Tuna nigiri - how to make tuna nigiri sushi - japanese food recipe
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Date: 2020-05-17
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Comments and reviews: 10
Billy
what an idiot, i didn't get to the end, it was torture watching him torture the poor fishs like that, so i didn't see him plunge the blade tip first into the board. besides ruining the board a very good sushi knife runs upwards of a 1000 dollars. i remembered mines was almost 500 which wasn't even high-end but pretty good and it takes a lot of skill to initially open the sharpness of the blade and if you don't do it right the first time you're screwed. you can't machine sharpen the blade or use just any whetstone, shoot! even the special sharping stone was expensive. you need the same stone which they sharpen samurai swords with. why didn't he just use a piece of paper to prove his point. shows no respect. what an asshole. those are shitty knives for the money, you can see that the blades not even smooth. it looks like it hasn't been tempered right. asshole knife company sponsoring an asshole with no respect for a blade. to a sushiman, that blade is everything and must be lovingly cared for. probably made by a chinese company giving it a japanese name. i just saw the link for the blade and it's 300 dollars, which is ok i guess, but most of that money went into making the knife look pretty. its got designs down both sides of the blade, what a joker. on his link-site he also says that you should loving take care of the knife. obviously, he doesn't pratice what he preaches. i've never seen a sushi knife like that, even some of the knives that are over a 1000's look plain jane and i've seen a lot of sushi knives.
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what an idiot, i didn't get to the end, it was torture watching him torture the poor fishs like that, so i didn't see him plunge the blade tip first into the board. besides ruining the board a very good sushi knife runs upwards of a 1000 dollars. i remembered mines was almost 500 which wasn't even high-end but pretty good and it takes a lot of skill to initially open the sharpness of the blade and if you don't do it right the first time you're screwed. you can't machine sharpen the blade or use just any whetstone, shoot! even the special sharping stone was expensive. you need the same stone which they sharpen samurai swords with. why didn't he just use a piece of paper to prove his point. shows no respect. what an asshole. those are shitty knives for the money, you can see that the blades not even smooth. it looks like it hasn't been tempered right. asshole knife company sponsoring an asshole with no respect for a blade. to a sushiman, that blade is everything and must be lovingly cared for. probably made by a chinese company giving it a japanese name. i just saw the link for the blade and it's 300 dollars, which is ok i guess, but most of that money went into making the knife look pretty. its got designs down both sides of the blade, what a joker. on his link-site he also says that you should loving take care of the knife. obviously, he doesn't pratice what he preaches. i've never seen a sushi knife like that, even some of the knives that are over a 1000's look plain jane and i've seen a lot of sushi knives.
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Skazmatron
Dude, after seeing a couple of your vids, I have to say that you really shouldn't be teaching people how to make sushi. No hate, but you really need to go back to the basics. Your movements aren't natural and a bit awkward to be honest. At first I wasn't sure if you were moving slower just for the audience, but after a few videos in, I think it's safe to say that you don't have very much experience in the field to be teaching it. Like I said, no hate. I just don't think that you're doing it right. I'd say go back to the profession, get used to the movements, then maybe come back and teach. And I don't mean like 1 or two years. You should at least have 10+ years experience to start teaching others about the delicate process of sushi. You can't start teaching people about sushi just because you add soy sauce on top of the fish like Jiro. There's just so much more involved. Anyway, if you truly respect the food and culture, you'd go back to the basics and practice. Please don't butcher our culture. Thanks: )
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Dude, after seeing a couple of your vids, I have to say that you really shouldn't be teaching people how to make sushi. No hate, but you really need to go back to the basics. Your movements aren't natural and a bit awkward to be honest. At first I wasn't sure if you were moving slower just for the audience, but after a few videos in, I think it's safe to say that you don't have very much experience in the field to be teaching it. Like I said, no hate. I just don't think that you're doing it right. I'd say go back to the profession, get used to the movements, then maybe come back and teach. And I don't mean like 1 or two years. You should at least have 10+ years experience to start teaching others about the delicate process of sushi. You can't start teaching people about sushi just because you add soy sauce on top of the fish like Jiro. There's just so much more involved. Anyway, if you truly respect the food and culture, you'd go back to the basics and practice. Please don't butcher our culture. Thanks: )
