Shame to see all the negative comments here. This is the best tutorial I've found on TH-cam to explain how to make high quality nigiri. And I appreciate that the presenter not only shows how to perform this technique, but also explains why certain aspects of making nigiri in this way are beneficial. Great tutorial. Arigato gozaimasu.
I made nigiri sushi for the first time today thanks to this video! Thank you very much! It took me quite a few tries to understand what I was doing but eventually I could I could do it (badly). I'm hoping to practice regularly :-)
@@IgneelS11 I can't believe that's 3 years ago :-) I've been making sushi fairly regularly since then. First, I think the thing to accept is that this is a skill that requires practice :-) Very subtle things will affect the sushi disproportionately. I think my sushi is quite good now, but it still has a long way to go until I can come close to my favorite sushi restaurant. A couple of things to note. How you make the rice is really stupidly important. I think there may be another video here that goes into detail. You should check it out. Second, the way you add the vinegar is also ultra important. Again, check that other video (I think). They describe a kind of fluffing motion is works very well. It also needs some time after you make the sushi rice and you need to keep it at a good temperature. I've found that body temperature seems to be ideal (~36 C). If you get any of these things wrong, the consistency of the rice will not be correct and forming the rice ball will be incredibly frustrating. It really is all about the rice. The most important thing to understand at the beginning is that you *can* get it right with practice and that it becomes *much easier* when the rice is right. The other thing I think is that cutting the neta (topping) different ways will actually change the flavour. Make sure your knife is super sharp (learn how to sharpen your own knife on a block). Also use the full length of the blade while slicing. There is a reason that sushi chefs usually use a unagiba (very long thin knife). Usually you run out of knife length when you are slicing. The muscle of the fish has bundles and between those bundles there is connective tissue. You need to cut the fish so that there is not so much connective tissue and that it is evenly spaced through the piece of fish. You see lines in the piece of fish. If you get it wrong, the fish will be tough and hard to bite. It will also lack flavour. The angle you cut it is super important as well as the thickness. Different fish types require different angles and thicknesses. Even different pieces of the same kind of fish needs different angles and thickness. You need to look at the fish carefully and plan how you will cut it. I found it helpful to go to my favorite sushi shop, sit at the counter and watch him cut different kinds of fish. Then look at the neta closely before you eat it. You can also look at examples of cutting fish in this channel or other videos. My final piece of advice is to make only a small amount of sushi at first (maybe 10 pieces). Cook something else to go with it. Making sushi can be frustrating and tiring. If you make 40 pieces of sushi and it's not working because the rice isn't right, or you cut the fish badly then you will be tired and unhappy when you eat. If you only make a few, I think you'll find that it is always quite good to eat -- surprisingly so. Once you get relatively good at it and you can consistently make good rice, then start to make more. I think at first I was spending 2-3 minutes per piece of sushi, so even 10 pieces was 20-30 minutes of frustrating work. Once you can get it down to 20-30 seconds, then it's quite fun to make sushi. When I see the sushi chef at my favorite restaurant, I'm always amazed at how relaxed he is making sushi. He's always chatting with customers as he cuts the fish. He dips his hand into the sushi rice container, then with a few quick motions the sushi is born. It's like magic. I know it's just practice and attention to detail, but it's still amazing! TL;DR: It's awesome, but it's a life long learning process.
Gracias por compartir ese conocimiento tan importante,para quienes somos adictos al sushi,si alguiwn ve mi comentario y tiene algun cuchillo para cortar sushi q no lo utilce,seria un sueño si me lo donara.
beware of this school because they have 2 units in tokyo, in the shinjuku shop are japanese, in the one of foreign tsukiji, they charge double the amount for foreign students for half the study time.
@@ss6796 not a single word, thats true, but you can describe the species of fish and which part of that fish is taken :) like i.e. otoro is fatty tuna from the front belly :)
Making sushi with barehands requires graceful, clean, good looking hands, fingertips, skin condition. Its presentation. 動画で説明する時や素手で握る人は手が綺麗ではないと清潔感が乱れ美味しく伝わりませんね。全体的なパッケージで美味しさが伝わると思います。
Today sushi makers were using gloves now and why some Japanese not adapting this kind hygienic conditions whereas, the price of the gloves are justifiably cheap.
