The Italian Roll - How To Make Sushi Series

Master Sushi Chef Hiroyuki Terada shows you how we make our Italian Roll with ingredients you can find at your local supermarket. We ventured off to the Publix that was located just a block away on 17th and Biscayne to find our ingredients. Incidently, Publix was rated 2 out of 50 top supermarket chains across America according to Consumer Reports, so if you're lucky enough to live by one, you're loving life.
As mentioned in the video, when we opened 4 years ago, we had a similar roll that we served that had very similar ingredients. It didn't sell that well we here we tweaked it a little and will decide whether or not to bring it back. It's a play on some delicious Italian ingredients with a splash of some Japanese influence, so without further ado, we present our Italian Roll.
We get all of our knives and whetstones from the best supplier out there and now you can too. KnifeMerchant.com is located in San Diego, California and they can ship anywhere in the world for the lowest price. You just need to find out what the import taxes are for your country if it's going outside of the United States. Also, for being our fan, they are are going to discount EVERYTHING you order on their website by 10%; you must use our code NBK10 to get this deal. Enjoy being a Master Sushi Chef too!
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...
Follow Hiroyuki Terada:
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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...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: [e-mail]
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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

[@Mammadani.]

I’m Italian and thanks for choosing very Italian brands! It’s so important for us and for the VERY Made in Italy 🇮🇹

[@gilero2]

Hello! Can you explain me what kind of leafs are there?

[@tropicalpalmtree]

anyone else have a bad habit of watching these videos at 3am?

[@heartlandranchtv4943]

tropicalpalmtree Haha, just read your comment at 3:01 AM. So true!! So sad!!

[@WCuri007]

+tropicalpalmtree haha 2:49

[@kashmir4617]

+tropicalpalmtree 1:16 a.m :'(

[@UNITDW]

+tropicalpalmtree Just read this at 3:06 AM.

[@sheilaghimpu]

meeeeeeee

[@BolFelix]

Everything in that roll is soft and delicious! That roll must really melt in your mouth! And the crunch added at the end with the microgreens and fish eggs, miaam!

[@innochka24]

love how he makes rolls, especially he clean up everything after each step

[@maddmaxx6730]

Have you tried to put fresh basil inside, and I think a light balsamic reduction would make a great dipping sauce.

[@neoniahazelwood9263]

Japanese, Chinese, Korean and Italian are my favorite foods I love.

[@neoniahazelwood9263]

Yes I do.

[@alessia5405]

I always love the way Chef Hiro keep his preparation table cleaned! Keep making us hungry, Chef..aye aye :D

[@alessandrorinaldi842]

I am Italian and i approve this. i'm so happy i'll replicate this idea, hai fatto una cosa stupenda. Bravo!

[@stephaniegomez2000]

my mouth is watering

[@puzzlepuzzlepuzzle760]

This is the greatest channel on YT, hands down. I have so many questions :D - Why did Hiro go to the US? More opportunities? - How does Hiro sharpen his knifes? - Why is he so awesome? :) And the cameraman - will we ever get to see your face? Maybe you are as pretty as Hiro :D Great work on the camera tho :)

[@HeartRigi]

I gotta find an excuse to fly down to Miami so I can visit your restaurant, the food always looks like a dream

[@MJBB33]

+Hiroyuki Terada - Diaries of a Master Sushi Chef No taste test? I guess you'll just have to do this roll again! HA! Definitely one of my favorites. I'll have to try this one at home :)

[@marcowoo7844]

Hiroyuki Terada - What's the sauce at the end? what's the recipe? pleasee

[@melodywebb8262]

I think I would eat anything he made, this looks amazing!!

[@donsmith9899]

Yeah, watching these videos at 02;00 will drive ya nut, for SUSHI Totally outstanding Hiro, you're the best Brother. Yuzan

[@eVolvEFPV]

That chef is a badass pro, period

[@meatmissilef111]

publix is the greatest supermarket in the entire country. the place is lit

[@EricValor]

I know I am terribly late to the party here, but to stay even more in keeping with the Italian theme, I suggest using roma tomatoes and, instead of micro-greens, using basil leaves arranged longitudinally along the roll over the prosciutto and under the shredded parm. I think that would give a little more punch. You could add a little garlic and some crushed pine nuts on the inside to really give it a pesto influence.

[@EricValor]

That's wonderful news. I am always happy to be of service. Did you happen to see my note about Unagi Donburi from scratch? I think that would make for an easy and interesting video.

[@writeitdown3528]

Thank you! As a gluten feee person, you just taught me how I can still eat a "hoagie". Thanks for all of the other videos as well. Great out of the box ideas for the home sushi enthusiast.

[@blackholeman]

The microgreens add lots of flair to that roll. Very nice creation.

[@MrHavoc1001]

I always like seeing new things from you and Hiro. Keep it up! Great Video.

[@Nekology87]

i made this recipe at home and replaced the mozzarella with (trader joes) truffle cheese and it was amazing!

[@Soulzarath1]

Wow! Beautiful.

