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How to make SUSHI at Home | Negitoro Sushi (Tuna & Salmon)
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- เผยแพร่เมื่อ 4 ส.ค. 2024
- Hey guys! Sorry for the long wait for this video but I’ve been working on some new and exciting things for the channel so make sure to be on the lookout!
Today we’re making a simple type of sushi that you guys can make at home - it’s called NEGITORO - and is traditionally diced fatty Tuna and green onion that can be served as a sushi roll or on a bowl of rice. I know some people may find it hard to get Tuna though - so I’ve made a version with Salmon as well!
So that’s THREE types of easy sushi! Tuna Rice bowl, Salmon Rice Bowl and Sushi rolls (gunkan-maki)
00:00 Intro
00:48 The THREE Dishes we’ll make
01:13 Making the Sushi Rice
02:52 Preparing our Negitoro Mixture
05:07 If You Don’t Have a Food Processor
05:46 Toppings for Negitoro
06:13 Negitoro Rice Bowl
06:40 Making GUNKAN-MAKI (Sushi Roll)
09:28 Let’s Eat!
Ingredients:
Vinegared Sushi Rice (Su-meshi):
- For 3 portions: 450g of Rice, 540ml Water (10% less than usual rice cooking)
- Dried Kombu (Kelp), one piece (optional)
- 60ml Rice Vinegar
- 18g Sugar
- 13g Salt
Negitoro Mixture:
If you’re not using a fatty piece of Tuna you can substitute the smooth fatty texture with this sauce
Note: Half this recipe if you only are using 150g of fish (I used this for both pieces of fish in the video)
- One Egg Yolk
- 3g Sugar
- 3g Salt
- 100ml Grapeseed Oil
You can use either Tuna or Salmon for this recipe!
- 150g Tuna or Salmon
- 2 inches of Green Onion
For Rice Bowl/Sushi Roll Topping
- 1tbsp of Sesame Seeds
- Splash of Soy Sauce
- Splash of Mirin
- Scallions (as needed)
- Nori Seaweed (sliced)
For Gunkan-maki Sushi Roll’
- Nori Seaweed, one sheet will make roughly 3 rolls
How to make:
- First thing is to prepare your sushi rice - watch my previous video here on how to make rice without a rice cooker:
• The Perfect Japanese F...
- Remember to use 10% less water than normal as we will add vinegar later - so for 3 portions (480g Rice) add 600ml of water. You can add dried kelp (kombu) while steaming for extra umami flavor.
- In a mixing bowl add 60ml of rice vinegar, 18g of sugar, and 13g of salt and mix until the sugar and salt dissolve - if you see undissolved pieces after mixing - drain with a fine sieve
- When the rice is done cooking, transfer to a large bowl and add your rice mixture over the top. Slowly “cut” through the rice with a rice paddle or spatula while turning the bowl - make sure you don’t crush the rice grains. Let cool - you can fan the rice to get rid of excess moisture from the steam.
- If you are not using a fatty piece of tuna you can make a substitute for the “toro” (fat) - mix one egg yolk, 3g of sugar, 3g of salt, and 1 tbsp of vinegar into a bowl and mix. Then gradually add 100ml of grape seed oil and mix until you see it begin to turn thick.
If you have a food processor:
- Cut up your fish (tuna/salmon) into chunks, leave some to the side to give your negitoro a mix of textures. Also cut up 2 inches of green onion into small bits - leave a small piece aside too.
- Place your fish and onion into a food processor and mix for a few seconds. Then add your Toro mixture (if you’re using it) and the fish/green onion you left aside and mix for a few more seconds
If you’re using a knife:
- Cut up some green onion finely
- Cut your fish into chunks and then tap your cutting board with your knife until your fish begins to dice into small pieces
- Once you see it start to be diced into small pieces - add your toro mixture and green onions and keep tapping through with your knife (you can leave some bigger chunks for a change in texture) Keep doing this and fold over your mixture with your knife until you get a smooth mixture with a few chunks.
- For toppings - take 1 tbsp of sesame seeds and fry with a splash of soy sauce and mirin in a frying pan for a minute.
- Diced scallions are also a traditional topping too!
