1 Dollar Sushi Rolls | But Cheaper
ฝัง
- เผยแพร่เมื่อ 9 ม.ค. 2021
- Sushi is commonly one of the most amazing yet expensive items on a menu. BUT if you make it at home using these instructions, I think you can shave it down to around 1 dollar per serving. Sounds like a win to me.
Recipe: www.joshuaweissman.com/post/1...
Rice Cooker I use: shop-links.co/173655881585765...
Induction Cooktop: shop-links.co/173666002143506...
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Missed opportunity to say 'You know what's even better than a 1 dollar Sushi Roll? B-roll'
dangg yeah good one
How did he miss this?
I demand that Josh hire you for his PR guy or we riot
Good name and profile. That marketing made me curious and now I'm subscribed .
Yes he did miss it or he is changing his style
I'm a student and I love making sushi, these recipes look amazing!! Will definitely make one or two of them this week!
oh hi you got a check on your name? Time to like without reading your comment
Hi
@@lasypvp1012 what does it mean???
@@TheVoronINC he is verified
@@mercedesreyes9876 what does _that_ mean though? 😅
can we do a 'but easier' series? simplified ingredient lists, no special tools, made under 1 hr, made in 1 pot/pan etc. thank you!!!!
Sure thing. Spend $70. Get it delivered. Job done.
hell yeah I am all for this idea - as much as I wish otherwise, I just don't have the energy to cook anything complicated when I get back from work.
Slow cooker mate!
@Galadrielen I second this. Still really nice, just don't get the novelty of eating it in a roll.
ohh cool idea. I might upload a video in my channel about that idea, I have cooked plenty of "one pot" dishes in my life and yes I know some of them which cooks under 1 hour and uses a very simple ingredients - also very cheap.
As an Asian, I literally cannot fathom a world without rice.
I didn't have rice for two days once and I didn't eat for those two days.
as an ''insert race here'' no one gives a fuck about you being asian. stay chubby carbmuncher.
@Ild Lyn on behalf of all human beings, we all hate you.
replace rice with bread, and thats me. 😊 hi, nice to meet you. 🙋♀️
@@blackbear4833 What made you care so much to look into my channel you loser?
@@TheSonicfanx1 touchy subject.
"Rice is the most important component of your life."
*As an Asian, I can admit that that quote is truer than anything I heard this year.*
ikr
Lemme guess.. singaporean?
Rice is a top 3 carb!
So the last 10 days
@@luiniclimchinxin1564 I don't think every asian is singaporean
I asked my Sushi Chef what his favorite roll was. .
he said payroll.
@joshua weiss Papa can you tell me if i did good on my cooking channel? 😁
I checked your channel out, Keep at it and you will get there, do it for fun and enjoyment in your spare time. it will blow up sooner or later. learn from the mistakes and push forward. Good luck sir. +1 sub to help
huh
nice channel
+1 sub
@@CookAvecDan you disturb me.
sushi tip: re-toast your nori over an open flame and it will improve your sushi rolls by 1000%. it's better with re-toasted nori because the nori won't get soggy so fast. it also increases aroma. I just use a long reach candle lighter, but make sure the nori doesn't actually touch the flame, and just quickly run the nori from side to side over the flame. toast both sides of the nori. it really makes a difference, in my opinion ♥️ 🍣
Josh: "You wanna know what else is a thick log that's full of surprises and ready to be consumed?"
Tell me, papa. LOL
Tips that weren't mentioned: If you feel like your rolling game is off and the log is loose, let it rest 10 mins on the board before you cut into it. That allows the moisture from the veg to get absorbed by the rice and nori, and that swells the rice and seals the nori sheet closed nicely.
After rolling the sushi, get a damp towel ready to wipe your blade between cuts for everything is clean and pretty looking when you flip the cuts on their side for plating.
Do NOT push down when you cut. Sawing motion only. With a very sharp knife you should only need to saws per cut roll.
Start in the middle, and outward in twin cuts. Often I will cut the log in half, then place the two halves side by side so the cut ends I just made line up perfectly and then I cut those two logs in their middles. And from there it's a matter of figuring out if you can get two, three or four roll cuts out of each mini log. It's an easy way to get consistent size sushi if you care about symmetry and presentation.
If the nori feels resistant to your knife blade, make a small cut with the tip at the top of the roll everywhere you will be sawing off a roll to get you started.
If you have time to prep most of your ingredients the day before, you can easily turn this into a group activity by creating an assembly station at the table. Everyone can make their own with whatever they want.