[@tylerdt]

Never tried sushi but this looks amazing

[@elemfao500]

this is better than my everyday meal (cucumber and water)

[@MisturJack]

What a combo! Never thought id see such a blend of two cuisines, but it looks to die for! As always, props to both of you! Magnificent work! Time to find a Publix...

[@digitalopt]

This was a very enjoyable video!

[@chloezuras1514]

i've never had sushi before and watching all these vids makes me want to try it

[@chloezuras1514]

I live in Rockville, Maryland but I'm not quite sure if there are sushi places around here!

[@riccardomenoni]

Veramente buono questo Sushi...I'm from Toscana, Italy and THAT Sushi is VERY VERY GOOD...ciao ciao,!😂

[@LozioBacco]

Riccardo Menoni anche io so toscano😂

[@TheCentralPlaza]

I love watching these videos, I get excited when I see a new upload. Keep up the good work man you guys are great

[@andreameeks9671]

Cool idea , very interesting 👍I will have to try 👍thank you

[@BRBWaffles]

I would add basil for sure. It would have been nice to see something it olives as well. Looks great, though.

[@holandaxd]

Keep doing these shopping videos, really appreciate them !

[@raymondroberts5098]

Looks beautiful and delicious...

[@ericag890]

Some fresh basil leafs would add some flavor and dimension.

[@marlenaambroszczyk569]

love this !

[@bv7916]

I’m italian & I love sushiii so this is like heaven 😇😂

[@spacehead74]

I like how he completely ignores the deli counter. That's the the really good cold cuts and cheeses are.

[@TSD0416]

A++ on the plating.

[@usclaxx10]

Just got my wisdom teeth out and I have time on my hands. I've just been watching the shit out of all of Hiro's videos. Great way to spend my time.

[@thevolleyballstar23]

That's me right now! 😂😂

[@renatolend]

very good, perfect.

[@DzanarAbbasZade]

Looks great, nice colors

[@highradicals]

I would totally eat that! I was wondering if he was gonna torch it or not, but he did right after I thought about it. Hahaha

[@ericascag]

Publix! Omg I'm totally visiting, I'm from Fl! Yum yum

[@Ghilliesniper007]

Hi Nove! I have been binge watching you for the past our or so. Thanks for the videos, someday I hope I'll be able to visit you guy!

[@shuggaqube]

Absolutely gorgeous ♥

[@roundearthshill247]

Amazing guys amazing! as usual

[@rebeccaelliot353]

I love all your videos! they all look so tasty!

[@jwags9354]

Great vidoe as always!!

[@HappyLife3]

夫がお寿司が大好きなので、今度作ります！生のお魚じゃない分、扱いやすいし、近場のスーパーに売ってるので助かります！

[@hollydykes6600]

I come from a Publix family, I started cashiering in Winter Park, Fl. at 16.

[@StuziCamis]

Looks absolutely heavenly! Not 100% sure about the mix of tastes but there's only one way to find out! 😄🍙

[@joeminghia]

Just an idea, you could try this with cooled down risotto maybe instead of sushi rice. Could also switch out that avocado for something more Italian, like strips of grilled eggplant.

[@Midnight7762]

I love you guys! This is beautiful! Wonderful!

[@Astrohhh]

Hiro seems like such a genuinely nice guy

[@1shakoz]

I am flying from Australia to Miami for yumm shushi.

[@inespetra2766]

Lindo, lindo, lindo, amo os seus vídeos ! Love, love, love,

[@arlenepirhia7568]

arigato gusaimaso hiro....mabuhay from the philippines

[@schymark7196]

I'm starving!!!!

[@aislingasphodel994]

I have almost never been interested in Sushi, But all these Videos makes me want to try it.. But i feel like i'd only accept having it at your restaurant.. I feel an excuse for a holiday coming..

[@charashanya]

потрясающе вкусно и красиво

[@z4wl]

Chef, excuse me, my english is not good, what is the green sauce in the bootle?? Is Parsley, carlic and oil?? Thank you and congratulations, you're my favorite chef¡

[@ranilouise2828]

I'm so sad because I live in Australia and I am absolutely in live with the way that Chef Hiro prepares and serves these dishes! ugh. I wish you guys weren't so far away :( maybe try an "Australian themed sushi tray" just. please, no vegemite no matter what

[@ranilouise2828]

*love whoops

[@gracesantillan2652]

Great job

[@leonardosasso2917]

Fantastico

[@quigonsean]

I really wish to eat here but I live 100 miles away, but if I ever visit Florida I will definitely visit :)

[@charliesuracineve8200]

Directive Gaming I live in the UK, i feel the pain!

[@gjie2034]

can u make a episode that u are making different sauces!! such as spicymayo; eelsauce etc.

[@peperulez1]

😋 looks so good. I live pretty close to the restaurant. Should go and eat there one day

[@louiseferguson6732]

wow, that was really impressive!

[@DianaChheng]

I love Chicken Alfredo too! 😁

[@ramongodoy9384]

for real

[@DeanTCG]

I want to try it!

