I've used jackfruit as a crab replacement for California rolls at a new years eve party. everyone loved it. I used caper brine, Sriracha, msg, mushroom powder and nutrients yeast
Boy oh boy that sure does sound like a healthy nutritious supplement for something that is already a supplement of something. Given the crab in California rolls is usually never real crab. Just flavored pollock.
As a meat eater, the fact they I scrolled past the thumbnail without suspecting a thing shows just how great this stuff looks. Absolutely incredible thing science is.
I sent the link to my son-in-law because he's a big sushi lover. He and my daughter are 2 years vegan, and they both love to cook and experiment. I believe he'll enjoy your videos as much as I do.
I bet yours tastes more like tobiko, but you should try sea grapes! I got some to try on sushi and I love them! They have such a similar pop and similar flavor to the real stuff. They are so easy, too! Just throw them in cold water to reconstitute and, done! Also, try making your sushi rice in the oven! Check out Helen Rennie's sushi rice video! I've done it multiple times and it's perfect!
OVen Sushi rice??!!! Thats wild!! and yeah I need to try sea grapes!! When I was researching this video I came across them!! That would have been a great comparison
You've changed my plant based life... because of you, I can actually enjoy this life ...before, I truly wasn't aware of the creative process of meal prep... I love trying what you put out. And Ive had some amazing outcomes!
I tried the vegan zeastar, I was really excited about it, unfortunately it tastes, I can only describe it as rubbery gelatin mixed with carrot water. Now I didn’t try it in a sushi roll or nigiri, when I dipped it in soy sauce it was okay. Do you have any advice on how to add salmon flavor to the zalmon? Thank you 😀
Oh no!! So on its own its unique for sure... I think its really good... but its unique. When you put it in something is where those uniqueness' go away. To make it more fishy really it just needs some of those sea like flavors. I would add a seaweed broth to it. Its super mild because you never want fish to be fishy.. but it should be slightly present. I think that would really elevate this a little more. I also think that is why the konuaky stood out is because it does have that sea smell and taste because of the calcium.
You described it perfectly. I was also a bit disappointed with the zeastar salmon. I think I will stick to vegetables in my sushi. (The one exception being a vegan bacon lettuce tomato avocado roll with basil vegan mayo. Not authentic, but very tasty!)
There is a vegan fish brand in richmond, BC canada. They make vegan salmon, tuna, and squid for sushi purposes. I tried the vegan salmon sashimi. It was amazing. Even replicated the flavor and texture. Hopefully it becomes a larger business and you get to try it one day.
I have never tried Zeastar salmon but so many say although amazing visually and texturally, it is definitely missing flavour. Have you tried marinating it? Some people say it works amazingly to make it more realistic taste-wise! . Thank you for these ideas - they are really awesome for all of us who don't have access to such speciality products! Have a great weekend!
One simple trick for the nori sheet: you can dry it in the oven for a few minutes (don't let it burn), than it gets very crispy and you can mix a really fine powder out of it :) I saw a lot of vegan caviar with calyium alginate instead of agar agar, the trick with the oli sounds very nice!
Really loved this video and your film style, gave me a really similar feel to the way Adam Ragusea does his videos and I don't hate it one bit, I love how you keep it very authentic you don't try to play it off like you're a professional, just pure genuine content that makes me feel like I could do the same thing with ease without feeling like I could've done it better or be ashamed of my messy finished product, love these kinds of videos and the stuff you used and made in this video seemed so authentic! Props to you and the creators of the products.
Great video. Love your take on the vegan caviar, my route way was always micro-encapsulation with alginate in a calcium-solution, but agar cooled in oil is much simpler simpler route, especially with those smaller drops. As for the lack of stickiness, maybe mix the agar caviar with pickled mustard seeds for theirs plus some contrast in color and texture.
I am not vegan but I have a thing for your channel. I just really like you, you’re so smart and cool and Inspired. I don’t always comment but I always like the video and watch the whole thing. Maybe one day I’ll make the switch and actually use these bad boys lol.