I am not a fan of overly chilled sushi, so I like to eat mine as I make it, but I have taken it to work for lunches. It just requires I let it sit for a few mins to get most of the chill off it. I would never consider microwaving sushi to take the chill off (in case anyone is thinking that right now.).
Microwaving sushi sounds like the most appalling thing I have ever heard
Bro you are a life saver, thank you so much like fr
As a sushi chef in a restaurant, these are good tips. I would like to add the following which neither you nor Joshua mentioned:
-It is very hard to tighten a sushi roll too much. If you feel like you are over-tightening, you probably aren't. If you do and the nori sheet tears, you can simply wet a small piece of nori and patch the hole. It is also easier to do full rolls (full nori sheet instead of half), since then you can use both hands and apply more uniform pressure. The rolls in this video were definitely under-tightened, but it's not the end of the world. Practicing to roll tighter will allow you to increase the amount of filling you can use later on.
-Wrap your makitsu (bamboo thing) in saran wrap before using it and just remove it at the end. That way it will not get stained and will stay sanitary.
-Before cutting the roll, wet the blade of your knife with water. That way the rice will not stick to it, giving much cleaner cuts and you will not need to clean the blade between every cut, only every 5-10 cuts.
Hope this helps someone. Keep in mind that making sushi can take practice, don't give up if you don't succeed at the first try.
@@natmath2576 When I worked as a sushi chef, part time during my final year of high school, I learned to make the rolls first, then use the mat to press the roll, to firm it up. The only down side to this is that it kinda makes the roll a bit square, but it's also to allow the roll to stand up. We would use a mat without the wrap for special rolls, in this case the saran wrap goes over the roll, so when it's firmed up and cut, the roll won't fall apart. Oh yeah, also it seems plastic boards should be used as rice won't stick to it like wood, which my foods class only had, so it was a fun time (not really xD) everyone in class kept asking me to help them
Thank you! Very helpful tips!
the one time he could actually say a b-roll line that makes sense he misses out
your memes are not funny
u posted cringe
How come I keep seeing you everywhere?
Thicc sushi
@@cristobalvallejo7099 you are not funny
This is my absolute FAVOURITE video on your channel. I love sushi and this gave me the confidence to make it myself!
You do everything well! Whatever you are making it’s always so good. Thank you!
A college student ate a $1 sushi roll. Here’s what happened to his brain.
I understood that reference.
He presents to the ER where the docters could find a severe case of Sushemia. Sushi meaning a japanese dish and -emia meaning presence in blood.
Made with sushezi.
But this time
His brain reached nirvana and did not rot from parasites 😎👍
YESSSSSS I LOVE THOSE VIDEOS
Josh: "you'll need 3 shallots"
also Josh: shows 5 shallots.
Probably cause he used them in the 2nd recipe too, so he needed more
They're like a cross between onions and garlic, so the garlic rule halfway applies. Normally a recipe calling for 3 cloves means 7+ cloves. 3 shallots is therefore 5+ shallots.
onion is love, onion is life
For the last twenty years my wife and I have made our own sushi at home, we're talkin' spicy california rolls, salmon skin hand rolls, green mussels, tuna, salmon and yellowtail sashimi, etc., etc., but this video has given us the desire, to look at new combinations of flavor. The veggie roll, with mushroom looked absolutely delicious, and already the wife is making up a shopping list!!! Thanks Joshua!!!!
Just made the Salmon and Vegetable rolls. Bangers. Thanks for the great high quality content man!
“So just bite it like a burrito”
*SCREAM*
Commercial rolls
...that was a roller coaster
My commercial when that happened, showed a cat walking with the word DIARRHEA above him lol
@@corninyourpoop amazing timing
You should make a book called a Weissman once said, Josh
"No." Papa Weissmann said calmly.
@@berdansargol1577 good evening
Stop copying comments
Helloooo
-Lionel Ritchie
Where the hell is this idea coming from ?!
amazing! thanks for all videos and recipes .watching with great pleasure
I made the spicy salmon temaki. It was fantastic! The fried shallot added a nice crunch and sweetness to it. I'm glad I didn't skip it. I still have a lot of rice, salmon, and all other ingredients left, so I can make more later.
Josh: * makes one roll *
Also Josh: *”This is my favorite one so far”*
it do be like that sometimes
Immediately!
affirmations✨
probably filmed em out of order
Josh: *Makes one sushi roll*
Josh: "Immediately it's all ready my favorite one so far."
Me: "Yup, that checks out."
LMAO
Well done! I make sushi at home often and for my girls' lunch. It really is delicious and so easy to do.
my family loved these. My wife said it was one of the best things I've ever "cooked". My salmon for half a lb cost $20. Good salmon. I guess that's key. Thanks for a great video.
