How To Make This Salmon Cucumber Roll, And Show Off To Your Friends!

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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

[@KrookedDoesStuff]

You know, I have to say I'm insanely jealous of Charles. He gets to eat ALL the best foods! I need to learn how to operate a camera 🤣

[@ashleyd1379]

I’m assuming he does all the editing or at least did when they started the channel so you might wanna brush up on editing & promo type responsibility’s as well 😉

[@vancevehrs5601]

The knot Hiro likes is square knot (or reef knot); the one he dislikes is the granny knot (the inferior knot to knotty knot makers)

[@26hurban]

Looked like a square knot 🧐 Thx for another great simple sushi dish!

[@djknat]

it looked like that because that's what it was.

[@vids2002]

Pretty simple and easy, something that can be pulled off at home with low effort. Great job Also that ad placement I could see a mile away lol

[@mml1224]

how does this video only 10k views rite now, this was very cool , interesting, detailed plate, great job guys!

[@thb77955]

Hiro, my friend, g11d aftern11n!!! The Grat thing about your YT-channel is that you are in Spain at the moment but you upload one of your fantastic videos for your fans - thank you so much!!! Very much appreciated!!! ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ 🔪🥢🔪🥢🔪🥢🔪🥢🔪🥢

[@chateaubistro1842]

A little salmon egg on top would been great also.

[@Ty-ri7dy]

English cucumbers are nice, but I LIKE the seeds in the common ones.

[@pennyfold6717]

I Love you two :) ur voices, your style in cooking and Hiro you are so cool u gimme the chills. Been watchin this for a loooooooong time so good !!! Keep it up !

[@Huard28]

7:59 Ahhh Kampyo! One of my favorites, I used to love it in traditional Futomaki roll. It is known as "Gourd" in English and I relate it to Eggplant as it is similar to me. The Japanese do the nice sweet marinade with sake/mirin etc. and it turns out very nice. It is underrated for sure!

[@deecharming]

Looks refreshing. I'll have to make it.

[@Garth2011]

Very good mix....the cucumber ! I love cucumber and asparagus with all my sushi rolls and sashimi.

[@fredsmith5782]

That looks really good. Clean eating too. A very good summer dish

[@Metoobie]

Nice job, Hiron-san! Thanks to the presenter as well, just a little tip- use the shoyu like Hiro-san does.. only a little, sushi should never be soaked in shoyu. Itadakimasu!

[@jasonellis7856]

If you tie it left over right, right over left it's called a reef knot, it can be easily undone. If you do it left over left, or right over right it's called a Granny knot and almost impossible to undo...

[@MrTempura65]

This actual cucumber wrapped hosomaki style is quite popular and can be seen often in Europe but not in USA

[@therightmindset5000]

This guys so awesome

[@lukasmarfus400]

Очень сильно рада от того, что нашла такой канал 😍 видно, что шеф-повар человек очень простой, хотя достиг больших высот в своей карьере 😄 он прилагает много любви к своим блюдам, у него многому можно научиться 😊

[@keith2059]

Hiroyuki Terada looks GREAT! Take care!

[@johnconnolly3635]

What a great presentation

[@ericbritchie]

When he ties the scallion and its at an angle, that's a granny knot, when he ties it the way he intended, its a true square knot.

[@LolatheACS]

I would've added a little bit of cream cheese. Modified JB roll. Yum yum!

[@wsoto80]

This is light and simple and yet you make it a masterpiece. 🙏💪👍🏼if I didn't like sushi, cause of you I would try. Keep doing your thing master chef.

[@49ers1975]

i ate cucumber salmon roll the first time a week ago and it was delicious and refreshing........so refreshing...i luv it....i didn't know it exist..

[@Globalfoodbook1]

Early today! Happy to watch you make your salmon cucumber rolls. Well done

[@mikejames2712]

Hiroyuki, keep doing what you do.

[@SB-cw2wo]

You are simply the best. I have learnt so much from you.

[@mikejames2712]

Up or down...This man is perfect. Cheers.

[@fatinchan2296]

Ohayou my handsome chefs Kanagawa here❤

[@dwaynewladyka577]

I like how that looks. Very few ingredients, and it looks like a work of art. I hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro!

[@pennyfold6717]

aaaaaaaaaaaaaand i buy that apron ;) i cooked so many of ur dishes yet all great succsess

[@sideeshsivan1326]

Nice chef... Can u tell me what did you put on top of sushi

[@AfterCovidthefoodchannnel]

Beautiful! Amazing skills for make it! Great work! 🦇

[@victorpatiu8491]

very tasty looking salmon 😜😜😜.

[@joshschneider9766]

Hiro San over here making us all look good haha. A very good afternoon to you both!

[@sonampekang1321]

Danke schön 🙏

[@inamulhaq2067]

Exelant video

[@-RONNIE]

Nice job 👏🏻👏🏻👏🏻

[@hbgriss]

Alot like the roll with Chef Yan a while ago at the Chinese restaurant.

[@jazmingonzalez3227]

This will be excellent for a dinner party.

[@northrnpike]

fantastic as always

[@mattmangia7398]

Give us a tour of your new studio

[@Mysasser1]

Omg that's beautiful!

[@davidkreeger3203]

I'm watching your really great videos very enjoyable learning

[@Enjoy42ye]

looks wow chef.