Next you need try making Spicy Tuna filling with hearts of palm, panko, veganaise, and sriracha! Cool video, been meaning to try other things out there.
Sushi aside (looks awesome, btw), I really like these more "toned down" narration videos. I have really been enjoying seeing you try different formats lately, Mark! Cheers from Portugal! ✌
Hey great fan of your vids. A little tip for making nori dust. Just lightly toast the nori over an open flame and then pass it through a fine sieve and bam... Nori dust
Hey @Sauce Stash this was a great entertaining, engaging, informative video :) I've watched a number of your videos over the past year or so and this has been my favorite based on your narration. You sounded very relaxed and fun. I just wanted to share something I enjoyed and maybe others will relate to as well :) keep up the good work :)
If you want to try your hand at raw vegan sushi check out the channel "The Healthy Life." Markus and Cara are pretty much all raw but they are so creative!
👀 Sauce, stop giving me weekend project's 😂🤣. Just kidding, please keep them coming. I love and appreciate you and Monica for all these amazing dishes.
We discovered that the veg salmon tastes better if you gently squeeze out a lot of the water. Also, recommend adding baby ginger directly inside the roll, in generous amounts.
I have never seen medium-grain sushi rice; only ever short-grain in sushi. Other than that (and a bit of toastiness) you did a pretty good job. To help with even cook on your rice, it's recommended to let it rest after rinsing for about 20 minutes in warm weather and up to an hour in colder weather, in order to let the inside of the rice hydrate a bit more evenly and open up its pores before cooking. One of my favorite ways to finish my roll is to spread a thin line of wasabi across that lip that 'you shouldn't have put rice on'.
Asian vegan restaurants have used these vegan sashimi substitutes for years. Its great for vegans as a substitute but for regular sushi fans then the texture is still off as it’s far too rubbery. I think if you used a few ripe mango slices that would be closest to the texture of raw fish. Thanks for taking the time and dedication with your molecular gastronomy skills to make a side by side comparison!
So not sure if you are aware, but I myself am pescatarian, and sushi is one of my top foods I enjoy. I'll say as a non vegan sushi fan that these are pretty much spot on and actually not rubbery at all. I think the biggest problem is still a bit of the texture, but once its prepared in a roll, its almost indistinguishable
weird note, but i got so excited when I saw the spice and tea exchange black lava salt!! I used to work there and i use their products all the time, really quality stuff! also, goes without saying, but excellent video as well :))
@ rice if you just bring it to a boil and most water is gone. Turn heat off apply a lid and let it sit for 20 min. You won’t burn or scorch the bottom. You may want to use a simmer ring too. This will disperse the heat more. Bring to boil first and add shimmer ring when heat is turned off. Place lid and set timer for 20 min.
Vegan caviar has been a thing at IKEA for years and I have never been interested in even trying it (or the original ;P) but I can totally see how your version would be much more realistic than that! I also love the fact you used agar agar because it makes it much more approachable for most people and the pearls you made looked so perfect!
6:59 leave it spread out on the wooden board and fan like that. You want the steam and moisture to get out of the rice, else your nori will get tough So it's not just cooling it down, it's about moisture
Now if they could just produce a vegan sushi with protein infused into the konjac flour, I would be all over that. Never understood why some companies who make vegan meats and cheeses neglect to add the protein lol.
The man with so many gadgets... doesn't have a rice cooker! I highly recommend. I always thought, why would I need that? I never eat rice! Well, I never ate rice because it was annoying to make. Since I got the rice maker, I make it way more often, and am much happier with the results.
For the rice, after it boils, just cook it for 10 minute with low heat, then WITHOUT UNCOVERING IT turn off the heat and wait for 5 minutes. 15 minutes in total for it to not burn. Try if my comment helps, awesome content as always🍎💪
Hey man. As being a Florida boy, have you ever considered doing a joint-type video with Guga? He's in Orlando, and I bet you guys could do a great video or 3 together.
