Thank you very much. That trick with the plastic wrap is nice. I always have the problem that the sushi rice is sticking to much on the knife and ist will mess up the whole Sushi Roll. Especially with inside out rolls. Which knife can you recommend? Im currently using a cooking knife Kai Shun but i have the feeling its to thick for cutting sushi. Thanks
like I said it depends. If you are a mature sushi maker you just cut using zigzag method. It doesn't look professional but it works great for beginners. But professional sushi chef should use other more professional methods. I prefer using pull and push method.
Thank you for the quick answer. I'm a begginer but I'll try to use pull and push method from now on! Please record more videos I loved your channel! :-)
Why Push pull, double push, single pull ? Is the reason for the type of knife, freshness, type or thickness of fish or some other reason ? Is there a feeling or way to judge when doing the three different cuts ? Thankyou Sensei.
+Nikita Onassis depending on the fish on top, type of rolls, and how sharp the knife is etc. You might have to choose whatever easiest cutting method for it.
Hi Joe, Thanks for these very helpful videos! I've been having a very hard time getting my "inside out" rolls to stay together when I cut them, even though I have a very sharp knife. It looks like using the plastic wrap might be the ticket for me. Is that technique commonly used by the pros, or is it more a trick for beginners like me?
Hi alex. Thank you for enjoying my sushi lesson video. Whenever you cut any rolls with something on top of it you should use plastic wrap. Otherwise you will mess it up. Yes this is the methods that we, sushi chefs are using everyday.
joe sushi master Ah! So it's because there is something on top of the roll that you use this technique, correct? That's why you didn't use the plastic wrap when you cut your California roll in one of your other videos. Yes? My trouble is that I can't even seem to cut something like a California roll without messing it up. Perhaps my rice is not sufficiently sticky?
Ok. Alex. Let me get it straight. The reason that you mess it up even with california roll is that i guess it is because of your knife skill. You have to cut it fast enough not to move your piece of roll. And you have to hold your roll with your supporting hand pretty tight. Just try to follow my motion showing on my video. You have to practice a lot. Good luck. Just feel free to ask if you have more questions.
Yep. I think that is probably right. I also have a feeling that my rice is not always sticky enough. Will you be producing a video on rice prep? Thanks again, Joe!
Ok. I will show you how to make sushi rice on my next video. But most important thing is the amount of water to put in with rice. and if you are not a professional chef, then you better use electric rice cooker. You can get one at costco. That makes it easier to cook rice.
Aloha joe from Hawaii! Excellent video! I would love to work for you and learn the art of making great sushi! Where are you located? I’m driven and hardworking! 😊
This is very sad to me. Ocean, environment and whole food chain is contaminated by plastic particles. Using of plastic foil during sushi cutting became to be normal procedure now. This is just another way how you consume more and more plastic nanoparticles since cutting through the foil will always leave some plastics parts on your food...
If you are concerned about the ocean you should know that we could see fishless oceans by 2048 if people don't stop eating fish. www.ioos.noaa.gov/wp-content/uploads/2015/10/worm-et-al.pdf news.nationalgeographic.com/news/2006/11/061102-seafood-threat.html ocean.nationalgeographic.com/ocean/global-fish-crisis-article/
@@kiyoshim9593 first of all, 1% is A LOT. Second, this doesn't mean Americans shouldn't try to use less plastic. When I see some habits Americans have in their everyday life I cringe so hard.
way better than the video i watched an hour ago. thanks
It looks satisfying it is just the way he cut it *-*
Hahahaa me too i guess we watched the same video before this one
Thank you so much for this video! I recently got some shun knives for myself and these cutting techniques really helped!
Sensei you have the best sushi videos in youtube!
He made that shit look easy....
gracias joe this will help improve my cutting. thank you.
@joesushimaster what kind of knife did you use?
Thanks for the tip; it was really useful!
Thank you for your video!
What method is good for beginner I’m having hard time cutting my sushi😭
Very good, thanks. Useful
Hi Joe
What kind of knife do u recommend for cutting only sushi rolls?
Thanks
Great video, I love the 3 methods because they are customizable to whatever we have at home !