[@santos_bjj]

Very cool A+

[@mml1224]

great job! howmuch was that 1lb of bakkafrost salmon you think, 25$?

[@justingoedecke6576]

You guys should make that video with the sake, mirin and sugar sauce... that'd be cool

[@garyb.6699]

Thanks for the video cheers

[@CravingwithDavz]

Nice art chef wanna make this soon for my vlog.

[@kennycarder2211]

Lot of prep work, but great job buddy thanks

[@linatorales5041]

Faz tempo não recebia suas notificações.

[@Jewelrymaker]

it's called a square knot.

[@Mdatyrservice7]

Just by the thumbnail looks good

[@chichiboypumpi]

I wish I could afford chefs of this caliber.

[@bibashtamatta3618]

its good recipe fore me

[@sweejus17]

Skill ! Thanks Hiro

[@ruxp12]

i think i can actually attempt to do this.

[@deemahdee]

I'm in south Florida too...where is the best sushi in palm beach county?

[@carteral-harlem3042]

This looks good.

[@user-di2on5gl2d]

What is the gold garnish?

[@fernandofreire4062]

Still waiting for any info about Hiro going back to restaurant business

[@deemahdee]

Where would I get uni if I live in south Florida? Any recommendations??

[@debipraythatiwasmorelikebe9224]

Always wash before you do anything even balancing

[@leffler2]

Square Knot!

[@IKEMENOsakaman]

Oh oh oh... but you know, Japanese cucumbers (きゅうり) are so different from the American ones. How do you manage with the American ones?

[@vids2002]

Improvisation, like in the video 😊👍

[@dmac7403]

Not really they taste the same they're like the seedless ones we have a very plentiful supply of here in the states.

[@amanhasaface3987]

*zen music* "The beauty of sushi lies in its simplicity. Two or three ingredients handled with care can produce a result far greater than the sum of its parts. It's like art. So simple... yet so expensive. By clicking here, you can make money and make me some money by speculating on money and managing your portfolio money on a platform designed for money by money with money. Money."

[@octavia8836]

Absolutely absurd istg

[@anahorvatin892]

savrseno!!!!❤

[@hkjfdsfg]

I like it but i have no grilfrind 😔

[@21duthie]

That’s called a “square knot” one of the best knots to know.

[@doity]

Where's the bakkafrost coupon

[@stacietagomori634]

love it simply AMAZING..! This is the most beautiful, healthy, and refreshing dish ever seen!! I am so going to make this.. Kampyo is a type of gourd. Its so good I love in sushi and other dishes.

[@flybyairplane3528]

HIRO,Hello,as you say, simple enough,to do at home, hey I know you, and your voice,Ialso know CHARLES’s voice but have NEVER SEEN HIM,he needs to come in front of his camera, 🇯🇵🇯🇵🇺🇸🇺🇸

[@davidtatro7457]

So simple and beautiful! I'll definitely be trying this. And Charles, it's Bank-See, not Back-Snee. Lol 😉

[@debipraythatiwasmorelikebe9224]

No washing of the vegetables

[@Elsa-qe7bb]

❤

[@aarontooley570]

Keto sushi

[@beastieboys2294]

👏👏👏

[@circusoddity1]

Side note Charles works for food.

[@LujanLavenderFarm]

Edabule art

[@user-ou9mk9hj5i]

😍💯

[@jackiecortez1093]

44.

[@seume]

It’s a just a square knot

[@George........]

Bansky lol

[@potatoes1241]

Can he say madeo in heaven

[@NaT-wl8ru]

How many grams of gold flakes do you guys eat in a year lol

[@nickrnmaui]

Don't get it twisted. Art is crazy expensive because of it's tax status. It's a tax Haven. It allows the wealthy to borrow money against the assets worth. Wealthy staying wealthy.

[@timoteiafanasie4894]

If you really wanna impress your girlfriend use just your cucumber.

[@shib.ghartichennal2707]

🍣🍣🍣🙏🙏🇳🇵

[@nazamroth8427]

Error 404: Friends not found.

[@Mike-Eye]

Bitcoin is a hedge against inflation.

[@mariagil2833]

It is more a sashimi than sushi.

[@djknat]

it's called a square knot. One simple look-up and 2 second edit is too hard for you?

[@JustRockMySoul]

After seeing that thumbnail, I was not surprised to see Hiroyuki's name under it. Sheer art. But please don't advertise for this NFT "blue-chip" art, wtf. I get that "scam" doesnt quite grasp it, but it is an unnecessary object of speculation that devalues money worldwide. It's one thing if you don't understand it, but many do, and greed still lets them participate, leading the world to sh*t. Bad enough that process already exists with -you know- the ACTUAl art. No need to inflate that nonsense even more. For the love of god. It's not like your channel wouldn't be doing well without it.

[@debipraythatiwasmorelikebe9224]

Bullshit with the painting come on

[@xtremeog8421]

I amazed anyone would eat this where's the flavour. raw fish and raw cucumber. disgusting.

[@BolFelix]

Ah yes the abstract money laundering paintings that sell for millions. Comparing those to Hiro's food is an insult to Hiro, IMO.

[@Pareshbpatel]

Beautiful dish. {2022-08-27}