ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
- Chef Benjamin Shu of Sushi 86 in downtown Cleveland, Ohio trained at the International Culinary Arts and Sciences Institute. He is a master sushi chef who has ocular albinism. Though he is legally blind he says, "It doesn't matter because I don't let it matter.
The coolest thing in this video is how he spreads rice on nori! 👍
I cant wait to do this at work now
Awesome 😎
How else would you do it? With your toes?
@@hightagedproductions1376 his technique is special. Dont be daft.
@@emma-rose333 It's one of the most common ways of doing. I was just asking how else he would do it.
"one stroke, one cut" keep in mind that you need your knife sharpened
One Yanagi Sashimi Knife
Kiwi is the Best lol
Let’s see your knife?
I frikking love how he distributes the rice on the nori.
California rolls are typically made with sliced cucumber too.
Yesss! I was waiting for the cucumbers!
Me, waiting for the california roll:...
😂
A legally blind dude wielding a Japanese blade . . . he should start a sushi restaurant called "Zatōichi's".
0:30 hand technique
1:06 first turn
1:20 second turn
1:50 cutting
2:05 serving
This is a maki Surimi Avocado ....It’s absolutely wrong way to make a California roll...
Agree
Not sure where he learned how to make sushi but I hope I never eat at his restaurant
Hosomaki roll without cucumber. He literally didn’t make a single Cali roll in this video 😂 what a donut
Wow 😮 he made this look effortlessly 👏🏽👏🏽
Effortless*
Or just say easy and not sound like a nerd
Title is wrong. It is maki not California rolls.
A lot of haters in this comment section... I'd like to see them post a video of themselves making sushi. Yes, this isn't a California roll. But the technique is incredible. This video is mesmerizing.
Agree. Lots of ‘haters’ who couldn’t do this sushi technique.
I thought a California roll was rice on the outside? Otherwise great video...
The first time i've failed rolling sushi
Also second time i still fail 😢
I failed a lot at it at first too
third times the charm!
i thought cali rolls had the seaweed on the inside?
That is not California roll
And california rolls don't exist in the original japanese sushi
you are better than me i am 17 yrs chef.
Thank you for showing your skill wonderful..
Wow 17 Years and he is still better than you?? Sir you have a problem
@@thetemp9355 You're named after something dogs shit in
lol.. this is thrash.. where is Philadelphia cream? Why you use this crab imitation sticks? wtf is this :D lol you call this guy "chef" ...
Want to See another video with this chef 👍
Excisten videos de cómo preparar sushi y con éste nada qué ver técnica perfecta lo demás es basura ...Gracias
😋😋😋😋😋
It’s your video so helpful ❤ I appreciate your worked
The California roll these days is typically an inside out roll and contains cucumber. This is more of just a crab roll.
This is not the California roll per se, one you forgot the comembers, number two, the rice is supposed to be on the outside.
More sushi pls with different fillings
C'est des maki non ? California n'a pas d'algue à l'extérieur...
In the first ten seconds of the video you bring out the fake crab.
It's disgusting put shit inside the roll it may taste better to you.
I agree! Imitation crab is delicious! Most imitations are not better but this is! Its pollock, and is much tastier!
and i was waiting for the california roll
He said absolutely nothing ! Other than imitation crab is better than actual crab !!! 🤡
Thank you I finally succeeded making the perfect tight roll that holds together and cuts beautifully 💜
Love your post! Look Forward in seeing your next one Ciao 😉 🍷🍷
My question is, how did the non-rice part of the seaweed stick in the end?
I thought you need to have a bit of moist on that part?
@Sunrise Boy The moisture from the rice might just be enough to make it stick lightly at the end.
Yes the bottom part of the seaweed is dry and not sticky, but the part of seaweed that sticks to the dry piece (the other end of the seaweed) has rice on it, and thus that moisture soaks through the paper and makes that side of the seaweed sticky. So therefore the wet part of the seaweed can stick to the dry piece of seaweed.
