Beginner's Guide to Making Sushi

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For anyone that wants to take a crash course in sushi making I am going over every single step to help you make the most delicious, yet simple, sushi.

In this video we are covering: how to make sushi rice, how to select the right fish, how to cut fish, how to make wasabi, how to make pickled ginger, how to select seaweed, how to roll sushi and how to cut sushi. Part two we will get into more advanced rolls... Enjoy!

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Music by
Dan and Drum
and
Lakey Inspired

[vergisses]

Don't throw away the salmon skin! Lightly season it with salt then pan fry to crispy and cut it strips when cooled down. Makes amazing taste/crunch in any sushi roll.

[MisterFuturtastic]

Another way you can tell if the fish isn't fresh is that it will feel a little slimey. It shouldn't feel slimey at all.

[bass-dc]

For those who can't get their hands on Eel: Take catfish instead.
Grill it without seasoning (cover it with just a bit of sake to make it tender) on high heat, remove it (not completely cooked) add mirin, soy sauce, sake and a bit of fish stock to the pan and reduce it.
(You get something similar to a unagi sauce). Put it on lower heat, add the fish again.

This is a simple alternative to unagi eel.

[MisterFuturtastic]

Sushi pro tip - when you are cutting the sushi rolls... get a little cup with water and put some of the juice from your pickled ginger in there. Then you take your knife... slide the tip into the little bowl of pickled ginger juice.. then tip the handle of the knife down so it is lower then the tip... a tiny bit of ginger juice will slide down the knife blade edge if done right. That lubricates the knife when cutting sushi rolls.

[FlyingPigMD]

“Woah! Man down, seaweed on the ground!”


You sir, are a genius and you’re approach to sushi making is pure.

[skatingcanuck]

Thank you for simplifying a process that I've been intimidated by for years.

[pepperplum]

I really appreciate that you consistently explain what will happen if you don't follow the specific direction...cuts out the "it will probably be fine" mentality :)

[oliilo]

That was so relaxing. Thanks for the video, gonna start rolling at my job today and im kinda stressed out, great video to prepare and loosen up

[jaelyneblackwell]

omg you broke that down so well. thank you now I feel like I can make sushi! 😁 this is my next dish to attempt

[GageSmiff]

Thank you for year after year providing what you do. People need to realize that cooking involves adjustment and creativity. No two dishes the same. Mistakes are only mistakes if you let them be. Keep em coming!

[Asterix]

very impressed with your knowledge in making sushi. i have seen a lot of videos that totally get it wrong or don't have the subtle nuances that make a great sushi roll. kudos!

[aidanpiianaia]

Hi my names Aidan and in from Hawaii. I'm 14 and I work in my uncles restaurant this knife would be amassing to win because I can use it when I work. Thank you for making these videos.

[kornelia]

You guys are my fav cooking channel of all time so far. You actually explain everything from the very bottom and show how fun cooking can be. Amazing :)

[camillemae]

It’s almost midnight and I’m having an insane craving for sushi... so I’m watching videos.

[k_carey]

I'm so happy this guy actually rinsed his rice, being Filipino that shit always makes me cringe when people don't

[zachxtyler]

Would love a crash course how-to on Seaweed Salad to go with our home made Sushi. The two would pair nicely!

[nrrork]

I found medium grain also works very well if that's all that's available. Long grain is just what you wanna avoid.

[marybeth]

So. ...Excellent 😮
Very nice teaching skills!
Thank you!😃

[KelbyWaters]

This will definitely help satisfy my weekly sushi craving. Eternally grateful to you. :D

[sublime.spaceranger]

It was thanks to you that I made my first dish by myself with confidence. A chicken fajita quesadilla. It came out delicious. Can’t wait to try making sushi!