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@cameroncochran7362 19 сағат бұрын
Why do my sushi rolls fall apart when I’m cutting them? They start so pretty and then become mush at plating
@patrickbrischke1372 23 сағат бұрын
Can you do a straight substitution for saltwater eel, or do you have other tips/recommendations? I catch a lot of different species of Morays and all I’ve ever done is grilled or broiled with unagi sauce. I just came across your channel, and thought I’d give it a try.
@Ong968 3 күн бұрын
Thank you for you recipe
@bellasheets5487 3 күн бұрын
I LIKE THE WAY YOU DO YOUR VIDEOS STRAIGHTFORWARDLY
@richie9542 3 күн бұрын
As a begginers ,it looks easy to do it.But it takes a while to master sushi making.
@TruyenXuan-go2cu 3 күн бұрын
video good
@RyanMartin-wg7gm 3 күн бұрын
You are awesome Nephew thanks alot Brother I can't wait for some great times 😊
@edwilderness 3 күн бұрын
Would it work to mix pre-seasoned rice vinegar and unseasoned rice vinegar together for sushi rice? (I accidentally ended up with a lot of seasoned rice vinegar as a gift.) Half and half?
@ninjalightning2631 4 күн бұрын
It seems to me , if you are a vegetarian don't crave sushi just eat the bloody oat! Don't try to make burgers out fro outrages things Just eat vegetables Or go for the real thing🙄😆
@Lubo54 4 күн бұрын
👍👍👍 EXCELENT
@thefather8362 4 күн бұрын
Cabin in the snow is really good.
@belagaspar929 4 күн бұрын
Great recipe. I just made it and it came out great. You are very talented my friend. I truly enjoy all of your videos.
@radradrad 4 күн бұрын
Wonderful video. I consider myself a pretty good sushi maker now. I wouldn’t even be making sushi if it weren’t for you. Thank you very much for your videos.
@tantran2711 5 күн бұрын
where can I buy raw salmon to make sushi or poke bowl? Can I just buy it from Publix or such?
@bermudadrain921 6 күн бұрын
another thing I would like to ask, is how do I keep the temperature of a heated sake? I ran into this issue recently, purchased a junmai, did everything the same way you described in sake heating video, but it got cold and, therefore, uninteresting after some time into the dinner
@___hentaidaizuke___2749 6 күн бұрын
Thank you very much , highly appreciated😁✌💜💜💜
@mariemahilum1051 7 күн бұрын
Atadaikemasu oishi 😋😋
@sofiastellaabitbol3658 7 күн бұрын
Bravo! You are a champion. The way you do it is super neat. Thank you very much for the help.
@Lubo54 8 күн бұрын
👍👍👍EXCELENT
@ctbram0627 8 күн бұрын
microwave 15 minutes at 50% let stand covered for 15 min makes perfect rice
@alpdemirguclu6583 8 күн бұрын
best and simple
@davemeyers9425 8 күн бұрын
I thought unagi sauce is more viscous than what you made? I have made teriyaki sauce with roasted chicken bones , I think the chicken stock is an interesting spin on that recipe. Thanks for sharing!
@xXxNoisemaker 9 күн бұрын
Man, the information is good, but please please drop the s****y music ffs
@Lubo54 9 күн бұрын
👍👍👍 EXCELENT... THANK YOU FOR YOUR GREAT VIDEOS
@Lubo54 9 күн бұрын
👍👍👍 EXCELENT !!!
@FerrisFareMusic 10 күн бұрын
I appreciate how clear your instructions are in all your videos. But I’m hoping you - or someone - might be able to suggest what I can use as a substitute for cucumber. I like it, but my husband can’t stand it! I can always make a roll leaving it out, but the ‘crunch’ factor would be missing. I thought perhaps celery? Any advice? Thanks so much.
@TheSushiMan 9 күн бұрын
Thanks and glad you found the video helpful! Lettuce can be a great addition, not as crunchy as cucumber but still adds a bit of that crispiness to it. Pickled daikon radish can be a great substitution as well. Hope that helps!
@FerrisFareMusic 9 күн бұрын
@@TheSushiMan Thank you so much. I’ll try with lettuce. 👍🏼
@marcusc274 10 күн бұрын
I’m sorry I couldn’t watch talk about dragging it out Wow, I have never know someone talk so much about just 4 ingredients zzzzzzz
@vincentinchoco8969 10 күн бұрын
He needs to close to 10 mins to get monetized.
@marcusc274 9 күн бұрын
@@vincentinchoco8969 😂 but surly viewer’s need to watch the whole thing to get paid ? 😂
@user-xb5kf3wu9n 10 күн бұрын
I'm working hard too. Please take a look at the video!
@mattb4699 10 күн бұрын
Bro. “Check out this video over here” is too much. I made it 2:30 and I’m ready to skip.
@edwilderness 11 күн бұрын
Great tutorial! By far the best. No offense, but the music is mindlessly horrible IMO.
@TheSushiMan 9 күн бұрын
Thanks! And all my newer videos have no BGM 👍
@edwilderness 7 күн бұрын
@@TheSushiMan Thanks for the reply! Your narration is excellent; it doesn't need music.
@Big.SnaackBS 11 күн бұрын
that looks very professional👍
@TheSushiMan 9 күн бұрын
Thanks!
@Lubo54 11 күн бұрын
👍👍👍 Excelent
@TheSushiMan 9 күн бұрын
Thanks!