The non rice area will fold to the nori itself, normally we put that fold part at the bottom and wait for a few second before cutting, so that the moisture from the rice can bind them together.
If you lack moisture you can just dab your finger in water and add a tiny bit so it can adhere
I thought california roll had cucumber in it and the rice is supposed to be on the outside of the roll
This guy is the Tom Berringer of sushi rolling... one shot one kill. One stroke one cut.
90 degree angles? no sir round is correct. this
isnt subway
Am I wrong or California sushi is with rice outside?
I've seen it made different everywhere.
It’s just the way it’s formed. Futomaki vs hosomaki. One has the seaweed on the outside(hosomaki, also of smaller size and minimal ingredients)and the other is rice on the outside(futomaki, larger sized rolls with a handful of ingredients). California roll just states what the ingredients are.
@@Iwontreadyourreply uramaki is one with rice outside, hosomaki refers to thin roll and futomaki is fat roll, california usually refers to maki with crab imitation and avocado, very uncommon ingredients for sushi in Japan
Lol why would imitation crab taste better than the real thing.?
gostei mas pra min faltou decoração no prato...
Nice one chef im making sushi too
the rice is too compressed
Was that a single bevel or double bevel yanigaba?
Great video but NOT a California roll. Awful east coast version... Actual California roll is made with kani salad which has mayo in it.
The” teacher” forgot cucumber smh
Sir I am also cook inow sushi.colforniya rol..dynamit srim rol.. crispy mami rol..volcano rol...but ur different have.....so nice
no cucumber??
The knife is the mvp
If you've ever had authentic sushi say in Japan then you have been ruined for life ever getting it of the same quality anywhere else. Of course there are exceptions but too many people fall in love with Quiki-Mart day old half priced sushi and they will never know the real thing. That's why so many low priced sushi buffets have done so well in this country. Also, there was a time not to long ago, that you could get high quality imitation crab (surimi) pretty much anywhere but not anymore. The stuff that's available now is dry, chalky, and mostly sweet in flavor. Just saying.
💄Strasbourg 👍
preparation is only ten minutes.😁
🤔Strasbourg ✋
nice sharp knife!
that's not a california roll...😅
ekelhaft avokado. aber trotzdem sehr nice
Thickness
That’s one hell of a knife. When I use mine it doesn’t cut.
Hahaha his are super duper expensive and sharpened daily l am guessing.
Mine always feel massive after I roll them 😂
What is the name of that sheet that you used to roll them?
Hmmm 🤔 nori paper 😁
@@williamm200 not the nori paper but the wooden material that is used for rolling
@@musk12zr15 Makisu
That was magic, no shit!!
This is not california
Sushis avec feuilles de riz carré
that camera keep moving is so disturbing. Can't watch more than 10 seconds
Butt you take to much time bro.
🤔 Strasbourg ✋
Arigatou
I'm sorry but I'd never eat in sushi restaurant which serves 'surimi' as 'kani'.
mine open 😔
Good sef
،👍
Gulungan yang indah👍👍
pahuway uy!
En français svp
the rolling could be better but the cutting speed was quite impressive
Can you show me how to cut sushi backward like that?
Good
Wow yummy new subscriber...
The technical is the same as Japanese chef
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
We make it in side also put maionese Cucumber and out side sesame 🥰
Nice for sharing chef
This is not a california roll.....
Perfect
maravilloso saludos al chef desde chile
Nice cut how I wish I'l have same knife.brilliant chef
This is NOT a California roll.
camera man is kinda annoying me but oof
How can I find that knife ?
I personally don’t care for the square sushi. I like mine circular...without those “90° angles”.
must have different taste... oh wait...
Nice cuts is only positive i see
Merci chef
Thank you Chef❤
WOW
Don’t like the way he did it
im upset my sushi was shit
How come the rice is so holding up together and does not stick to the plastic gloves at all!! How much rice vinegar does he use with the rice?
I work in the sushi industry I have a internship you out oil on your gloves
Thank you for sharing
what is the name of that knife? i need it
this timming is awesome
Perfect 😃
dat skill
Nice
Beautiful