Shrimp TEMPURA ROLL (3 Recipes) with The Sushi Man

[@mubbly24]

I have been making sushi for about 3 years but I love to watch and read for new techniques. Your videos have been the most helpful! Someone once told me "sushi is sushi", meaning all sushi is equal wherever you get it. Red flags right away lol, there is always room for improvement and learning with sushi. Each time I make a roll I have a mental list of so many things to improve on. Striving for perfection always!

[@kushwanthchinnam3399]

Well I’m not as experienced as you but currently I’m in the sushi game for about 6 months and I do have a lot of things to improve and these videos have been helpin me a lot as a beginner tryin to improve myself…but honestly would like to hear some suggestions from people who are experienced

[@TheSushiMan]

Glad you're finding my videos helpful! And yes, that's definitely a red flag haha. Sounds like you're on the right track, keep it up!

[@TheSushiMan]

Glad the videos are helpful! Keep practicing and just keep trying to make the next roll or piece better than the last.

[@samisung8199]

Thank you so much for the video! I really appreciate all the tips and advice, really feel like I can successfully make sushi at home ☺️

[@TheSushiMan]

Glad you enjoyed the video!

[@mikeschmitt5273]

Awesome job Jun. Thanks for all the help. The book is getting some great use at our home as well. Definitely was worth the price.

[@TheSushiMan]

Great to hear Mike! Keep it up!

[@donnamullins9084]

You are so great at explaining each thing. THANKS

[@TheSushiMan]

Thanks and I'm glad you enjoyed the video!

[@irina7878]

I have made the best sushi in my Life after watching this omg still can’t beliebe how good it was

[@TheSushiMan]

Great to hear and glad you found the video helpful!

[@rontoomey1187]

The belly side of the shrimp looked like they had a black line similar to the back side that you split open and cleaned. No need to clean out the belly side? Thank you for this very thorough informative shrimp tempura roll. Very nice presentation.

[@TheSushiMan]

Glad you found the video helpful! Usually just deveining the backside should be fine but it's up to you. Just make sure you don't split the shrimp in half trying to devein from both sides.

[@katalinkakolfina2331]

Wow i never saw such detailed video tyank you sooo much chef u r amazing

[@TheSushiMan]

Thanks and I'm glad you enjoyed the video!

[@Michael4Reall00]

It would be awesome if you could make a video about sushi eel rolls please

[@TheSushiMan]

Sounds good! 👍

[@Tracy-w2m]

I need you to come teach classes at my house. I could watch you cut avocado all day =))

[@TheSushiMan]

😄Glad you enjoyed the video!

[@RyanMartin-wg7gm]

You are awesome Nephew thanks alot Brother I can't wait for some great times 😊

[@TheSushiMan]

Thanks and glad you're enjoying my videos!

[@sophiaconwell4275]

thank you for the tip I'll keep improving my technique

[@TheSushiMan]

Glad you found the video helpful!

[@hyesunstuart1320]

Great video!

[@TheSushiMan]

Glad you enjoyed it!

[@Mickeytravel]

Thank you so much chef🙏

[@TheSushiMan]

My pleasure! 😊

[@Buivu-y1w]

Thank you so much♥

[@TheSushiMan]

My pleasure, glad you enjoyed the video!

[@brandonfields85]

Love your videos! I do have two questions though. When it comes to the filling of sushi, is there a ratio to rice that makes a perfect sushi roll or do most chefs like yourself measure from the heart? Also, any tips on keep avocado slices from browning while making sushi all day? TIA!

[@TheSushiMan]

Good questions. The "perfect" sushi roll can be different for different chefs but I would say that most chefs will go from "the heart" like you said. There's really no exact measurement of the "correct" ratio and it really just comes down to experience. When you try a piece of sushi, pay attention to the overall balance. If most of what you taste is the rice and you find yourself wanting to eat some sashimi with it then that's probably too much rice. On the other hand, if you feel like eating some plain steamed rice with the sushi then it's probably not enough rice. Hope that makes sense. As for the avocado browning, I know some chefs like to squeeze lemon or lime juice on it, which does help but I personally don't like to since it alters the flavor. Keeping it in an airtight container or double wrapping it with plastic helps too. Hope that helps!

[@alinapaladino2574]

Susci grande non entra dentro la bocca ma da vedere bellissimo e sicuramente buonissimo sei un bravo insegnante

[@suzettezabala9637]

Do you have a recipe for making unagi?

[@TheSushiMan]

Yup, I have videos on how to make unagi nigiri (kzbin.info/www/bejne/n5aUmJeciJKXZrc), unadon (kzbin.info/www/bejne/r5WllmCKmJurqa8), and unagi sauce (kzbin.info/www/bejne/bqnKnYyopJpjbaM). Hope that helps!

[@science2726]

Can you show how to fry the head?

[@jasondunn451]

promo sm 🙂

[@WallaceMawuwa-oz8gm]

Big bun