HOW TO MAKE SUSHI AT HOME | CALIFORNIA ROLL

[@amberjones9520]

My ol man wanted sushi for his birthday dinner a few years ago so i made some homemade. I couldnt find a sushi mat ANYWHERE so i used wax paper to toll it. Surprisingly it turned out great. The 2 end pieces were kind of crazy looking but the rest was good. Sushi semmed to come naturally to me. I love making it. Great video !!!!

[@sctenz]

Not a sushi fan, but this is my new favorite cooking channel. So, I'll watch and like anyways.

[@thebackyardhibachi]

Appreciate that! Im going to mixing it up in 2023 between griddle cooks, sushi and wok as well.

[@alrise1776]

Hey Chef! Just found your channel. I really appreciate what you're teaching us 👍

[@thebackyardhibachi]

Thanks for taking the time to watch.

[@cryptocarsandcoffee7854]

This is beyond my skill level but still enjoy watching every video you make Paul!

[@thebackyardhibachi]

I really believe anyone can do this. The head chef used to come up and throw away my rolls during rush if they were rolled too loose while I was training. Next shift I would be washing dishes! The point is to start, try and fail and repeat the cycle. You got it!

[@cryptocarsandcoffee7854]

Paul, if you were adding sour cream to your roll would it need to be frozen?

[@thebackyardhibachi]

@@cryptocarsandcoffee7854 I’ve never used sour cream in rolls. Cream cheese I’ve used.

[@thebackyardhibachi]

What roll are you thinking of with sour cream?

[@cryptocarsandcoffee7854]

@@thebackyardhibachi maybe a traditional Philadelphia roll. Anything with crab and cream cheese haha sorry; it’s after 11 here and do t know why I was thinking sour cream. Cream cheese, would it be frozen or how hard does it need to be so that it’s not “oozing” out as your roll it tight? Very knew at all this so learning with each video.

[@blackimaje]

Loving it -I love sushi / California rolls and cannot wait to try this at home ! Keep up the good work and may good fortune come your way .

[@thebackyardhibachi]

Thank you, if the rice is too sour from the vinegar use rice vinegar instead.

[@blackimaje]

@@thebackyardhibachi ok -thank you!

[@nopee4merkelly738]

The POV shots are so sick

[@TheLockWhisperer]

awesome!

[@thebackyardhibachi]

Thanks!

[@johnl4263]

Be sure to remember us early fans when you hit the big time. So I did a traditional American breakfast on the blackstone this morning…eggs, bacon, hashbrowns. What would be a typical asian breakfast on the griddle?

[@thebackyardhibachi]

Usually breakfast is very light. Congee is very common, with picked veggies or/and sweet sausage. I can’t think of anything that would utilize the griddle.

[@dpunlasmith]

@@thebackyardhibachiFried rice made from last night’s leftovers is always a good breakfast imo. Leftover chicken adobo makes for some pretty good fried rice.

[@thebackyardhibachi]

@@dpunlasmith Always heard good things about adobo. Never got around to trying it.

[@bethehole]

Watched a second time and noticed that the light got brighter 😂 Making sushi is a lengthy process but so worth it! Thanks again Paul!

[@thebackyardhibachi]

I rolled the sushi the next day because it got cold and windy. 😂 it did look I pulled an all nighter prepping.

[@GregoryHaynes]

Thanks Paul for showing us something different from the tepanyaki normal. Please continue to explain how other Japanese foods are made too. I.e. wonton, dumplings, egg rolls, etc. I still love the Hibachi cooks too!

[@thebackyardhibachi]

Will do, I have a bunch of appetizer style recipes coming up, Along with more sushi rolls and wok recipes coming up. Excited for 2023!

[@dylanw987]

Great, as always. Only thing I would add is that the Osaki brand imitation crab is what I’ve found to be the best for sushi. Anything else just tastes weird to me. Keep up the videos! If your taking suggestions, I would like to see a mustard sauce recipe.

[@thebackyardhibachi]

Thank you! Osaki is the brand I use as well!

[@JoshEllisTMG]

Another great video my friend! Keep it up! Cheers 🍻!

[@thebackyardhibachi]

Thank you! Cheers!

[@mikefriendjr]

Nice! Love the videos. Can you explain where to get sushi grade fish? I can’t find it anywhere fresh at a decent price. Thanks!

[@fastlane9598]

Thanks Paul for the great video, and can you teach us how to make a Hawaiian maui poke bowl, thanks paul for the awesome videos keep up the great work

[@thebackyardhibachi]

I’ve made poke in Hawaii. Waikiki though. I’ll be happy to share that recipe!

[@desertfox3860]

Looks good, thanks for sharing!

[@thebackyardhibachi]

Thanks for watching!

[@gharv1313]

Well done Paul! Looks delicious as always 👏enjoyed you video and always well explained. Cheers 🍻

[@thebackyardhibachi]

Thanks 👍 cheers

[@LisaMagoulas]

Another great, yummy video Paul. Thank you. I like the trick with the Saran. Is it best if the rice is room temperature or cold?

[@thebackyardhibachi]

Room temp to body temp is the appropriate range for sushi rice.

[@LisaMagoulas]

@@thebackyardhibachi thank you.

[@mikedelacruz3135]

🔥🔥🔥🔥 episode Brotha 👊🏼😎🤙🏼! I’m not brave enough to attempt this just yet, but appreciate the step by step so when I do, I can hopefully do it right. Thank you Sir for the lesson

[@thebackyardhibachi]

You can do this! If you run into any problems, just let me know.

[@bethehole]

Thanks for posting this. Very informative for us beginners! Take care Paul

[@shrewdcritic83]

OOOOOSSSS SUSHI

[@frankies9049]

Where is the spicy mayo and Yum yum sauce????😩