this is incredible, thank you for sharing! I'm just starting my culinary lifestyle, learning to cook and prove that even though I have Cerebral Palsy, that doesn't mean I cannot prepare food in a unique way.
Wow I was going to look around for a video on finding sushi grade fish for home cooks. This popped up and I'm thrilled you made this video. Simple food to me is often the best food to me. The techniques he uses are from many years of practice. I could probly pull off the the flavors r but the execution would be challenging to make those rolls, I have never used a rolling mate. I'm lazy and normally rub a little oil and salt on my nori sheet, pas it over a gas flame a little bit and then use it to eat sticky rice with a little rice vinegar or seasoned rice vinegar in it. Delicious snak. Thank you for posting the video and all of the great tips.
Hello from Texas Hiroyuki, The video was great but the Salmon Sushi / Sashimi was awesome and absolutely delicious. Well y'all have a great day and stay safe and healthy and look forward to your next video brother.
Made sushi last week for the first time. Turned out delicious. Thanks Hiro. These videos really helped. Question though. How do I keep myself from eating each delicious roll as fast as I make them 😅
You did a fantastic job utilizing that salmon, in another great dish. I hope you and your cameraman have a good afternoon and a great week. Cheers, Chef Hiro!
You can thaw a 1-pound, 2-inch thick cut of salmon in two hours by completely submerging it in a bowl of cold tap water. The water will also shield it from pests while it thaws. It will still have some "frozen" spots in the middle, but you can cut these into thin slices for sashimi and they will thaw at room temperature within 10-15 minutes. This gives you just enough time to make the sushi and the result is fresh and clean.
I occasionally see freezing video frames. Are you using wireless tech? If so, that could be causing a bottleneck. You might want to try using a network cable such as a CAT6 or CAT7. Good luck.
It does look very nice and tasty and i absolutely love sushi I was going to try it at home but i am not sure if i can trust the freshness of the salmon i buy But that is the lesser problem I got a japanese and korean grocery store around the corner where i live and i noticed some of the finer print in english The seaweed dried has an incredible amount of salt in it as well as a number of sauces And sushi rice is packed with heaps of sugar so it makes it stick better I am an older person and can not consume those large amount of salt and sugar Just felt like mention it here Also dried seafood is extremely high in salt This is not to say that i dont like your TH-cam clips I enjoy them very much Greetings from Australia
Chef hiro, don’t know if this has already been answered but how long can you keep the salmon frozen in the freezer before it is no longer good to use for sushi.
I love your videos,Hiro. You are truly a master sushi chef. Your hidden accomplice is very tallented,talented, well. Keep producing these great videos. Mike Burke in South Florida
thank you for taking the time to share your culture so that i may learn it, i am currently working on changing my diet to eat more like this on a daily basis, going out for sashimi and nigiri is just too expensive. how long after thawing can i keep the fish in the fridge and still consume raw?
Chef Hiro, I checked your Amazon link but didn't see your chopsticks listed. Any suggestions? I have some metal ones myself but they do not have such a fine point and I find they can be a bit clumbsy when trying to create small details as you do.
Thank you so much . Im learning a lot. One question, when youngot from package, I don't see you wash salmon, us it because watery? Or others reason.? Can you explain to this ??
Most meat you do not wash. Sometimes you can run it under water to "clean" it off. But the cooking usually kills of any bacteria....however in this case they have farm raised salmon that have zero bacteria or parasites.
Chef Hiro, do you prep or cure the salmon prior to slicing and making sashimi and rolls? I ask because your salmon is dry and firm, not wet or mushy. And the color is amazing.
I never knew you could buy frozen salmon like this online and make sushi from it. Let alone after having it for 2 months. This is great news. Is there a similar option for tuna? or does it not keep as well, or some other issue?
great vid, good job guys...im very much into trying bakkafrost the shipping is ridiculous exp....i think i can go to whole foods for COHO for $10lb.....i actually noted the bakkafrost seemed very light in color in this vid?
It seems the frozen ones are lack of tenderness, right? I wonder how good it is comparing to the fresh one in terms of the taste. Should it even be used for raw fish or better off for hot dishes.
