I need to learn this pat down method to spread the rice....I take too much time to share the rice but I feel like it's worth the presentation to have an extremely thin and inform layer of rice. Thank you for sharing
Yeah I’ve been told by many that this technique is a lot more efficient than other. It’s weird at the beginning but once you figure it out it’s much more faster without so much effort. Here you see me working quite casually and it’s still fast. And the thing with spreading rice perfectly doesn’t make to much sense as you will press it at the end anyway. Just make sure you don’t see any nori spots and the rest will fall in to place when the roll is finished.
the way you make nigiri is soo satisfying, chef. You can tell its just a 1-2-3 thing for you but I know it took a lot of hard work to become that good. Love the vids!!
Great work chef! I'm sitting here after a 18 hour shift in the kitchen relaxing to your vids! Is there a website that has the menu so we can watch all the different kinds that you are making? Jealous of your rice, mine never turns out that perfect. Luckily we are not a sushi restaurant.
Love to hear it. I miss those shifts where you stare at a blank spot after and question reality. Unfortunately the deal was to not disclose any information about the restaurant so im not able to share the website. The rice takes time to do it good and it depends a lot on rice brand, amount of water and cooking time. We do -2,5kg of rice -2,5L of cold water -30min cook -10min on warm in the rice cooker
@@Roll_Masters Understandable choice of the owner of course. Thank you for the generous sharing of the recipe, I will for sure start playing around with it!
Love your videos! I find myself watching them during work when I’m stressed or at home and it’s really calming and fun to watch! Keep it going, I do have 1 question, when I’m making sushi the rice always sticks to my hands, are y ou putting anything besides water in the bowl?
Appreciate the comment and im glad I can provide that for you. Well the goal is to always keep your hand moist even if you need to dip them 4 times for making a roll. With experience and speed this of course reduces its self to a minimum but at the beginning I always recommend to dip your fingers in water multiple times. Before you take rice, after you put it on nori, after you spread it halfway and so on. Btw wearing gloves really helps because rice sticks to naked hand much more. Some people use oil instead of water which I find a hazardous mess or you can put a drop of oil or mayonnaise and rub it on as soon as you put a pair of gloves. Hope this helps
Can I ask what knife you use please? My girlfriend and I found and love your videos, you have mesmerizing technique. She's about to start making sushi rolls at the restaurant we work at and would love to surprise her with a new knife.
I love to hear that, wish her the best of luck 🤞 Im using a 27cm carbon steal yanagiba kiritsuke from yoshihiro cutlery. I ordered it from japan and it was about 300EUR. But if she is starting out I would suggest to buy a 24cm stainless steel yanagiba. Anything above 150eur should be more than decent for a beginner and i would also suggest to spend some time looking into proper sharpening techniques using sharpening stones. It’s going to be a something that you will need to do constantly if you are getting into sushi making. Feel free to ask if you have any more questions.
Thank you 🙏 I love wasabi under the fish but for the sake of people who don’t really know much about sushi and don’t like spicy surprises we keep it strictly on the side. Wasabi the best 😉
Hello, I have worked under a few Japanese sushi chefs for a few years and that was basically it. A lot of work and a lot of mindful attention to what you are doing and focusing on improving the things you see are not that good.
Why do some cut them in the first place? Most likely to make it more astethic, but its more pure when you dont cut it. Just seems more… proffessional tbh, no need to trim something that is already beautiful as it is.
Hello, there’s been massive heat waves here and it just makes it impossible to film anything of value right now. Plus im training a lot of new people so i don’t have the time. Coming back soon i hope 🤞
@@Roll_Masters I totally understand. Training in the kitchen is hella demanding and the heatwaves are here in India too. Quite depleting, especially with the humidity. Thank you so much for responding too! I really appreciate it and your work. Keep producing, when you can. Stay hydrated and have an amazing day. 🙏🙏🙏
after seeing multiple of these videos at the same place probably by the same guy -- stick to real japanese restaurants for sushi, not shit like this using so many shortcuts and working dirty
I need to learn this pat down method to spread the rice....I take too much time to share the rice but I feel like it's worth the presentation to have an extremely thin and inform layer of rice. Thank you for sharing
Yeah I’ve been told by many that this technique is a lot more efficient than other. It’s weird at the beginning but once you figure it out it’s much more faster without so much effort. Here you see me working quite casually and it’s still fast.
And the thing with spreading rice perfectly doesn’t make to much sense as you will press it at the end anyway. Just make sure you don’t see any nori spots and the rest will fall in to place when the roll is finished.
your videos relax me a lot, please make more of this!
the way you make nigiri is soo satisfying, chef. You can tell its just a 1-2-3 thing for you but I know it took a lot of hard work to become that good. Love the vids!!
Great work chef! I'm sitting here after a 18 hour shift in the kitchen relaxing to your vids! Is there a website that has the menu so we can watch all the different kinds that you are making? Jealous of your rice, mine never turns out that perfect. Luckily we are not a sushi restaurant.
Love to hear it. I miss those shifts where you stare at a blank spot after and question reality.
Unfortunately the deal was to not disclose any information about the restaurant so im not able to share the website.
The rice takes time to do it good and it depends a lot on rice brand, amount of water and cooking time.