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John
I'm not gonna lie to you: Your hand placement when cutting the fish is all wrong. Using to much force to mold rice and you can see that at 6: 46, you want the sushi rice to literally break apart when you put it in your mouth, using to much force will crush the rice and make the rice clump together. Sushi is 80% rice / 20% fish It doesn't matter how expensive your knives are, there's no difference between a 100 knife and a 1000 knife if you don't know how to sharpen / properly maintain your knife. Yes there is a difference in material, but if you can't properly maintain it, it'll all go to shit. I don't wanna sound like an ass but you shouldn't be proud of expensive knifes, rather you should try to take a 100 knife and make it better than a 1000 knife, etc. Anyways I hope you try to excel and get better each day. Cheers
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I'm not gonna lie to you: Your hand placement when cutting the fish is all wrong. Using to much force to mold rice and you can see that at 6: 46, you want the sushi rice to literally break apart when you put it in your mouth, using to much force will crush the rice and make the rice clump together. Sushi is 80% rice / 20% fish It doesn't matter how expensive your knives are, there's no difference between a 100 knife and a 1000 knife if you don't know how to sharpen / properly maintain your knife. Yes there is a difference in material, but if you can't properly maintain it, it'll all go to shit. I don't wanna sound like an ass but you shouldn't be proud of expensive knifes, rather you should try to take a 100 knife and make it better than a 1000 knife, etc. Anyways I hope you try to excel and get better each day. Cheers
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DIY
On you website, you have the section that is called Sushi University you are not very good on the sushi skills but, instead you are still in the very basic skills. You've really insulted us that who have been practicing sushi for over the decades. All skills that you have shown are still in a very basic line. By showing to break down fish, feel diakon, cucumber and some fusions. Those are a real basic things. You can call Sushi Tutorials but instead you called Sushi University. This is wrong very very wrong! I have been following you for quite a few years along side with your website. You are really insulted us to the most extend.
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On you website, you have the section that is called Sushi University you are not very good on the sushi skills but, instead you are still in the very basic skills. You've really insulted us that who have been practicing sushi for over the decades. All skills that you have shown are still in a very basic line. By showing to break down fish, feel diakon, cucumber and some fusions. Those are a real basic things. You can call Sushi Tutorials but instead you called Sushi University. This is wrong very very wrong! I have been following you for quite a few years along side with your website. You are really insulted us to the most extend.
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Karissa
This is super cringe worthy my God! First off he sucks as a sushi chef. Far from good enough to do tutorials! Seems to me like he went to eat sushi one day and thought hey I'll record myself so I can then get free stuff and promote my knives. You seem extremely uncomfortable and awkward talking to the camera 3: 03 haha. And u keep doing weird shit. Your video editing is also horrible. Uhhh I can't watch anymore. WOW. Don't let it rot uhhh NOOOO SHIT REALLY? Wow When you were promoting the knives I was cringing so badly. You did NOT make me even believe in the product at alllll! God bless you for even uploading this!
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This is super cringe worthy my God! First off he sucks as a sushi chef. Far from good enough to do tutorials! Seems to me like he went to eat sushi one day and thought hey I'll record myself so I can then get free stuff and promote my knives. You seem extremely uncomfortable and awkward talking to the camera 3: 03 haha. And u keep doing weird shit. Your video editing is also horrible. Uhhh I can't watch anymore. WOW. Don't let it rot uhhh NOOOO SHIT REALLY? Wow When you were promoting the knives I was cringing so badly. You did NOT make me even believe in the product at alllll! God bless you for even uploading this!
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mugflub
Don't place it over your palm because it's too warm and it'll actually cook the fish. No, no it won't. also, WAY too much wasabi. Seems like you haven't done this much. That nigiri looked terrible. Too much rice, too little fish. And you DOUSED a very delicate fish with soy sauce which then also got onto the rice, which is a big no-no. So many mistakes. You probably shouldn't be doing tutorials, man. Also, who the hell would jab an expensive knife into a nice cutting board like that? Shows carelessness and a disregard for the quality of your kitchen instruments.
