A sushi chef's demonstration of the technique for making a California roll

[@IvanMalechko]

The coolest thing in this video is how he spreads rice on nori! 👍

[@emma-rose333]

I cant wait to do this at work now

[@thesushininja6480]

Awesome 😎

[@hightagedproductions1376]

How else would you do it? With your toes?

[@emma-rose333]

@@hightagedproductions1376 his technique is special. Dont be daft.

[@hightagedproductions1376]

@@emma-rose333 It's one of the most common ways of doing. I was just asking how else he would do it.

[@matsug5704]

I frikking love how he distributes the rice on the nori.

[@tinosoft]

0:30 hand technique 1:06 first turn 1:20 second turn 1:50 cutting 2:05 serving

[@lizzdaqueen6905]

Wow 😮 he made this look effortlessly 👏🏽👏🏽

[@balloon6528]

Effortless*

[@balloon6528]

Or just say easy and not sound like a nerd

[@1998232v6]

California rolls are typically made with sliced cucumber too.

[@ivysky1647]

Yesss! I was waiting for the cucumbers!

[@EnterpriseKnight]

"one stroke, one cut" keep in mind that you need your knife sharpened

[@bridesbiscuit]

One Yanagi Sashimi Knife

[@TheSC90]

Kiwi is the Best lol

[@whoshilly9206]

Let’s see your knife?

[@solarpony]

Thank you I finally succeeded making the perfect tight roll that holds together and cuts beautifully 💜

[@bmtwls]

A lot of haters in this comment section... I'd like to see them post a video of themselves making sushi. Yes, this isn't a California roll. But the technique is incredible. This video is mesmerizing.

[@jadegreenjade]

Agree. Lots of ‘haters’ who couldn’t do this sushi technique.

[@kylehchang1]

you are better than me i am 17 yrs chef. Thank you for showing your skill wonderful..

[@thetemp9355]

Wow 17 Years and he is still better than you?? Sir you have a problem

[@alistairdimmick2886]

@@thetemp9355 You're named after something dogs shit in

[@abi1449]

Me, waiting for the california roll:...

[@auttumagar]

😂

[@roberthaines4221]

A legally blind dude wielding a Japanese blade . . . he should start a sushi restaurant called "Zatōichi's".

[@binitshrestha8812]

and i was waiting for the california roll

[@dhurbadahal3211]

Want to See another video with this chef 👍

[@mrbhimvlogs964]

It’s your video so helpful ❤ I appreciate your worked

[@constancialoubriel]

Love your post! Look Forward in seeing your next one Ciao 😉 🍷🍷

[@DigitalGuru010]

This guy is the Tom Berringer of sushi rolling... one shot one kill. One stroke one cut.

[@MichaelSmith-on1ig]

This is really relaxing, entertaining and somewhat discouraging

[@jadegreenjade]

Thank you Chef❤

[@bibianalodhi8562]

More sushi pls with different fillings

[@DalaiLambda]

this timming is awesome

[@response207]

nice sharp knife!

[@franrogers5278]

I agree! Imitation crab is delicious! Most imitations are not better but this is! Its pollock, and is much tastier!

[@ninanoni1671]

My question is, how did the non-rice part of the seaweed stick in the end? I thought you need to have a bit of moist on that part?

[@nc4501]

@Sunrise Boy The moisture from the rice might just be enough to make it stick lightly at the end.

[@micaarzur]

Yes the bottom part of the seaweed is dry and not sticky, but the part of seaweed that sticks to the dry piece (the other end of the seaweed) has rice on it, and thus that moisture soaks through the paper and makes that side of the seaweed sticky. So therefore the wet part of the seaweed can stick to the dry piece of seaweed.

[@chururi8517]

The non rice area will fold to the nori itself, normally we put that fold part at the bottom and wait for a few second before cutting, so that the moisture from the rice can bind them together.

[@leemj8974]

If you lack moisture you can just dab your finger in water and add a tiny bit so it can adhere

[@bossingchefmaster2524]

Nice for sharing chef

[@Jeorge75]

Nice one chef im making sushi too

[@bibianalodhi8562]

Nice cut how I wish I'l have same knife.brilliant chef

[@vicmamacDadaBish]

The knife is the mvp

[@wynter2786]

Thank you for sharing

[@deevirgo82]

Beautiful

[@benassamonskis]

the rolling could be better but the cutting speed was quite impressive

[@zulusierra6]

i thought cali rolls had the seaweed on the inside?

