Rice Paper Sashimi Roll - How To Make Sushi Series
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- čas přidán 8. 09. 2024
- This week's recipe comes to you since Thanksgiving is coming up this week, so we're going to keep it healthy so you can enjoy your full meal with all the fixings.
It's quite simple but you must find this rice paper at a local asian market. Simply soak it for around 30-40 seconds and you're ready to roll. Carefully slice the items you're going to use and when you put them together, but be sure not to use too much force because the paper is very delicate. Give it some practice because it's not about skill level here; it's about patience and soft hands.
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Support our Patreon page to see exclusive content not seen on CZcams, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on CZcams. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on CZcams.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
I’m a prosecutor by profession but Hiro is turning me into a Japanese Chef during weekends! Hiro... Thank you.
just discovered this channel and can't get enough of it. The craftsmanship is if the hook!
Too bad I missed the knife giveaway. Can't look at the German knives the same way anymore.
+Hiroyuki Terada - Diaries of a Master Sushi Chef are your knifes from Germany?
wow
Cameraman: And so this kind of rice paper you can find at most Asian mark-
Hiro: ASIAN MARKET
Cameraman: okay
Camera cuts away
Lol. Never change hiro.
+BlueMask I noticed that as well and nearly shat myself laughing...
2:15 for the laughs, Crozzys didnt link :(.
Hiro is savage😂
Wait how was the camera man, changing Hiro? Sorry I didn't get it
They're telling Hiro not to change. As in, the way you are is great, don't change it.
You guys are perfect and don't think u aren't. Just cuz ur not that popular doesn't mean anything. You have the guts and the skill to film your cooking and posting it. You are amazing!!!
+Hiroyuki Terada - Diaries of a Master Sushi Chef you are very welcome :)
I love this guy. He is so skilled and so humble
nice
Dear those two people that have disliked. How do you dislike. Hiros face goes sad when you dislike. Monsters
+Jaskaran Gill
Bluefin tuna is threatened with extinction. People's faces go sad when greedy chefs gives fuck all about something so important just to make a buck.
www.npr.org/sections/thesalt/2015/01/07/375366742/why-some-chefs-just-cant-quit-serving-bluefin-tuna
+Jonas Rosenven Did Hiro mention that it was blue fin tuna? I surely didn't hear him say it (maybe I missed it?). There's yellow finned tuna too, just to let you know. And the reason why blue fin is becoming hard to find (and therefor so expensive) is not because of "greedy chefs" like Hiro, but because of mass fishing by industrial ships. THOSE are the ones you should blame, THOSE are the greedy ones, not Chefs like Hiro who respect their food and who want to know where their fish comes from (usually from local fishermen if possible).
Why are you even watching his videos, dude? So you can proclaim yourself as an animal activist? SMH
TheOpelkoenjas Hi TheOpelkoenjas. I have only watched this one video of his. The reason I wrote the comment you replied to was that he in several comments said that they use bluefin and when someone asked why, he claimed to never have heard that it was endangered. I don't proclaim to be anything - it just angered me to hear the whole "oh, but I didn't know" thing since it has been well known for many years that it was a big problem. I hope this answers your question.
Jonas Rosenven Yes, it did. Thank you.
Thank you so much. My friend's husband who is a local Canadian, he will like this sushi with no seaweed. Now we can have party at home with this rice paper sashimi roll. Thanks. Reminders to the fans: do not soak the rice paper in water for too long, be careful.
i JUST HAD A GASTRIC BYPASS 6 WEEKS AGO, AND TO SEE THIS ROLL BEING MADE IN A WAY I CAN ACTUALLY HAVE IS GIVING ME HOPE :)
+Hiroyuki Terada - Diaries of a Master Sushi Chef Thank u so much. i am doing great. love the videos u guys make!
You know everyone says they need a "Good Afternoon" shirt, but after watching a bunch of videos I also think they need a cameraman "Looks Beautiful" shirt.
You can only participate with email so yoy cant cheat........... like
i dont have 9000 email addresses.
?
Couples shirt idea
Such a nice mix, the soft avocado and soft fish will melt in your mouth.
chef, another home run, just brilliant. i used to boil rice noodles, and duh... they always came out overcooked, until my friend mr. cheung at novotel, where we worked told me ooh you sirry iriot you supposed to soak the noodle not boil it. no problems ever since. he made the best dim sum and spring rolls in the world. may he rest in peace. keep 'er going. you are the sushi meister. thank you
Chef Hiroyuki, rice paper normally we just dip in the water for one second and use it right away. When starting to use the rice paper seems hard. But about one and half a second will be just right and very nice to wrap up not easy to tear off. I love the way you share. Thank you to both of you.
i love the care and attention to detail Hiro shows, and heIs cleanliness, it's captivating
I may have missed the deadline for the knife but that's ok. I'll happily continue watching and loving all the videos. Thank you again. Maybe some day I'll try to make my own food like this but not quite yet.
