Cutting Nori in Patterns - Sushi Cooking Ideas #2
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Date: 2020-05-17
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Comments and reviews: 10
Justin
I made my first California roll yesterday after watching a lot of sushi making videos over the past few weeks. How hard could it be right? Harder than it looks. I made 6 and the first one had avocado pouring out everywhere. By roll number 6 and using about half the rice most people suggest, (about 150g for a half sheet roll, halved that) it turned out pretty OK. The first roll over seems to be the hardest. encasing all the filling in that first step. So THANK YOU to you and others on YouTube for inspiring me to give it a go myself. I have no doubt with lots more practice I'll get better.
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I made my first California roll yesterday after watching a lot of sushi making videos over the past few weeks. How hard could it be right? Harder than it looks. I made 6 and the first one had avocado pouring out everywhere. By roll number 6 and using about half the rice most people suggest, (about 150g for a half sheet roll, halved that) it turned out pretty OK. The first roll over seems to be the hardest. encasing all the filling in that first step. So THANK YOU to you and others on YouTube for inspiring me to give it a go myself. I have no doubt with lots more practice I'll get better.
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Sushi-Lover
I really like that! Easy, quick to do and looks stunning! There is so much you can do with sushi, just be creative. I actually just bought a plastic rolling mat, though it's a lot softer and more difficult to roll with. Yours looks really sturdy and good. Might try out that one too.
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I really like that! Easy, quick to do and looks stunning! There is so much you can do with sushi, just be creative. I actually just bought a plastic rolling mat, though it's a lot softer and more difficult to roll with. Yours looks really sturdy and good. Might try out that one too.
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Prod.
I'm always so early on these video's I don't know why, been subbed for 3 years and never made anything haha. I really enjoy these vids though, my dad is a chef also. Do you work in a restaurant or something? what do you do for a living i'm just interested: )
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I'm always so early on these video's I don't know why, been subbed for 3 years and never made anything haha. I really enjoy these vids though, my dad is a chef also. Do you work in a restaurant or something? what do you do for a living i'm just interested: )
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Martha
Randy, you are just an amazingly talented Sushi Chef! What a great imagination. I have been sharing all of your videos on my PinInterest, and they have created quite a buzz, I can tell you. Keep up the excellent work! Thank you for sharing.
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Randy, you are just an amazingly talented Sushi Chef! What a great imagination. I have been sharing all of your videos on my PinInterest, and they have created quite a buzz, I can tell you. Keep up the excellent work! Thank you for sharing.
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fattymoko
You have very novel and lovely ideas for pretty sushi. Unconventional to say the least but beauty is part of the kaiseki experience. Nice share! What's next? Stamping different food colors onto the rice?
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You have very novel and lovely ideas for pretty sushi. Unconventional to say the least but beauty is part of the kaiseki experience. Nice share! What's next? Stamping different food colors onto the rice?
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Guest
+How To Make Sushi you should consider doing kitchen tour for your 1million sub special. So far I've seen you work in 3 different kitchens and would like to know more about what's behind each one: )
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+How To Make Sushi you should consider doing kitchen tour for your 1million sub special. So far I've seen you work in 3 different kitchens and would like to know more about what's behind each one: )
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Thomas
purchased the Miyabi 5000mcd after your review on the knife. I tried multiple chefs knives and nothing even compares to this blade. Glad to see you use it as much as i do!
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purchased the Miyabi 5000mcd after your review on the knife. I tried multiple chefs knives and nothing even compares to this blade. Glad to see you use it as much as i do!
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Theresa
That's really clever! And so beautiful. But I'm wondering: How do you clean the punches? I mean, it's one thing to use it on paper, but that's not a food product.
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That's really clever! And so beautiful. But I'm wondering: How do you clean the punches? I mean, it's one thing to use it on paper, but that's not a food product.
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Flirri
This is so gorgeous, I don't know why I never thought to do this. I'm a former chef and used to do Scherenschnitte as a hobby. I'm going to pick up those punches.
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This is so gorgeous, I don't know why I never thought to do this. I'm a former chef and used to do Scherenschnitte as a hobby. I'm going to pick up those punches.
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EVG
Haha. When i first started eating seaweed for wraps and sushi, in 2014, i grabbed my moms craft stamps too and started using them to look cute too.
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Haha. When i first started eating seaweed for wraps and sushi, in 2014, i grabbed my moms craft stamps too and started using them to look cute too.
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