MAKING SUSHI AND CUTTING CUCUMBERS JAPANESE STYLE!!

[@MyPOVLunch]

I love this technique to get delicate cucumbers. I appreciate the time you put stacking the skins and flesh for easy distribution.

[@dehaerdeha4093]

Смотреть как ты делаешь роллы просто сплошное удовольствие, сколько лет этим занимаешься?

[@gultekinggg]

Love your work, where is this place ?

[@funsvlog7954]

And how did you cut the cucumber to sheet before you chop it?

[@v.l.a.d__03sviridenko38]

Woow 😍hello from Russia, I’m also learning how to make sushi, I want to get a job

[@deathedell215]

just curious, how bad is it to be in russia rn, no hate, honestly want to go there at some point when everything cools down. also trying to make sushi, tried his technique and rice got everywhere lmao.

[@Ravi-TRS888]

Good job

[@manuelestevesdiaz8603]

Hello my friend, I have a question. Can you explain how you cook the rice? Because, most of the time when I cook rice for sushi, It seems.that I do that with too much water and the rice is too wet. I can see in your case, the texture is perfect.

[@Roll_Masters]

Can you please explain me your process as well as which device you use to cook. I need rice weight Water amount Cooking time Resting time Cooking device

[@melinashodieva7272]

❤🎉

[@skysy1k]

What is the machine can cut the cucumber like a paper?

[@Roll_Masters]

Human hand 😉 You don’t have machines for cucumbers specifically because the core of the cucumbers is very soft so it doesn’t have what to grab on.

[@destdsgn5207]

Did you working on Koshihikari rice? And have some tips when my rice are too "gummy" after i cook them in rice cooker?

[@bobshlob6307]

means you put too much water! usually cook your rice 1:1.1 ratio (rice:water) if you don't know what that equates to, add the rice (make sure you clean your rice until the water runs clear) then add your water and leave about 1cm of water above the rice line

[@ritasakr588]

Calrose rice ratio ( in rice cooker) 3 cups ( cup 250 g) rice wash 3 times , add 3 cups water .. 250 ml chari ..?

[@wongwonton149]

Hi sir may I know the brand of the yanagi and length please

[@Roll_Masters]

Hello! It’s 27cm carbon steel yanagi from yoshihiro cutlery japan.

[@wongwonton149]

@@Roll_Masters thank you so much for the info. It's amazing

[@Andrael]

3:56 What is that? Amazing channel btw!

[@bhunooo7708]

Inari Age or Kitsune. Marinated and fried tofu pockets. Thank you 🙏 😊

[@destdsgn5207]

What type of seaweeds u use? Is that Gold?

[@Roll_Masters]

This one is silver, somehow I prefer it over the gold

[@destdsgn5207]

@@Roll_Masters thank you for answer, and what is that knife?

[@Roll_Masters]

27cm carbon steel yanagiba from www.echefknife.com It’s a single edge sashimi knife with a kiritsuke style tip of the blade. Very nice knife.

[@destdsgn5207]

@@Roll_Masters Would you recommend some knife for beginner? I try to cut salmon with regular kithcen knife but its useless :D

[@Roll_Masters]

Entry level yanagibas are all bad in my opinion, you need at least 100-150 dollars to get something good and you need to learn how to sharpen them. There are a lot of videos online on how to do it with different types of knives. If you don’t have the money I would suggest to get the best chefs knife you can buy and learn to work with this. Just make sure that it has a free edge all the way through, a lot of chefs knives have a metal protection on the bottom of the blade just under the handle which makes them hard to sharpen. If you have the money search for a yanahiba or a sujihiki which are both superior for slicing fish and cutting sushi. Good luck 😉

[@melinashodieva7272]

🤩🍣🍤🍱

[@MishuRechinul]

Salutare... De unde ești??

[@Roll_Masters]

Salutare! Sunt Croat dar locuiesc in Cluj-Napoca

[@MishuRechinul]

@@Roll_Masters am văzut ca vorbești Română și de asta am întrebat... și îmi place ceea ce faci...

[@gaelsalvadorzazuetaestrada6201]

I don't get why you cut your sushi in 6 pieces when it is uramaki, i think it is to thick for bites, unless you are feeding big mouth people, no hate, they rolls look good tho.