Be sweet if sometime in the future you visit Bakkafrost’s sites Hiro! Modern day Salmon Farms have some pretty cool technology and it is always a great opportunity to see in person where your food is produced and how.
What was the point in the 2months after getting the frozen salmon and leaving it in the freezer? I thought you were defrosting it at first but you said it only took two days.
How did the salmon feel when you took it out of wrapping? Was it not slimy? Was it firm? Etc How did it smell? I want to know this about buying frozen salmon online. Thank you! I love your videos and learn lots from you.❤️
All raw fish at sushi restaurants is from frozen fish. Only exception is if caught local and used the same day. But riskier eating raw fish that has not been frozen.
I tried the bakkafrost code but it was expired. Do you have another code to share? Also any recommendations for good tuna supplier online. Not much good seafood in UT. Thank you
My father was a professional baseball player. He told me that the great ones make it look easy. Hiro makes it look easy.
Who is your father?
@Vegetable Gremlin fr?
Barry Bonds is the GOAT 🐐
Yo is that Moe Goldman's kid?
Jonah Goldman is you'r father ?
this is incredible, thank you for sharing! I'm just starting my culinary lifestyle, learning to cook and prove that even though I have Cerebral Palsy, that doesn't mean I cannot prepare food in a unique way.
How’s your cooking going dude?! 🥰
Letting the seaweed "rest" and the knowledge of that separates the apprentices from the Masters. Hiro is my Hero!!
There many chefs that don't wait 5 minutes. Some wait one minute.
The knife-work slicing the avocado was mesmerizing.
I can’t watch these videos without craving sushi!! Ugh it all looks delicious!
A work of art! Chef takes so much pride and perfection in preparing his dishes. Quite enjoy watching him 😊👍🏻
Wow I was going to look around for a video on finding sushi grade fish for home cooks. This popped up and I'm thrilled you made this video. Simple food to me is often the best food to me. The techniques he uses are from many years of practice. I could probly pull off the the flavors r but the execution would be challenging to make those rolls, I have never used a rolling mate. I'm lazy and normally rub a little oil and salt on my nori sheet, pas it over a gas flame a little bit and then use it to eat sticky rice with a little rice vinegar or seasoned rice vinegar in it. Delicious snak. Thank you for posting the video and all of the great tips.
Everything hiro touches turns to gold
He just grabs a napkin, waits 30 seconds than chops it up for those gold flakes he loves to use.
Having Ikura on top is a fine touch for already water drooling zushi and maki Hiro san have made! 💕
Oh Hiro - everything you prepare is a joy to the eye. 💗 I can only imagine what joy it is to the palate.
It's after midnight and I'm now starving, thank you
That's just art right there. Beautiful, delicious art.
Hello from Texas Hiroyuki, The video was great but the Salmon Sushi / Sashimi was awesome and absolutely delicious. Well y'all have a great day and stay safe and healthy and look forward to your next video brother.
I have always been cautious about what fish I can use. I can now enjoy it at home. Recent subscriber and eager to try.
your
talent is so breathtaking. Love it.
Awesome video! I would love to know which knives Hiro-san was using today. It looks like a yanagiba and a sujihiki, but I would love to know more!
Best sushi and food channel on TH-cam period!
Sushi 101...yea but that knife and those skills Dam near make that perfect sushi my friend ...im so jealous of your skill right now!
Practice.
Hiro is definitely an artist!!
Made sushi last week for the first time. Turned out delicious. Thanks Hiro. These videos really helped. Question though. How do I keep myself from eating each delicious roll as fast as I make them 😅
You did a fantastic job utilizing that salmon, in another great dish. I hope you and your cameraman have a good afternoon and a great week. Cheers, Chef Hiro!
You can thaw a 1-pound, 2-inch thick cut of salmon in two hours by completely submerging it in a bowl of cold tap water. The water will also shield it from pests while it thaws. It will still have some "frozen" spots in the middle, but you can cut these into thin slices for sashimi and they will thaw at room temperature within 10-15 minutes. This gives you just enough time to make the sushi and the result is fresh and clean.
A master class of simplicity and good taste!