$40/lb, so about $80/kg?
That's... really really expensive.
Fillets like that never exceed $30/kg, and that's the expensive stuff.
Holy moly.
@@HrHaakon use tuna instead it is cheaper and it tastes nice
Late but I made it papa
Didnt expect to see you here
Ok weirdo
Ahh nha
oh hell nah didn't expect I see u in a semi innocent video lmaoo
"futomaki" which translates to thick roll. Just because I know you like em thiccc😉
Takuuuuuuuuuuuuuuuuuuu, hello
yoo its my mans taku
Pppppppphuto with this many p's
Catch and cook Josh
Thicc
Thank Josh, the date night dinner I had with myself was perfect :)
I made your sushi 🍣 and I have to say, I loved it and had always wanted to make something of yours. It was a fun experience and I can't wait to try some of your other creations and adaptation.
Little tip he didn’t mention, your knife will cut the roll a lot smoother if you dump it (the knife) in water before you cut. If you don’t, the rice will want to stick to the knife and could ruin the shape of the roll
The knife I assume?
@@alexthai5223 yes
That's a great tip. Thank you! I dip mine in sesame oil. But that's for kimbap.
@@ottoban861 thank you for the tip
Actually we use a damp towel to wipe and moisten the knife every cut or so.
Fun fact, Josh actually has a cookbook not many people know about, its called Slim Palate. He made it when he was 17 and had lost over 100 pounds.
Woah yea I've never heard of this. I just found it.
Yeah hes mentioned it before in his leaving his job videos but I didnt know the name.
Wow
His photo on amazon looks so young
Missed opportunity to call it a Weissman once said
@@felixfong3834 that's the next cookbook
I'll definitely be trying the first 2! Love your videos!!
Seriously Joshua this recipe is PERFECT. I didn't even want to make it because I hate sushi, but my boyfriend really wanted sushi for his birthday and as he made beef Wellington for mine i didn't have the heart to say no... anyway, you saved the evening, I'll be forever grateful and definitely will make it again.
Joshua: “I really recommend using a mandolin here.”
Also Joshua: *Uses a knife anyways to flex on is.*
*us
next time, chainsaw...
Well to be fair a really sharp knife of a lot of fun to prepare food with.
@@JonathanKayne totally agree, nothing compares to a great knife
When one has a Konosuke, one should use it.
but cheaper - nice and all, but where the hell has "fermentation friday" gone? :(
YESS! Please bring it back!!!
Please bring it back
Yes!! I miss it
手巻き寿司、とても美味しそうでした！
他の動画も楽しませて致きます。
I am a general person living in Japan.
I was surprised at the beautiful hand-rolled sushi.
I will continue to enjoy you channel.
I needed something to binge today, I'm in a low place. I never imagined I'd have so much fun stumbling blindly into youtube after I just woke up, but I'm here to stay.
Make A Restaurant Called: "Everything, But Better"
Omg yess
Have you got your "Nobel" yet? cause that was sooooooooooo creative.
Finally
*butter
If Josh isn't gonna let me live in his cabinet anymore then what's even the point?! 😂
For real
@@Saku-pg6pb stfu no one loves you
@@liamlee7730 yo tf
@@liamlee7730 some countries offer free therapy. You should consult them
@@liamlee7730 sorry you feel that way about yourself buddy
I love love love your channel!!!! Learn so much from you
4:22 I LOVE IT when you just have a lil southern accent coming out there “git outta hear”
"Rice is the most important component of your life"
**Asians: True words have never been spoken**
*truer
Don't watch my stuff anymore. Your d*slikes are damaging my good reputation, dear ja
Russians: *cry in potato
Sad life
Italians: cry in pasta
Consistently my favorite youtube chief
Chilled sushi is my go to meal on a hot day. The nearest place that serves it requires 2 hours of driving. Learning to make rolls with a bamboo mat is pretty easy. So far I've done tuna, teriyaki chicken and crumbed chicken. Along with soy, wasabi and some pickled ginger I may as well be in a restaurant, it's the best! That pork belly recipe is giving me Banh Mi flavor vibes, mmm!
Josh: $10- dollars for sushi rolls
Me, living in Japan eating $1 sushi: 👁👄👁
Sushi ro was so addictive... And every supermarket at night slapping that sweet 50% off sticker on food
I’m not jealous at all :(
@depression progression Availability and a genuine interest in the well being of their people. A pretty foreign concept for Americans, I know.