When it comes to preparing sushi, presentation is of the utmost importance, and all eyes are on your hands. An experienced chef should have a manicure done on a regular basis. The rest is all about proper hygiene.
@@hevillepeacefoot8647 honestly? I don't care. When I make sushi, I'm not this careful. But I respect those who believe cooking is an art form. They want it to look good, which I can appreciate.
@@hevillepeacefoot8647 presentation affects taste, because the perception of flavor is subjective, not objective. How things look is important to how they taste. That said, proper shaping of nigiri is very important to this food. If you just place fish on top of rice, it won't stick together. The nigirizushi needs to be able to be eaten as one unit, if the rice separates from the fish then the fish is a failure. Mind you, to dip in soy sauce, the nigiri is flipped over-- one should always dip the fish, rather than the rice. Dipping rice in soy sauce ruins its texture and makes it hard to control how much soy sauce is absorbed. Usually it will result in overly-salted sushi, and the flavor of the fish is lost. Another important aspect of shaping the shari is that it should have a indentation running the length of it. This makes it fall apart in the mouth (which is mentioned in the video). This keeps the sushi tasting light and fresh, as it allows you to make a good size bite of sushi without having too much rice. I've addressed really only a small part of it, but those are a few reasons. If you still have doubts, I urge you to place some fish slices on rice and compare it to the product of a good quality edomae sushi restaurant. The difference will become instantly clear.
To many steps!!!! Don’t touch the fish that often!!! Its bullshit !;) Just 2 times …., done !!!:) And in Europe. You have to wear gloves!! It’s a law !;)
Shame to see all the negative comments here. This is the best tutorial I've found on TH-cam to explain how to make high quality nigiri. And I appreciate that the presenter not only shows how to perform this technique, but also explains why certain aspects of making nigiri in this way are beneficial. Great tutorial.
Arigato gozaimasu.
Yes I havent seen anything quite like this one. There will always be haters.
@@conorhughes6018 it's so detailed! The more I watch it and research and practice sushi, the more I value this channel
I agree this its very detailed everything you need to know
So much better than any other ones i've watched... thank you!
Thanks! This is one of the best tutorials out there.
Very detailed. Im a apperentice sushi chef so this video helps me alot.
same.
Wow! Great demonstration!!! I followed it with my hands only...and I got the feeling. Thanks!
Chris th-cam.com/video/DcjxZ58WDac/w-d-xo.html
Although less details, better explained than when I was at TSA Singapore a few years back. Much appreciated.
We did 4 styles of making.
Nikolai Salikhov th-cam.com/video/DcjxZ58WDac/w-d-xo.html
My favorite food of all time
บ่นไรวะ
Everyone complaining about hands looking dirty, vinegar and wasabi are powerful Natural antiseptic
I made nigiri sushi for the first time today thanks to this video! Thank you very much! It took me quite a few tries to understand what I was doing but eventually I could I could do it (badly). I'm hoping to practice regularly :-)
and how did it turn out? :)
@@IgneelS11 I can't believe that's 3 years ago :-) I've been making sushi fairly regularly since then. First, I think the thing to accept is that this is a skill that requires practice :-) Very subtle things will affect the sushi disproportionately. I think my sushi is quite good now, but it still has a long way to go until I can come close to my favorite sushi restaurant.
A couple of things to note. How you make the rice is really stupidly important. I think there may be another video here that goes into detail. You should check it out. Second, the way you add the vinegar is also ultra important. Again, check that other video (I think). They describe a kind of fluffing motion is works very well. It also needs some time after you make the sushi rice and you need to keep it at a good temperature. I've found that body temperature seems to be ideal (~36 C). If you get any of these things wrong, the consistency of the rice will not be correct and forming the rice ball will be incredibly frustrating.
It really is all about the rice. The most important thing to understand at the beginning is that you *can* get it right with practice and that it becomes *much easier* when the rice is right.
The other thing I think is that cutting the neta (topping) different ways will actually change the flavour. Make sure your knife is super sharp (learn how to sharpen your own knife on a block). Also use the full length of the blade while slicing. There is a reason that sushi chefs usually use a unagiba (very long thin knife). Usually you run out of knife length when you are slicing.