Keep up the good job Hiro 👏🏻👏🏻👏🏻👏🏻
I occasionally see freezing video frames. Are you using wireless tech? If so, that could be causing a bottleneck. You might want to try using a network cable such as a CAT6 or CAT7. Good luck.
Just placed my first order with them last Saturday thanks to you introducing them. That and their prices.
It does look very nice and tasty and i absolutely love sushi
I was going to try it at home but i am not sure if i can trust the freshness of the salmon i buy
But that is the lesser problem
I got a japanese and korean grocery store around the corner where i live and i noticed some of the finer print in english
The seaweed dried has an incredible amount of salt in it as well as a number of sauces
And sushi rice is packed with heaps of sugar so it makes it stick better
I am an older person and can not consume those large amount of salt and sugar
Just felt like mention it here
Also dried seafood is extremely high in salt
This is not to say that i dont like your TH-cam clips
I enjoy them very much
Greetings from Australia
16:05 That filet looks like a nice airfoil shape! ✈️🛩
Chef hiro, don’t know if this has already been answered but how long can you keep the salmon frozen in the freezer before it is no longer good to use for sushi.
it's good forever
I love your videos,Hiro. You are truly a master sushi chef. Your hidden accomplice is very tallented,talented, well. Keep producing these great videos. Mike Burke in South Florida
Hiro be like, "Oh, portions.. [send it back and give me something I can work with!!]" Lol.
Love you guys and this channel. Very comforting and inspirational.
It was a pleasure seen this video!!! Thanks so much!!!!
Hiro, I bet I can eat those rolls as fast as you make'n'em!!😋
So 2 months or so
I'd be popping into my mouth those tiny bits that Chef is tossing away!
Beautiful plate. Just beautiful.
thank you for taking the time to share your culture so that i may learn it, i am currently working on changing my diet to eat more like this on a daily basis, going out for sashimi and nigiri is just too expensive. how long after thawing can i keep the fish in the fridge and still consume raw?
I always worry about farm raised Salmon for sushi but that brand looks really good.
@Swag Planet wild caught has high risk of parasites… just learned that from another video.
Hiroyuki you are a true master! I love all your video`s......thanks!!!
So excited to see this. Can't wait to order good salmon and give it a try. Thank you!
Your videos are what got me into making sushi at home!
Chef Hiro, I checked your Amazon link but didn't see your chopsticks listed. Any suggestions? I have some metal ones myself but they do not have such a fine point and I find they can be a bit clumbsy when trying to create small details as you do.
the slicing sound so satisfying 🤩
Thank you so much . Im learning a lot. One question, when youngot from package, I don't see you wash salmon, us it because watery? Or others reason.? Can you explain to this ??
Most meat you do not wash. Sometimes you can run it under water to "clean" it off. But the cooking usually kills of any bacteria....however in this case they have farm raised salmon that have zero bacteria or parasites.
Wild Scottish salmon over a fire 🔥
Is absolute golden. 😉🏴
This reminded me how much I miss fresh sushi.
Looks so delicious. Your attention to detail is very inspiring! Chef Hiro, besides Salmon and Tuna, what other type of fish is safe to eat raw?
Anything listed as sushi grade and from a reputable source.
Gonne be my new place to order fish for sushi thanks so much!
Bow to the Master…😺😋☺️
Amazing chef👨🍳 😊 I love to watch How you make delicious food. I love sushi 🍣 😋
wow nice sushi . greetings from philippines
Chef Hiro, do you prep or cure the salmon prior to slicing and making sashimi and rolls?
I ask because your salmon is dry and firm, not wet or mushy. And the color is amazing.
At 04:08 it looks like he just took it out of the package
Had to make this today!! Hiro-san has inspired me!
I think I did a great job following THE MASTER !
Nothing like fresh sushi (yum yum).
Thanku for sharing ur skills with us
Master Hiro could make dirt taste like gold! That’s why he’s a master
10:13 was the best part...sushi ninja 😳
Thank you for the video. It is a great pleasure to watch🙏🙏🙏🙏🙏
😀 making clips very useful
Looks good to follow .... I love it.
😀 I just started making DIY clips.
Dang, all that looks delicious!