That would be cool if you set up a live stream of Hiro making sushi when the restaurant is open
+Ashton Cofer This 100%, definitely, please do!
+Ashton Cofer Yeah too bad that aint gonna happen, because there are things that are happening behind the kitchen door that the restaurant doesnt want the customers to know.
-Source = me studying to become a chef
+Funny guy from the internet (vvvortic)....... Not in sushi restaurants... just sit on the bar the sushi chef does EVERYTHING in front of you.... and a Bar camera would be perfect.
+Ashton Cofer that's a great idea man!
+Funny guy from the internet (vvvortic) stop trying to copy our lord
I used to think sushi was gross. Then I watched your videos. Now I'm in love with sushi!! Thanks for creating my love for sushi!
He is so polite i love your style and way of talking and respecting each other! So nice much love
Every time I watch a new vid I end up scrolling through older videos again lol everytime! I think I'm addicted to this channel lol
U know Hiro and the Camera Man is helping million+ of people around the World. Like me for example, I learned how to make Sushi/ Tamura from Hiro
I Love watching Hiroyuki Terada. He is fantastic. Thanks.
Wow. Talk about a delicate dish. Rice paper is crazy delicate. Like a wet tissue.
That is some beautiful salmon and tuna. Its color is amazing.
Perfect tuna, perfect salmon, and good hands making our food especial!
Thanks to you guys!
In all vids he just nodds his head. how graceful.
Very beautiful roll. Its always great seeing Hiro-san's talent. Thank you for the video.
Order and Cleanness always! I like that.
The overhead shot is a nice touch.
iwatch every vid all the way to the end and if i fall asleep watching one i rewatch the next day when im wide awake XD
***** np and keep releasing good content *insert thumbs up here* lmao
i can relate.. just what happened last night. and here i am watching the remaining content as soon as i got up. God bless you guys! keep up the great work! :)
I just found this channel, but it's already my favourite thing ever.
Something new I have try... Looks real good
yes I agree you guys rock Chef Hiro love your work wish you guys much success
Whilst I'm more likely to eat a roll with rice and seaweed this looks delicious and brilliantly simple. I also appreciate how you guys come up with ways to accommodate people with particular food habits. I will be trying to attempt some of these recipes in order to introduce some of my friends to sushi. I want to make that amazing vegan roll with the romaine wrap for my girlfriends family who are all either vegan or vegetarian.
Beautiful. He makes it look so easy
Hi Hiro! My mom is half Vietnamese, and so we'd get to eat things wrapped in that kind of rice paper quite often. Here's a tip: use hot water and you don't need to soak for more than 2 seconds. It'll still feel a bit stiff when you pull it out of the water, but it'll soften up enough for you to make a wrap. You'll also be able to make much tighter wraps this way, too, since the rice paper isn't soggy and won't rip nearly as easily. Hope this helps!
Ahhh.. two years too late. Congratz to whomever won this beautiful gift.
WOW, what a wonderful idea!! THANKS!
Every time i watch you guy's i learn something keep it up...
Kuv your humbleness n of course ur dishes i got the rice paper n tuna
A lot of improvements on this channel. The music, the videography, not to mention the overhead camera. Good job, guys!
This is one of my favorites!! So delicious. ❤
Poor sashimi rolll 😅
@@michaelanno2504 haha. That was funny. Give me that sashimi!! Yum!!
What's with the thumbs down? How could anyone not like this video? Very informative to me, and I will defiantly try this! Thank you for taking the time to make theses videos to share with us.
beautiful cuts of meat and really fresh vegetables looks great
this is pure art
This reminds me of summer rolls I get at my local Thai restaurant. I wouldn't mind seeing Hiro put a twist on summer rolls in a sushi sense. Keep it up Hiro!
excellent presentation... please continue to share your sushi recipes. Mahalo and Aloha from your sushi fan in Mililani Hawaii!
I've never eaten raw fish before but my mouth waters whenever I see really good looking raw fish lol I really want to try raw tuna someday.
Gorgeous colors. Looks like it would be great with some cold sake.
I've used rice paper before. Great for spring rolls. They are kinda chewy though like a membrane. LoL! Good luck all!
Yeah it's real thin and just need to be very careful altho I think this kind they use here maybe a little thicker then the spring roll rice paper
+Hiroyuki Terada - Diaries of a Master Sushi Chef Thank you so much. :-)
The correct name is summer rolls (sorry not trying to be a jerk) spring rolls are usually fried and filled with things like vegetables and meat
I believe the rice paper are referred to as "fresh" spring rolls and of course what you are talking about are "fried" spring rolls. The term "spring roll" covers a wide variety of filled, rolled appetizers or "dim sum" of East Asian and Southeast Asian cuisine.