[@musk12zr15]

What is the name of that sheet that you used to roll them?

[@williamm200]

Hmmm 🤔 nori paper 😁

[@musk12zr15]

@@williamm200 not the nori paper but the wooden material that is used for rolling

[@adrianylin]

@@musk12zr15 Makisu

[@sanjitsherpa2879]

Sir I am also cook inow sushi.colforniya rol..dynamit srim rol.. crispy mami rol..volcano rol...but ur different have.....so nice

[@mirnaperez1307]

maravilloso saludos al chef desde chile

[@dokorodarkomo]

The first time i've failed rolling sushi Also second time i still fail 😢

[@rachelhermanson7829]

I failed a lot at it at first too

[@seanblethen8842]

third times the charm!

[@anastasiacauchi9863]

I like this is very well done

[@sortofview3662]

We make it in side also put maionese Cucumber and out side sesame 🥰

[@jackmurphy8696]

Was that a single bevel or double bevel yanigaba?

[@rajveerskitchen5385]

Perfect

[@saradykim3970]

Merci chef

[@EM-ju8bk]

Amazing! Thanks!

[@ravenfeathesDVM]

It’s so much better (for me at least) when the rice is on the outside with sesame seeds.

[@thomasepik4406]

Ik right? It’s the same ingredients but it tastes so much nicer

[@kathleenchisholm4672]

what is the name of that knife? i need it

[@srisumarnani9925]

Gulungan yang indah👍👍

[@lutongbahayrecipes...]

Wow yummy new subscriber...

[@corradogiorgetti9371]

Am I wrong or California sushi is with rice outside?

[@cullenbohannon1408]

I've seen it made different everywhere.

[@Iwontreadyourreply]

It’s just the way it’s formed. Futomaki vs hosomaki. One has the seaweed on the outside(hosomaki, also of smaller size and minimal ingredients)and the other is rice on the outside(futomaki, larger sized rolls with a handful of ingredients). California roll just states what the ingredients are.

[@sludgeon]

@@Iwontreadyourreply uramaki is one with rice outside, hosomaki refers to thin roll and futomaki is fat roll, california usually refers to maki with crab imitation and avocado, very uncommon ingredients for sushi in Japan

[@samjones3546]

That’s one hell of a knife. When I use mine it doesn’t cut.

[@redpandabus-adventuresinlife]

Hahaha his are super duper expensive and sharpened daily l am guessing.

[@michaelng1990]

Can you show me how to cut sushi backward like that?

[@hlamyint7955]

Good

[@miniteeg]

How come the rice is so holding up together and does not stick to the plastic gloves at all!! How much rice vinegar does he use with the rice?

[@joelt2612]

I work in the sushi industry I have a internship you out oil on your gloves

[@ANNABODO4612]

Excuse me is the tuna used at restaurants farm raised or wild caught please let me know and nice video

[@listerchen778]

never heard of farm raised tuna. Have experience cutting wild tuna and seen them fishing it. Some salmon is farm raised, especially the atlantic salmon. Sockeye is wild

[@crazy-sj4md]

@@listerchen778 the tuna in can is farm raised

[@markconnelly1806]

Not farm raised. Tuna should be eaten only occasionally as it is overfished, and has high pollution levels, like mercury, in the meat.

[@Iwontreadyourreply]

“Another misconception is that we roll sushi” - continues to make a sushi roll. Genius 👏🏼

[@markconnelly1806]

It's really a squared roll, but that is optional cause sushi rolls are made round too.

[@devinlyons4626]

Mine always feel massive after I roll them 😂

[@johnstopford9633]

Perfect 😃

[@soufienkhalfaoui7593]

Title is wrong. It is maki not California rolls.

[@trapboombap]

The” teacher” forgot cucumber smh

[@sushimaroc6118]

Nice

[@majasem5023]

pahuway uy!

[@stephenclayton6891]

I cannot resist the temptation of the sushi 🍣 Healthy and very good for you to eat even i enjoy eating it myself 😉

[@EmEsjay1]

Only a maniac makes California rolls with the rice on the inside.