He makes it look so easy T.T
sharp knife is key, the knives i have are literally incapable of a clean cut no matter what I try lol
Thank you very much. That trick with the plastic wrap is nice. I always have the problem that the sushi rice is sticking to much on the knife and ist will mess up the whole Sushi Roll. Especially with inside out rolls. Which knife can you recommend? Im currently using a cooking knife Kai Shun but i have the feeling its to thick for cutting sushi. Thanks
Bro you need to wet the knife.
Hi Joe, could you tell us wich method is best per kind of sushi roll?
like I said it depends. If you are a mature sushi maker you just cut using zigzag method. It doesn't look professional but it works great for beginners. But professional sushi chef should use other more professional methods. I prefer using pull and push method.
Thank you for the quick answer. I'm a begginer but I'll try to use pull and push method from now on! Please record more videos I loved your channel! :-)
Thanks for the advice Joe! I passed thrugh it today... I need to sharpen my knives before starting my work!
Why Push pull, double push, single pull ? Is the reason for the type of knife, freshness, type or thickness of fish or some other reason ?
Is there a feeling or way to judge when doing the three different cuts ?
Thankyou Sensei.
+Nikita Onassis depending on the fish on top, type of rolls, and how sharp the knife is etc. You might have to choose whatever easiest cutting method for it.
Hi Joe,
Thanks for these very helpful videos! I've been having a very hard time getting my "inside out" rolls to stay together when I cut them, even though I have a very sharp knife. It looks like using the plastic wrap might be the ticket for me. Is that technique commonly used by the pros, or is it more a trick for beginners like me?
Hi alex. Thank you for enjoying my sushi lesson video. Whenever you cut any rolls with something on top of it you should use plastic wrap. Otherwise you will mess it up. Yes this is the methods that we, sushi chefs are using everyday.
joe sushi master
Ah! So it's because there is something on top of the roll that you use this technique, correct? That's why you didn't use the plastic wrap when you cut your California roll in one of your other videos. Yes? My trouble is that I can't even seem to cut something like a California roll without messing it up. Perhaps my rice is not sufficiently sticky?
Ok. Alex. Let me get it straight. The reason that you mess it up even with california roll is that i guess it is because of your knife skill. You have to cut it fast enough not to move your piece of roll. And you have to hold your roll with your supporting hand pretty tight. Just try to follow my motion showing on my video. You have to practice a lot. Good luck. Just feel free to ask if you have more questions.
Yep. I think that is probably right. I also have a feeling that my rice is not always sticky enough. Will you be producing a video on rice prep? Thanks again, Joe!
Ok. I will show you how to make sushi rice on my next video. But most important thing is the amount of water to put in with rice. and if you are not a professional chef, then you better use electric rice cooker. You can get one at costco. That makes it easier to cook rice.
the teqniques can help but the key is having a sharp knife. i recently bought a 10 dollar stainless stell one
Aloha joe from Hawaii! Excellent video! I would love to work for you and learn the art of making great sushi! Where are you located? I’m driven and hardworking! 😊
thanks joe!!
Thanks for vdo
:)
i try but the problem i will not make same size for cut. thats why iam fired
Haha. Don’t give up.
I do single push method.
I have learned that you should always learn from someone with the same name as you
Pull Push all the way
Joe 😘😍
You Will need: Amy Roll - Oh shit i didn't know that..
diferrent cutting skills is slight.
This is very sad to me. Ocean, environment and whole food chain is contaminated by plastic particles. Using of plastic foil during sushi cutting became to be normal procedure now. This is just another way how you consume more and more plastic nanoparticles since cutting through the foil will always leave some plastics parts on your food...
If you are concerned about the ocean you should know that we could see fishless oceans by 2048 if people don't stop eating fish.
www.ioos.noaa.gov/wp-content/uploads/2015/10/worm-et-al.pdf
news.nationalgeographic.com/news/2006/11/061102-seafood-threat.html
ocean.nationalgeographic.com/ocean/global-fish-crisis-article/
The problem is not it. The problem are plastic bags in poor countries. They literally dump their garbage to the oceans.
@@kiyoshim9593 as if Americans don't produce waste...
@@d.on.in.a check wikipedia if you want. United states mismanaged plastic waste is 1% compared to China 27%
@@kiyoshim9593 first of all, 1% is A LOT. Second, this doesn't mean Americans shouldn't try to use less plastic. When I see some habits Americans have in their everyday life I cringe so hard.