This is Episode 3 of the 'Sushi Series'. In this episode sushi master Eddy Tseng shows us how to make California Rolls - also known as 'Inside Out Rolls'.
@@SidOhzen Eddy, 1st thanks for the reply. Eddy, I prepared the rice exactly step by step per your video (I did leave the rice in the refrigerator for 2 days. And because it was cold, I did microwave it for 15 seconds because it wasn’t sticky I don’t think I added to much rice, just covered the nori completely The Nori seaweed was just removed from the ziplocked package. It was dry. The rice works great and is delicious with the Nori on the outside. But I would like to try the Nori on the inside to cut down on the size of the Nori. Thanks for the help.
Eddy, greetings from Sunny South Africa! You channel is great - you make it so easy and I can't wait to try make more sushi. I just wanted to commend you on your stance against using plastic - one of my big issues with sushi is how much plastic we use so this is awesome! Thank you!
This is fantastic! I'm a newbie to Sushi and excited to try your tips. Everything was super clear and easy to follow so I have more confidence to try it out myself!
thank you for your video. I plan on making my first sushi roll but have a question...can the rice be made ahead of time and stored in refrigerator:?...or should I only make what I plan to use right away? In the video you only used 3 or 4 tablespoons of rice for the california roll and that is probably all I would need...just enough for 2 or 3 rolls.
I love California sushi!!! My grocery store has a gentleman who comes in and makes a huge variety of sushi. My best friend just sent me a package of nori, now I can make my own sushi!!! Thank you so much for this video, you explain everything so well.
I've been looking at so many videos, but yours are so clear!! I finally feel like I can try to make some sushi at home. I was so confused until I found your channel, thank you Eddie !!
OK, so this is the first video I've watch where the bamboo mat wasn't used to roll the sushi, it was only used to shape it and firm it after it was rolled. Very interesting.
Thanks so much Eddy! I made some tonigjt but wish I saw these videos "first" so the next time I make sushi rolls, they'll be way better built! I appreciate you sharing these!
Senes watching you I have become and expert at making the California roll sushi! Now my question is I have a dinner party to attend and I’d like to know how far in advance can I make my rolls, and how should I store them??
Try to make the sushi fresh as possible; it's always the best option. But in the case of needing to prepare beforehand, I will strongly recommend you prepare it less than three hours before the event. Cover it nicely and store it in an area of 12-18 degrees.
Thank you so much for this video! Definitely helped me a lot and just made my first California rolls a they turned out decent :) thanks for the awesome video and the one of making sushi rice!
These are the clearest instructions on the web. I love Eddy Tseng's sushi series.
Thank you!
the good side of youtube. great channel love it
Thank you!
You're a great teacher Eddy!
Thank you.
Another great instructions. Thanks
Thanks sir 👍waiting for part four
Thanks for the help
Its a pleasure!
Can I be your assistant camera person so I can eat the sushi? Hahaha
I can be your kitchen cleaner , you’ll pay me with sushi 🍣 🤤
🤣🤣🤣
👍👍gud gud aivondaful👃🤚
Thank you for explaining it so good ..
Mr Eddy it was the easiest rolls I ve ever made...the towel worked great...and the rise after following your recipe was delicious...thank you again..
Thank you for sharing your secrets, yummy!
Thanks
New subscriber!
My rice falls off when turning over. What am I doing wrong. Thanks
@@SidOhzen Eddy, 1st thanks for the reply.
Eddy, I prepared the rice exactly step by step per your video (I did leave the rice in the refrigerator for 2 days. And because it was cold, I did microwave it for 15 seconds because it wasn’t sticky
I don’t think I added to much rice, just covered the nori completely
The Nori seaweed was just removed from the ziplocked package. It was dry. The rice works great and is delicious with the Nori on the outside. But I would like to try the Nori on the inside to cut down on the size of the Nori. Thanks for the help.
the real uncle roger
@@SidOhzen hahahahha
Can i have the recipe of susi ricy please
@@SidOhzen thank u
Thank you for avoiding plastic.
Eddy, greetings from Sunny South Africa! You channel is great - you make it so easy and I can't wait to try make more sushi. I just wanted to commend you on your stance against using plastic - one of my big issues with sushi is how much plastic we use so this is awesome! Thank you!
Yes - it's unfortunate! The cloth works well and can be reused!
Everything look so delicious, Thank you for the sushi lesson 😋🍣
It's a pleasure!
Thank you for teaching me so much about making sushi and for showing how to make it without the plastic. 🙂
It's a pleasure!
I do appreciate how good you are at explaining and teaching!
Thank you!
Thank you for this video. This is a different way to make it which I think is very good.
It's a pleasure and thank you.
Amazing how well you can do that. I'm so sure I'm going to mess up several but I'm definitely going to try making some like you just showed me. 😊
Good luck!
I was considering buying the plastic mat but now I'm convinced to just stick to the traditional bamboo mat.
This is fantastic! I'm a newbie to Sushi and excited to try your tips. Everything was super clear and easy to follow so I have more confidence to try it out myself!
Good luck!!
What can I say....... Love everything ❤️❤️❤️🇵🇭 thanks Eddy
Hello master chef! Thanks a lot which you share with us your knowledge.
It's a pleasure!
thank you for your video. I plan on making my first sushi roll but have a question...can the rice be made ahead of time and stored in refrigerator:?...or should I only make what I plan to use right away? In the video you only used 3 or 4 tablespoons of rice for the california roll and that is probably all I would need...just enough for 2 or 3 rolls.