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค2]](http://i.ytimg.com/vi/pZbsSDRrmXA/mqdefault.jpg)
I've used jackfruit as a crab replacement for California rolls at a new years eve party. everyone loved it.
I used caper brine, Sriracha, msg, mushroom powder and nutrients yeast
Very smart on the caper brine!!!!
Ohhh
Use xonostle fruit for fake tuna.
Boy oh boy that sure does sound like a healthy nutritious supplement for something that is already a supplement of something. Given the crab in California rolls is usually never real crab. Just flavored pollock.
@@Destinystrike 🤓
As a meat eater, the fact they I scrolled past the thumbnail without suspecting a thing shows just how great this stuff looks. Absolutely incredible thing science is.
hahah Thank you!
Watch Game Changers on Netflix and Dominion and Cowspiracy and Forks Over Knives and read Dr Michael Greger's book How Not to Die and go vegan.
Well, animal suffering DOES suck!
It's clever and looks fun to make but, will never ever ever beat the nutrition, look, taste, texture of sashimi.
@@peachoxo4099
You're prob right about the nutrition.
The sushi looks so good!!
awww thank you Emma!!
I sent the link to my son-in-law because he's a big sushi lover. He and my daughter are 2 years vegan, and they both love to cook and experiment. I believe he'll enjoy your videos as much as I do.
i'm not vegan, but i love his recipes and videos. It is super fun to see all the creative tecnics that he uses to create almost perfect "fake" meat.
I bet yours tastes more like tobiko, but you should try sea grapes! I got some to try on sushi and I love them! They have such a similar pop and similar flavor to the real stuff. They are so easy, too! Just throw them in cold water to reconstitute and, done!
Also, try making your sushi rice in the oven! Check out Helen Rennie's sushi rice video! I've done it multiple times and it's perfect!
OVen Sushi rice??!!! Thats wild!! and yeah I need to try sea grapes!! When I was researching this video I came across them!! That would have been a great comparison
@@SauceStache waiting for the experimentation video of this!!
You've changed my plant based life... because of you, I can actually enjoy this life ...before, I truly wasn't aware of the creative process of meal prep... I love trying what you put out. And Ive had some amazing outcomes!
I tried the vegan zeastar, I was really excited about it, unfortunately it tastes, I can only describe it as rubbery gelatin mixed with carrot water. Now I didn’t try it in a sushi roll or nigiri, when I dipped it in soy sauce it was okay. Do you have any advice on how to add salmon flavor to the zalmon? Thank you 😀
Oh no!! So on its own its unique for sure... I think its really good... but its unique. When you put it in something is where those uniqueness' go away. To make it more fishy really it just needs some of those sea like flavors. I would add a seaweed broth to it. Its super mild because you never want fish to be fishy.. but it should be slightly present. I think that would really elevate this a little more. I also think that is why the konuaky stood out is because it does have that sea smell and taste because of the calcium.
You can buy vegan nam pla sauce.
You described it perfectly. I was also a bit disappointed with the zeastar salmon. I think I will stick to vegetables in my sushi. (The one exception being a vegan bacon lettuce tomato avocado roll with basil vegan mayo. Not authentic, but very tasty!)
There is a vegan fish brand in richmond, BC canada. They make vegan salmon, tuna, and squid for sushi purposes. I tried the vegan salmon sashimi. It was amazing. Even replicated the flavor and texture. Hopefully it becomes a larger business and you get to try it one day.
@@marley7659 That sounds amazing! Do you recall the name of the brand?
I have never tried Zeastar salmon but so many say although amazing visually and texturally, it is definitely missing flavour. Have you tried marinating it? Some people say it works amazingly to make it more realistic taste-wise!
.
Thank you for these ideas - they are really awesome for all of us who don't have access to such speciality products!
Have a great weekend!
Use a higher omega 3 oil for the caviar like hemp or chia seed oil.
Really enjoying this new format of commentary with your videos!