@dazal21 11 күн бұрын
I cook my rice according to the packet and add the sushi seasoning but it's always really sticky. Yours look sticky but also loose at the same time.Whats the trick
@TheSushiMan 9 күн бұрын
Is it just sticky or is it more of a mushy texture? It usually comes down to how the rice is cooked. Make sure to let the rice sit without opening the lid after the rice is done cooking as well, that's a very important step.
@dazal21 9 күн бұрын
@TheSushiMan very sticky and hard to spread out
@thebudge333 12 күн бұрын
One of my favorite simple dishes. Also it’s comical to hear the term “money shot” used in such an innocent context. Lol.
@TheSushiMan 9 күн бұрын
Haha 😆 I was actually just referring to the film industry term in general but after researching it a bit, oops! I can see how that can be comical 😅
@ninigonzalez148 12 күн бұрын
Simple and delicious salad. You are the best!
@TheSushiMan 9 күн бұрын
It's amazing how simple it is right? Glad you enjoyed the recipe!
@Not_convinced 12 күн бұрын
Thank you. I finally came across a video that teaches us without the assumption that we know anything about onigiri. Best for a complete beginner
@TheSushiMan 9 күн бұрын
Glad you found the video helpful!
@Nickporter17 13 күн бұрын
How did you continue to sharpen the yani for so long? Is it a honyaki? If it's a kasumiyaki you would've run out of hard steel, ya?
@usef_hayat 14 күн бұрын
Thank you 🙌
@mdmiashanto4345 14 күн бұрын
Really great Sir, very useful ❤
@TheSushiMan 9 күн бұрын
Glad you enjoyed the video!
@katarinanol807 14 күн бұрын
best sushi tutorial so far!! 😁😁❤❤
@TheSushiMan 9 күн бұрын
Thanks, glad you found it helpful!
@Janetcookscom 15 күн бұрын
Just love sushi, now I will try own, love your videos, you’re so great at explaining.
@TheSushiMan 9 күн бұрын
Thanks and glad you're finding my videos helpful!
@pimmycbys4282 15 күн бұрын
Very enjoyed while you are teaching, I can imagine its. Just wow!!
@TheSushiMan 9 күн бұрын
Glad you enjoyed the video!
@skulleigh5867 16 күн бұрын
I would love a video on hiyayakko toppings, especially veggie-ish toppings. I have a fin fish allergy so I have been scouring Japanese cooking videos for recipes in which I can skip using fish. Looking forward to trying this, and the nattō rolls (I love nattō)!
@TheSushiMan 9 күн бұрын
If you love natto then you'll for sure love natto on hiyayakko, it's an amazing pair! Okra, kimchi, avocado, umeboshi, are all great toppings as well.
@skulleigh5867 9 күн бұрын
@@TheSushiMan i just tried nattō on hiyayakko over the weekend and it was SO GOOD! Instant favorite!
@maciejszyluk2062 16 күн бұрын
You can do your own mayo and use habanero infused oil no powders and it taste amazing
@TheSushiMan 9 күн бұрын
Sounds great! 👍
@Maine.living 16 күн бұрын
Wow this recipe looks delicious. I’m going to make it tomorrow. 👏👏 love all your work. Could you please share the recipe for takoyaki? It’s my family favourite dish. Thank you very much
@TheSushiMan 9 күн бұрын
Thanks and definitely give this recipe a try! And I'll keep the takoyaki video in mind for the near future, stay tuned!
@toxikwastedump 17 күн бұрын
cucumber in a philadelphia roll LMFAO, no, never
@FriendsFamilyKitchen 17 күн бұрын
🍽👩🍳These look sooo good. I hope I can eat them because my mouth is literally watering. Thank you for sharing. Look forward to your new video ❤🧡💛💚
@TheSushiMan 17 күн бұрын
Glad you enjoyed the video! 😊
@janemiller2812 17 күн бұрын
Why not use a tofu press to get excess water out ?
@rob-ART 18 күн бұрын
Hey wonderful channel, I have learned so much from you throughout your videos and changed my diet for the better. If I had one question to ask, how often do you need to sharpen your sujihiki? I'm a newbie with knives and thinking about a masamoto purchase. Thanks man keep up the channel you are a savior!-Rob
@TheSushiMan 17 күн бұрын
Hey Rob, thanks for the kind words and I'm glad you're finding my channel helpful! As for my sujihiki, it really depends on how much I use it. Back when I made sushi everyday I would probably sharpen it once a week or every few days. Now I don't routinely make sushi so I sharpen it once a month, couple months even. Masamoto makes amazing knives so if you're serious about sushi or cooking in general, I highly recommend them. Not sure if you've watched my knife video but definitely check that out before making your purchase kzbin.info/www/bejne/d3mum6CNbsZ6rLc. And feel free to reach out to me if you have any other questions!
@AngleInTheNorth 18 күн бұрын
Hello Sushi Man. Are there any non-alcoholic alternatives to the Sake and the Rice Wine ?
@TheSushiMan 17 күн бұрын
Hi, there is non-alcohol mirin such as Mizkan Honteri (it should say non-alcohol on the label). A non-alcoholic substitute for sake is a bit tougher. The best is to burn off all the alcohol in the sake or you can use some dashi stock, which you can learn in this video kzbin.info/www/bejne/rXelon2qZdx1rpo. Hope that helps!