The key to making sushi at home in my opinion is to add too many fillings, try to overcompensate by rolling too tight and tearing your nori, then eating the whole sad pile to destroy the evidence.
I think, for the most part, I prefer Kimbap to traditional sushi due to accessibility. This is a great take for people to get into sushi making. Just have fun with it.
Kimbap and sushi balls is what i made for my birthday "sushi feast" last year too, as i couldn't go eat out. It was pretty easy, very tasty and looked quite beautiful too. Though it also took me half a day to make.
In all my years of Avocado buying, I’ve had 1 (ONE) that when I cut it, that was perfect. I don’t know how restaurants do it. Unless they just cut many to get a decent amount of good meat. My first house in Long Beach, Ca. had an Avocado tree that was bigger than the house!
I worked at a sushi restaurant for a little bit. Once you’re done cooking your Shrimp marinate it for 45 minutes to an hour in pickled ginger juice or a sweetened soy sauce mixture
Inarizushi is my personal favorite. It's dirt cheap as it's basically sushi rice wrapped inside deep-fried tofu skin (abura-age). But it's really comforting.
When I was a kid my mom would do "build you own temaki" party : prepare the toppings and the rice and let the guest assemble their own temaki rolls. Much less work for the cool and festive!
I worked as a waiter at a sushi restaurant and saw a few nice tricks I also use when making sushi at home: - slice the nori in half lengthwise, the roll will be less big and better bite size. (did you also cut a piece off your nori?) - once you roll the mat just once over the roll, while tucking all the ingredients inside, tighten it instead of rolling up the mat - use a knife to hit the side of the roll to tuck the sticking out rice in For inside out rolls: - wrap the rolling mat in plastic wrap, and use a heated fork to GENTLY seal it, so it wont unwrap. This way you can easily make inside out rolls without rice getting into the mat or wrapping the roll with plastic. And you only need a little bit of plastic wrap. I've also seen people using ziplock bag. - for this type you can cover the whole nori with a thin layer of rice THEN sprinkle the topping and press it gently, then turn over the sheet and fill and roll the sushi
Okay, hear me out, this is going to sound very odd. But a friend and I once used German sausage, sauerkraut, and spicy brown mustard in an inside out roll and topped it with crispy fried onions. It was fantastic!
a replacement for Kewpie (hard to get in Perú and also expensive) is acevichado sauce, which is basically the juicy base of ceviche (called leche de tigre, I do it with lime juice blended or crushed in a mortar with a bit of garlic, ginger, cilantro, salt and pepper, ideally some bits of leftover fish or seafood) add that to mayo until desired flavor and consistency is achieved (like a more acid spicy mayo without making it to runny, some add dashi too), then sprinkle with sichimi
For the inside out roll, you will have better success if you put the rice on the nori, sprinkle that with sesame seed and then flip it over. Add your fillings near the bottom of the roll. First roll should cover the fillings and you can tighten slightly as you go, 2 more rolls to finish it out. Put the sushi mat back on top to gently compress and shape the roll and let the roll rest. This last part, letting the roll rest, is true for what you did for the cucumber roll as well. This allows the nori to bond together with some help from the moisture of the rice.
Adding a slight ammount of msg & some mirrin to regular western mayo gets pretty close to kewpie, if you cant find it or its too expensive.. Will deff try to make sushi snacks again, been a few years & these look tasty.
Most food youtubers I know always show the perfect end product and not the mess (and errors) along the way. However, this style of cooking video/vlog situation is really nice. It's something unique and authentic.
My fiancé works for a seafood distributor, and once he brought home some beautiful tuna that I couldn't stand to cook. So we made sushi! It turned out so well.
I like the "salads" more in gunkan maki (battle ship) sushi. Easy to make, cut the nori sheet at the impressed lines, that is the right width. Make a rice ball like for nigiri, wrap with a strip of nori, fill with salads, caviar, shrimp cocktail...
I introduced my kid's friends to sushi (and sushi making) with bbq chicken nuggets and french fries rolled with the rice on the outside. It became a thing to have a "sushi snack bar" set up for them in the afternoon after school. They'd pick their fillings and roll their own. They'd pick the most interesting combinations. To this day, fruit sushi are a family favorite. In the summertime, pickled watermelon sushi is so refreshing.
well sadly we already have some of this stuff in supermarket or restaurant sushi marketed as japanese.. ...partly origining from the US but other parts from europe like paprika (bell pepper) maki or kürbis (pumpkin) maki. of course everything with cream cheese or avocado too. but i can definitely see some variations with tyical german stuff working well.....like someone said below schnitzel....or like frikadellen
Another gem! Decent recipes that can actually be done in most homes, incredible humor and commentary, and even better production quality! This is wonderful. Thank you, sir! A perfect gift on my birthday. Now to forward this to my niece (16yo) who loves diy sushi. This should help her greatly. I'm loving those topping ideas, too!
A tip for the cucumber, instead of throwing away the seeds, put them in a glass with some water to get cucumber water, that's what I always do when I make cucumber sticks. Other than that, crabstick and cucumber is a great maki, and avocado nigiri works well as a fresh pallet cleanser. You can also make onigiri with leftover rice and creamy fillings!
yep! I've been doing it with supermarket canned tuna (don't judge me, it's tasty af), shrimp, kanikama, salmon, just throw in avocado and blanched carrot slivers and it SLAPS HARD! super easy to make and I get praised a lot every time! it's absolutely delicious
There’s a restaurant near me that does a fusion of BBQ and sushi. For Valentine’s Day I decided to recreate one of my favorite rolls from there. I filled them with pre-cooked barbacoa from the grocery store. After I sliced the rolls I topped them with horseradish, sriracha, and avocado. My rolling technique was horrible but they tasted amazing
Sushi is such an incredible medium on which you can express your creativity and just experiment. Looking forward to diving further into preparing it at home!
When I was staying in Japan at a host family we would make ‘temaki’ which means handroll. You would take a piece of seaweed, some rice and filling to your liking and roll a bit like a sigar but nit as tight and eat it. It is really nice and ‘gezellig’ to do this because you can enjoy eating and making your own foods with company at the same time. Same fibe as when hotpotting etc :)
@@mynameisandong haha, that brought me back hard man! Sitting in the room with my friends scrolling napster and hoping for good files. There also was this one song which was falsely titled i believe. Some german rap i believe? Prinz Pi or something? Was it "Keine Liebe"? Did you by chance find this one too? :D
1. Smoked salmon sliced 2. thinly sliced shallot (don't overdo it) 3. a squeeze of lemon 4. a few drizzles of Teriyaki sauce (make one week or so ahead. I don't know why but the longer it stands in the fridge the more interesting it gets) from Just One Cookbook 5. Kiri or Philadelphia 6. Avocado 7. Sesame Seeds --- - Combine 1-4 - Make Maki with 1-4,5,6,7 Kind of my take on the Philadelphia Roll. Love your videos and the History/Research aspect you bring to cooking!! #läuft
I definitely need to give this a try. I know my wife will be very hesitant but I see so much potential here. I'm somewhat spoiled as a New Yorker growing up with amazing sushi. I've visited Tokyo and had sushi there as well and now, with my wife and kids, we live in North Texas with a particular sushi restaurant that is as good as New York and Japan (seriously, we have a tiny restaurant with a master sushi chef in Denton, TX), but I've wanted to try this on my own and this video gives me some, limited as it is, confidence. Thanks, Andong!