We do
-2,5kg of rice
-2,5L of cold water
-30min cook
-10min on warm in the rice cooker
@@Roll_Masters Understandable choice of the owner of course. Thank you for the generous sharing of the recipe, I will for sure start playing around with it!
Do u have online Training? I want to join brother from 🇲🇲
XD everything is for free. Just learn how to search @@CBum171
Amazing❤ looks like art!
Love your videos! I find myself watching them during work when I’m stressed or at home and it’s really calming and fun to watch! Keep it going, I do have 1 question, when I’m making sushi the rice always sticks to my hands, are y ou putting anything besides water in the bowl?
I‘m not a chef but I’ll always put some rice vinegar in to the „water bowl“
Appreciate the comment and im glad I can provide that for you.
Well the goal is to always keep your hand moist even if you need to dip them 4 times for making a roll. With experience and speed this of course reduces its self to a minimum but at the beginning I always recommend to dip your fingers in water multiple times. Before you take rice, after you put it on nori, after you spread it halfway and so on.
Btw wearing gloves really helps because rice sticks to naked hand much more.
Some people use oil instead of water which I find a hazardous mess or you can put a drop of oil or mayonnaise and rub it on as soon as you put a pair of gloves.
Hope this helps
Thanks for sharing❤ Additional knowledge for me on how you roll. I love making sushis at home.
Can I ask what knife you use please? My girlfriend and I found and love your videos, you have mesmerizing technique. She's about to start making sushi rolls at the restaurant we work at and would love to surprise her with a new knife.
I love to hear that, wish her the best of luck 🤞
Im using a 27cm carbon steal yanagiba kiritsuke from yoshihiro cutlery. I ordered it from japan and it was about 300EUR.
But if she is starting out I would suggest to buy a 24cm stainless steel yanagiba. Anything above 150eur should be more than decent for a beginner and i would also suggest to spend some time looking into proper sharpening techniques using sharpening stones. It’s going to be a something that you will need to do constantly if you are getting into sushi making.
Feel free to ask if you have any more questions.
@@Roll_MastersМожно ссылку на нож,заказать
Love the videos! I watch this as soon as you release it! Question! any thoughts on putting wasabi under the fish before the rice for the nigiri?
Thank you 🙏
I love wasabi under the fish but for the sake of people who don’t really know much about sushi and don’t like spicy surprises we keep it strictly on the side.
Wasabi the best 😉
Thanks for sharing! Can you let me know what the pink/purple stuffs are please?
Hi! Love these videos! What size are the nori sheets you're using?
Full sheets cut in half. So they are 18x10cm
this is Art!
8:17 The fish meat looks so delicious
How much does one big box cost like this?
Quick question, why is the salmon flambéed? I think it would taste better if it's not, or am I wrong?
Hello, you are definitely not wrong but we are in romania and not everyone is a fan of raw salmon so we put a few options to be safe with everyone 😉😉
I do this on a daily basis, beautiful career. Sushi is a whole other world
Hi! Where did you learn to make sushi? Is just experience or there is some course, book, etc.? And what is the right amount of rice for a nigiri?
Hello, I have worked under a few Japanese sushi chefs for a few years and that was basically it. A lot of work and a lot of mindful attention to what you are doing and focusing on improving the things you see are not that good.
Great job..I am a beginner sushi cook in a hotel ...I like ur methods ..where are u guys located?
Love to hear it! We are located in Romania 🇷🇴
Good luck and keep on learning, takes a bit but once you figure it out it’s quite simple. Good luck 🤞
How do you make your teriyaki chef ❤
It makes me inspired to pursue
Why you don't trim the edges of the rolls?
Why do some cut them in the first place? Most likely to make it more astethic, but its more pure when you dont cut it. Just seems more… proffessional tbh, no need to trim something that is already beautiful as it is.
Hello chef what and the flavor of sushi with red ?
Inside: onion tomato cucumber
Out: salmon, lemon mayo, red beet sprouts, mint, coriander
@@Roll_Masters thanks, quel sont toute les sauce sur les sushi ?
Which sauce is that? 26:37
House made teriyaki sauce
@@Roll_Masters can you tell the ingredients if its possible please ?
When will you be releasing new videos?
Hello, there’s been massive heat waves here and it just makes it impossible to film anything of value right now. Plus im training a lot of new people so i don’t have the time. Coming back soon i hope 🤞
@@Roll_Masters I totally understand. Training in the kitchen is hella demanding and the heatwaves are here in India too. Quite depleting, especially with the humidity. Thank you so much for responding too! I really appreciate it and your work. Keep producing, when you can. Stay hydrated and have an amazing day. 🙏🙏🙏
@@Roll_Masters And keep on rolling! ☺️
Bless you man, appreciate you!
The adventures of Go Pro sushi 🎥🍣
are you located in the US?? 😋
привет, отличный ресторан, где это
how much they paying u an hour gang
O cara maceta o arroz mano.
I hope i can learn make sushi with you🙏 i want be sushi men like you👍
Just ASMR
after seeing multiple of these videos at the same place probably by the same guy -- stick to real japanese restaurants for sushi, not shit like this using so many shortcuts and working dirty
Not everybody lives in america 🤷♀️
What shortcuts? I’m a pro this is how it’s done.
🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷❤️❤️❤️
Почему нигде не добавляете сыр?
Que rico