I'm not vegan, but the crazy clever ways that ya'll come up with to simulate nonvegan foods are so cool! Love the look of that roe!
try kelp powder, that way you have a smooth seaweed mixture for the caviar.
Do we mix it in the blender with all the other ingredients and how much would we need? Thanks!
There isn't a lot that I've missed since I went vegan (almost) 5 years ago but sushi is one of them. I'll have to give this a try!
Try this and you will lose it! Its wild how close everything is
@@SauceStache I totally will! Just re-watching this video has me drooling LOL
One simple trick for the nori sheet: you can dry it in the oven for a few minutes (don't let it burn), than it gets very crispy and you can mix a really fine powder out of it :) I saw a lot of vegan caviar with calyium alginate instead of agar agar, the trick with the oli sounds very nice!
I love your energetic commentary! The roe also looks to die for 😋
Omg thank you !! I'm a vegetarian who's trying to get vegan, and your videos keep on pushing me to become one, it always looks so yummy
Really loved this video and your film style, gave me a really similar feel to the way Adam Ragusea does his videos and I don't hate it one bit, I love how you keep it very authentic you don't try to play it off like you're a professional, just pure genuine content that makes me feel like I could do the same thing with ease without feeling like I could've done it better or be ashamed of my messy finished product, love these kinds of videos and the stuff you used and made in this video seemed so authentic! Props to you and the creators of the products.
Great video. Love your take on the vegan caviar, my route way was always micro-encapsulation with alginate in a calcium-solution, but agar cooled in oil is much simpler simpler route, especially with those smaller drops.
As for the lack of stickiness, maybe mix the agar caviar with pickled mustard seeds for theirs plus some contrast in color and texture.
I am not vegan but I have a thing for your channel. I just really like you, you’re so smart and cool and Inspired. I don’t always comment but I always like the video and watch the whole thing. Maybe one day I’ll make the switch and actually use these bad boys lol.
@miss tery we need to eat no meat, as it depends on the mass incarceration, torture, suffering & slaughter of animals.
That homemade caviar is one of your best homemade creations yet, the shiny-pearly look is spot on!
so if the caviar has gelatin its not vegan or vegetarian
@@koharmhill He said some agar or kappa carrageenan which is vegan. A gelatin substitude.
It's not his creation though, it's a well-known recipe in many countries :)
Oh that’s awesome, I’ve wanted to buy the vegan salmon but it was hard to find. I’ll def try that substitute, looks yummy.
You def need to try the substitute!!! You will love it!!
This looks incredible, wish I could taste the roe you made!!
thank you!!! you need to try it yourself!!
Not burned rice, that is the best part a treat in Japan! The crunchy bottom. Love the molecular caviar.
THE BURNT PART OF THE RICE IS THE GOOD PART!!
not for sushi obviously but delish
Next you need try making Spicy Tuna filling with hearts of palm, panko, veganaise, and sriracha! Cool video, been meaning to try other things out there.
It’s surprising how much that’s like really sushi’s and it’s crazy how easily you improved on store bought vegan roe by making your own!
Sushi aside (looks awesome, btw), I really like these more "toned down" narration videos. I have really been enjoying seeing you try different formats lately, Mark!
Cheers from Portugal! ✌
Your humorous comments are perfect and your style here is very Alton brown love it!!!!
You deserve more subscribers. People are missing out
I didn't see mushroom seasoning link..awesome vid!!
💮You are the unique ingredient💮
Beautiful video!🌞
Wow, thank you!
BUMP! i got myself mesmerized with the caviar making that im almost halfway before commenting lol
hahah thank you so much!!! hahah
It seems like there are so many fun applications for vegan caviar!
There really is... I Was thinking about making cheese burger flavored caviar as a fun trick.
i had some at a concert last sunday, it was extremely nearly identical!! a bit chewier- but a veeery soft chewy (the fish’s texture)
Hey great fan of your vids. A little tip for making nori dust. Just lightly toast the nori over an open flame and then pass it through a fine sieve and bam... Nori dust
I am mesmerized by your videos! Love the detailed explanation 👌 of everything you make 😀
Thank you very much!
