3 Sushi Rolls You And The Family Can Make Together

[@WhitefieldisMASSIVE]

I have been a in the restaurant business for years, I have run award winning restaurants, but I have also been a KP, a bartender, waiter and worked on a line. I wish I would have worked with Andy he has the tone of voice that I would have responded to well. Keep these videos coming man. You make high end cuisine look accessable and simple. Legend. The whole team that put these videos out should be so proud. I loved it t when people would come to my restaurant and tell me how good everything was, people should be so much more vocal about what they enjoy and appreciate. Well done all of you. ❤

[@andy_cooks]

Thanks mate, really appreciate it!

[@RachelShortyRRees]

It's something I make sure I can do is when i've had food that's fantastic, I see if I can be somewhere near the kitchen and say thank you for the great food. It's not easy working in a kitchen so I always try to compliment the chefs.

[@skhan4373]

I used this video and had a sushi night with my family and it went super well, they all loved it! really helpful and useful tips that actually works in practise.

[@FlagCutie]

During lockdown, a buddy who was part of my bubble offered to teach us how to make Cali Rolls. Definitely gonna used these tips to upgrade my skills.

[@padders1068]

Yes Chef! Andy and team. you're all legends! Peace and ❤to you all!

[@andy_cooks]

thanks mate!

[@francienregelinkauthor]

Look 👀 I was never planning to make sushi myself in my life. But now I have to because of you! And your clear instructions.

[@ADMK15]

Bold of you to assume that I can cook a sandwich without burning down the whole neighbourhood in the process

[@Armando_Aranda]

That’s like saying if you can use a stove, then you can use a barbecue pit.

[@ThatCapnGeech]

If you can dodge a wrench you can dodge a ball

[@ADMK15]

@@ThatCapnGeech shouldn't it be the other way around

[@deborahkizer4664]

Lol 😂

[@toddstropicals]

Practice makes perfect... Not in burning down the neighbourhood however.

[@jakemoore1973]

Love the videos where Andy shows some technique for us to learn.

[@avi4032]

So satisfying could watch this all day

[@dmays67]

As always, you're an inspiration. Aside: pulled in behind one of your trucks recently and had a OMG moment "Could that be the Andy I know from Andy Cooks on KZbin?". Another reason I love living on the SC. :)

[@kayaba8702]

What a lovely man/chef. His partner/wife is very fortunate .

[@RoBirdie5804]

Your technique is superb and each piece of shishi looks absolutely delicious. Thank you.

[@melissanoonan3301]

Oh wow, you make it look so easy, thank you! ❤

[@dee_dee_place]

Cool! Chef Andy-I love watching you do these series. I've learned so much from them. Please continue doing them. If you would do a series on shellfish as an entree, I would love it. Thanks.

[@Nadia-rf8kp]

Agree Bravo

[@1337billybob]

I’ve watched a lot of videos and read a few cookbooks and what impressed me is I often learn something from chef Andy. This time was the spoon technique with tough pieces of fish.

[@paanne1013]

When I lived in Hawaii, there was a Sushi shop I went to for lunch a few times a week in downtown Honolulu. They made BLT Maki rolls that I got hooked on, they were so good. But, I love a good authentic Maki Roll also.

[@COMTAN0]

Andy videos are one of the chill and easy to understand.

[@sabinealders8280]

I put my folding mat inside of a ziplock bag of the mats size - fast, easy, less work. Thanks Andy and team for the new ideas....

[@Truthseekerfromtoday]

I found that letting the rice hydrate after the final drain (So letting the little bit of water left to soak in) really helped with getting nice juicy rice for sushi. But this was when I was working with a big bulk cooks for when used to work in sushi restaurant. Everything looks delious!

[@milacaibal3976]

Lovely and appetizing, sushi. Thank you, Chef Andy, for sharing your vlogs. Love Sushi, now I can make it the way you teach us. More power to you, Man. ❤

[@JohnHuntPhotography]

Legend Andy, absolute legend. I love your videos. I was a Plumbing teacher in a previous life and your educating skills are beyond excellent. You make learning fun, and that's what learning should be! FUN

[@andy_cooks]

Thanks legend, I really appreciate that! Hope you've learnt a couple things from this channel

[@UnqualifiedCooking]

Another great video, I know people are always afraid to try sushi at home but its such a fun home experience

[@stefanydethling7964]

This is amazing chef Andy, super accessible and beautiful.

[@TimEasterling]

Love your videos. You learn something (usually a lot of somethings), but more than that, it's just a fun experience.

