How to Make Sushi at Home

Transcript Hi my name is Naomi Nishi there. I was born and grown up in Japan. I came to this country after high school to go to university. So I did. I was studying mathematics and I really liked it and after the graduation from college I was working in a bank. Maths and science …

Transcript The difference between fatty tuna is what part of the tuna you are taking it from. Fatty tuna is coming from the belly part. It’s more oily. The color usually becomes a pinkish color, and the backside of the meat is reddish because there’s not much fat in it. It’s more like muscle. It …

Transcript Wasabi is a root vegetable grown in the mountain areas with very shallow running cold water and it has to be in area that is not muddy, like a very sandy area. It is very hard to grow wasabi. That is why real wasabi root is very expensive. Once you have it and you …

Transcript So for the ginger, the pickled ginger is not the same as the ginger you can buy in a supermarket. Those supermarket ginger is a much older ginger, the one we make for the pickled ginger is a very young ginger. So the outer skin is very, very soft, and the inside is not …

Transcript Sushi is a very, very delicate flavor. It’s not huge. There’s no sauce like a butter or Italian tomato sauce. Nothing on it. You enjoy the ingredients. You don’t want to have any stronger flavor to kill your palate. The condiment for the sashimi and the sushi is obviously the wasabi and the pickled …

Transcript The best way to eat sushi at the restaurant is, of course, at the counter so that you order, they can make it and they serve it right away. You don’t want to order a whole meal at once and then wait for him to make everything and then bring it to your table. …

Transcript This is the shiso leaf. We use this for many, many dishes, not only the sushi but other things. For the sushi, you can find this shiso as a divider and also inside of the sushi as an ingredient. It’s good for fish and good for vegetables. You can mix with fruit – with …

Transcript So, this is the chop sticks and the pointing part and the thick part. So, when you hold it the bottom chop sticks stays on the ring finger and the thumb. So, this one doesn’t move, it stays there and with the other three fingers thumb, index and the middle finger you hold the …

Transcript I’m going to show you how to make avocado roll. Of course avocado is not the traditional ingredients, but we love it, so I’m going to show you how to make a simple avocado roll. I’m going to use half sheet of sushi nori, and rough side up, with my hand. Since avocado is …

Transcript Now I’m going to show you how to make California roll. You’re going to need a cucumber. Just cutting the half first, and off, and slice, one more time. Then you’re going to get the seeds out, then julienne. That’s your julienne, cucumber. This is avocado. Take the stem off then go 360 degrees. …

Transcript So when you make sushi, you need a bamboo mat, obviously. The bamboo mat, nowadays you can get them American supermarket in the fish department. They sell for like $2. So, it’s so easy to get it anywhere. And the knife, make sure you have a sharp knife otherwise you can’t cut the sushi. …

Transcript I am going to show you how to make vegan sushi. You are going to need seaweed, 1/2 sheet of seaweed and any vegetable you like. I have here shiso leaf, avocado and cucumber. The rough side up. Wet your hand and spread rice on the seaweed. The vegetable sushi is traditional, so sushi …

Transcript Now I am going to make dragon roll. Dragon roll is usually they put the shrimp tempura inside and some cucumber or avocado inside and they make an inside out roll. Then on the top they put a slice of the avocado and that looks like dragon. Alright, I have half sheet of nori. …

Transcript I’m going to show you how to make eel tail scallion roll traditional way. I have seaweed here. I’m going to cut it in half. I use the Japanese fish knife. So one side comes straight and only this side comes in. It has to be very, very sharp when you’re making sushi. Otherwise …

Transcript I’m going to show you how to make Rainbow Roll. It’s very simple, looks beautiful, and very complicated, but it’s very simple. First you are going to make a California Roll and then you put the raw fish on the top and that is going to be the Rainbow Roll. You can put any …

Transcript I’m going to show you how to slice sashimi. This is a beautiful tuna right here. When you slice for sashimi you need a little thicker, so the knife you want to use is a nice and sharp knife. This is a fish knife, very narrow and long. So I don’t have to do …