Hey @Sauce Stash this was a great entertaining, engaging, informative video :) I've watched a number of your videos over the past year or so and this has been my favorite based on your narration. You sounded very relaxed and fun.
I just wanted to share something I enjoyed and maybe others will relate to as well :) keep up the good work :)
You're the first one I seen that made these vegan roe look easy to make
Even when I was not vegan, I never tasted sushi. And this one is not only cruelty free but much safer because it's not raw!
And its super super tasty!!
If you want to try your hand at raw vegan sushi check out the channel "The Healthy Life." Markus and Cara are pretty much all raw but they are so creative!
Makes you wonder how honest they're being about what's in it. Nothing natural at least.
you did good my friend im gonna make this
for some reason i love your hands omg
haha thank you
👀 Sauce, stop giving me weekend project's 😂🤣. Just kidding, please keep them coming. I love and appreciate you and Monica for all these amazing dishes.
hahahaha Thank you so much!!! I'll try to do better though.. next video will be a quicker project hah
♥️ I can't wait. You're gonna go from Sauce to Quick Draw sauce because you don't miss on these recipes 😂.
I would happily eat this sushi. Never thought about using konjac as a sashimi substitute, but that's just genius!!
Sauce, you are a genius scientist chef. Are you going to write a cook book for sale. You need to write one. Please.
Thank you so much!!! I already have a cookbook!! ITs linked in the description "Making Vegan Meat, the Plant Based Food Science Cook Book"
We discovered that the veg salmon tastes better if you gently squeeze out a lot of the water. Also, recommend adding baby ginger directly inside the roll, in generous amounts.
Great! Now I am jonesin' for some Sushi, lol! Thank you, such a wonderful video! 👍😉
I have never seen medium-grain sushi rice; only ever short-grain in sushi. Other than that (and a bit of toastiness) you did a pretty good job. To help with even cook on your rice, it's recommended to let it rest after rinsing for about 20 minutes in warm weather and up to an hour in colder weather, in order to let the inside of the rice hydrate a bit more evenly and open up its pores before cooking.
One of my favorite ways to finish my roll is to spread a thin line of wasabi across that lip that 'you shouldn't have put rice on'.
More importantly does Stache Sauce have a restaurant or is he just keeping all this delicious food in his home?
Thanks so much for this! Very cool. Would love to try out a vegan tamago!
Asian vegan restaurants have used these vegan sashimi substitutes for years. Its great for vegans as a substitute but for regular sushi fans then the texture is still off as it’s far too rubbery. I think if you used a few ripe mango slices that would be closest to the texture of raw fish.
Thanks for taking the time and dedication with your molecular gastronomy skills to make a side by side comparison!
So not sure if you are aware, but I myself am pescatarian, and sushi is one of my top foods I enjoy. I'll say as a non vegan sushi fan that these are pretty much spot on and actually not rubbery at all. I think the biggest problem is still a bit of the texture, but once its prepared in a roll, its almost indistinguishable
For not knowing the why & how to preprare you did an amazing job
Your videos remind me so much of Adam Ragusea's and I love it, you have a great personality that adheres perfectly to the vegan community 👍
weird note, but i got so excited when I saw the spice and tea exchange black lava salt!! I used to work there and i use their products all the time, really quality stuff! also, goes without saying, but excellent video as well :))
When I heard caviar, I thought "spherification." Now I'm thinking about turning rolls on end and garnishing with a spherified vegan quail egg.
Love seeing your experimentation, especially when you're happy with the end result (but they're all worth watching).
I simply added three squirts or sprays of Bragg's to the Caviart and it brought out all the flavors.
a tip: soak the rice for an hour or so, then cook it. Always turns out perfect
I'm super excited to try the konnyaku version! That sounds incredible :D
You have to!! its so wild how good it comes out. I knew it was going to be really good, but I was honestly taken back a little
Yay! I suggested caviar a while back and I’m so glad you made it!