[@williamharvey4841]

I love making sushi here in England, thanks for reminding me how good it is. Not made it for ages. Definitely noticing the weight loss Andy, good work mate 👍 I have had to go through the same process and I know it’s not easy.

[@kittylitteral5417]

At school we chopped the nori in half and I was pretty impressed at how the little kids rolled up their own sushi. Hope it helps with anyone struggling with the rolling.

[@m.theresa1385]

Yummy yummy! I need to assemble the accoutrements then I’ll roll! Thanks for your simple and excellent tutorial.

[@spre1501]

Great video Andy, One of my favourites I have seen from you.

[@ponyewest7556]

I really enjoy how well you encapsulated sushi making. There aren’t a lot of good tutorial videos out there but you nailed it. 🤘🏾🤠

[@projectpenwing]

I love this, gonna try this on next months budget!

[@clairewright8153]

Thanks for the video Andy. Not sure if I’ll ever make these, but you never know. You make it look easy but there are skills involved.

[@rianamohamed300]

Awww. Looks much more complicated that sandwiches. But now im really in the mood for sushi. Had sushi for iftaar 2 days in a row, bcos why not. Now need it for a full meal.

[@andy_cooks]

Depends on the sandwich

[@MicaAvali]

That trick using a jar for mixing. That’s great.

[@heinrichvisser8518]

My Tangs and marine fish love Nori, I love the smell of it. I'm not a rice eater, but love raw salmon.

[@sujoykhann]

Sir u are the best chef in the world ❤ i love ur dish

[@pablopatitucci5065]

Hi Andy, I love your videos and I have been subscribed to your channel since I discovered you. Everything is great, the recipes, your colloquial and pleasant way of transmitting your knowledge and experience, and the family and loving atmosphere that you see with your wife and collaborators. I am an amateur cook, I worked in Restaurants, and I had my own Catering. I was born in Buenos Aires, Argentina, and for 18 years I have lived in Zürich, Switzerland. I hope to meet you one day in person. May your success continue and congratulations.

[@SuperSweetGamers]

Think this is my favourite video yet! Love it

[@tagofabic]

Loove the Mud bowl! Gorgeous colour!

[@Smiththebat]

In North America you can use frozen fish from the super market! Especially salmon! Just make sure it was flash frozen and has been frozen for a certain amount of time. I forget the amount but it’s an easy google to find out what qualifies fish to be OK for sushi!

[@CheeseLover23]

Sorry but I don’t think this is correct. Sushi grade fish has to be frozen between -20C and -35C degrees and most grocery stores do not freeze at those temps

[@CheeseLover23]

It *might* be ok but I’d recommend going to a reputable fish monger

[@becbrown212]

I love making these with just avocado, miso mayo, crispy chicken, smoked salmon, chives, shredded carrot, grilled mushrooms, teryiaki chicken, surimi mix..the combos are endless. Still looking for tobiko in my local area. Togarashi I found at an asian grocer and supermarket.

[@airjay1966]

Makes cooking look fun

[@Bored0720]

Dude I barely made a playlist called "Cooking with my son" so this is perfect timing, thank you so much!

[@uglenddalejones2]

*Outstanding Demonstration 👏🏻👏🏻👏🏻👏🏻👌*

[@mmachena2626]

I actually met Steph, your sister in law the other week and I must have spent at least 20mins fawning over the fact that you're related and that i'm literally your biggest fan. Bought the book and all. Pity i cant get it signed in Melbourne.

[@KFetner]

My mother would use a table fan to blow the steam off the rice while mixing the seasoned vinegar into the rice. Allows the rice to soak up the vinegar without getting the rice soggy.

[@andy_cooks]

very clever!

[@drmjh]

Growing up it was my or my brother’s job to furiously wave the uchiwa (handheld fan) at the hot rice while my mother mixed in the seasoning 😅

[@KFetner]

@@drmjh We did too! After we grew up and moved out my mother had to improvise and that’s when she started using the table fan.

[@jonsagara]

Love it. Thanks for sharing, Chef.

[@awar699]

That was brilliant 🙏 thank you 🙏 so much, l have always wanted to cook and share fresh sushi. All the tips and techniques to really get us on our way successfully- very generous of you Andy 😊 Beautifully made video as well 👍🏼

[@latrapp4641]

Thanks for the lunch idea!

[@michaelhaugaard3111]

First time visitor from Denmark.. : ) What a GREAT channel. Easy-going but stil super professional. And the Uncle-Title does help too.... Well done, mate. I'll be coming back soon. See ya..

