Frozen Salmon Into Sushi and Sashimi | Sushi At Home Series

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Munchies Sushi Roll from Master Sushi Chef Hiroyuki Terada
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Support our Patreon page to see exclusive content not seen on KZbin, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@zevgoldman6769]

My father was a professional baseball player. He told me that the great ones make it look easy. Hiro makes it look easy.

[@Masonjarislit]

Who is your father?

[@pipefield4581]

@Vegetable Gremlin fr?

[@Mikemercedes7676]

Barry Bonds is the GOAT 🐐

[@Rylopero]

Yo is that Moe Goldman's kid?

[@AMTOPZ]

Jonah Goldman is you'r father ?

[@branguzzi1]

Letting the seaweed "rest" and the knowledge of that separates the apprentices from the Masters. Hiro is my Hero!!

[@markconnelly1806]

There many chefs that don't wait 5 minutes. Some wait one minute.

[@kevinhowardgraves]

this is incredible, thank you for sharing! I'm just starting my culinary lifestyle, learning to cook and prove that even though I have Cerebral Palsy, that doesn't mean I cannot prepare food in a unique way.

[@alyssawilberg2535]

How’s your cooking going dude?! 🥰

[@KryllKiller]

The knife-work slicing the avocado was mesmerizing.

[@koreandemon5426]

I can’t watch these videos without craving sushi!! Ugh it all looks delicious!

[@NatalieCWilliams]

A work of art! Chef takes so much pride and perfection in preparing his dishes. Quite enjoy watching him 😊👍🏻

[@Charlestonkayakandfishing]

Everything hiro touches turns to gold

[@Gmark25]

He just grabs a napkin, waits 30 seconds than chops it up for those gold flakes he loves to use.

[@klwedj]

It's after midnight and I'm now starving, thank you

[@MingWLee]

Having Ikura on top is a fine touch for already water drooling zushi and maki Hiro san have made! 💕

[@beachblond1968]

Oh Hiro - everything you prepare is a joy to the eye. 💗 I can only imagine what joy it is to the palate.

[@devinwelborn5211]

I have always been cautious about what fish I can use. I can now enjoy it at home. Recent subscriber and eager to try.

[@Da219StarWarsGuy]

That's just art right there. Beautiful, delicious art.

[@claudeelliott3993]

Hiro is definitely an artist!!

[@shelly5596]

Wow I was going to look around for a video on finding sushi grade fish for home cooks. This popped up and I'm thrilled you made this video. Simple food to me is often the best food to me. The techniques he uses are from many years of practice. I could probly pull off the the flavors r but the execution would be challenging to make those rolls, I have never used a rolling mate. I'm lazy and normally rub a little oil and salt on my nori sheet, pas it over a gas flame a little bit and then use it to eat sticky rice with a little rice vinegar or seasoned rice vinegar in it. Delicious snak. Thank you for posting the video and all of the great tips.

[@vivahabbitvanassen]

your talent is so breathtaking. Love it.

[@CapnT87]

16:05 That filet looks like a nice airfoil shape! ✈️🛩

[@RobBoryckiGolf]

Best sushi and food channel on KZbin period!

[@JoeLLHern]

10:13 was the best part...sushi ninja 😳

[@dl6216]

Sushi 101...yea but that knife and those skills Dam near make that perfect sushi my friend ...im so jealous of your skill right now!

[@Dtt4]

Practice.

[@harveyh3696]

I'd be popping into my mouth those tiny bits that Chef is tossing away!

[@crglwr5648]

Wild Scottish salmon over a fire 🔥 Is absolute golden. 😉🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@branguzzi1]

Hiro be like, "Oh, portions.. [send it back and give me something I can work with!!]" Lol.

[@jasonbenton6247]

I always worry about farm raised Salmon for sushi but that brand looks really good.

[@rtsmedley]

@Swag Planet wild caught has high risk of parasites… just learned that from another video.

[@keithfrifeldt9886]

Just placed my first order with them last Saturday thanks to you introducing them. That and their prices.

[@mikej9062]

You can thaw a 1-pound, 2-inch thick cut of salmon in two hours by completely submerging it in a bowl of cold tap water. The water will also shield it from pests while it thaws. It will still have some "frozen" spots in the middle, but you can cut these into thin slices for sashimi and they will thaw at room temperature within 10-15 minutes. This gives you just enough time to make the sushi and the result is fresh and clean.

[@pedroramos1150]

You can tell their in Miami just from listening to the diesel trucks whizzing around outside lol those who live here know Awesome video as always!!