Transcript I’m going to show you how to make cream cheese with salmon. You are going to need a bamboo mat, seaweed, cream cheese, and salmon. You can use smoked salmon or regular salmon. Today, I have fresh sushi quality salmon. I’m going to use that. First, I wet my hand and spread rice on …

Transcript Now I’m going to show you how to make a traditional roll. Traditional roll, the seaweed is outside. So I have done that, and the seaweed, half seaweed, and the left side up, with your hand and spread rice. So the difference between inside and out, and a traditional seaweed outside, is you don’t …

Transcript I’m going to show you how to make a nigiri sushi, which is very difficult to make. Looks easy, but it’s not. First you have to wet your hand. Not too, too wet, but kind of moist. Then, with your right hand, take a little rice, and a little, make a ball. And with …

Transcript I’m going to show you how to make salmon crunch rolls. I have salmon here. I’m going to slice for the roll. I’m cutting about 1/4 to 1/2 inch thickness of the salmon. What you’re looking for is you’re going to make little long sticks so that it fits into the seaweed. I have …

Transcript I’m going to show you how to make thick roll. This time we’re going to use a whole sheet of nori. Basically you can put anything you want in it, but we don’t usually put raw fish, we usually put the vegetable, cooked vegetable, or egg, or any other things, but not the raw …

Transcript I’m going to show you to make a spicy tuna roll. I have here a bamboo mat wrapped in a salmon wraps and sushi norii. And I’m going to wet my hand first. Nobushi is a sushi rice. We already cooked and seasoned then cooled. We’re going to put in there one seaweed and …

Transcript To make sushi at home is easy, once you know, it’s easy. First of all, you have to have Japanese short grain rice to make sushi, you can’t substitute anything else, so you must have it. There’s a variety of the Japanese short grain rice, most of them is very good, but the only …

Transcript Now I am going to show you how to cut the fish for sushi. There is two different kinds of sushi basically, one is Nigiri-sushi and the other one is Maki-sushi. I am going to show you how to cut for Nigiri-sushi. Coming in here and I want to cut a little thinner than …

Transcript I’m going to show you how to make Tamagoyaki. Tamagoyaki is really different than the French style omelet because it’s using, we’re using the square omelet pan instead of that round one. That’s why we get rectangular shape and we’re going to keep rolling, rolling, rolling on instead of just pour one at once. …

Transcript Now I am going to show you how to make a cone shape hand roll. I have eel and cucumber; I am going to show you how to slice eel. The eel comes already fileted and barbecued with sauce. You can buy fresh eel but it is not easy to treat it yourself, so …

Transcript I’m going to show you how to make salmon roll traditional way. So this is the half sheet of seaweed and I have bamboo mat wrapped in the Saran wraps, wrap side up and placed in front of you. With your hand, take sushi rice and you spread rice on the seaweed. Make sure …

Transcript If you go to the fish market and your question is “Is this fresh” So they’re going to say, “Yes, this is fresh.” So that’s not the right question because they’re supposed to sell fresh fish in the fish market. So you have to ask them, “Is this fresh enough to eat raw? I’m …

Transcript I’m going to show you how to make spicy mayo, everybody’s favorite sauce. I have mayonnaise here, and a little bit of sesame oil. Not too much, but just a touch. Then, hot sriracha sauce. How much you want to put depends on how hot you want it to be. If you want it …

Transcript I’m going to show you how to make eel sauce now. Nice and thick and very sweet and salty at the same time. It’s very good to drizzle on a roll. Now I have mirin, one third cup. I have soy sauce, one third cup. And three tablespoons of sugar. Mix them up. Let …

Transcript I’m going to show you how to make sushi soy sauce. Sushi soy sauce is seasoned soy sauce for sushi and sashimi. When you go to regular sushi restaurant, they usually pour soy sauce, Kikoman soy sauce, yamasa soy sauce, whatever they bought it. But if you go to real, real Japanese, authentic sushi …

Transcript I have here cooked rice. Six cups. If you have rice cooker, just use it. It’s very easy. Just follow the directions that comes with it and then cook it. If you don’t, you can cook it in a pot. It’s very easy. Same proportion rice and water. You have to wash the rice …