- If you’re making a rice bowl all you have to do is add your rice from before to a bowl, top off with your negitoro, toppings and some sliced nori seaweed. Then you’re done.
- If you’re making gunkan-maki sushi rolls take some sheets of nori seaweed and slice lengthwise into thin strips (about 3cm in height)
- Next set up a sushi making station with your negitoro, a bowl of water and your rice
- Dip your fingers in water and cover your hands until wet
- (if you are right handed) Take a small handful of sushi in your left hand and lay on your fingers - use your left thumb to make a dent into the sushi and then squeeze the tips of the rice with your right index finger and thumb
- flip the rice over and squeeze the length of the sushi into a rectangle with the same fingers, use your right index finger to push the top to flatten (this may take a few tries to master! … or 3 years)
- When all your sushi is made into little rectangle, rap the nori around them (the rough side should touch the rice)
- Top off with your negitoro mixture and toppings and you’re a sushi master!
Hey guys! Sorry for the long wait for a new video! I've been working on some new and exciting things for the channel! I hope you enjoyed this sushi recipe - I get a lot of requests for Sushi but I also want the recipes to have ingredients that you can find OUTSIDE of Japan as well. Enjoy! 🍣🍣🍣
No worry, Ryosuke👍
Take your time, we would rather see your quality videos and not a rushed product. Keep it up champ!
no worries
Yeah man, you make what you think we'll enjoy!
I don't have trouble finding specific or strange ingredients where I live, but I really appreciate your commitment to highlighting recipes that don't require a lot of special ingredients and equipment to make.
So negitoro sauce is essentially mayonaise - Aaa! A quick tip - if you want to do it quickly or feel you have little muscle power, put the ingredients into a jar, following the recipe, and shake it really well.
Yes in essence! And thanks for the tip I didn't think of that!
Love the unique flair to the cooking videos. Also appreciate how you give alternatives and cheaper options and explain everything clearly. Keep it up 🍣👍
I think maybe Sushi can seem very difficult so I wanted to give an option that is pretty simple to make.
no such thing as ux or have or etc, say, do, laugh any nmw and any s perfx
Love your videos, chef! Keep 'em coming! 🍻
These videos are so high quality and wholesome! Take as much time as you need, I know it'll always be worth the wait! As for the sushi, I can't wait to try this out for myself soon!
I Love this!
Such great Details.
Can't wait to try this at home!
Take the time you need sir, the quality speaks for itself. Great video!
Champ, I honestly really love your content. You make me want to create Japanese food. Thank you so much for you videos!!!!!
As always it's a pure pleasure to watch your work. Love from France.
Good to see you back at it, Champ! Looking forward to more!
I love the high energy and good spirit you bring. I can tell you really enjoy what you're doing and Iove seeing how real you are and aren't fake! Keep up the great work, your gonna hit a million subscribers one day and you deserve it!
Fantastic Vid Champ. So excited to give this a try I ran out and picked up the ingredients right after finishing.
Can't wait to see this one!
Food looks unbelievable as always
Love everything you do and i know you cant rush perfection
Just came over from seeing your comment on Joshua Weissman's channel, I am here to stay now. Love Japanese food and im glad that I found you. Keep it up, amazing content. Love from florida, usa.
Fantastic as usual.
i really love your content and your personality you are so fun and enjoyable to watch i hope yo are doing well
This looks really good. Gotta give this a try
Chef Champ-san, your videos are very inspiring and I make something every week from them. Arigato!
ohayo 🙏 this the recipe i am looking... thanks for sharing ❤️
Thanks Champ! Really appreciate the thorough explanation and alternative options provided. I've never seen a recipe for negitoro but I'm keen to try it. Here in Australia salmon is more readily available, so I'll use that 😁
ayooo
champ is back 🥰
Great video as always chef! Can you make a video on what to put in bento in the future?🍱🥊
Champ, killing it with these vids.
lets see unagi! 🤘
Absolutely loved the video, Champ. Thank you for making your videos. What if you seal the nori around the maki with a grain of rice?
Welcome back!
I love sushi 🍣🤩 thanks for sharing w.atching from Kuwait
This guy is the best!
