Perfectly Made Sushi Using My Sushi Kit - 5 Dishes You Can Make Now!

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As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

Let us know how you enjoy your Minonokuni.

Knife Merchant
3203 Regal Drive
Alcoa, TN 37701
800-714-8226

[TomWolfe-kf]

Got my kit yesterday....cooked today. I made the California roll and Crab Stick salad. It was simply amazing. Thank you Hiro for what you do, I never would have thought I could do sushi and Japanese cuisine at home. (I also did your Miso Soup and Vegetable Tempura...it was a feast!)

[BolFelix]

I hope I can meet Hiro one day. Been watching since 2014 on and off. Sometimes I stop and then BAM! a 5 episodes marathon! Your videos are always so informative, chill and delicious-looking!

[Will]

If anybody could put together a sushi kit that has everything you need, it’s this guy.👍🏻

[MrAcuta]

Chef Hiro's knife skills never cease to amaze me. Whips that gyuto around like it's an appendage he's had since birth, then instead of grabbing a nakiri, he just uses the same gyuto.

As I have found, you can buy very nice knives (I have), but you can't buy the skill to use them. LOL

Hope this kit sticks around a while and might be joined by others in the future!

[punisherable]

Price is actually pretty good for what you get. May be a bit high for some people but you get what you pay for and I don't think anyone would be disappointed. Great video Hiro!

[lindatakahashi]

Wow! Only took 10 seconds to put rice on the nori! That's a true Master Chef!!! Amazing job!

[estefaniaarroyo]

The best chef of world !!! So delicious

[Miss_Dani_DWhit]

He's my FAVE Sushi Chef. During the pandemic, I watched his channel and learned how to make sushi 🍣 at home. He's the absolute BEST.

[rrrranch]

Wow, great stuff! Tuna and Salmon, my favorite. And now I can buy it all in one kit. Thank you! 🍣🍣🍣

[-RONNIE]

CONGRATULATIONS on creating your very own sushi kit 👏🏻👏🏻👏🏻 Thank you for all the recipes & videos over the years. Keep up the great work.

[davidplitt]

We love you two so much! Great teamwork!

[kristinrinia]

This kit looks really nice an I'm really happy to see it - and I'm sure the salmon is perfect as is since Bakkafrost is amazing - but if you like your salmon to have a slightly firmer texture, there is on simple trick that will in no way alter the flavour but will improve the texture. If you briefly sugar cure the salmon it slightly firms it and gives it a nicer texture and deepens the colour. First, add a big pinch of salt to both sides then a few heavy pinches of raw sugar to both sides and let sit for 40 minutes on a bamboo strainer (this gently draws out excess water) before rinsing the pieces thoroughly and gently in a bowl of water, repeating this several times with fresh water refilling the bowl after each rinse. Only do this with the big pieces as they come packaged, not with small slices and do *not* over-cure by exceeding the 40 minutes and definitely don't do this to the tuna - only salmon. I do this when I need to freeze lots of fresh salmon for sushi later. If you buy a large piece of salmon and cut it into fillets the size of the ones in the kit, after you sugar-cure, rinse, and dry them well, wrap each one in kitchen paper, put in a freezer bag and your salmon will still have perfect texture when thawed because the sugar curing gently removes water content that usually destroys the texture when it is not frozen in those commercial intense freezers that rapidly got to -40. No, your salmon won't be salty or sweet - it will just have a really great texture and fresh flavour for sashimi, nigiri, rolls, or poke. Also if you run out of fish and don't have time to get another Bakkafrost shipment, the farmed Steelhead trout from Costco is really excellent - just make sure to only get it if it is within two days of the packing date, (ignore the expiration date - you want to be within 48 hours of the packing date - ideally the same day). I always have sugar-cured steel head in my freezer for sushi or poke when I want it. Also, ONLY get farmed salmon for sushi as it doesn't have access to parasites like wild-caught does. Only farmed salmon varieties are safe to consume raw and steelhead is also in the Salmonidae family - it's migratory and looks and tastes exactly like salmon but slightly milder and less oily. You can also get a big 3 lb piece for about $26 and cut it into probably 16 generous sushi portions - I usually cut them into large 2-person portions before curing so 8 separate bags to stock my freezer stash. That said, I certainly prefer Bakkafrost to anything Costco has - but Costco works in a pinch when you need more sushi than you thought - and let's face it, there is enough sushi! You also wouldn't be paying the understandably higher price built into getting it safe and frozen to your door. It took me a long time to round up all the stuff I need to make sushi on the fly and I can whip up the sauces, seasoned vinegar, and rice myself - and I wish this kit had been around to put everything in one place so I could slowly replace the ingredients as I ran out of them from the kit ... so it gives you a roadmap of filling out your sushi stuff if you fall in love with making it and want to always have it up your sleeve as something special. If you do love it, invest in good Japanese knives, a whet stone, a good rice cooker, and a hangiri. I still kind of want the kit - because look at that cute little salmon nigiri in its wee little box!

[Blendmash]

Wow! Love this kit. Great videos. Hoping to meet you soon chef 😊

[grettzmendoza]

The Sushi Salad ( the last presentations) such an appetizing salad! It's a 5 Stars🏆

[michaeljulius]

This is great. Have to try making the different variations

[misleidemys]

Aprendi a fazer sushi com você, Traduzindo seus vídeos. Meu sonho é este kit. Amo seus vídeos ❤🇧🇷

[ashleyholmes]

I am 5 months pregnant right now but when I deliver I will definitely be buying this!

[manacloud]

the naruto maki is a work of art amazing.

[enrriqueayala]

Love you videos guys!!! Been following for quite some time now. I remember when it was just about 5k subs!!! Love how far y'all have come up!

[BooBear]

This is so awesome Hiro! Way to go chef!❤ I'll have to try it