[@sol029]

Made sushi last week for the first time. Turned out delicious. Thanks Hiro. These videos really helped. Question though. How do I keep myself from eating each delicious roll as fast as I make them 😅

[@dark2light-pray881]

Love you guys and this channel. Very comforting and inspirational.

[@DavidAbraham504]

A master class of simplicity and good taste! Keep up the good job Hiro 👏🏻👏🏻👏🏻👏🏻

[@evangelinegarcia]

Bow to the Master…😺😋☺️

[@scottieholland8028]

Hello from Texas Hiroyuki, The video was great but the Salmon Sushi / Sashimi was awesome and absolutely delicious. Well y'all have a great day and stay safe and healthy and look forward to your next video brother.

[@chrisgilbert868]

I didn't know until today that I needed to let the roll rest before cutting. Great video as always, Hiro. Thank you for the tip.

[@stadeler1]

It was a pleasure seen this video!!! Thanks so much!!!!

[@the1manshow905]

Hiro, I bet I can eat those rolls as fast as you make'n'em!!😋

[@Jerbt]

So 2 months or so

[@ainashamri11]

the slicing sound so satisfying 🤩

[@1xSunset]

Gonne be my new place to order fish for sushi thanks so much!

[@jamesburke638]

I love your videos,Hiro. You are truly a master sushi chef. Your hidden accomplice is very tallented,talented, well. Keep producing these great videos. Mike Burke in South Florida

[@SunnySunShine175]

This reminded me how much I miss fresh sushi.

[@dwaynewladyka577]

You did a fantastic job utilizing that salmon, in another great dish. I hope you and your cameraman have a good afternoon and a great week. Cheers, Chef Hiro!

[@iir-c9i]

First off, I absolutely love Hiro as a both a true Chef and KZbinr... but lately I’ve desired Hiro to attempt preparing dishes of multiple nationalities.... I would absolutely LOVE to learn to create a dish that doesn’t involve seafood for a change..... and with HIS expertise, it would be well worth it!!!!!!👍🏾

[@herberteckhardt5466]

It does look very nice and tasty and i absolutely love sushi I was going to try it at home but i am not sure if i can trust the freshness of the salmon i buy But that is the lesser problem I got a japanese and korean grocery store around the corner where i live and i noticed some of the finer print in english The seaweed dried has an incredible amount of salt in it as well as a number of sauces And sushi rice is packed with heaps of sugar so it makes it stick better I am an older person and can not consume those large amount of salt and sugar Just felt like mention it here Also dried seafood is extremely high in salt This is not to say that i dont like your KZbin clips I enjoy them very much Greetings from Australia

[@andrewcrago1058]

Thanku for sharing ur skills with us

[@johntrigleth8203]

Nothing like fresh sushi (yum yum).

[@pjmayra]

Beautiful plate. Just beautiful.

[@SharpestStone]

Awesome video! I would love to know which knives Hiro-san was using today. It looks like a yanagiba and a sujihiki, but I would love to know more!

[@linren901]

Your videos are what got me into making sushi at home!

[@txujci6922]

Camera man : have you had a Spicy JB roll before Hiro ? Hiro : silence then “ NO” Viewers are watching him make one right now lol

[@raymondbailey1970]

Pleasure to watch Hiro he is amazing.

[@rowlandburgos7615]

wow nice sushi . greetings from philippines

[@mariailcatorres6977]

Perfect!

[@stevecvntnikoslawyer4181]

Master Hiro could make dirt taste like gold! That’s why he’s a master

[@kimchrist9610]

So excited to see this. Can't wait to order good salmon and give it a try. Thank you!

[@Sarajenzo2016]

hello hiro its nice to watch you again

[@ricospeedo]

Hiroyuki you are a true master! I love all your video`s......thanks!!!

[@chrisabcdefg8171]

Hiro. I'm flippin starved after watching this and I just had dinner 😜

[@zZiL341yRj736]

I thought he said Kimochi sauce? Lol, that a whole other meaning.

[@AverytheCubanAmerican]

Bakkafrost Salmon is pretty much the Lamborghini of salmon

[@jeffk4710]

how much 6 oz cost?

[@MrNoipe]

have you tried it before? or is it just from watching these sponsored videos?

[@washingtonfootballfanatic9297]

That is actually wrong it is cheaper than wild caught

[@simpioustv4882]

5 pounds of rib meat for 28 dollars wtf

[@cameronknowles6267]

@@simpioustv4882 that’s cheap for me

[@killstryker]

We all need a friend like Hiro 😔

[@marymcgloin3663]

Beautiful

[@Rottenkirsche13]

I love hiro san

[@Changsta74u]

We NEED Chef hiro on an episode of Master Chef with Gordon Ramsay

[@ngawang5537]

Wow amazing

[@Carlos-iz2ql]

Finally I don't have to drive to Azusa CA to get my sushi salmon Been watching your videos for a while but I wonder how did you 2 meet

[@xavier-wz4on]

Very cool 👍

[@mikeoxlong9823]

Chef hiro, don’t know if this has already been answered but how long can you keep the salmon frozen in the freezer before it is no longer good to use for sushi.