I wish I could eat that right now!
I must say this the best video on vegan I’ve ever seen
"4:20... when the pot took a big hit" lmao
@ rice if you just bring it to a boil and most water is gone. Turn heat off apply a lid and let it sit for 20 min. You won’t burn or scorch the bottom.
You may want to use a simmer ring too. This will disperse the heat more.
Bring to boil first and add shimmer ring when heat is turned off. Place lid and set timer for 20 min.
Man! I'm 60 years old but every time I watch one of your videos, I'm like a kid in front of a magician! The caviar... What the heck? This is amazing!
We really enjoy your videos
You never disappoint!!!
Vegan caviar has been a thing at IKEA for years and I have never been interested in even trying it (or the original ;P) but I can totally see how your version would be much more realistic than that! I also love the fact you used agar agar because it makes it much more approachable for most people and the pearls you made looked so perfect!
Its really nice on the crackerbread they sell there 💙
It's been a thing in my country for 30 or 40 years at least.
6:59 leave it spread out on the wooden board and fan like that. You want the steam and moisture to get out of the rice, else your nori will get tough
So it's not just cooling it down, it's about moisture
That caviar is genius!!!!
It's been three years I have been vegetarian and still have cravings sushi LOL THIS BRILLIANT
Where can I find the recipes for this video? The caviar is intriguing and we would like to try it.
looks awesome!!!!
You're too hard on yourself. The rolls looked great! And the tobiko was perfect!
I LOVE THESE TYPES OF VIDEO👌🏻👏🏻
Love this!
"Laugh a little when your pot takes a big hit" omg 🤣🤣
Now if they could just produce a vegan sushi with protein infused into the konjac flour, I would be all over that. Never understood why some companies who make vegan meats and cheeses neglect to add the protein lol.
The man with so many gadgets... doesn't have a rice cooker!
I highly recommend. I always thought, why would I need that? I never eat rice! Well, I never ate rice because it was annoying to make. Since I got the rice maker, I make it way more often, and am much happier with the results.
You are the Alton brown of vegen. Love your videos and explanations
Wow Thank you so much! what a compliment
Doesn't come across nearly as obnoxious as AB, though, and that's a good thing!
I always knew it but never said it … man , you are a genius!!
I am so excited to give this a try! Thank you for your recipes and videos 😊
Can you try out the chia seeds caviar method?
the red caviar in the best for my taste buds
Make it red with some more beet juice haha But yes! I get that
6:22 that's why you should get a ride cooker
If anyone is going to recreate this, i would recommend only adding rice halfway up the nori. Makes a better ratio of other ingredients to rice.
Big like for the pot letting go of that big hit on 420
hahahaha yes!!!!! I hoped someone would get some enjoyment from that!
Hallelujah!!! Great job!
Walmart sells the vegan caviar. I give it a flavor boost by added some seaweed flakes which ups the "fishy" taste. Great to decorate my vegan dishes.
what oil would you have recommended instead of the frying oil ?
Olive oil, Canola Oil, or flax seed oil... Thats what I would/should have done. In the future its what I will do for sure
For the rice, after it boils, just cook it for 10 minute with low heat, then WITHOUT UNCOVERING IT turn off the heat and wait for 5 minutes.
15 minutes in total for it to not burn.
Try if my comment helps, awesome content as always🍎💪
Super great tip!
“…and laugh a little bit when your pot lets go of a big hit.” 😆
Can you provide me with the recipe? I was on your website but had trouble finding it. Thanks so much! :)
Amazing!
What's the link to buy your mushroom seasoning?
the rice looks straight up real
Hey man. As being a Florida boy, have you ever considered doing a joint-type video with Guga? He's in Orlando, and I bet you guys could do a great video or 3 together.
Dropping a comment for the algorithm! 👍
Next thing to try is smoking the Zalmon and make some Lox. 😋
SauceStache the Sauceror
hahaha Thank you!