One nice addition to this sushi platter would be a seasoned mushroom maki roll. I just take some mushrooms of my liking (preferably shiitake) and slice them into a long and thin shape. Then I fry them in a pan with around 10 tablespoons of soy sauce, one chopped chilli, 1 or 2 clothes of graded garlic and some graded ginger. It's spicy and rich in taste plus everyone can buy it
Hi Aandong, your sushi looked fantastic! I myself cook sushi as a professional hobby, so I understand the difficulties and intimidation of doing your first platter, but I assure you, it is a very rewarding hobby!! When you say "Any short-grain will be just fine"; I wish to comment that; no; Short-grain Risotto Rice is NOT a good substitute... If you do manage to pull it off, please do share a video of it! I'm curious if anyone can make it work! For the Prawn Nigiri - I recommend going for the LARGEST Fully shelled Prawns you can get your hands on when boiling them skewered, They hold up far nicer than the De-shelled version and work easier when you butterfly them for Nigiri. Don't forget to Keep your hands moist with water and vinegar when handling the rice! I see that you have done it but you seem to have forgotten to mention it. All in all,as my philosophy goes; as long as it tastes good, it's all good. Looking forward to your next video!
Nice trick for people who wanna do an inside-out roll without using plastic wrap is to run the bamboo mat under water and shake it until its just damp! Cover the seaweed with rice on a cuttinh board then flip it rice side down on the mat:D if the rice starts sticking again just wet it again!
For the tamago I just use some egg mixed with a splash of soy sauce and powdered sugar. In an oiled pan you lay a very thin layer of the egg (as thin as you can while covering the entire surface of the pan) and fold it twice when it's almost done and push it to the side of the pan. Then another thin layer and fold it around the piece of egg you made earlier. Repeat until you have no egg left and voila, you have a nice layered tamago.
We did a sushi creation contest at the restaurant I work at and I made fried banana sushi. I deep fried the banana in panco crumbs and egg and added some coconutflakes, sesameseeds and japanese mayo. It was actually a great combination!
I love pickled root veggies (and avocado in sushi). Also mushrooms (Kräuterseitlinge are amazing and available year round -I know, the vegan is showing).
I made a sweet plum and shiso leaf sushi roll once as the dessert for a special homemade sushi meal. It would probably work well with many combinations of stone fruits with herbs, like peach with mint or lemon balm.
Have you tried making sushi with: - sliced hamburgers? - karaage (Japanese fried chicken)? - basashi (I'll leave you to translate that one, but it's delicious)? - grilled meat (pork, beef, etc)? I like to eat those at my local sushi place.
The technique for rolling that I saw was to pull the edge of the mat away rather than tucking it under, and it felt like the tension in the bamboo helped keep it more circular or something. Mine still weren't perfect, but I had a decent rate with that technique.
Nice! I made a big sushi lunch the other day, and I did panko deep-fried prawns, and then in a roll with cucumber and mayo for a sort of not quite dynamite roll. My favourite roll is this spicy crispy salmon one, which is just chopped raw salmon (I cook mine at home), then the crispy bits are tenkasu, which is just crispy batter bits from doing tempura, and spicy mayo (for laziness I use the sriracha one, which I found out is also the one this sushi shop uses!). I don't know why, but it is heaven. Also I often make a deconstructed california roll rice bowl with surimi tossed with kewpie mayo, then seaweed strips, thin batons of cucumber, and sesame seeds, on top of sushi rice. I like your idea of topping cucumber rolls though, my son loves cucumber rolls but buying them at the little sushi stand in REWE costs a fortune, so when I do make them, I make a LOT of them!
I've tried smoked salmon and other smoked fish on sushi and they're really not bad. Does take a bit of balancing but it works. Another untraditional thing to use would be anchovies. Pair with cucumber and it is really good.
I bought 2 sushi helper devices in japan for 100 yen each, one of the best buys in japan for me. Then I go for avocado, cream freche, cucumber, omlett with soyasauce in any combination.
My basic philosophy with making sushi is that if you can fit it between 2 slices of bread, you can fit it in a sushi roll. Also, think of a meal that has potatoes in it and by replacing them with rice, you can drop it into a sushi roll. I find that "Oshizushi" is the easiest form of sushi to make. It requires a sushi press, but those are cheap and make it almost foolproof. Even small children can make it. As far as recipe combinations, tamago can be paired with just about any fruit to form a dessert. You can even get fruit-flavored sushi wrappers made from soy tofu (it's kinda expensive tho') that go well in "dessert sushi". Other combinations I like are strips of medium-rare rib-eye steak with wasabi mayo and sweet potato. Instead of dipping it in soy sauce, an au jus sauce seasoned with soy sauce instead of salt is awesome. Another really good combination is corned beef, fresh sauerkraut, and spicy mustard. Add quick-pickled carrot and rutabaga matchsticks for some "veggies". I've got lots more. en.bentoandco.com/products/sushi-mold
i did some nice and very tasty sushi the other week at home for my girlfriend and me: some good old salmon rolls, with raw julliened scallions, a mix of jiromiso dijon mustard and a drizzle sesamoil , (go heavy on the mustard the fatty fish needs a counter player) and just before rolling all up some freshly grated lime zests above every thing. same with tuna but instead of dijon use some yuzu juice! i´m already salivating again as i write this ;)
I once improvised a simple cucumber roll with some Swedish enhancements. Nori, rice, cucumber, wasabi, Gustafskorv (smoked horse sausage) and Messmör (a semi-sweet cheese spread made from whey). The combination of sour rice, smokey sausage, sweet-ish cheese, and wasabi was rather lovely. I think Messmör could be replaced by a runny brie, and the Gustafskorv could be replaced by any lightly smoked sausage as long that it has a lighter texture.
Cucumber rolls are my favorite. If you find them bland, try seasoning the cucumber before assembling the roll. Sriracha and sesame oil is good one, but you can go as simple as just salt and lime. Just roll them in the liquid a bit, maybe even let them marinate a while if you have the time.
We like doing a play on the American 'Philly Roll'. We cut cream cheese into strips, with either imitation crab or smoked salmon and sometimes both, with cucumber and pickled radish.