[@georgesulea]

Thank You for this; you make this look so easy, and I love watching you work:)

[@andy_cooks]

You are so welcome!

[@msadent1825]

There are certain things I love about your videos. Of course, you make food from every where with no prejudice on the race or religion of the origin. You also keep it pretty friendly and homey, yet professional. You explain everything and make sure not to leave the details out. I hope you grow further and make a lot of money by doing the thing you clearly love. P.S.Please make some persian food like Ghorme Sabzi, Fesenjan, Kashk o Bademjan, and many other delicious iranian food. With love

[@jeremymaccarthy1180]

Amazing. Great tutorial! Thank you

[@coljar100]

loved this vid.. need sushi now... and btw love your sous chef with the four legs.... lets see this little bugger more... :) thanks chef

[@LukaWillems]

nice choice of food I Love your recipe for your. Cooking

[@rileyaburrow]

Andy bro I love all your videos been watching for ages, can you please do a recipe for camping series

[@bohemianriverband2956]

Of course you'll never read this but I loved how you added the recipe to the description on your shorts. So a subscription for that one.

[@bohemianriverband2956]

Glad to hit the subscription button mate, well deserved

[@Sifaka1104]

Yum! Love sushi and love a prawn handroll. Made sushi once. It wasn't bad but the rice was a mission to make! You've inspired me to try again! Any tips for making it without a rice cooker?

[@Robbie1820]

Amazing, making me hungry!!

[@elegrin5170]

Chef

[@claudemutore7904]

Thank you so ....❤

[@andy_cooks]

Welcome!!

[@feynthefallen]

Getting fresh fish five hundred klicks from the nearest sea shore is somehwat tricky. Also I just realized the nearest coastal city to where I live is actually Venice. Well I never...

[@juliettestofmeel]

Another option in most Aussie hand-roll shops is to put slices of teriyaki chicken thighs, tofu, avocado or capsicum (peppers) in the middle. They also do cooked tuna but my IBS doesn’t agree with that 🤢

[@BriceStacey]

For anyone that wants to try, it's actually really inexpensive to get started, just a couple bucks for the rolling mat and practice with the cucumber maki. For shrimp rolls you can find frozen ones that are cooked straight like that, branded as hors d'oeuvres. And finally for the raw fish, good luck haha.

[@PlantNatives]

Made some sushi today for dinner based on your recipe. Got a lb of Tuna from the H-E-B sushi counter and some cali-rose sushi rice. I did 3 different types of rolls and they were delicious. Thanks for the concise and easy to understand instructional videos. The editing is on point too, no silly sound effects or cuts every 1 sec like some videos.

[@bencozzolino]

Amazing step by step ! Also, I love how you say ''nawri'' 😂

[@rickyspanish492]

Tip for the knife: Use some sesame oil (or any oil) on a paper towel to wipe it with in between cuts.

[@natbarron]

Engine oil ok?

[@rickyspanish492]

@natbarron Yes. Only if you use a synthetic, though.

[@natbarron]

@@rickyspanish492 😂sorry was just joking

[@rickyspanish492]

@@natbarron It's ok. Me too.

[@ulrichhermes1315]

Thanks!

[@Centurion305]

For Western sushi, it tastes much better with just regular mayo than using Japanese mayo for the spicy mayo. Try it out and see for yourself. The extra egg taste in Kew Pew Mayo muffles the taste of the siracha significantly whereas with regular American mayo the flavors are not clear and bold especially the sweet chili sauce that is part of that is usually part of the sauce. Regular mayo, siracha, and sweet chili sauce is how we've made it in several of my extended family's American sushi restaurants and no matter what sushi place you work at in the US, the recipe is pretty much the same. I love kew pew but it's just best on it's own instead of part of a sauce

[@williammaxwell1919]

For my kids birthday parties and as finger food for them to take to other kids parties (per their, wife's and other parents requests), I'd make coloured (red, green, blue, jellow...) sushi about finger size (diameter & length)... the red ones seemed to disappear first

[@frosty098123]

Hey Andy and co, love your videos and your cookbook! I am based up the Sunshine Coast as well and was wondering which fishmonger you use?

[@NZGaz]

Stunning chef!!! 🎉

[@user-ql2vu8vp5c]

More people need to make their own sushi. It's super easy. Lots of people seem to think that it takes a decade to master slicing a piece of fish and putting it on seasoned rice, but it's actually one of the easiest foods you can make.

