6 SUSHI GADGETS - to help you make great sushi: )
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Date: 2020-05-17
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Comments and reviews: 8
Song
I've been working as a server in a Sushi restaurant and making sushi with them as a chef for 7 years. The ONLY thing I agree with are the gloves. We use those gloves religiously as we have to change gloves every time and they make it much cleaner. But metal chopsticks mess with the flavor of your roe, same as caviar. They're a Korean staple (I am Korean, I am aware of our chopsticks, but if you bring your own utensils in, we start to question you. It's not because we think you're a professional, it's because we wonder if you think our place is dirty. It's insulting. We don't encourage the use of these odd gadgets. This is because the cheating takes away vital things, like why the rice sticks together. You don't compress it a ton to make it work, you season it properly and the act of seasoning it makes it stick much more as well. This makes something like a California roll or a plain tuna roll not too difficult to make with some practice - the thing that makes getting sushi worth it is access to some better fish, better cutting of the fish to maximize the good bits like pulling salmon belly from a good salmon, our knowledge of how to season rice well, and for western style rolls that take a large variety of fish, deep frying, etc. Just wrap your normal bamboo mat in cling wrap/cellophane. It reduces sticking, and to clean it, you simply pull off the plastic and run the mat under some warm water with a bit of soap at the end. Easy. I don't want to discourage people from making their own sushi, but I do want to discourage these types of cheating because your food will taste wrong. You will likely waste money. I have rheumatoid arthritis. I know how fine work can hurt and that's why I don't make sushi full time, but I highly encourage you to practice with the more standard tools. It will help you.
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I've been working as a server in a Sushi restaurant and making sushi with them as a chef for 7 years. The ONLY thing I agree with are the gloves. We use those gloves religiously as we have to change gloves every time and they make it much cleaner. But metal chopsticks mess with the flavor of your roe, same as caviar. They're a Korean staple (I am Korean, I am aware of our chopsticks, but if you bring your own utensils in, we start to question you. It's not because we think you're a professional, it's because we wonder if you think our place is dirty. It's insulting. We don't encourage the use of these odd gadgets. This is because the cheating takes away vital things, like why the rice sticks together. You don't compress it a ton to make it work, you season it properly and the act of seasoning it makes it stick much more as well. This makes something like a California roll or a plain tuna roll not too difficult to make with some practice - the thing that makes getting sushi worth it is access to some better fish, better cutting of the fish to maximize the good bits like pulling salmon belly from a good salmon, our knowledge of how to season rice well, and for western style rolls that take a large variety of fish, deep frying, etc. Just wrap your normal bamboo mat in cling wrap/cellophane. It reduces sticking, and to clean it, you simply pull off the plastic and run the mat under some warm water with a bit of soap at the end. Easy. I don't want to discourage people from making their own sushi, but I do want to discourage these types of cheating because your food will taste wrong. You will likely waste money. I have rheumatoid arthritis. I know how fine work can hurt and that's why I don't make sushi full time, but I highly encourage you to practice with the more standard tools. It will help you.
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Rising
Here's a little tip for somebody that doesn't know when you're cutting sushi with a knife is always best to use water and clean it off each time you cut you will get a better cut for each one when you do this instead of having a messy cut like he has as you can tell his did not come out very perfect there's pieces of the rap that was ripped off also when rolling a rap like that it is best to add a little bit of water right by the edge before you finish rolling it up
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Here's a little tip for somebody that doesn't know when you're cutting sushi with a knife is always best to use water and clean it off each time you cut you will get a better cut for each one when you do this instead of having a messy cut like he has as you can tell his did not come out very perfect there's pieces of the rap that was ripped off also when rolling a rap like that it is best to add a little bit of water right by the edge before you finish rolling it up
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Horst
I really enjoy your videos and i hope you keep it up: ) But i didn't like how you said that you have to have these items if you are serious about making sushi. Of course they might help and be better but you don't need a ton of items and gadgets to cook.
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I really enjoy your videos and i hope you keep it up: ) But i didn't like how you said that you have to have these items if you are serious about making sushi. Of course they might help and be better but you don't need a ton of items and gadgets to cook.
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MissSophy
This sushi paddle has little bumps on it to make it nonstick, but this one is superior--it has the little nonstick bumps and then more bumps on top of those bumps to make it more nonstick!
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This sushi paddle has little bumps on it to make it nonstick, but this one is superior--it has the little nonstick bumps and then more bumps on top of those bumps to make it more nonstick!
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Simon
So you didn't quite get the Suchi Bazooka right, try reading the instructions again, then wet the nori to stick it and leave the roll for a few minutes to soften the nori before you cut it.
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So you didn't quite get the Suchi Bazooka right, try reading the instructions again, then wet the nori to stick it and leave the roll for a few minutes to soften the nori before you cut it.
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Evin
so are u saying tht sushi chef in Japan is not serious about making sushi just because they dont have tht mat? Like they train a long amount of time to make sushi
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so are u saying tht sushi chef in Japan is not serious about making sushi just because they dont have tht mat? Like they train a long amount of time to make sushi
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Bradley
I'd recommend not bringing metal chopsticks to any restaurant because you will look like anything but a pro. Just use the provided silverware and suck it up.
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I'd recommend not bringing metal chopsticks to any restaurant because you will look like anything but a pro. Just use the provided silverware and suck it up.
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Joleen
it's no-dee not no-ree and it's ma-kee not what you said sorry to correct you, but it just really irks me when people mispronounce japanese words.
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it's no-dee not no-ree and it's ma-kee not what you said sorry to correct you, but it just really irks me when people mispronounce japanese words.
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