God, I love your videos! I'm so grateful, you collaborated with Malwanne! Otherwise I wouldn't have found your amazing channel! Greetings from Bavaria!
Personally I make supermarket sushi all the time. My favorite filling is canned tuna in oil which i take and dump straight in to a pan oil and all I add soy sauce teriyaki sauce slat pepper and chili flakes and fry until the oil disappears. Its a real crowd pleaser (and an umami bomb) and I recommend giving it a try.
My homestyle sushi often includes carrots and red pepper, which come out of a bath of vinegar, sugar, garlic and chili. And the tuna mayo combination is one of my favorites - aswell as the tamago. I even tried it with chicken which was ok. :)
That Kikkoman Marudaizu soy sauce is my absolute fave. It’s a pricey $11 a bottle here in the US, but I love it bc it’s great as a dipping sauce bc it’s so smooth or for cooking w as well. I feel like some cheaper soy sauces you have to cook off to take that salty sometimes chemically bite off. Other ones I like are Lee Kum Kee Supreme or Double Fermented, Sempio 501 or 701, and Yamasa Marudaizu.
Winning the avocado lottery is no joke. I may be inspired to make some sushi rolls! Usually I ignore them for the nigiri and sashimi but this looks doable.
I dunno, not sure Clara got enough of an opportunity to sass you enough on camera... Fantastic video, I really need to come up with more grocery nigiri toppings, I picked up a mold for them at my nearby Daiso and I can only eat so many tamago nigiri.
I do what I call my lunchable sushi I use cold cuts in place of Nori/. some of my favorites are Pineapple roasted green onion wrapped in chicken or ham with a sweet and sour dip or same green onion roasted mushroom red pepper wrapped in roast beef.
Those creamy toppings on the kapa-maki reminded me of a variety I had at some sushi bars in Germany. They did a roughly nigiri sized piece of rice, wrapped it in nori with some of the nori sticking out on top of the rice and topped that with tuna salad or salmon roe. You could see how that compare with your kapa-maki stack. I'd imagine that your topping is in quite a lot of danger of sliding off. Then again you have the cucumber in there which is cool and I always found the size to be a bit too much for one bite. So I'd probably prefer your maki sized version.
Vy from Australia here. I use a big flat mushroom (portabella) which I slice into thick batons and sear them on a couple sides before glazing (or in the case of my lazy ass, stirring into the pan with the mushrooms) with teriyaki sauce mixed with a tiny dash of liquid smoke. I then make maki with it, with shredded scallions and cucumber. I make sushi really regularly as it's my favourite food. Also though you'd think king oyster mushrooms would be great based on the "long stuff is great" thing but I found them to release just too much water even though I treated them the same as above. For a vegan "tuna" sushi, use vegan Japanese mayo (this exists and is easy to find for me but I recognise Australia is pretty uniquely well stocked with all sorts of ingredients of Asian origin), finely minced shallot/spring onion/whatever allium you have on hand and either textured pea or soy protein, rehydrated in a vegan dashi. Mix mix mix, and you'll have an exact replica of the "tuna salad" roll available in EVERY sushi stall in Australia. And another thing, which again is really easy to purchase for me but is also very easy to make, is tempura anything. Prawns are my favourite but pretty much any vegetable works too.
thanks for the 'supermarket sushi' idea. i am inspired to create few unique ones now. We could also use avocados as a vegan replacement to raw salmon... normal people would enjoy them too. sliced or chunked, it'll taste great!
I once buy sushi in night market in Malaysian who work in Chinese owned Japanese restaurant in United States, He call his sushi American Sushi, very cheap but very delicious, Fried and Mayonnaise.
since you went the canned tuna route, one of my favorite combos is canned tuna, sweet pickled cucumber, corn and some mayo. you could try that as a topping but it might be too sweet from both the cucumber and the corn
In bon appetit's "Every way to cook a tomato" Amiel makes tomato sushi. I tried it, and it's suprisingly good, just don't leave the tomato in the marinade for longer than 12 minutes, or it becomes too salty
I have just made my fried rice from what I could find in the fridge and kitchen: leftover rice, eggs, frozen long beans, mushrooms, 1 onion, €1.50 soy sauce and Tunisian harissa paste. The result is still tasty. Is it authentic ? No, but then, what we have learned from the health crisis and the endless lockdowns, curfews etc. is that culinary "purity" is out: we should improvise with the ingredients we can buy in our local supermarkets. So, if we define "sushi" as little, square-sized morsels of rice wrapped with some "toppings", your sushi experiments can certainly be recommended. - Well, as long as they are tasty, of course!
For inside out rolls - spread your rice on the nori like normal. Spread the sesame seeds on that. Then put your paper or plastic on top of that + 2nd rolling mat and flip it over. Remove the 1st mat. Add fillings and roll.
I always use smoked salmon (the one you can buy in thin slices) so I make sure I don't die because of salmonella for my nigiri. Kiwi also works very good in sushi rolls.
I usually use a gallon bag with the excess taped behind, to keep the mat "wipe-able"... but I LOVE this parchment paper thing. Huh. Less plastic waste. I wonder how those wax wrap dealy-s would work. Huh.
In Japanese, they do Danmuji(yellow pickled radish) maki roll(both alone or with other ingredients) so I think sweet pickled cucumber might work too. Also maybe canned anchovies?
Thanks for the idea and recipe! Now i know what i’ll be making on saturday. 😃 (Saturdays are me-days where i go the extra step and try out new food and recipes)
Instead of dealing with raw fish, salmon nigiri that is seared with blowtorch just before serving is delicious. Also easy way to majorly improve those cheap supermarket packages if you feel iffy with the salmon. For the rolls I'm really moving towards vegetarian sushi.. like shredded carrot/swede in spicy sauce. Spring onion/chives shredded are nice and easy as well.