[@everydayrants663]

I would love to stop by and meet Chef and also try out this role as well as the meat lovers roll and his filet mignon nigiri

[@paolomana9248]

Dud chef hiro tried to participate in iron chef? love to see it, :)

[@williammatthews2948]

Hello Chef Hiroyuki Terada. You sir are an artist!! Your skills are incomparable! These videos always make me hungry. I enjoy watching you create edible masterpieces!! I only have one question. What material is your cutting surface? It kind of looks like MDF (Medium Density Fiberboard). I always thought MDF was not good work with in moist environments. Please keep up the great work & we will come visit & eat when we get to your area. Much love!!

[@salicepiangente6538]

we have no such thing as "Alfredo" sauce here in Italy but the sushi looks very good! i'll give it a try

[@jackthejava1894]

Man I sooo wish I could go there!!! Unfortunately I'm from New Jersey and it's not likely that I can go to Florida. :(

[@MrNicoCi]

As an Italian, I'm deeply impressed. I'd love to experiment soon

[@matkilla454]

A shopping cart escalator? Never seen that before.

[@ZbjetisGod]

nice work

[@rustfaizullin3525]

Suuuuppeeer!!!👍👍👍

[@tubasousaphone13]

That looks delicious! I bet that would sell like hot cakes!

[@ChristmasCrustacean1]

Australian uramaki roll; sesame seeds on the rice, flipped over, marinated steak, omelette, beetroot and lettuce

[@DWKingIV]

Every time I hear the tickets print, my ears perk :)

[@Supamonkey510]

the camera mans favorite words this episode was mmmmkay

[@sebastianolevimorenos639]

Hello Chef Hiroyuki, next time spaghetti (Voiello brand) with peperoncino, aglio (fresh Garlic) and extravergine olive oil!!! Prepare a boiling water for the spaghetti put a tea spoon of sea salt (10 minutes of cooking it depends on the thickness) Sauce: Little pan with extravergine olive oil than dry peperoncino and a clove of garlic cut in slices, let fry until the garlic will be golden, not brown!!! When three minutes to drain take a cup of boiling water a part. Drain the pasta, take away the garlic (if you like it leave it) and pour the oil on the pasta keeping the pan on fire and pouring the boiling water mixing well... you will see a fantastic starch cream coming up. After three minutes spaghetti are ready!!! Enjoy!!! Ciao from Seba - Italy

[@neoniahazelwood9263]

I enjoy grocery shopping.

[@charizzemaeinot6349]

looks delicious!!!

[@mikehardy172]

Mouthwatering:)

[@mikehardy172]

Your Welcome :)

[@chardonnayjohns6178]

I'm probably a child for this but I laughed when he tapped the camera with the squirt bottle

[@sergio-pescaycocina6288]

What are the green sauce ingredients please? Thanks

[@Muminekae]

once again you make some awesome sushi! If you would like a suggestion, perhaps sometime in the future you could create a slavic themed sushi? (I would recommend a sauerkraut with minced meat filling commonly found in certain Pierogi)

[@libbyreesbarresi7459]

i loved this one, love italian food, but i would love to see a dessert sushi done. I have experimented with sushi at home, could you do something with oh i dont know sushi rice and coconut milk and fresh fruit or something along those lines please x

[@libbyreesbarresi7459]

brill i look forward to seeing what you come up with x

[@chelseawachholz5142]

OMG YES!!

[@bodvarson1933]

I had a chinese roommate who would sit and eat seaweed like it was popcorn. I thought he was crazy at first but after trying some with different flavors I was proven wrong.

[@johnnyfeng2468]

very nice

[@facundocorradini]

hmm.. the avocado, microgreens and salmon eggs kind of make it "more of the same". I know for fact it must be delicious as it is, but I like to wander farther from the classics, and I'm pretty sure the creators of the great Calle Ocho roll can do it as well; Here's my own "Italian" sushi recipe: uramaki filled with mozzarella fingers, sun-dried tomatoes and arugula, wrapped in prosciutto. The idea is to have intense flavours that are also different from the traditional ones found in US-Style sushi, and at the same time combines well with the rice and the nori. Sometimes I change the mozzarella fingers for tempura shrimp and cream cheese, for a more US-style-sushi approach, while maintaining the Italian twist with the sun-dried tomatoes and arugula, and prosciutto wrapping. I've been making that rolls for some months and it has become one of our sushi dinners favourites by now :) I'm certainly gonna steal the idea of the balsamic glaze though. I had yet to find the sauce for this one, and it seems to be a great option :p

[@arriesdavid]

I love making sushi and I know that however I do a homemade sushi I can't be as good as Hiro even though I've been doing it for 2 years I think. I wonder how it'd be like working with him, can't tell if he's a strict one or not.

[@Andi_orion]

This speaks to me on an ancestral and spiritual level. Did it sell at all?

[@michaelwould]

Good stuff guys! loving it. What kind of camera are you using? I know you have said it before but, I cannot find it.

[@dorayyadnugal5341]

So inspiring... hi'sir just wondering whether you season your rice with anything else except for the mixed sesame seeds?❤ to read your reply if possible😊😊

[@kamalkumar-fj3ug]

wow realy nic

[@parkevalds2871]

Y'all should make a video where Hiro reviews Publix sushi

[@parkevalds2871]

Will be looking forward to it (: