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.

[@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 😂

[@OhNoItsRez]

So you can make a sandwich 🤔

[@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....

[@melissanoonan3301]

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

[@padders1068]

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

[@andy_cooks]

thanks mate!

[@avi4032]

So satisfying could watch this all day

[@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.

[@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.

[@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. :)

[@jakemoore1973]

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

[@RoBirdie5804]

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

[@COMTAN0]

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

[@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.

[@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!

[@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.

[@SuperSweetGamers]

Think this is my favourite video yet! Love it

[@spre1501]

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

[@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.

[@thebladeitself]

love the hand roll at the end.

[@uglenddalejones2]

*Outstanding Demonstration 👏🏻👏🏻👏🏻👏🏻👌*

[@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

[@stefanydethling7964]

This is amazing chef Andy, super accessible and beautiful.

[@projectpenwing]

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

[@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.

[@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.

[@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. ❤

[@tagofabic]

Loove the Mud bowl! Gorgeous colour!

[@m.theresa1385]

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

[@kayaba8702]

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

[@TimEasterling]

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

[@brendanpierpoint3269]

Another great vid Andy,almost as good as that chopping board😋

[@jonsagara]

Love it. Thanks for sharing, Chef.

[@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. 🤘🏾🤠

[@Bored0720]

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

[@dboss2906]

There is also an awesome technique of scoring the top part of the prawn slightly and pressing it down lightly. It maintains a straight shape when you deep fry it and helps the cooking because it release more water and you get a less soggy prawn (though that could be only a problem when you tempura batter it).

[@sujoykhann]

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

[@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.

[@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.

[@NZGaz]

Stunning chef!!! 🎉

[@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.

[@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.

[@UnqualifiedCooking]

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

[@caitlyncpelletier]

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

[@georgesulea]

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

[@andy_cooks]

You are so welcome!

[@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 👍🏼

[@chapmansbg]

Good work Andy!

[@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.

[@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

[@kandiblick3822]

❤❤❤ Awesome instructions!!!

[@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

[@loisskiathitis8926]

Thank you, Andy! 👏🏻❤️

[@Socrates21stCentury]

Nice Job !!!

[@Robbie1820]

Amazing, making me hungry!!

[@LukaWillems]

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

[@heinrichvisser8518]

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

[@jeremymaccarthy1180]

Amazing. Great tutorial! Thank you

[@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.

[@ssanta8058]

This is the content I need

[@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

[@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 🤢

[@bencozzolino]

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

[@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

[@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.

[@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..

[@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

[@CnNbS4KANEHBOSM]

Andy knows how to roll joints...🤭

[@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 😂

[@MrHeat48]

Great video. Sad looking tuna by the way LOL.

[@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

[@MrTraveller.]

Thanks for this chef

[@andy_cooks]

Thanks for watching mate

[@athox8472]

cheers mate !

[@burtmurry1690]

Thanks for the motivation Chef!

[@joannabroussard942]

Mitch: I'm getting hangry too Chef. 😂😂😂😂

[@Makrel94]

Inspiring video 👍

[@TheShadowMan.]

04:13 Gasp! OVERHEAD yay 😊

[@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!

[@johnswitzer6566]

Well, done, love

[@shannarattan8963]

Delicious 😋

[@pinkytaylor5845]

I just want some now!!!

[@mareiyas]

Fricken yummo bro!!!

[@DerekBolli]

Don't come the raw prawn with me, cobber 🙂 Great work. Love me some sushi 🤩👍

[@rileyaburrow]

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

[@scbache5410]

I’m committed to trying to do this.

[@MariaGarcia-sx2lu]

Chef andy the recipet of deep dish pizza please

[@ChrissyCrow]

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

[@macfanguy]

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

[@9serge26]

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

[@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.

[@elegrin5170]

Chef

[@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?

[@Emmet72]

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

[@captain_rae]

The hardest part in the UK is getting decent sushi grade fish. It's nearly impossible!

[@StewartSoapCo]

Can't imagine this dude sitting in a tattoo booth.

[@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.

[@uleertel]

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

[@speeddemon2262]

Amazing.

[@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

[@Flahtort]

4:08 Isnt they not raw but already boiled?