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Making delicious sushi rolls at home is easy, you just need a few ingredients like tuna, cucumber, nori, and short grain rice.

For the complete recipe:
http://www.justonecookbook.com..../recipes/sushi-rolls

Ingredients:

Sushi Rice
3 rice cooker cups (540 ml) short grain Japanese rice*
2” (5 cm) kombu (optional – traditionally, for sushi we cook rice with kombu)
For Sushi Vinegar
⅓ cup rice vinegar
3 Tbsp sugar
1 ½ tsp kosher/sea salt

Fillings
1 Japanese or Persian cucumber (yield 8 rolls)
6.8 oz (194 g) sashimi-grade tuna (yield 12 rolls)
1 box Natto (fermented soybean) (yield 2 rolls)

Everything Else
5 full sheets nori (roasted seaweed)
Vinegared hand-dipping water (Tezu): ¼ cup water + 2 tsp. rice vinegar
Soy sauce
Wasabi (optional)
Pickled ginger (optional)

Equipment you will need:
One bamboo sushi mat (See the post for the recommendation)

Music courtesy of Audio Network: "Slipstream"
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Check out my blog: http://www.justonecookbook.com/

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Sushi has become a global phenomenon, especially in modern days. But I know there’s still some of you that haven’t tried it. Maybe you just never had the opportunity, maybe you’re curious but don’t know where to start, or you’re just terrified of the thought of eating raw fish. Well, in this video I break down the basics of sushi in a very beginner friendly way so that you can understand what sushi is and how you can start enjoying it. Whether you’re a total sushi newbie, a moderate sushi eater, or a seasoned pro, there’s something in this video that will help you have a great sushi experience. Enjoy!


🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:43 What is Sushi?
01:37 Types of Sushi
05:58 Sushi Condiments
08:39 How to Eat Sushi
10:56 Making Sushi

📽️RELATED VIDEOS
How to Make Soy Sauce for Sushi - https://youtu.be/FJgoYQWTIms

(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)

📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond


Barnes & Noble: https://www.barnesandnoble.com..../w/how-to-make-sushi

Target: https://www.target.com/p/how-t....o-make-sushi-at-home


🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!

🍣 GET THE ULTIMATE SUSHI MAKING CHECKLIST for FREE at https://UltimateSushiKit.com

🍣 CONTACT THE SUSHI MAN: Jun@TheSushiMan.com

🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

Shrimp tempura sushi rolls

Yields 6-7 rolls, less depending on size of nori

Shrimp tempura:
10-14 jumbo shrimp
Tempura batter (mix with water for a thin batter)
Panko
Oil for deep frying

Sushi rice:
2 1/2 cups short grain or sushi rice (uncooked), after cook mixed with rice vinegar water (1/4 cup rice vinegar mixed with 2 TB sugar and 1 tsp salt)

Imitation crab mixture:
4-8 sticks imitation crabs
Kewpie may and sriracha (adjust per preference)
For 4 sticks, add 1/4 cup mayo and 1 1/2 tsp sriracha sauce)

Other ingredients:
1/2 cucumber
1 avocado
Nori (dried seaweed), 6-7
Tezu mixture: 1 1/2 cup water mixed w/ 1 tsp rice vinegar
Jalapeño
Furikake
Capelin row
Unagi sauce
Spicy may sauce: 1/3 cup kewpie may mixed with 1/2 tsp sirracha
Fried onions
Dice green onions

Supplies:
Sushi mat
Saran Wrap
Cutting board
Sharp knife


Music: Dear Autumn
Musician: @iksonmusic

Sushi is the most famous food in the world. In this video, we made 7 types of sushi for you. You must see the sushi made with fresh fish and vegetables. :)
Hope you would enjoy it and subscribe to our channel. Cheers!
Spider Roll, Maki, California Roll, Uramaki, Philadelphia Roll

Thanks to Ayumi Sushi Bar

👍If you like this video, subscribe us to see more
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Welcome to Eat More. In this channel, we will present you delicious and easy recipes that you can cook at home from the world cuisine, interesting street food from all over the world, healthy recipes, food in nature, and food tour videos. We hope you enjoy watching our videos and make us happy by giving us feedback. Have a good time. 😊😊
#sushi, #japanesefood, #seafood

Iron Chef Morimoto is in the Munchies Test Kitchen to share his wisdom and love of sushi making, using a few special techniques and tips. Moriomoto demonstrates how to wash and cook sushi rice, prepare seasoned rice vinegar, and tips and tricks for making different kinds of maki rolls. As Morimoto says, it takes technique, ingredients, and love.

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All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies

Hungry? Sign up here for the MUNCHIES Recipes newsletter.
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Check out http://munchies.tv for more!

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Sharpen your knives, break out your bamboo rolling mat, and come to attention because class is back in session! Join Taka Sakaeda, executive chef and co-owner of Nami Nori, as he expertly demonstrates how to make (almost) every type of sushi. From artfully simple nigiri to complex and colorful chirashizushi, chef Sakaeda explains the why’s and how’s behind each ingredient, tool, and method he employs in preparing sushi - arming you with the knowledge to make your own at home.

Director: Gunsel Pehlivan
Director of Photography: Hil Steadman
Editor: LJ D’Arpa
Host and Chef: Takahiro Sakaeda

Sr. Culinary Director: Carrie Parente

Culinary Producer: Stevie Stewart
Culinary Associate Producer:
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Kirsten Potts
Audio: Rebecca O’Neill
Production Assistant: Jeremy Saint-Louis

Culinary Assistant: Young Sun Huh
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao

Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward

--
0:00 Introduction
0:44 Making The Rice
1:48 Nigiri
5:56 Hakozushi
9:20 Hosomaki
11:14 Temaki
13:02 Chirashizushi
15:25 Futomaki
17:41 Uramaki
19:22 Ikura Gunkan Maki
20:27 Sashimi
22:17 Conclusion


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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.