but it still works. H/t to Chef Morimoto for his video that details how to make the rice.

Thanks

In California, where I have lived for the past 35 years, we used real shredded crab salad not fake Krab. I've only seen that in grocery stores. There is a HUGE difference between the tasteless Pollock with it's red dyed strip and real crab. If someone is worried about cost - it's not that bad and it's worth it.