Rainbow Sushi Roll Recipe
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Date: 2020-05-17
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Comments and reviews: 10
Kayno
When im at work, id perfer wrapping my second mat in seran wrap (at least wrap thick of 3x around, after forming it with the mat, its better to gently push the side in so none of the cucumber, and other things won't stick out and fall. ( this is very important for presentation when working at a sushi bar) this is my opinion and i think its more appealing and neat to the eye. Every sushi chef has their own way and style, and if anyone takes what i say seriously. It is just an opinion. :)
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When im at work, id perfer wrapping my second mat in seran wrap (at least wrap thick of 3x around, after forming it with the mat, its better to gently push the side in so none of the cucumber, and other things won't stick out and fall. ( this is very important for presentation when working at a sushi bar) this is my opinion and i think its more appealing and neat to the eye. Every sushi chef has their own way and style, and if anyone takes what i say seriously. It is just an opinion. :)
reply
CragScrambler
Before you remove the shell, if you crack the shell by the tail 3 vertebrae up from its tail fin, from the left and then right and then you pull up the middle tail fin towards its back and then pull the meat from the shell the gut can be removed in one pull without having to cut into the shrimp, this works with prawns / lounguistines too. Its how my friend taught me to do it he is a prawn fisherman.
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Before you remove the shell, if you crack the shell by the tail 3 vertebrae up from its tail fin, from the left and then right and then you pull up the middle tail fin towards its back and then pull the meat from the shell the gut can be removed in one pull without having to cut into the shrimp, this works with prawns / lounguistines too. Its how my friend taught me to do it he is a prawn fisherman.
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Konstantin
I love it how the end pieces disappear and around 8: 10 I swear I can hear you chewing them: ): ): ) Great work chef, the roll looks amazing, I'm trying it as soon as I learn to make sushi-grade fish at home (the price for store bought here in the US is outrageous, I wolld have to sell my kidney!
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I love it how the end pieces disappear and around 8: 10 I swear I can hear you chewing them: ): ): ) Great work chef, the roll looks amazing, I'm trying it as soon as I learn to make sushi-grade fish at home (the price for store bought here in the US is outrageous, I wolld have to sell my kidney!
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amin
This cooks hands down the best damn steak>>> do7. info/rsxk We had 5 ribeye in a 130 degree bath and then seared them on the grill for 1 minute on each side and then let them rest. Holy hell was it amazing. Perfect medium temperature throughout. Never had a steak so juicy and delicious
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This cooks hands down the best damn steak>>> do7. info/rsxk We had 5 ribeye in a 130 degree bath and then seared them on the grill for 1 minute on each side and then let them rest. Holy hell was it amazing. Perfect medium temperature throughout. Never had a steak so juicy and delicious
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Remaxen
The little scientist in me likes that you used an erlenmeyer flask to pour soy sauce: D And btw you are my hero. All your videos are clean and well constructed. You helped me a lot during my sushi learning. Now you got a canadien french subsciber, and you got my respect too. Thanks
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The little scientist in me likes that you used an erlenmeyer flask to pour soy sauce: D And btw you are my hero. All your videos are clean and well constructed. You helped me a lot during my sushi learning. Now you got a canadien french subsciber, and you got my respect too. Thanks
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William
I have a friend who happens to know how to make sushi I asked him how he did it and he showed me the only thing he didn t have was the fish. But man I may want to try to learn how to make my own sushi. Rainbow roll happens to me my first roll I tried and it s my favorite. Great job
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I have a friend who happens to know how to make sushi I asked him how he did it and he showed me the only thing he didn t have was the fish. But man I may want to try to learn how to make my own sushi. Rainbow roll happens to me my first roll I tried and it s my favorite. Great job
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PoLi
I'd like to see how to make a mountain roll or what some restaurants call a snowy mountain roll, and or your take on this roll. The inside has cream cheese, avocado, shredded crab. The outside is salmon and yellow tail tuna, then topped with shredded crab.
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I'd like to see how to make a mountain roll or what some restaurants call a snowy mountain roll, and or your take on this roll. The inside has cream cheese, avocado, shredded crab. The outside is salmon and yellow tail tuna, then topped with shredded crab.
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Tanner
I like your videos man, they are very creative. One thing though, my nori is too dry and it keeps tearing in places, so when I cut it, it falls apart. I just bought sushi-grade nori so I want to make sure I do it right, do I add water to it?
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I like your videos man, they are very creative. One thing though, my nori is too dry and it keeps tearing in places, so when I cut it, it falls apart. I just bought sushi-grade nori so I want to make sure I do it right, do I add water to it?
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JongPants
hello i got a question: is there any difference if you cut the fishes along with the line? i watched a anime and of course they over reacted to it, but still is there any difference in it? is it like smoother or something like that?
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hello i got a question: is there any difference if you cut the fishes along with the line? i watched a anime and of course they over reacted to it, but still is there any difference in it? is it like smoother or something like that?
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Cheryl
If you watch his other videos he explains that tuna is the only fish the FDA does not require to be frozen to be considered sushi quality because it is a deep sea fish. Please educate yourselves before commenting.
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If you watch his other videos he explains that tuna is the only fish the FDA does not require to be frozen to be considered sushi quality because it is a deep sea fish. Please educate yourselves before commenting.
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