[@ah2522]

it's good forever

[@timcardwell3112]

Thank you for the video. It is a great pleasure to watch🙏🙏🙏🙏🙏

[@SupremeLeaderKimJong-un]

One of these days you need to make naengmyeon

[@brandon3872]

In North Korea it's called raengmyŏn (랭면) 😉

[@JK-mg6yj]

@Mac Mike its like a savory cold asian/korean noodle dish

[@ilovemykitties84]

the stuff from N. Korea isnt good

[@Beogoat]

I occasionally see freezing video frames. Are you using wireless tech? If so, that could be causing a bottleneck. You might want to try using a network cable such as a CAT6 or CAT7. Good luck.

[@kaicho8888]

Tera San... Beautiful! Oishi!

[@majoroldladyakamom6948]

His name is Hiroyuki Terada, Hiro-San.

[@rowenajoplo6609]

Chef so soft 😊

[@dwainm7390]

That’s awesome, great instruction.

[@Jfalcon17]

Hiroyuki is getting older :’( saw your channel long time ago! Nice Video as always! ✨

[@independenceandstability9935]

Well done. This is masterful

[@sofiagisel7089]

My Sushi HERO😍🙏🏻Thank You !!

[@dutchuniverse]

Hiro would tell kids to play with their food

[@sushitraveler]

Dang, all that looks delicious!

[@monicaaquino8647]

You're the best

[@agnieszkazgl]

Amazing chef👨‍🍳 😊 I love to watch How you make delicious food. I love sushi 🍣 😋

[@Domzdream]

Had to make this today!! Hiro-san has inspired me! I think I did a great job following THE MASTER !

[@HrafnNordhri]

Chef Hiro, I checked your Amazon link but didn't see your chopsticks listed. Any suggestions? I have some metal ones myself but they do not have such a fine point and I find they can be a bit clumbsy when trying to create small details as you do.

[@rowenajoplo6609]

Love tuna... I like Japanese food ❤️

[@stephenhines2795]

That’s what I love is when I do my salmon and have paper thin lemon slices with it

[@قناةتلاوةعطرة]

emm, emmm ,, ememm.. love it love it love it

[@chrisdooley6468]

Btw love the music overlay at the end.

[@armyranger9451]

Always love the videos

[@kevinking8789]

Very educational thank you so much chef Hiro

[@webwizard1013]

Looks so delicious. Your attention to detail is very inspiring! Chef Hiro, besides Salmon and Tuna, what other type of fish is safe to eat raw?

[@cindypurhoward9264]

Anything listed as sushi grade and from a reputable source.

[@Sonny1065LV]

Looks delicious!!

[@txujci6922]

Thanks to camera man who’s been interpreting all these years !!! Hiro: sluxi rlice and something swice crabbage Camera man : sushi rice and caviar and slice cabbage .

[@mattpascualjr.2710]

Chef Hiro, would it be better to cure the salmon to make it firmer?

[@mikebryan811]

Be sweet if sometime in the future you visit Bakkafrost’s sites Hiro! Modern day Salmon Farms have some pretty cool technology and it is always a great opportunity to see in person where your food is produced and how.

[@ประเสริฐสกุลวิวัฒน์-ว5อ]

😀 making clips very useful Looks good to follow .... I love it. 😀 I just started making DIY clips.

[@Kitchen_gunmop]

Wow the best sushi 🍣 ever goof job Hiro

[@kimyv7693]

I am going to make sushi 🍣 !!!

[@pipercdefgabc2005]

🐾Yummy, thank you.🌹

[@mikemulligan7619]

thank you for taking the time to share your culture so that i may learn it, i am currently working on changing my diet to eat more like this on a daily basis, going out for sashimi and nigiri is just too expensive. how long after thawing can i keep the fish in the fridge and still consume raw?

[@lancem9427]

I never knew you could buy frozen salmon like this online and make sushi from it. Let alone after having it for 2 months. This is great news. Is there a similar option for tuna? or does it not keep as well, or some other issue?

[@ndoghouse6853]

Ready for sushi 201!

[@Chadwinw]

"Something you can make at home" Me: "Ok sounds good." *Brings out the caviar* ...

[@dragonxeric]

What was the point in the 2months after getting the frozen salmon and leaving it in the freezer? I thought you were defrosting it at first but you said it only took two days.