The muscle of the fish has bundles and between those bundles there is connective tissue. You need to cut the fish so that there is not so much connective tissue and that it is evenly spaced through the piece of fish. You see lines in the piece of fish. If you get it wrong, the fish will be tough and hard to bite. It will also lack flavour. The angle you cut it is super important as well as the thickness. Different fish types require different angles and thicknesses. Even different pieces of the same kind of fish needs different angles and thickness. You need to look at the fish carefully and plan how you will cut it.
I found it helpful to go to my favorite sushi shop, sit at the counter and watch him cut different kinds of fish. Then look at the neta closely before you eat it. You can also look at examples of cutting fish in this channel or other videos.
My final piece of advice is to make only a small amount of sushi at first (maybe 10 pieces). Cook something else to go with it. Making sushi can be frustrating and tiring. If you make 40 pieces of sushi and it's not working because the rice isn't right, or you cut the fish badly then you will be tired and unhappy when you eat. If you only make a few, I think you'll find that it is always quite good to eat -- surprisingly so. Once you get relatively good at it and you can consistently make good rice, then start to make more. I think at first I was spending 2-3 minutes per piece of sushi, so even 10 pieces was 20-30 minutes of frustrating work. Once you can get it down to 20-30 seconds, then it's quite fun to make sushi.
When I see the sushi chef at my favorite restaurant, I'm always amazed at how relaxed he is making sushi. He's always chatting with customers as he cuts the fish. He dips his hand into the sushi rice container, then with a few quick motions the sushi is born. It's like magic. I know it's just practice and attention to detail, but it's still amazing!
TL;DR: It's awesome, but it's a life long learning process.
Go ahead wash your hands in my food, go ahead wash your hands in my food 🎶
It's easy n very helpful for me. I like this technic.
Wow! good idea. I like this video. I want to learn to make sushi same you. I'm from Thailand. I like sushi so much.😍😍😍
Kinakamay Lang talaga Yan promise
Thank you for the lesson..
Gracias por compartir ese conocimiento tan importante,para quienes somos adictos al sushi,si alguiwn ve mi comentario y tiene algun cuchillo para cortar sushi q no lo utilce,seria un sueño si me lo donara.
Thanks❤️❤️
Спасибо за видео.
Thank you, this is What I just need!!!!
Muito bom e elucidativo.
Can I make sushi with gloves?
Thank you very much
Excellent video!!
Beautiful
Ótima explicação sobre sushi, eu com certeza farei melhor depois de aprender mais com vocês.
Thank You all and a hug from Brazil!!
Que peixe é aquele usado de neta ?
Thank you!
muito bom! demais ! parabéns
Thank you
You show this so clearly. Why is it so difficult???
Because of perfection. Sushi is all about the pure ingredients and its balance :)
I think its more important how to prepare the rice or hownto slice the fish!
Thinking is not knowing :) Evertything is important :)
awesome
Excellently explained, arigato!!!
❤Arikato
Specially thanks for Tokyo sushi academy. How many grams of sari should be for nigeri, uramaki, hosomaki and futomaki.🙏🙏🙏thank you for the video.
10 gram for nigiri
Good
Wow
🙏🙏
The water on the hand is vinegar ?
Step1, step2 step3 ...... step7. And step8 : I go to the supermarket and I bought nigiri sushi. 😍😍😍
good
Just take my money and give it to me lol
Stfu
Which fish is the neta?
I want to eat sweet nigiri....
That yellowtail nigiri.... 🤤
👍
太棒了👍
beware of this school because they have 2 units in tokyo, in the shinjuku shop are japanese, in the one of foreign tsukiji, they charge double the amount for foreign students for half the study time.
how does using vinyl gloves affect the sushi?