2.5$ here in australia i was absoluty shocked to hear how expensive sushi is in america
@@EclecticK Now show me on the doll where Americans hurt you
Josh: this salmon is only 8$
Stores around me: (a smaller salmon) it’s only 15$
He should put what he spends total not cost per serving at home it's not like you make te money back per serving
Depends on where you live. Although not explicitly stated anywhere that I've seen, I get the impression that he lives in San Francisco or somewhere near based on his availability of ingredients.
Lol go to Walmart, dude. Salmon is cheap as balls.
@@Bnelly90 i dont think i’ve ever been to a walmart that sells salmon or even sushi grade salmon
@@Tony-wm1oc nah, cost per serving makes more sense. If you plan on making one serving, use the leftovers for another dish. Making fifteen servings? It's easier to just multiply the costs and amounts from one.
I was already thinking of making some cheap ass rolls tomorrow. Mostly just to practice making the rice, as I have two ripened avocados waiting to be used. Now I have a whole bunch more ideas on how to make it interesting.
we want a separate series where you teach us how to cut veggies perfectly
i remember when Josh had like 13k on here... I’m so happy for him
I started watching at 500k
I can already hear Uncle Roger saying “Fuiyoh” in approval when he sees how well the rice is cooked 😍
yes :D i want uncle roger to react to josh
You inspired me to try some - I had asparagus, some steak, avocado, shallots, some mushrooms... great result for first time sushi!
Thank you do much 4 all ur recipes love em
I can’t wait to never cook anything
LoL
Lmao
Rofl
I have never wanted to make sushi more! Definitely making this with friends when we can be physically present again!
First time watching and I love ur content already wow
I’m starting a drinking game every time I hear the cash register bell. I hope I make it to the end of the video.
The Uncle Roger references got me moist as heck. Give us the damn collab already
seriously ahah I want to see Uncle Roger judge the hecc out of Josh bc he'd be such a good sport about it
Made all three.
Thank you!
It was delicious, but the first one is the champion.
Omg this is exactly what I need! Thanks!
I have been craving sushi lately. I might make this sometime, but I have a sushi place near me called Royal Sushi. They have an "all you can eat" menu where you order as much as you want for about $20-$25 per person. You can order multiple times for the same price, but if you don't eat something, you pay extra an extra fee depending on how much is leftover. I don't leave anything, so I haven't had that happen. I don't know if it's lower quality (if you order the rolls separately, they're about $8-$15 per roll), but it's still pretty good! Even though I go there for the sushi, I also like their sides (my favorite being the coconut shrimp) which is included. I usually eat quite a bit when I'm there, so it's worth the money for me.
Do you live in philly?
@@jonahlevi7117 No, I don't.
Maybe vegas
I love sushi so much. Yours looked amazing 💗 I've made sushi at home ones and totally going to make them again. Thanks 👍👍
Absolutely great man, just thank you
Thank you so much for this video. I love sushi but was afraid to make it. It was super easy and tho not pretty, delicious!
My university is gonna be mildly concerned when I start selling $3 sushi rolls from my dorm 😂
Stonks
I’d buy it
Charge 5 it's still a deal.
@@harvestmoon_autumnsky Found the business major.
A turtle approved these 1 dollar sushi rolls
You are so talented in everything you do.
Love this guy. Simply amazing.
The vegetarian option was in fact also vegan friendly 😉 I appreciate that you included one! Especially the fried shallots looked like a great addition.
Can't believe I had to come this far down to find this confirmation
I didn’t think soy sauce was vegan. Doesn’t it have some sort of fish product in it? I’m not a vegan so I’m not sure. Seems like there’s something else that vegans use in place of soy sauce. Some amino acids summer or something.
@@compunurse Some people use aminos to get that umami flavor. I've never heard of soy sauce not being vegan though.
@@compunurse soy sauce is usually vegan
@@compunurse some soy sauce does have anchovies, you are absolutely correct :)
*Eats the first one*
Josh: “Immediately it’s already my favorite one so far”
Love all the options!!
I'm new to the channel, but the amount of reminders of each things price makes me anxious
i didn't know i could make pickled carrots so quickly! these recipes look so good
1:59
“You’ll need 3 shallots”
Shows five
When you make a video and are experimenting you buy more to ensure you don't have to go back out during a pandemic. The recipe only requires 3, but he bought more just in case. Like any good chef.
Just made the salmon roll and it turned out great! I omitted the shallot because I am lazy, so that would definitely add some texture! I doubled the recipe but only used a 3 tablespoons of sriracha, and it had a small kick to it (perfect for my tastes). Will definitely try the other rolls!