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Don't place it over your palm because it's too warm and it'll actually cook the fish. No, no it won't. also, WAY too much wasabi. Seems like you haven't done this much. That nigiri looked terrible. Too much rice, too little fish. And you DOUSED a very delicate fish with soy sauce which then also got onto the rice, which is a big no-no. So many mistakes. You probably shouldn't be doing tutorials, man. Also, who the hell would jab an expensive knife into a nice cutting board like that? Shows carelessness and a disregard for the quality of your kitchen instruments.
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Christopher
Sorry dude. idk where you learned your skills but my chef or sensei would of slapped me in the head. also the frozen process is called Flash freezing not just freezing. Thanks to this process places like the midwest can have sushi. plus you never leave maguro nor toro out in room temperature too long. The toro has a low melting point if you didn't know that. Also you hold the fish with your pointer and thumb while molding your rice to keep your body temperature away from the fish as possible until molding both the fish and rice.
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Sorry dude. idk where you learned your skills but my chef or sensei would of slapped me in the head. also the frozen process is called Flash freezing not just freezing. Thanks to this process places like the midwest can have sushi. plus you never leave maguro nor toro out in room temperature too long. The toro has a low melting point if you didn't know that. Also you hold the fish with your pointer and thumb while molding your rice to keep your body temperature away from the fish as possible until molding both the fish and rice.
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Joseph
OH btw, the bones, skin, head, collars, every part of the Tuna CAN be and IS used. Please do some research before making videos sir. I enjoy your videos but you need to research more. A tuna is much like a cow, it has different cuts and parts of the animal but 100% can be used and eaten. The bones used for dashi and sauces. The head is roasted whole in a traditional Japanese way. The collars, grilled in a similar way to yakitori. The tail as great meat for raman. 100% of the fish is used
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OH btw, the bones, skin, head, collars, every part of the Tuna CAN be and IS used. Please do some research before making videos sir. I enjoy your videos but you need to research more. A tuna is much like a cow, it has different cuts and parts of the animal but 100% can be used and eaten. The bones used for dashi and sauces. The head is roasted whole in a traditional Japanese way. The collars, grilled in a similar way to yakitori. The tail as great meat for raman. 100% of the fish is used
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How
Yes but the value of the dashi stock and sauces made from the head and bones of a blue fin tuna that sells for 1, 750, 000 dollars is irrelevant (relatively speaking. plus if you pay close attention to detail in my video (as i know you like to do Joseph) you will note that i was talking about strictly using the fish for sashimi or sushi, i don't consider sauces derived from the bone of that fish as using it in sushi or sashimi, even if you decide to spay them over a sushi roll.
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Yes but the value of the dashi stock and sauces made from the head and bones of a blue fin tuna that sells for 1, 750, 000 dollars is irrelevant (relatively speaking. plus if you pay close attention to detail in my video (as i know you like to do Joseph) you will note that i was talking about strictly using the fish for sashimi or sushi, i don't consider sauces derived from the bone of that fish as using it in sushi or sashimi, even if you decide to spay them over a sushi roll.
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cspark80
use dashi for different sashimi preparations? Well they do use dashi for the sashimi soy sauce, and every restaurants are different. This is a first time I ever heard People using Tuna Head, collar, and tail for sashim dash. For dashi, katsuo and gombu are the main ingredients and sometimes dried anchovies. I think someone who really needs studying is you. And this guy didn't mentioned anything about DAshi he was showing how to make a nigiri sushi.
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use dashi for different sashimi preparations? Well they do use dashi for the sashimi soy sauce, and every restaurants are different. This is a first time I ever heard People using Tuna Head, collar, and tail for sashim dash. For dashi, katsuo and gombu are the main ingredients and sometimes dried anchovies. I think someone who really needs studying is you. And this guy didn't mentioned anything about DAshi he was showing how to make a nigiri sushi.
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