[@WhatisaLee]

Easy to make, hard to master.

[@user-ql2vu8vp5c]

​@@WhatisaLeeNot really. People got this stupid idea in their heads because of Jiro Dreams of Sushi. Just do it yourself and you'll quickly find out how easy it is to make really good sushi. Buying high quality fish is the main thing that differentiates good sushi from great sushi, not anything the sushi chef is doing.

[@rianamohamed300]

Oh dear, to me it looks complicated.

[@WhatisaLee]

@@user-ql2vu8vp5c Finding quality product is a form of mastery. If you think it's easy, then good for you. Likewise, if you're of the opinion that trained sushi chefs don't make sushi any better than yours, then good for you.

[@dee_dee_place]

@@user-ql2vu8vp5c I agree that the fish must be fresh & top quality. That makes all the difference. I've mastered making Beef Wellington so I think I can master making sushi. The only problem I have with sushi is that I'm Diabetic & the rice is massively high in carbs. I can't eat sushi regularly because of the carb content.

[@MrHeat48]

Great video. Sad looking tuna by the way LOL.

[@matteomariani5160]

Hey Andy, have you ever cooked a befana? It's like a marinated steak in a sandwich. It's probably super simple, but I used to have it every day when I was living in Lisbon.

[@kevinkoo8540]

I'm allergic to seafood. I was a sushi chef for 2 years, I would add sake to the rice and always have the sadori covered in cling wrap. But spot on, and because of the allergy we were one of the 1st to do chicken rolls so I could eat one 😂

[@loisskiathitis8926]

Thank you, Andy! 👏🏻❤️

[@burtmurry1690]

Thanks for the motivation Chef!

[@Angelicwings1]

I like that you made a point of explaining your sushi wasn’t exactly traditional. Best way of being respectful to cultures.

[@kandiblick3822]

❤❤❤ Awesome instructions!!!

[@ssanta8058]

This is the content I need

[@caitlyncpelletier]

Him: if you make a sandwhich, you can make sushi! Me: 'combines cereal and milk' 'Cereal catches fire' 🔥

[@sultanhusnoo8552]

Seriously, i often saw ur vids in youtube feed but was never interested in clicking. I regret not clicking earlier and im glad I did finally click. So informative in a clear way thats not like the BS that some make with a lot of shouting and fast edits. I loved to watch early Joshua Weissman videos when they were like this but ive stopped watching since he started posting tiktok-style bullshit in his new videos. I love that Chef Andy teaches us so much in his videos. Thank you so much Chef. Sorry for not having subscribed earlier.

[@ChrissyCrow]

Love the techniques here. I might try making some vegetarian versions. 🤔 thanks for another "STUNNIN'" video 😂

[@chapmansbg]

Good work Andy!

[@johnswitzer6566]

Well, done, love

[@pinkytaylor5845]

I just want some now!!!

[@Emmet72]

How about some Korean bulgolgi and kimchi? One of my favorite dishes.

[@esmajansevanrensburg4854]

Would love to see a video on how to cook sushi rice when you don't own a rice cooker 😅 thanks for the great videos!

[@nynteen90]

thanks bro

[@macfanguy]

Yummie in my Tummie! But sooooooo much easier to get it from our sushi place around the corner. 😊

[@scbache5410]

I’m committed to trying to do this.

[@athox8472]

cheers mate !

[@alexanderpapathanasakis3643]

@Andy Cooks hand rolls if I'm not mistaken are called temaki. Amazing content as always!

[@CheeseLover23]

Correct

[@speeddemon2262]

Amazing.

[@adrienhb8763]

Good thing you said it was a Westernized version of sushi. Sure yours look great (would love to try them), and you make it pretty easy. But if it takes ten years for someone to become a sushi chef, there might be a reason. ;)

[@Makrel94]

Inspiring video 👍

[@MrTraveller.]

Thanks for this chef

[@andy_cooks]

Thanks for watching mate

[@shannarattan8963]

Delicious 😋

[@TheShadowMan.]

04:13 Gasp! OVERHEAD yay 😊

[@9serge26]

Right off the bat, Andy manages to troll all sushi chefs. Legen-friggin-dary lol

[@SeanQuinn4]

LMAO, I have the same rice cooker! She's going on 11 years old, and has a bullseye burnt+embossed onto the bottom from the time I set her on a hot stove by accident momentarily. But it's still going strong!

[@uleertel]

Sushi! ....then do a miniature showing Maki

[@ihtepiioji]

Great video! Hoping for an onigiri episode sometime in the future