In todays videos I will be making sushi and some basic prep. Cutting the tomatoes and cutting the cucumbers in a special way in order to use them in sushi!
just curious, how bad is it to be in russia rn, no hate, honestly want to go there at some point when everything cools down. also trying to make sushi, tried his technique and rice got everywhere lmao.
Entry level yanagibas are all bad in my opinion, you need at least 100-150 dollars to get something good and you need to learn how to sharpen them. There are a lot of videos online on how to do it with different types of knives. If you don’t have the money I would suggest to get the best chefs knife you can buy and learn to work with this. Just make sure that it has a free edge all the way through, a lot of chefs knives have a metal protection on the bottom of the blade just under the handle which makes them hard to sharpen. If you have the money search for a yanahiba or a sujihiki which are both superior for slicing fish and cutting sushi. Good luck 😉
I don't get why you cut your sushi in 6 pieces when it is uramaki, i think it is to thick for bites, unless you are feeding big mouth people, no hate, they rolls look good tho.
I love this technique to get delicate cucumbers. I appreciate the time you put stacking the skins and flesh for easy distribution.
Смотреть как ты делаешь роллы просто сплошное удовольствие, сколько лет этим занимаешься?
Good job
Love your work, where is this place ?
❤🎉
Did you working on Koshihikari rice? And have some tips when my rice are too "gummy" after i cook them in rice cooker?
Woow 😍hello from Russia, I’m also learning how to make sushi, I want to get a job
just curious, how bad is it to be in russia rn, no hate, honestly want to go there at some point when everything cools down. also trying to make sushi, tried his technique and rice got everywhere lmao.
🤩🍣🍤🍱
3:56 What is that? Amazing channel btw!
Inari Age or Kitsune.
Marinated and fried tofu pockets.
Thank you 🙏 😊
What type of seaweeds u use? Is that Gold?
This one is silver, somehow I prefer it over the gold
@@Roll_Masters thank you for answer, and what is that knife?
27cm carbon steel yanagiba from www.echefknife.com
It’s a single edge sashimi knife with a kiritsuke style tip of the blade.
Very nice knife.
@@Roll_Masters Would you recommend some knife for beginner? I try to cut salmon with regular kithcen knife but its useless :D
Entry level yanagibas are all bad in my opinion, you need at least 100-150 dollars to get something good and you need to learn how to sharpen them. There are a lot of videos online on how to do it with different types of knives. If you don’t have the money I would suggest to get the best chefs knife you can buy and learn to work with this.
Just make sure that it has a free edge all the way through, a lot of chefs knives have a metal protection on the bottom of the blade just under the handle which makes them hard to sharpen.
If you have the money search for a yanahiba or a sujihiki which are both superior for slicing fish and cutting sushi.
Good luck 😉
I don't get why you cut your sushi in 6 pieces when it is uramaki, i think it is to thick for bites, unless you are feeding big mouth people, no hate, they rolls look good tho.