@@SidOhzen good to know. THANK YOU.
Rough side - rice side👍🏼 now I will remember for sure! Thank you Chef! Great videos!
Thank you!
I love California sushi!!! My grocery store has a gentleman who comes in and makes a huge variety of sushi. My best friend just sent me a package of nori, now I can make my own sushi!!! Thank you so much for this video, you explain everything so well.
It's a pleasure! Good luck with your sushi making!
I've been looking at so many videos, but yours are so clear!! I finally feel like I can try to make some sushi at home. I was so confused until I found your channel, thank you Eddie !!
Excellent video - Many Thanks
It's a pleasure!
OK, so this is the first video I've watch where the bamboo mat wasn't used to roll the sushi, it was only used to shape it and firm it after it was rolled. Very interesting.
So good! Clear instruction!
😁
This is great. You mentioned a recipe for crab salad on your website. What is your website?
So glad I found your channel. Thanks for your teachings.
Awesome. Will try your tips!
Great!
You did an amazing job teaching us how to make sushi ♡ thank you for these videos! I'm excited to try and make this for my family tonight!
Glad to help - I hope your sushi turned out well!
I can't get fresh sushi grade fish I only can get frozen what is the best way to defrost the fish ?
What brand of Sushi Rice do you recommend? Thanks
Bravo... I'll never buy it every again! Thanks...
Nice, very helpful!!
Glad to help.
Very well explained! Thank you! Just a question.. you need to cut nori leaf to half or it’s optional?
Thanks so much Eddy! I made some tonigjt but wish I saw these videos "first" so the next time I make sushi rolls, they'll be way better built! I appreciate you sharing these!
Its a pleasure - god luck with your next batch!
Senes watching you I have become and expert at making the California roll sushi! Now my question is I have a dinner party to attend and I’d like to know how far in advance can I make my rolls, and how should I store them??
Try to make the sushi fresh as possible; it's always the best option. But in the case of needing to prepare beforehand, I will strongly recommend you prepare it less than three hours before the event. Cover it nicely and store it in an area of 12-18 degrees.
All my years of rolling in high-school about to pay off 😅
Thank you so much for this video! Definitely helped me a lot and just made my first California rolls a they turned out decent :) thanks for the awesome video and the one of making sushi rice!
It's a pleasure - glad to help!
That looks so much easier than using the mat to roll.
Now I know the right way to cut the roll. Thank you Chef Eddy!
It's a pleasure!
Thank you Eddy. You are a wonderful instructor.
Thank you!
Thank you Eddie, best sushi ever🍚
Your tips have helped me improve my sushi roll making thank you
Thanks ...
Its a pleasure!
Do you not put mayonnaise and wasabi inside?
Thank you so much! You are the best!
Thank you Eddy! I followed your sushi rice video and my family was so surprised how well it tastes. I hope you make more videos
It’s a pleasure!
I love your videos, you have taught me so much. Thank you so much sir 🎉
🥰
Do you have a video that shows you how to make sushi rice balls? Onigiri
Not yet
Hi Eddy... Its me again!!! 😊 Since you made a different kind of sushi, so can you also make a sushi sauce!!! Thank you ❤️❤️❤️🇵🇭
Yey! Thank you ❤️❤️❤️🇵🇭
i have a sudden urge to be friends with him
Like deese
😅
Thank you for sharing your wonderful cooking class. I learned lots of useful tips.
It's a pleasure!
Oh... Wow! Thanks for your new video chef Eddy.....
I made them just like you, they are great!!! Thanks a lot for the recepie!
Where do you find the towels
I love all these educational tips thank you so much. I admire you for this and the seriousness of the face is everything
Glad to be of help!
You are a good teacher. Stuff like ‘rough side is rice side’ is great.
Glad to help!
My rice didn’t stay well on inside out? :(
@@SidOhzen I didn't use a cheese cloth to wrap the inside out. so I didnt' get a good squeeze. I only used the bamboo mat with plastic wrap
U are awesome man 👍
Thank you Eddy
I can’t get enough of this guy
☺
❤️
❤️
Like it thanks for sharing I’m new subscriber 🎄🤶🏻⛄️🌟☃️🎁
Nice
yUMMY
这 牛
Sorry utube wouldn't let me press "likes" 100 times
A W E S O M E
Is the rice cold or room temp?
Better in room temperature !
Hi sir I want to know if the rice need to be cool down before rolling?
You are awesome!!!! Great tutorial. I do not use plastic either. Keep teaching!!!
Thank you for not using plastic. Great tip!
Thanks you ilike the way to make california maki
Thank you Eddy for your tips 😻❤️
Thank you very much for your sushi series! Learned a lot from these videos 🙌
Thank u sir for the vid. Very informative.
thanks so much Mr Eddy Sheng for the recepy
Thank you for posting these! Trying to find healthy things to make at home :)
You are an artist!
Thank you!
Chef Eddy, are we going to cook the crabsticks first?
@@SidOhzen Hmm.. Even though they're frozen?
Very interested 👌 thanks for sharing 👍
Once again. Thank you Eddy’
Thanks for sharing this recipe 🌈
👍I can't wait to make your recipe 😜
Thank you I love all ur videos 🤩
hi, can i use smoked salmon?
Excellent, I learned a lot.
Very good tutorial.🙏🏻
You make it look so easy, thank you.
Thank u very much