Mike West Yeah, i might be overthinking it.
I love 💕 your video especially when you bring in football players
That is a beautiful knife and since I make spring rolls all the time it would come in very handy.
Why didn't I think to cut my cucumber like that!!? Lol Love this video! 😁
Hey Hero , that is a great idea normally I used for spring rolls with veggies and shrimp . Oh boy that’s looks so good with tuna and salmon , I’ll have to try this ,enjoyed your videos so much . Thank you so much
respect Chef Hiro and the cameraman
I'm Hiro's number one fan!
Sushi spring roll!!!!! Oh my goodness!!! No need to cut that into pieces I’d take one whole please! YUM!!!
Such amazing skills! I would eat your food anyday!
In my dreams could I ever own such a knife 🔪... love thos recipe altho I have never tried raw tuna or raw salmon.. but it has to be amazing ... 🙂 thanks for sharing your recipe Hiro .. 💝 its a gift and very creative mind to be able to just create new flavors out of imagination.. 👏👏👏👏👏
I stay till 5am watching your sushi knife killing crabs & lobsters dramatic delicious making food!
very cool
im defiantly going to make this at home
The dream this thanksgiving would be to balance a super rich bite of turkey with a spicy tuna cucumber roll. I KNOW I'M CRAZY! Sounds so good tough...HAHAHA
hiro come do a workshop in Portugal, i want to try your sushi!!!!
More, more, more!...Teach us more!
Just had some sushi, roll on hiro , camerman and everybody else at nove!
Yes it is all my favorite ingredients as well, Thank you so much. Awesome.!!!
Mr Tereda is an amazing chef. Love his videos.
Noel Flores *Terada
I love SUSHI!!! I am learning a lot from this chef, Thanks so much for showing us your skills.
Hi, I recently found your channel and subscribed because all the good food you cook
Can’t wait to make this. Thank you Chef Hiroyuki🙏🏻
i was actually curious about this yesterday. it would be cool to use this and a few other things to create fruit sushi.
Tnx for this Hiro. My hubby will love this. He hates the smell of nori...
+Hiroyuki Terada - Diaries of a Master Sushi Chef is sushi good for you I'm just a 14 yearold
Hiro san you are amazing and still humble 👍
as always. this channel is a pleasure to watch. thank you.
I just want to eat that fish like a candy bar.
Fact, people will question your sanity doing this, it is best to get wasted before hand so you have an excuse as to why your doing it.
cmon, I mention the bread for the burger roll, and now this??? its unheard of. Seriously in the world, Hiro is putting on the boots you guys. innovation fabricate the never seen
delicious...i love sushi very much
Best CZcams Videos out there
Fish looks crazy good
Very nice roll again Hiro!
love your videos. watched every video through the times of life at least twice. Always enjoy the videos. Thank you. Keep it up.
I just found this channel and I love this. Thank you
Well it’s 2018 and I think I should get a knife lol since I’m watching this episode and drooling 🤤
Hi from Springfield, MA. Great video I see this rice paper in Supermarket Stop & Shop and Big Y.
I like it the original way but this looks very good
Chef Hiro is awesome. That roll looked sooo good. These vids make me hungry. Love your work Hiro.
Hiro was itching to say good afternoon I could tell
This is extremely something new! I definitely want to try this.
That fish looks SO FREAKIN GOOOOD
I love all your videos so much! I have watched i think almost all of them and have learned so much about sushi. Thank you for these videos!!
Excelente receita... Parabéns Sr. Terada... Paulo Alivino do Brasil...Arigato !
looks so delicious its making me. feel
Hiro , Hiro you are the one!
I loved it. So cool.
One of these days I'm going to take some classes and do this at home. You know what I love most about this stuff? Is a sushi roll is a Japanese burrito.
I will try this one.... thanks guys
This makes me so hungry
👍thumbs up for these guys
damn. poor me who wasn't able to watch it right after it came out :D .. could need a good knife lol
anyways: I am here for the video and you guys! Thanks for bringing all those great ideas up to me as a real sushi beginner. (and even if i can't do it that good myself, still i'm alway hungry after your vids :D )
greetings from germany!
looks tempting... yuumm
I'm visiting my family in Miami and I just realized your restaurant is just two blocks away from our condo. We'll probably be coming in tomorrow for lunch!
+Hiroyuki Terada - Diaries of a Master Sushi Chef Party pooper. Lol
Love It, cant wait to make it