You can but it'll probably be a bit overkill. Half an avocado is usually the most you would want to put on top or else it'll be unbalanced with the other ingredients. But the beauty of making sushi on your own is that you can make it however you prefer.
Thank you for the video. You’re my go to for sushi now. Per your request; yes, I would love to see a video on how to make a caterpillar roll. Probably my favorite of the “special“ rolls. Thank you again.
Great vid. But I've never seen someone cut an avocado bottom to top, looks very awkward and more difficult to keep your fingers out of the way. Top to bottom is a lot easier and more natural. Each to their own though I guess :) If you twist the knife/seed after you've put the knife into it seed, it's a lot easier to get out and you don't need to go so deep.
Thanks for your input Dave, and yes I've seen many chefs do it both ways but for me bottom to top feels more natural. Either way is totally fine though as long as you don't cut yourself 😅
@@TheSushiMan thanks for the reply and yeah best to learn all of the techniques. Quick question, what’s the best way to store tobiko? My Asian market only sells them frozen in 500g Tupperware boxes
What we usually do is store them in air-tight freezer-safe containers or Ziploc bags and freeze them. If the tobiko already comes frozen then defrost it partially, just enough so that you can divide it out into the smaller containers. I would recommend using it sooner than later, maybe within a couple months or so and just keep an eye out for any freezer burn. Hope that helps!
If you’re inexperienced with knives, yes, this can be very dangerous. But people who cut like this are usually extremely comfortable and aware of their knife/knife movements. They’ve done this enough that they know what angle to cut at and how fast to cut to ensure they don’t get hurt. In this case, the way he’s slicing is also very efficient in terms of speed and smoothness (as long as you know what you’re doing!). Personally, while I’m not expert, I find that cutting towards myself feels more natural and controlled than doing whatever it takes to keep the blade far away from my hands.
I use a Masamoto VG Sujihiki (240mm) in this video. It's a great sushi knife that's easy to take care of. I recommend watching this video if you're interested: th-cam.com/video/AHKjmW9aGvU/w-d-xo.html
I have preordered!!!! I cannot wait to become a pro sushi maker like you.
Only issue of mine is having such a tiny kitchen
Thanks Steph! Hope you enjoy the book and it helps you on the path of becoming a professional sushi chef!
@@TheSushiMan thanks man. I’m hoping the book is as thorough as your videos. You are extremely thorough in such a good way.
can we add more layers of avocado to one sushi roll?
You can but it'll probably be a bit overkill. Half an avocado is usually the most you would want to put on top or else it'll be unbalanced with the other ingredients. But the beauty of making sushi on your own is that you can make it however you prefer.
Beautiful and very helpful presentation. Sharing your expertise with us is highly appreciated 🌹
Thank you Lilydar, glad you found the video helpful!
🎉👌🥰🥰🥰🥰🥰🥰
Nice to see another video of yours
Thanks Conejero, there will be more coming soon!
Simply the most underrated channel.
Thanks for the positive comment!
Could you please show us how to cut spring onion/green onion for sushi!
Sure, I'll keep that in mind for future videos!
Thank you for the video. You’re my go to for sushi now.
Per your request; yes, I would love to see a video on how to make a caterpillar roll. Probably my favorite of the “special“ rolls.
Thank you again.
Glad you enjoyed the videos Rad BBQ! The Caterpillar Roll video will be out in the near future so stay tuned!
finaly a perfect video! Short but everything included. Thank you so very much for sharing this 3>
Thanks and glad you enjoyed the video!
Am interested too, I wan to know more
Yes, please show us how to make caterpillar rolls!
To thick for sushi
Grpor todos tus vídeos, me encantaría saber todo y que mejor maes que tu. 🙏🏼❤
Helpfull
Glad the video was helpful!
Good thanks you
Dragon roll please!! 🐉
Great vid. But I've never seen someone cut an avocado bottom to top, looks very awkward and more difficult to keep your fingers out of the way. Top to bottom is a lot easier and more natural. Each to their own though I guess :)
If you twist the knife/seed after you've put the knife into it seed, it's a lot easier to get out and you don't need to go so deep.
Thanks for your input Dave, and yes I've seen many chefs do it both ways but for me bottom to top feels more natural. Either way is totally fine though as long as you don't cut yourself 😅
Thank you
Post more please. Very well explained and entertaining
Thanks Chatindienel, more videos will be coming soon!
LIKE! LIKE! LIKE! LIKE!!!!!!!!!
Thanks Natalie, glad you liked the video!
Super helpfull!Recommended
Thanks Mewpumpkin, glad you found the video helpful!
sharp knife
Yes! I’d like to know how to make both those rolls, and thanks so much for producing this video!!!!
Thanks Robert! More videos will be coming soon!
I love you
Hiro just uses a butter knife lol
There's so many different ways you can cut avocado for sushi, see what works best for you!
@@TheSushiMan thanks for the reply and yeah best to learn all of the techniques. Quick question, what’s the best way to store tobiko? My Asian market only sells them frozen in 500g Tupperware boxes
What we usually do is store them in air-tight freezer-safe containers or Ziploc bags and freeze them. If the tobiko already comes frozen then defrost it partially, just enough so that you can divide it out into the smaller containers. I would recommend using it sooner than later, maybe within a couple months or so and just keep an eye out for any freezer burn. Hope that helps!
Cutting towards your fingers where you can't see seems like a recipe for disaster. No food preparation is worth cut up fingers!
If you’re inexperienced with knives, yes, this can be very dangerous. But people who cut like this are usually extremely comfortable and aware of their knife/knife movements. They’ve done this enough that they know what angle to cut at and how fast to cut to ensure they don’t get hurt. In this case, the way he’s slicing is also very efficient in terms of speed and smoothness (as long as you know what you’re doing!). Personally, while I’m not expert, I find that cutting towards myself feels more natural and controlled than doing whatever it takes to keep the blade far away from my hands.
What knife did you use in the video
I use a Masamoto VG Sujihiki (240mm) in this video. It's a great sushi knife that's easy to take care of. I recommend watching this video if you're interested: th-cam.com/video/AHKjmW9aGvU/w-d-xo.html
@@TheSushiManthank you so much..
way too thick
Not really, depends on the avocado dmbass