Well you need to wet your hands to shape the rice so I wouldn't recommend it
It makes is less safe. This is bacteria after 10min with glove.
th-cam.com/video/8Xn6zkruhvo/w-d-xo.html
samurai sushi tempura anime otaku manga? okaraimasta
What's the fish species in the first nigiri example, please? Thanks
Somebody said yellowtail tuna
@@conorhughes6018 Not tuna, it is mackerel
I guess tai or buri. So many different type of fishes in Japan so there's no accurate word for them in English
@@ss6796 not a single word, thats true, but you can describe the species of fish and which part of that fish is taken :) like i.e. otoro is fatty tuna from the front belly :)
Yellowtail, which, in English taxonomy, is a type of snapper.
Making sushi with barehands requires graceful, clean, good looking hands, fingertips, skin condition. Its presentation. 動画で説明する時や素手で握る人は手が綺麗ではないと清潔感が乱れ美味しく伝わりませんね。全体的なパッケージで美味しさが伝わると思います。
STL Kidera oh boy got some bear paws
@@LaiezzyAiezzy disgusting jard to trust this man tho
Anyone know why make air hole in the rice?
おそらくですが食べたときのネタとしゃり(ご飯)のバランスを考えての事かと。
日本のお握り🍙もそうですがお寿司🍣も、空気を含ませながら握るとどちらもより美味しくなります😊
Wow! I bet making nuclear warheads is easier!
JAPAN..i chose sushi to paleo..very short
lesson sense..6 minutes
stress test, clock check..ten minutes
sense say. teacher died...what sel for...
10..GRH....sianara nigiri tofu...my myth...for moms paleo scrapple...glide by?
if this is tuna than i'm swordfish, loldafq.
It looks like a kind of North Korea state TV.
Today sushi makers were using gloves now and why some Japanese not adapting this kind hygienic conditions whereas, the price of the gloves are justifiably cheap.
Thats a size amount of friggin sharri...
She sounds like Trisha Takanawa from family guy😂
手殘障很難當日本料理師傅
Dirty hand……
好恶心的手啊. 不知道有没有皮肤病. 吃不下这样手捏出来的Sushi‘
솔직하게 손이 더러워보여서 그다지 안먹고싶음...
님 손부터 딱아요
Too much talking and too many steps.
hand looks dirty
It isn't dirty. Vinegar kills bacteria. So when he dip his finger into the tesu, it kills bacteria in his hands.
When it comes to preparing sushi, presentation is of the utmost importance, and all eyes are on your hands. An experienced chef should have a manicure done on a regular basis. The rest is all about proper hygiene.
That's called skin color and age.
Your hands will look like that if you get old enough.
I'm using vinyl gloves for sushi making. rice does not stick so easily
Jianchiz Dai x
Why does this matter? Why don’t you just make the rice into a ball then put the fish slice on it
It's like a guy slapping some meat on the barbecue, versus a professional chef presenting for paying customers.
stogucheme who cares how it’s presented, food is food, only thing that matters should be flavor
@@hevillepeacefoot8647 honestly? I don't care. When I make sushi, I'm not this careful. But I respect those who believe cooking is an art form. They want it to look good, which I can appreciate.
@@hevillepeacefoot8647 presentation affects taste, because the perception of flavor is subjective, not objective. How things look is important to how they taste.
That said, proper shaping of nigiri is very important to this food. If you just place fish on top of rice, it won't stick together. The nigirizushi needs to be able to be eaten as one unit, if the rice separates from the fish then the fish is a failure. Mind you, to dip in soy sauce, the nigiri is flipped over-- one should always dip the fish, rather than the rice. Dipping rice in soy sauce ruins its texture and makes it hard to control how much soy sauce is absorbed. Usually it will result in overly-salted sushi, and the flavor of the fish is lost.
Another important aspect of shaping the shari is that it should have a indentation running the length of it. This makes it fall apart in the mouth (which is mentioned in the video). This keeps the sushi tasting light and fresh, as it allows you to make a good size bite of sushi without having too much rice.
I've addressed really only a small part of it, but those are a few reasons. If you still have doubts, I urge you to place some fish slices on rice and compare it to the product of a good quality edomae sushi restaurant. The difference will become instantly clear.
Horribles hands
Poor demonstration sorry to say.
To many steps!!!!
Don’t touch the fish that often!!!
Its bullshit !;)
Just 2 times …., done !!!:)
And in Europe. You have to wear gloves!! It’s a law !;)