Du bist und bleibst einer meiner lieblings TH-camr :) Mir gefällt die Art deiner Videos sehr. das Omelette drin zu lassen war super sympathisch. Jedem brennt mal was an. :) Das am ende ist deine freundin? :3 Sweet
Ok, here's my fusion sushi! SPOLIER: There is CHOCOLATE in it. You need: - Tuna or Salmon or both, avocado. Tempura shrimp (the frozen pre-breaded kind you can buy in asian stores). Japanese Mayo - Lindth 85% dark dark DARK chocolate - Sriracha - Rice, Nori, duh. TO MAKE: - Marinate batons of tuna or salmon in japanese soy and sriracha - Deep-fry the tempura shrimps - Pack rice on once side of Nori - Flip it over (yes, that's how you do Inside-out rolls, Andong :) ) - Put inside: The marinated Baton of fish, the tempura shrimp (tails sticking out in each end), some avocado, maybe cucumber, maybe mayo ... all to taste - Roll up. - Crush Lindth 85% choclate to chips - Roll the roll in it - Top roll with thin slices of the avocado (or some fish, or slivers of fish for a "rainbow roll" look... all up to you) What happens: The hotness from the sriracha-marinated fish, plus the crunch from the tempura, plus the bitterness from the dark dark DARK chocolate makes a SUBLIME experience in your mouth. The first time I made this, everybody went "ugh, chocolate on suchi" and din't wanna taste. Then someone tasted, went..." OH ... MY ... GOD" ... they disappeared quickly. Now people BEG me to make my "famous chocolate sushi"....
can i ask what prompted to do this in the first place? did someone else share this recipe with you (what was your reaction to this? did you not want to taste it at first or were excited?)? or did you come up with this on your own? what inspired this recipe if you did come with this on your own? what happened that made you go "yes, tuna and chocolate - great idea! should try it today"? not trying to say it's not delicious. i'm kinda intrigued. just curious what is the inspiration between such an odd combination.
I think that it can be even simpler than that and more close to what they do in Asia. I'm a chef so i might be biased. Just go to the fish monger, pick a piece of tuna and Salmon. Make sure they are fresh( i live on Island so fresh fish is guaranteed i gave an example when i said tuna and salmon) , then just cut the fish and top the rice with it or fill the middle section and roll. Even easier than frying leeks ans making omelette or frozen shrimp. Its raw fish. Just cut it
Switch out half the rice with buckwheat. It's a bit more fiddly to roll, but it gives the sushi a really complex nutty taste that shifts the flavour profile on everything in a really amazing way.
You know it's gonna be a great day when you wake up to fresh Andong content (while eating some baguette I made following the recipe on the jambon-beurre video!)
This is a question to everyone who reads this and has used this chilli paste 04:06 I have this paste too but I don't really know where to use it since I mostly do thai food, especially currys. I did use it in some curry (paste) or fried rice, but after that I am pretty clueless in which combination it would taste good or gives the food some kick. So I am very open and happy for every tip, dish or recipe you can give me :D
Once i've made a 'Cheeseburger' Sushi. Sliced beef Patty, the good old pickled cucumber, cheese and burger sauce. Turned out pretty well. Plus one with fried Plantaines.
Hi Andong, as always enjoyed this episode (and the bummer near the end "...took me half a day to prepare it..."). I´ve got a small request. A few years ago when I was totally bancrupt I started to use Surimi for all kinds of dishes (because it´s cheap) as in fried, baked, grilled or what was a real feast in Neoguri soup (that´s a full meal for a day under 2 Euro). I even once saw a Korean woman sort of puffing them on another cannel. Would be nice if you would make a video about this stuff at some time (and how to really refine and improve it)
I got maki with a filling made from canned tuna mixed with majo and some veg. Unexpected, but pretty tasty. And should be dead simple to make. I also like the ones just topped with fish roe. The cucumber ones should work great for that.
Do a Temaki party, roll your own. Prepare all the fillings and let each person roll their own with Nori on the outside, a bit of rice and filling on the inside. That keeps the Nori crispy. Generally, a sheet of Nori can be divided in half and used.... I think the ones you made look WONDERFUL and TASTY! They would be highly appreciated in Japan!! Yes, less rice would have been better. But, hey, they looked filling.
Hi I’m Japanese! You’re Sushi looks really good🍣 you can attach Tamago yaki to the rice with seaweed ribbons. Maybe you have seen it😄 I always enjoy your videos. Take care😘
A super weird sushi topping i wanted to try but haven't gotten to yet: a chia pudding made with kombu dashi as a roe substitute. Vegan Froschlaich. ^^" Suspicious as all hell but somehow i find the idea intriguing. Curious if it would be any good.
The key to making sushi at home in my opinion is to add too many fillings, try to overcompensate by rolling too tight and tearing your nori, then eating the whole sad pile to destroy the evidence.
just make 1 good roll for insta then put the failed rest in a bowl and voila
And that's what they call a poke bowl. Or chirashi, if you're old school. ;)
This is the way.
@@MrVovansim Brilliant. Purely brillig.
Please take your cameras out of my kitchen -- and never tell anyone what you saw.
I think, for the most part, I prefer Kimbap to traditional sushi due to accessibility.
This is a great take for people to get into sushi making. Just have fun with it.
Exactly! What's your favorite filling, chef?
@@mynameisandong Karaage and lime spicy Kewpie!
@@CHEFPKR oh damn CHEFPK I just finished watching your Bao video and now I see you here haha!
Kimbap and sushi balls is what i made for my birthday "sushi feast" last year too, as i couldn't go eat out.
It was pretty easy, very tasty and looked quite beautiful too. Though it also took me half a day to make.
Paul? What are you doin here? O_o
"Buying an avocado is just buying the *chance* to buy an avocado" - Oh man, I love that and am totally stealing it! ❤🤣👍
😂
Totally brilliant! Me too. No credit, though. F attribution. I don't know anyone who eats with me who is hip to Andong.
The further you are from where they grow, the worse chance you have.
*um actually he said " win an avocado"* , jk i laughted so hard at that :P
In all my years of Avocado buying, I’ve had 1 (ONE) that when I cut it, that was perfect. I don’t know how restaurants do it. Unless they just cut many to get a decent amount of good meat. My first house in Long Beach, Ca. had an Avocado tree that was bigger than the house!
That nod to Uncle Roger was on point!
I actually thought Andong had put Uncle Roger's voice hahahah. Then I replayed it and figured put it was Andong's!
Exactly ! I Was like... did he invite uncle roger ?
Fui Yoh!
TH-cam actually recommended me a similar channel called Steven He. He makes great comedy videos using the same accent ^^
Yeah... I was hoping others would catch it as well :) Laughed quite hard :)
" put in colander " 😁
If he hadn't explained himself, uncle roger would have made a video by now
@@nottsoserious, 🤣
HAIYA
"Put in colander" you need an orange polo now! Haha!
Sorry, children
Uncle Roger enters the chat
Haiyaa!
Fuiyoo
Lol!!
I worked at a sushi restaurant for a little bit. Once you’re done cooking your Shrimp marinate it for 45 minutes to an hour in pickled ginger juice or a sweetened soy sauce mixture
Biggest tip - that is best done with some frends that could roll it as well. Pre-make all fillings, and then just roll out while talking
To do stuff with good friends that can roll - that is always great advice :))
You just gave me an awesome date idea with my wife. Thanks!
Communal cooking best cooking.
Inarizushi is my personal favorite. It's dirt cheap as it's basically sushi rice wrapped inside deep-fried tofu skin (abura-age). But it's really comforting.