Thank you for doing the mushroom one! The vegetarians and vegans appreciate it.
Me: Oh a vegetarian option!
Also me: is allergic to mushrooms
You can add so many things though instead of mushrooms! (Fried) tofu or Inari, any mock meat or jackfruit, capsicum, carrots - anything really.
wait, what? allergy to mushrooms? they are naturally used as a treatment to cure allergies.. you must be like one of tens of millions to be allergic to mushrooms
My favorite sushi place does a vegetarian roll with tempura broccolini, and it’s amazing. Might be worth a try! But you can substitute with all kinds of vegetables or tofu.
@@fabiankunda1365 Truthfully, it's self-diagnosed. I can have chaga, lion's mane, and some others but if I eat (or am even in the room when someone is cooking) just like regular portorbello mushrooms, my throat gets itchy and my tongue swells.
Mold allergies are actually pretty common, and mushrooms are basically just mold but edible, so it's not that rare?? I'm allergic too
If you ever see this I love your style of cooking your personality in the most platonic way ever And I don’t believe I’ve missed watching your single video since I subscribe to you
rlly aprecciate it... always finding a cheaper way for the youngins
I WAS CRAVING SUSHI YESTERDAY AND TODAY I HAPPEN TO STUMBLE UPON THIS VIDEO
You’ve inspired me to cook and I can’t thank you enough for that💛
Inspired me too
I hope he reads that
It never ceases to amaze me how cheap food can be in America. I could never do this in Canada for this cheap...
@Shirley Timple Ok.
well canadian money is worth less than American dollars
@Shirley Timple shut up
@@shimmyshake8192 that has nothing to do with how expensive food is in my country....I don't buy my food in american dollars..
This is the BEST COOKER and the BEST MEME PERSON(Or editing his face)
Really love this one!
IMAGINE BEING THIS GUYS ROOMMATE. LITERALLY GETTING 5 STAR TOP QUALITY 10 COURSE MEAL.
@Shirley Timple Just because you live in an area where you can only obtain dogshit ingredients doesn't mean it's the norm, most of us are able to get decent quality :)
@Shirley Timple Ok.
@Shirley Timple ah yes, i'm sure you know the avg price across all states and all different countries, as I said, your situation isn't the norm, don't be so narrow minded, ignorant, and bitter that you're in a shitty situation :)
@Shirley Timple Well you are in a shitty situation if you have to spend so much money on good food that it pushes you to be bitter towards anyone that can obtain good prices, tell me where the assumption is?
@Shirley Timple mmm yes, price means quality. You might as well eat a 10 dollar bill
„Before we start playing with our meat“
Joshua Weissman - 2021
I’m doing the pork belly tomorrow. Thanx for the recipes 😁
im not even into cooking but just watch your videos cause the production value
As soon as Josh said "do you wanna know what else is a thick log..." my wife was like no! No! No I don't!
I guess she's new to the channel.
@@eliadbu no we've watching him since last year, but it sounded like he wanted to show us a log of poop
@@ptypablo it is classic for Joshua to transition to B-roll with witty lines like those.
LOL
"You wanna know what else is a thick log filled with various surprises and ready to be consumed?"
Lol
The question of all those insta bot accounts
Thank you for showing how to make crispy onions at home, also. I have never thought of making crispy onions or buying because shop-bought crispy onions contain dangerous chemicals in excessive amounts for animal consumption. But now I will make crispy onions at home without chemicals to keep it crispy or add lab-made MSG to make it tasty.
I haven't had sushi since the pandemic started. I'm starving now. Thanks
Quiet fan here, I got a local place that the rolls start at 7$, and they're always so good, the staff is so nice. Ok, back to being quiet.
“Semens Fresh” I KNOW YOU HEARD IT!
i know the whole of these videos is to show how people can make nice things with a smaller bugdet but, theres something very classist about these.
First roll I also tried with tuna instead of salmon, very delicious!
"Before we start playing with our meat" Ohhh I had started at the beginning of the video
I can picture it:
"Do you like sushi?" -Josh, as he literally cuts the price tag
when cutting your rolles... sharp knife is key but also a clean knife! I run mine under water and wipe it clean but leave just a lil water on the blade. YUM!!!
That pork belly looked absolutely phenomenal. Mouth watering for sure.
Me: _has made her own makizushi for years_
Also me: _proceeds to watch Joshua make absolutely insane sushi because yes_
same here!! he's got some great roll ideas
“sacrilegious” has Josh been practising 40 hours a day?
Flight of the bumbleB-roll
he watches uncle roger so probably watches twoset as well lol