Well done. This is masterful
You can tell their in Miami just from listening to the diesel trucks whizzing around outside lol those who live here know
Awesome video as always!!
I never knew you could buy frozen salmon like this online and make sushi from it. Let alone after having it for 2 months. This is great news. Is there a similar option for tuna? or does it not keep as well, or some other issue?
Hi what’s company your order Salmon Frozen At NJ thank you
That’s awesome, great instruction.
Pleasure to watch Hiro he is amazing.
Did you peel the Avocado half with a knife, or scoop it with a spoon? Mine never looks that good.
Chef, what was that you sliced at 19.01? Endive?
great vid, good job guys...im very much into trying bakkafrost the shipping is ridiculous exp....i think i can go to whole foods for COHO for $10lb.....i actually noted the bakkafrost seemed very light in color in this vid?
What is Coho at 10$ per pound?
It seems the frozen ones are lack of tenderness, right? I wonder how good it is comparing to the fresh one in terms of the taste. Should it even be used for raw fish or better off for hot dishes.
Have you tried Verlasso salmon? I wonder how it compares to Bakkafrost.
Very educational thank you so much chef Hiro
That’s what I love is when I do my salmon and have paper thin lemon slices with it
Superior class of sushi and sashimi! The 20% coupon code is expired, do you have the updated code? Thanks!
Chef Hiro, would it be better to cure the salmon to make it firmer?
Hiroyuki is getting older :’( saw your channel long time ago! Nice Video as always! ✨
Dear Chef, can we make sushi and freeze it for later use?
We all need a friend like Hiro 😔
Tera San... Beautiful!
Oishi!
His name is Hiroyuki Terada, Hiro-San.
Be sweet if sometime in the future you visit Bakkafrost’s sites Hiro! Modern day Salmon Farms have some pretty cool technology and it is always a great opportunity to see in person where your food is produced and how.
Where to get bakkafrost products in Europe? It appears then ship to us only. Thank you!
I tried to get some, I contacted bakkafrost and then the uk rep...still no answer...A real shame.
What was the point in the 2months after getting the frozen salmon and leaving it in the freezer? I thought you were defrosting it at first but you said it only took two days.
I had Bakka Salmon scraped backbone meat sent frozen to me. Any ideas on sushi applications or ways to eat it?
How did the salmon feel when you took it out of wrapping? Was it not slimy? Was it firm? Etc How did it smell? I want to know this about buying frozen salmon online. Thank you! I love your videos and learn lots from you.❤️
All raw fish at sushi restaurants is from frozen fish. Only exception is if caught local and used the same day. But riskier eating raw fish that has not been frozen.
That looked very tasty! I think I could make that, not as neat and well presented. Thanks for sharing, stay safe.
looks pretty good... only thing missing balsamic glaze dip
😀ทำคลิปมีประโยชน์มากครับ
ดูแล้วน่าติดตามครับ....ชอบมากครับ
😀ผมก็พึ่งเริ่มทำคลิปงาน diy ครับ
So amazing!! Gonna check out the bakkafrost now
I didn't know until today that I needed to let the roll rest before cutting. Great video as always, Hiro. Thank you for the tip.
I tried the bakkafrost code but it was expired. Do you have another code to share? Also any recommendations for good tuna supplier online. Not much good seafood in UT. Thank you
Finally I don't have to drive to Azusa CA to get my sushi salmon
Been watching your videos for a while but I wonder how did you 2 meet
My Sushi HERO😍🙏🏻Thank You !!
Wow the best sushi 🍣 ever goof job Hiro
Btw love the music overlay at the end.
Wow that looks really good
I thought he said Kimochi sauce? Lol, that a whole other meaning.
Awesome im gonna make this for Xmas.
Bakkafrost Salmon is pretty much the Lamborghini of salmon
how much 6 oz cost?
have you tried it before? or is it just from watching these sponsored videos?
That is actually wrong it is cheaper than wild caught
5 pounds of rib meat for 28 dollars wtf
@@simpioustv4882 that’s cheap for me
Super good I tried it in the work!
Looks delicious!!
Camera man : have you had a Spicy JB roll before Hiro ?
Hiro : silence then “ NO”
Viewers are watching him make one right now lol