When I was a kid my mom would do "build you own temaki" party : prepare the toppings and the rice and let the guest assemble their own temaki rolls. Much less work for the cool and festive!
I worked as a waiter at a sushi restaurant and saw a few nice tricks I also use when making sushi at home:
- slice the nori in half lengthwise, the roll will be less big and better bite size. (did you also cut a piece off your nori?)
- once you roll the mat just once over the roll, while tucking all the ingredients inside, tighten it instead of rolling up the mat
- use a knife to hit the side of the roll to tuck the sticking out rice in
For inside out rolls:
- wrap the rolling mat in plastic wrap, and use a heated fork to GENTLY seal it, so it wont unwrap. This way you can easily make inside out rolls without rice getting into the mat or wrapping the roll with plastic. And you only need a little bit of plastic wrap. I've also seen people using ziplock bag.
- for this type you can cover the whole nori with a thin layer of rice THEN sprinkle the topping and press it gently, then turn over the sheet and fill and roll the sushi
Okay, hear me out, this is going to sound very odd. But a friend and I once used German sausage, sauerkraut, and spicy brown mustard in an inside out roll and topped it with crispy fried onions. It was fantastic!
I did a corned beef, and cabbage inside out roll.
@@markvetter4711 That sounds good too
My salivary glands just lit up from my merely _reading_ that description. It sounds wonderful!
@@markvetter4711 Yes, please. Though I'd be likely to use sauerkraut instead, but that's just me!
Gluten free hotdog
a replacement for Kewpie (hard to get in Perú and also expensive) is acevichado sauce, which is basically the juicy base of ceviche (called leche de tigre, I do it with lime juice blended or crushed in a mortar with a bit of garlic, ginger, cilantro, salt and pepper, ideally some bits of leftover fish or seafood) add that to mayo until desired flavor and consistency is achieved (like a more acid spicy mayo without making it to runny, some add dashi too), then sprinkle with sichimi
It's so easy. I've done it since 1996 and I have taught lots of friends to eat it. Cold smoked salmon is a nice taste.
For the inside out roll, you will have better success if you put the rice on the nori, sprinkle that with sesame seed and then flip it over. Add your fillings near the bottom of the roll. First roll should cover the fillings and you can tighten slightly as you go, 2 more rolls to finish it out. Put the sushi mat back on top to gently compress and shape the roll and let the roll rest. This last part, letting the roll rest, is true for what you did for the cucumber roll as well. This allows the nori to bond together with some help from the moisture of the rice.
Adding a slight ammount of msg & some mirrin to regular western mayo gets pretty close to kewpie, if you cant find it or its too expensive.. Will deff try to make sushi snacks again, been a few years & these look tasty.
Most food youtubers I know always show the perfect end product and not the mess (and errors) along the way. However, this style of cooking video/vlog situation is really nice. It's something unique and authentic.
My fiancé works for a seafood distributor, and once he brought home some beautiful tuna that I couldn't stand to cook. So we made sushi! It turned out so well.
I like the "salads" more in gunkan maki (battle ship) sushi. Easy to make, cut the nori sheet at the impressed lines, that is the right width. Make a rice ball like for nigiri, wrap with a strip of nori, fill with salads, caviar, shrimp cocktail...
Tip, if you struggle with Sushi rolls: I found it much easier to make onigirazu. Basically a sushi sandwich that you wrap in a square nori pouch.
I introduced my kid's friends to sushi (and sushi making) with bbq chicken nuggets and french fries rolled with the rice on the outside. It became a thing to have a "sushi snack bar" set up for them in the afternoon after school. They'd pick their fillings and roll their own. They'd pick the most interesting combinations. To this day, fruit sushi are a family favorite. In the summertime, pickled watermelon sushi is so refreshing.
Now I really want to see Sushi with different regional styles. One with Matjes and Onion for North Germany etc.
Smoked trout and horseradish, maybe some red beet too, might be another one.
Also spreewaldgurken maki! :D
One with Mett and onions. Thats gotta be the og german sushi imho
Schnitzel-rotkohl Maki? 👀
well sadly we already have some of this stuff in supermarket or restaurant sushi marketed as japanese.. ...partly origining from the US but other parts from europe like paprika (bell pepper) maki or kürbis (pumpkin) maki. of course everything with cream cheese or avocado too. but i can definitely see some variations with tyical german stuff working well.....like someone said below schnitzel....or like frikadellen
@@gewreid5946 Smoked mackerel goes quite well with avocado and spring onion to make a lightly smokey sushi
Another gem! Decent recipes that can actually be done in most homes, incredible humor and commentary, and even better production quality!
This is wonderful. Thank you, sir! A perfect gift on my birthday. Now to forward this to my niece (16yo) who loves diy sushi. This should help her greatly.
I'm loving those topping ideas, too!
so a food vendor that used to make sushi at events had one Makizushi called the "Norse roll" with pickled herring and red onion, it's fantastic
A tip for the cucumber, instead of throwing away the seeds, put them in a glass with some water to get cucumber water, that's what I always do when I make cucumber sticks.
Other than that, crabstick and cucumber is a great maki, and avocado nigiri works well as a fresh pallet cleanser. You can also make onigiri with leftover rice and creamy fillings!
yep! I've been doing it with supermarket canned tuna (don't judge me, it's tasty af), shrimp, kanikama, salmon, just throw in avocado and blanched carrot slivers and it SLAPS HARD! super easy to make and I get praised a lot every time! it's absolutely delicious
Is it just me or does Andongs voice seem deeper than usually?
I recorded early in the morning and only noticed later! Sounds like I'm in slo mo and it's creeping me out haha
It's like Peter Griffin when he got his sick "sexy" voice lol
It's his Barry White voice for sushi seduction....ooooh yeeeeaaah....
puberty
@@mynameisandong Play on 1.25% speed for your normal voice :)
There’s a restaurant near me that does a fusion of BBQ and sushi. For Valentine’s Day I decided to recreate one of my favorite rolls from there. I filled them with pre-cooked barbacoa from the grocery store. After I sliced the rolls I topped them with horseradish, sriracha, and avocado. My rolling technique was horrible but they tasted amazing
Sushi is such an incredible medium on which you can express your creativity and just experiment. Looking forward to diving further into preparing it at home!
When I was staying in Japan at a host family we would make ‘temaki’ which means handroll. You would take a piece of seaweed, some rice and filling to your liking and roll a bit like a sigar but nit as tight and eat it. It is really nice and ‘gezellig’ to do this because you can enjoy eating and making your own foods with company at the same time. Same fibe as when hotpotting etc :)
Andong mentioning Fred Durst tells me he is in 'My Generation' 😂
I downloaded it on napster
@@mynameisandong Really matches Andong's mission statement of highlighting food from, "All around the woooooorld..."