I like the English accent of you master, really easy to understand... And your content concept is really entertaining and looked oishii 😁
“And then just do this!” Hahaha very funny, your videos continue to be a joy! I appreciate your efforts to show replacements for things that might be unattainable as well
the Champ is back!!! LET'S GOOOOO!!!🥊
I like this guy, he’s got a good vibe
looks very perfect cooking, I like watching cooking videos
I wish I could cook with you one day Chef. I love your videos. :)
Very good video chef
Real champs don't need a belt, my guy. It's in your soul and the cheers of admiration from your fans, which you've got in spades, bud.
From an italian's point of view, this looks so tasty I really want to do it now, thanks for sharing your knowledge on the matter Ryosuke-sama🙏🏻
Japanese people are always one step ahead of us, even in food...
Your videos are very enjoyable and educational. Please show us ALL SUSHI recipes! Onegaishimasu Sensei 🙇♂
I subscribed cos I like your vibe. Seems like your passionate and just want to share your gift, thanks.
Looks yummy
Thanks for the video, Champ! Would you be willing to try to make some common American-style sushi rolls, such as a Philadelphia Roll or a Dragon Roll?
That sauce made for the fatty part looks like the best take on mayo I've ever seen. I want to try just that.
Gunkan-maki sushi is a delight.
Excited to try this at home. I can only get fresh salmon where I live, so I very much appreciate the alternate fish option showcased.
Alternatives to salmon you mean? Some good substitutes are octopus, amberjack, tuna, snapper, and mackerel would kinda work too i think, in Italy we eat groupers raw too
Nice!
Wow so much energy in this recipe, I wanna try for sure.
Question: i've learned we should use one rice grain to help closing the maki (between the 2 sheet). And also wet a bit the outside of the maki sheet (easier and tastier to eat), what is your opinion on that ?
Hey, Champ! Could you maybe some day make a video about making Onigiri and/or yakitori? Would be great to see your take on those two dishes.
Would love to see a video on how to make Japanese pickled mackerel.
Love
It would be awesome to have a video on your favorite sushi and to hear why you enjoy it!
Wow, I didn't know you could substitute the toro. Thanks, Champ!
Love ya Brother 😎
I actually want to try this.
Let me know how it turns out!
your english got way better!
Hey Champ, what's the best way to cook chicken katsu? I want to use chicken thigh. Any recommendations?
I think I will never do this myself I‘m too lazy ;). But I like your videos they are so clear and easy to follow
Haha - maybe many people in Japan would also prefer to just buy sushi rather than make it
🖤
Dumplings, I love dumplings. Would love to see you vs. Dumplings
Hey Champ, why do you put sugar in most of your dishes? Is sugar really needed or can it be done without?
Thanks for the video!
It balances the overall flavors.
👍🍻
Subarashi.
Dude i can feel the convenience store messed up after my visit... I will eat soooooo much that it's going to be bad... But i feel suuuper tasty!!
I would love to try this! However where I'm at we don't get very good quality seafood so I'm hesitant about using raw fish at home (I love our local sushi places) is there any sushi we can make without using raw fish?
Yes, you can make rolls with cucumber and avocado in the middle
You can also utilize Tamagoyaki (egg omelette).
So since grape seed oil is a bit expensive, which other oils make a good substitute?
I say as if I expect to be buying sushi grade fish
Avocado oil, Rice Bran oil, and Canola oil would be acceptable substitutes.
As son as Japan will open its border again, i want to eat in your restaurant. ;)
I don't own a restaurant actually! Just showing everyone what I learned when I was training as a Sushi Chef for 3 years before I became a boxer.
If you come to Japan though I will make you sushi!
I think it would be neat if you were to make your favorite type of sushi 🍣
Takoyaki!!!
I get lots of requests for Takoyaki but I think it may be super hard to do without a special Takoyaki shaped grill? Would you still want to see that even if it needed that equipment?
@@ChampsJapaneseKitchen yes for sure ! Watching you cook food is very entertaining actually. Even if i the recipe is hard to make I think people would still like to watch you cook !!
@@Sardjnas I believe Chef is asking whether you have the special Takoyaki grill/pan to make that recipe with.
Well i know what I'm eating today
is that raw
Yes.
wrr
3 different ways?! I dont even know how to do it 1 way