Salmon and Tuna Sushi Roll - Royal Sushi Roll
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Date: 2020-05-17
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Comments and reviews: 10
Michael
Greetings, Chef David. I have watched many of your videos and find them to be both helpful and inspiring. If I may share, I've also tried various combinations, including some with less than traditional ingredients. My most successful, according to friends' acclaim, is the bacon-shrimp-tomato roll, with the bacon (of course) and shrimp all cooked. This is my gateway sushi to those afraid of sushi's raw fishes. Thanks again for your great videos!
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Greetings, Chef David. I have watched many of your videos and find them to be both helpful and inspiring. If I may share, I've also tried various combinations, including some with less than traditional ingredients. My most successful, according to friends' acclaim, is the bacon-shrimp-tomato roll, with the bacon (of course) and shrimp all cooked. This is my gateway sushi to those afraid of sushi's raw fishes. Thanks again for your great videos!
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tomwaitsjohnsburg
personally I would not never freeze fish that is brought to me. it just defeats the whole purpose. I know its a small portion and the roll's other ingredients can mask certain flavors, but yeah, you are lucky you live in the greatest part of the world
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personally I would not never freeze fish that is brought to me. it just defeats the whole purpose. I know its a small portion and the roll's other ingredients can mask certain flavors, but yeah, you are lucky you live in the greatest part of the world
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Mike
freeze the salmon are you joking? i work at a sushi bar i cut salmon thiner then that everyday, if your knife is sharp you should have no problem cutting it thin, as a sushi chef you should not be telling people to freeze there fish and ruin it for nothing,
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freeze the salmon are you joking? i work at a sushi bar i cut salmon thiner then that everyday, if your knife is sharp you should have no problem cutting it thin, as a sushi chef you should not be telling people to freeze there fish and ruin it for nothing,
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MrJizzy181
You are maybe not the fastest or most efficient sushi Chef on this world. But I know many sushi chefs who are not even half as creative as you are. That's pretty much the point of these videos. Besides. you're sushi just looks too good to eat.
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You are maybe not the fastest or most efficient sushi Chef on this world. But I know many sushi chefs who are not even half as creative as you are. That's pretty much the point of these videos. Besides. you're sushi just looks too good to eat.
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MiskyWilkshake
Instead of a weave-pattern like that, could you line up lots of strips parallel to one another, then plait them? There are plenty of braiding patterns that would work with enough strands to create a wide enough layer of fish.
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Instead of a weave-pattern like that, could you line up lots of strips parallel to one another, then plait them? There are plenty of braiding patterns that would work with enough strands to create a wide enough layer of fish.
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LorienCulurien
I think that if you are going to knit with raw fish at home you should do it on top of a metal tray that is on top on another tray filled with ice, so the fish can stay nice and cool while working: )
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I think that if you are going to knit with raw fish at home you should do it on top of a metal tray that is on top on another tray filled with ice, so the fish can stay nice and cool while working: )
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Midnight7762
I am cook. And i whant to say you do this wery good! You cut a little not cleverly, but the end result is very good! Are you worked as a cook somewhere, or its just a hobby?
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I am cook. And i whant to say you do this wery good! You cut a little not cleverly, but the end result is very good! Are you worked as a cook somewhere, or its just a hobby?
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How
Very wise words, but also very true! That's why I do this, I didn't want to work doing something I didn't enjoy, so I made(am making) my own path to do something I truly enjoy.
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Very wise words, but also very true! That's why I do this, I didn't want to work doing something I didn't enjoy, so I made(am making) my own path to do something I truly enjoy.
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Tangerine
You should submit your videos to online cooking blogs. A lot of them really need a way to show their readers visually about how to make this sort of thing.
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You should submit your videos to online cooking blogs. A lot of them really need a way to show their readers visually about how to make this sort of thing.
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TheJBradleyMSLM
I was watching several of your other videos and thought this doesn't look too complicated - then this video came up. Wow- that is a work of art.
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I was watching several of your other videos and thought this doesn't look too complicated - then this video came up. Wow- that is a work of art.
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