@@mynameisandong haha, that brought me back hard man! Sitting in the room with my friends scrolling napster and hoping for good files. There also was this one song which was falsely titled i believe. Some german rap i believe? Prinz Pi or something? Was it "Keine Liebe"? Did you by chance find this one too? :D
1. Smoked salmon sliced
2. thinly sliced shallot (don't overdo it)
3. a squeeze of lemon
4. a few drizzles of Teriyaki sauce (make one week or so ahead. I don't know why but the longer it stands in the fridge the more interesting it gets) from Just One Cookbook
5. Kiri or Philadelphia
6. Avocado
7. Sesame Seeds
---
- Combine 1-4
- Make Maki with 1-4,5,6,7
Kind of my take on the Philadelphia Roll.
Love your videos and the History/Research aspect you bring to cooking!! #läuft
I definitely need to give this a try. I know my wife will be very hesitant but I see so much potential here. I'm somewhat spoiled as a New Yorker growing up with amazing sushi. I've visited Tokyo and had sushi there as well and now, with my wife and kids, we live in North Texas with a particular sushi restaurant that is as good as New York and Japan (seriously, we have a tiny restaurant with a master sushi chef in Denton, TX), but I've wanted to try this on my own and this video gives me some, limited as it is, confidence. Thanks, Andong!
One nice addition to this sushi platter would be a seasoned mushroom maki roll. I just take some mushrooms of my liking (preferably shiitake) and slice them into a long and thin shape. Then I fry them in a pan with around 10 tablespoons of soy sauce, one chopped chilli, 1 or 2 clothes of graded garlic and some graded ginger. It's spicy and rich in taste plus everyone can buy it
Hi Aandong, your sushi looked fantastic! I myself cook sushi as a professional hobby, so I understand the difficulties and intimidation of doing your first platter, but I assure you, it is a very rewarding hobby!!
When you say "Any short-grain will be just fine"; I wish to comment that; no; Short-grain Risotto Rice is NOT a good substitute... If you do manage to pull it off, please do share a video of it! I'm curious if anyone can make it work!
For the Prawn Nigiri - I recommend going for the LARGEST Fully shelled Prawns you can get your hands on when boiling them skewered, They hold up far nicer than the De-shelled version and work easier when you butterfly them for Nigiri.
Don't forget to Keep your hands moist with water and vinegar when handling the rice! I see that you have done it but you seem to have forgotten to mention it.
All in all,as my philosophy goes; as long as it tastes good, it's all good. Looking forward to your next video!
Nice trick for people who wanna do an inside-out roll without using plastic wrap is to run the bamboo mat under water and shake it until its just damp! Cover the seaweed with rice on a cuttinh board then flip it rice side down on the mat:D if the rice starts sticking again just wet it again!
For the tamago I just use some egg mixed with a splash of soy sauce and powdered sugar. In an oiled pan you lay a very thin layer of the egg (as thin as you can while covering the entire surface of the pan) and fold it twice when it's almost done and push it to the side of the pan. Then another thin layer and fold it around the piece of egg you made earlier. Repeat until you have no egg left and voila, you have a nice layered tamago.
I love how you did not edit out your burnt side of the omelette!!! u a real 1
We did a sushi creation contest at the restaurant I work at and I made fried banana sushi. I deep fried the banana in panco crumbs and egg and added some coconutflakes, sesameseeds and japanese mayo. It was actually a great combination!
Finally, english cooking videos with ingredients you can get in Germany!! love it
I love pickled root veggies (and avocado in sushi). Also mushrooms (Kräuterseitlinge are amazing and available year round -I know, the vegan is showing).
How do you prepare the mushrooms do you marinate them or just fry them?
I made a sweet plum and shiso leaf sushi roll once as the dessert for a special homemade sushi meal. It would probably work well with many combinations of stone fruits with herbs, like peach with mint or lemon balm.
Have you tried making sushi with:
- sliced hamburgers?
- karaage (Japanese fried chicken)?
- basashi (I'll leave you to translate that one, but it's delicious)?
- grilled meat (pork, beef, etc)?
I like to eat those at my local sushi place.
The technique for rolling that I saw was to pull the edge of the mat away rather than tucking it under, and it felt like the tension in the bamboo helped keep it more circular or something. Mine still weren't perfect, but I had a decent rate with that technique.
Nice! I made a big sushi lunch the other day, and I did panko deep-fried prawns, and then in a roll with cucumber and mayo for a sort of not quite dynamite roll. My favourite roll is this spicy crispy salmon one, which is just chopped raw salmon (I cook mine at home), then the crispy bits are tenkasu, which is just crispy batter bits from doing tempura, and spicy mayo (for laziness I use the sriracha one, which I found out is also the one this sushi shop uses!). I don't know why, but it is heaven. Also I often make a deconstructed california roll rice bowl with surimi tossed with kewpie mayo, then seaweed strips, thin batons of cucumber, and sesame seeds, on top of sushi rice. I like your idea of topping cucumber rolls though, my son loves cucumber rolls but buying them at the little sushi stand in REWE costs a fortune, so when I do make them, I make a LOT of them!
I've tried smoked salmon and other smoked fish on sushi and they're really not bad. Does take a bit of balancing but it works. Another untraditional thing to use would be anchovies. Pair with cucumber and it is really good.
Here in the states a popular sushi roll is smoked salmon, cream cheese, and cucumber to just fully lean into the smokiness of the salmon
I bought 2 sushi helper devices in japan for 100 yen each, one of the best buys in japan for me. Then I go for avocado, cream freche, cucumber, omlett with soyasauce in any combination.
My basic philosophy with making sushi is that if you can fit it between 2 slices of bread, you can fit it in a sushi roll. Also, think of a meal that has potatoes in it and by replacing them with rice, you can drop it into a sushi roll. I find that "Oshizushi" is the easiest form of sushi to make. It requires a sushi press, but those are cheap and make it almost foolproof. Even small children can make it. As far as recipe combinations, tamago can be paired with just about any fruit to form a dessert. You can even get fruit-flavored sushi wrappers made from soy tofu (it's kinda expensive tho') that go well in "dessert sushi". Other combinations I like are strips of medium-rare rib-eye steak with wasabi mayo and sweet potato. Instead of dipping it in soy sauce, an au jus sauce seasoned with soy sauce instead of salt is awesome. Another really good combination is corned beef, fresh sauerkraut, and spicy mustard. Add quick-pickled carrot and rutabaga matchsticks for some "veggies". I've got lots more. en.bentoandco.com/products/sushi-mold
i did some nice and very tasty sushi the other week at home for my girlfriend and me:
some good old salmon rolls, with raw julliened scallions, a mix of jiromiso dijon mustard and a drizzle sesamoil , (go heavy on the mustard the fatty fish needs a counter player) and just before rolling all up some freshly grated lime zests above every thing.
same with tuna but instead of dijon use some yuzu juice!
i´m already salivating again as i write this ;)
What a enjoyable show you have. Always look forward to each nugget of food fun you provide with each episode. Big fan here. Keep them coming.
Haha, Andong!! Had to replay @2:25 nuff times, "d- did I hear him right?" 🤣 Well done, love the Uncle Roger nod vs colander/rice use 😁
I once improvised a simple cucumber roll with some Swedish enhancements.
Nori, rice, cucumber, wasabi, Gustafskorv (smoked horse sausage) and Messmör (a semi-sweet cheese spread made from whey).
The combination of sour rice, smokey sausage, sweet-ish cheese, and wasabi was rather lovely.
I think Messmör could be replaced by a runny brie, and the Gustafskorv could be replaced by any lightly smoked sausage as long that it has a lighter texture.
Messmör is scary stuff.
Cucumber rolls are my favorite. If you find them bland, try seasoning the cucumber before assembling the roll. Sriracha and sesame oil is good one, but you can go as simple as just salt and lime. Just roll them in the liquid a bit, maybe even let them marinate a while if you have the time.
We like doing a play on the American 'Philly Roll'. We cut cream cheese into strips, with either imitation crab or smoked salmon and sometimes both, with cucumber and pickled radish.
God, I love your videos! I'm so grateful, you collaborated with Malwanne! Otherwise I wouldn't have found your amazing channel!
Greetings from Bavaria!
Personally I make supermarket sushi all the time. My favorite filling is canned tuna in oil which i take and dump straight in to a pan oil and all I add soy sauce teriyaki sauce slat pepper and chili flakes and fry until the oil disappears. Its a real crowd pleaser (and an umami bomb) and I recommend giving it a try.
My homestyle sushi often includes carrots and red pepper, which come out of a bath of vinegar, sugar, garlic and chili. And the tuna mayo combination is one of my favorites - aswell as the tamago. I even tried it with chicken which was ok. :)
That Kikkoman Marudaizu soy sauce is my absolute fave. It’s a pricey $11 a bottle here in the US, but I love it bc it’s great as a dipping sauce bc it’s so smooth or for cooking w as well. I feel like some cheaper soy sauces you have to cook off to take that salty sometimes chemically bite off. Other ones I like are Lee Kum Kee Supreme or Double Fermented, Sempio 501 or 701, and Yamasa Marudaizu.
Winning the avocado lottery is no joke.
I may be inspired to make some sushi rolls! Usually I ignore them for the nigiri and sashimi but this looks doable.
I dunno, not sure Clara got enough of an opportunity to sass you enough on camera... Fantastic video, I really need to come up with more grocery nigiri toppings, I picked up a mold for them at my nearby Daiso and I can only eat so many tamago nigiri.
I do what I call my lunchable sushi I use cold cuts in place of Nori/. some of my favorites are Pineapple roasted green onion wrapped in chicken or ham with a sweet and sour dip or same green onion roasted mushroom red pepper wrapped in roast beef.
Those creamy toppings on the kapa-maki reminded me of a variety I had at some sushi bars in Germany. They did a roughly nigiri sized piece of rice, wrapped it in nori with some of the nori sticking out on top of the rice and topped that with tuna salad or salmon roe. You could see how that compare with your kapa-maki stack. I'd imagine that your topping is in quite a lot of danger of sliding off. Then again you have the cucumber in there which is cool and I always found the size to be a bit too much for one bite. So I'd probably prefer your maki sized version.
I love how your pour the sushi seasoning onto the wooden spoon so that it distributes it more evenly
Vy from Australia here. I use a big flat mushroom (portabella) which I slice into thick batons and sear them on a couple sides before glazing (or in the case of my lazy ass, stirring into the pan with the mushrooms) with teriyaki sauce mixed with a tiny dash of liquid smoke. I then make maki with it, with shredded scallions and cucumber. I make sushi really regularly as it's my favourite food.
Also though you'd think king oyster mushrooms would be great based on the "long stuff is great" thing but I found them to release just too much water even though I treated them the same as above.
For a vegan "tuna" sushi, use vegan Japanese mayo (this exists and is easy to find for me but I recognise Australia is pretty uniquely well stocked with all sorts of ingredients of Asian origin), finely minced shallot/spring onion/whatever allium you have on hand and either textured pea or soy protein, rehydrated in a vegan dashi. Mix mix mix, and you'll have an exact replica of the "tuna salad" roll available in EVERY sushi stall in Australia.
And another thing, which again is really easy to purchase for me but is also very easy to make, is tempura anything. Prawns are my favourite but pretty much any vegetable works too.
Roasting the nori over an open flame for a few seconds makes them so much better taste wise and also texture
thanks for the 'supermarket sushi' idea. i am inspired to create few unique ones now. We could also use avocados as a vegan replacement to raw salmon... normal people would enjoy them too. sliced or chunked, it'll taste great!
I once buy sushi in night market in Malaysian who work in Chinese owned Japanese restaurant in United States, He call his sushi American Sushi, very cheap but very delicious, Fried and Mayonnaise.
since you went the canned tuna route, one of my favorite combos is canned tuna, sweet pickled cucumber, corn and some mayo. you could try that as a topping but it might be too sweet from both the cucumber and the corn
In bon appetit's "Every way to cook a tomato" Amiel makes tomato sushi. I tried it, and it's suprisingly good, just don't leave the tomato in the marinade for longer than 12 minutes, or it becomes too salty
I have friend from Mexico, and she makes veg sushi with cucumber, avocado, carrots and ...wait for it... chipotle mayo! It tastes great
I have just made my fried rice from what I could find in the fridge and kitchen: leftover rice, eggs, frozen long beans, mushrooms, 1 onion, €1.50 soy sauce and Tunisian harissa paste. The result is still tasty. Is it authentic ? No, but then, what we have learned from the health crisis and the endless lockdowns, curfews etc. is that culinary "purity" is out: we should improvise with the ingredients we can buy in our local supermarkets.
So, if we define "sushi" as little, square-sized morsels of rice wrapped with some "toppings", your sushi experiments can certainly be recommended. - Well, as long as they are tasty, of course!
For inside out rolls - spread your rice on the nori like normal. Spread the sesame seeds on that. Then put your paper or plastic on top of that + 2nd rolling mat and flip it over. Remove the 1st mat. Add fillings and roll.
where was this info when i needed it 🤣
I made cali roll sushi with tempura shrimp filling. Worked like a charm and is really easy to make.
I always use smoked salmon (the one you can buy in thin slices) so I make sure I don't die because of salmonella for my nigiri. Kiwi also works very good in sushi rolls.
I usually use a gallon bag with the excess taped behind, to keep the mat "wipe-able"... but I LOVE this parchment paper thing. Huh. Less plastic waste. I wonder how those wax wrap dealy-s would work. Huh.
In Japanese, they do Danmuji(yellow pickled radish) maki roll(both alone or with other ingredients) so I think sweet pickled cucumber might work too.
Also maybe canned anchovies?
Thanks for the idea and recipe! Now i know what i’ll be making on saturday. 😃 (Saturdays are me-days where i go the extra step and try out new food and recipes)
Omg danke danke danke
Hab mich letztes erst an Sushi probiert und hat nicht 100% gut geklappt aber damit wird es Safe mega !
Instead of dealing with raw fish, salmon nigiri that is seared with blowtorch just before serving is delicious. Also easy way to majorly improve those cheap supermarket packages if you feel iffy with the salmon. For the rolls I'm really moving towards vegetarian sushi.. like shredded carrot/swede in spicy sauce. Spring onion/chives shredded are nice and easy as well.
Du bist und bleibst einer meiner lieblings TH-camr :)
Mir gefällt die Art deiner Videos sehr.
das Omelette drin zu lassen war super sympathisch. Jedem brennt mal was an. :)
Das am ende ist deine freundin? :3
Sweet
Ok, here's my fusion sushi! SPOLIER: There is CHOCOLATE in it.
You need:
- Tuna or Salmon or both, avocado. Tempura shrimp (the frozen pre-breaded kind you can buy in asian stores). Japanese Mayo
- Lindth 85% dark dark DARK chocolate
- Sriracha
- Rice, Nori, duh.
TO MAKE:
- Marinate batons of tuna or salmon in japanese soy and sriracha
- Deep-fry the tempura shrimps
- Pack rice on once side of Nori
- Flip it over (yes, that's how you do Inside-out rolls, Andong :) )
- Put inside: The marinated Baton of fish, the tempura shrimp (tails sticking out in each end), some avocado, maybe cucumber, maybe mayo ... all to taste
- Roll up.
- Crush Lindth 85% choclate to chips
- Roll the roll in it
- Top roll with thin slices of the avocado (or some fish, or slivers of fish for a "rainbow roll" look... all up to you)
What happens: The hotness from the sriracha-marinated fish, plus the crunch from the tempura, plus the bitterness from the dark dark DARK chocolate makes a SUBLIME experience in your mouth.
The first time I made this, everybody went "ugh, chocolate on suchi" and din't wanna taste. Then someone tasted, went..." OH ... MY ... GOD" ... they disappeared quickly. Now people BEG me to make my "famous chocolate sushi"....
I mean, I'm not kidding. Hot & Salty(sriracha/soy marinated fish) + Bitter (superdark chocolate) + Crunch (tempura) + smooth (avocado, mayo) is.... just lovely.
can i ask what prompted to do this in the first place? did someone else share this recipe with you (what was your reaction to this? did you not want to taste it at first or were excited?)? or did you come up with this on your own? what inspired this recipe if you did come with this on your own? what happened that made you go "yes, tuna and chocolate - great idea! should try it today"?
not trying to say it's not delicious. i'm kinda intrigued. just curious what is the inspiration between such an odd combination.
This is the Gracie Jiu-Jitsu of sushi: It's Japanese, but also totally South American.
I want to believe you and try this, but I'm going to be so mad if you're trolling!
Chocolate and something salty is always the best! :) I once ate pretzels with chocolate. Really tasty!
STOP MAKING SUCH GREAT CONTENT I WILL STAY UP WATCHING
I think that it can be even simpler than that and more close to what they do in Asia. I'm a chef so i might be biased. Just go to the fish monger, pick a piece of tuna and Salmon. Make sure they are fresh( i live on Island so fresh fish is guaranteed i gave an example when i said tuna and salmon) , then just cut the fish and top the rice with it or fill the middle section and roll. Even easier than frying leeks ans making omelette or frozen shrimp. Its raw fish. Just cut it
Switch out half the rice with buckwheat. It's a bit more fiddly to roll, but it gives the sushi a really complex nutty taste that shifts the flavour profile on everything in a really amazing way.
what an absolute gem of a video, I had so much fun
You know it's gonna be a great day when you wake up to fresh Andong content (while eating some baguette I made following the recipe on the jambon-beurre video!)
Das ist das Video auf das ich immer gewartet habe, danke 😊
This is a question to everyone who reads this and has used this chilli paste 04:06
I have this paste too but I don't really know where to use it since I mostly do thai food, especially currys. I did use it in some curry (paste) or fried rice, but after that I am pretty clueless in which combination it would taste good or gives the food some kick.
So I am very open and happy for every tip, dish or recipe you can give me :D
Once i've made a 'Cheeseburger' Sushi. Sliced beef Patty, the good old pickled cucumber, cheese and burger sauce. Turned out pretty well. Plus one with fried Plantaines.
Hi Andong, as always enjoyed this episode (and the bummer near the end "...took me half a day to prepare it...").
I´ve got a small request. A few years ago when I was totally bancrupt I started to use Surimi for all kinds of dishes (because it´s cheap) as in fried, baked, grilled or what was a real feast in Neoguri soup (that´s a full meal for a day under 2 Euro). I even once saw a Korean woman sort of puffing them on another cannel.
Would be nice if you would make a video about this stuff at some time (and how to really refine and improve it)
I got maki with a filling made from canned tuna mixed with majo and some veg. Unexpected, but pretty tasty. And should be dead simple to make. I also like the ones just topped with fish roe. The cucumber ones should work great for that.
Do a Temaki party, roll your own. Prepare all the fillings and let each person roll their own with Nori on the outside, a bit of rice and filling on the inside. That keeps the Nori crispy. Generally, a sheet of Nori can be divided in half and used....
I think the ones you made look WONDERFUL and TASTY! They would be highly appreciated in Japan!! Yes, less rice would have been better. But, hey, they looked filling.
Excellent video, Andong! Thank you! I need to do this!
Immer wieder angenehm unterhaltsam, danke dir Andong!
Sushi is a really unique food even in Asian culture, it has had certain mystic aura outside of Japan.
We definitely need more demystifying of Sushi!
Finally some sushi i can make without really weird and hard to find ingredients
Hi I’m Japanese! You’re Sushi looks really good🍣 you can attach Tamago yaki to the rice with seaweed ribbons. Maybe you have seen it😄
I always enjoy your videos. Take care😘
A super weird sushi topping i wanted to try but haven't gotten to yet: a chia pudding made with kombu dashi as a roe substitute. Vegan Froschlaich. ^^"
Suspicious as all hell but somehow i find the idea intriguing. Curious if it would be any good.
will definitelly take advantage of this video!!!
expecting slav sushi!
@@mynameisandong Oh we have that, I just wait the fresh vine leaves instead of the nori!