[@zg1370]

thanks!

[@AndreGarcia92]

dat skill

[@hamzaslifeabroad4635]

This is a maki Surimi Avocado ....It’s absolutely wrong way to make a California roll...

[@lynneroark9621]

Agree

[@Iwontreadyourreply]

Not sure where he learned how to make sushi but I hope I never eat at his restaurant

[@Iwontreadyourreply]

Hosomaki roll without cucumber. He literally didn’t make a single Cali roll in this video 😂 what a donut

[@reypizano5564]

Excelente

[@milomax9842]

That was magic, no shit!!

[@malakbey]

Arigatou

[@LicoriceCamo]

no cucumber??

[@novembersky3749]

like it!

[@CalvinCai_Frisbee]

the rice is too compressed

[@tibbskitchen4885]

I thought a California roll was rice on the outside? Otherwise great video...

[@markcab2055]

This is not the California roll per se, one you forgot the comembers, number two, the rice is supposed to be on the outside.

[@plateformeecologiquesolida5888]

The technical is the same as Japanese chef

[@elbercosta5456]

gostei mas pra min faltou decoração no prato...

[@Silmerano]

The California roll these days is typically an inside out roll and contains cucumber. This is more of just a crab roll.

[@Fridja]

WOW

[@JusTryNc]

I thought california roll had cucumber in it and the rice is supposed to be on the outside of the roll

[@d.on.in.a]

I actually think square rolls look kinda cheap.

[@JohnLohmann909]

90 degree angles? no sir round is correct. this isnt subway

[@mdbelal3669]

Good sef

[@sagarkgear]

That is not California roll

[@seba4053]

And california rolls don't exist in the original japanese sushi

[@adrianlanuza8226]

preparation is only ten minutes.😁

[@randmayfield5695]

If you've ever had authentic sushi say in Japan then you have been ruined for life ever getting it of the same quality anywhere else. Of course there are exceptions but too many people fall in love with Quiki-Mart day old half priced sushi and they will never know the real thing. That's why so many low priced sushi buffets have done so well in this country. Also, there was a time not to long ago, that you could get high quality imitation crab (surimi) pretty much anywhere but not anymore. The stuff that's available now is dry, chalky, and mostly sweet in flavor. Just saying.

[@leksheking2383]

Love this video, but wish you would show without the plastic. Plastic is killing the planet and sushi was made before plastic was invented :). wonderful clear instructions.

[@robertholtz]

You lost me when you said imitation crab tastes better than real crab. Nothing imitation is better than the real thing, especially with food.

[@just4randommadao743]

No cap

[@grahamh9788]

*sometimes*

[@markconnelly1806]

Quality imitation crab tastes better usually. But to each his own. If you are lost, get a map.

[@robertholtz]

@@markconnelly1806 Clearly you haven't had high quality real crab. The only reason imitation crab has ever been used in sushi is because it's cheap.

[@aubesucks]

“Sometimes I feel like it tastes better” … how dare he have an opinion on his tastes

[@pierrepradier6663]

Sushis avec feuilles de riz carré

[@marcelfeldman6942]

👏👏💚💚

[@MujtabaRahmani-fw7hx]

😋😋😋😋😋

[@mart525252]

that camera keep moving is so disturbing. Can't watch more than 10 seconds

[@pi7248]

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@ToXXXicblurr]

I personally don’t care for the square sushi. I like mine circular...without those “90° angles”.

[@e36fanatics]

must have different taste... oh wait...

[@liesbennoui965]

🤔Strasbourg ✋

[@blabla199498]

mine open 😔

[@Stenopushispidus]

I'm sorry but I'd never eat in sushi restaurant which serves 'surimi' as 'kani'.

[@paularonot7259]

En français svp

[@marioescalante5353]

Lol why would imitation crab taste better than the real thing.?

[@liesbennoui7923]

🤔 Strasbourg ✋

[@illumiplzrailme9324]

camera man is kinda annoying me but oof

[@cdank2475]

Nice cuts is only positive i see

[@charlotted5759]

C'est des maki non ? California n'a pas d'algue à l'extérieur...

[@liesbennoui965]

💄Strasbourg 👍

[@ikarus004]

im upset my sushi was shit