1 Dollar Sushi Rolls | But Cheaper

Sushi is commonly one of the most amazing yet expensive items on a menu. BUT if you make it at home using these instructions, I think you can shave it down to around 1 dollar per serving. Sounds like a win to me.

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[AttackonCuisine]

Missed opportunity to say 'You know what's even better than a 1 dollar Sushi Roll? B-roll'

[cxlezt]

"Rice is the most important component of your life."

*As an Asian, I can admit that that quote is truer than anything I heard this year.*

[rach]

can we do a 'but easier' series? simplified ingredient lists, no special tools, made under 1 hr, made in 1 pot/pan etc. thank you!!!!

[KarstenBelt]

I'm a student and I love making sushi, these recipes look amazing!! Will definitely make one or two of them this week!

[staceye]

Tips that weren't mentioned: If you feel like your rolling game is off and the log is loose, let it rest 10 mins on the board before you cut into it. That allows the moisture from the veg to get absorbed by the rice and nori, and that swells the rice and seals the nori sheet closed nicely.

After rolling the sushi, get a damp towel ready to wipe your blade between cuts for everything is clean and pretty looking when you flip the cuts on their side for plating.

Do NOT push down when you cut. Sawing motion only. With a very sharp knife you should only need to saws per cut roll.

Start in the middle, and outward in twin cuts. Often I will cut the log in half, then place the two halves side by side so the cut ends I just made line up perfectly and then I cut those two logs in their middles. And from there it's a matter of figuring out if you can get two, three or four roll cuts out of each mini log. It's an easy way to get consistent size sushi if you care about symmetry and presentation.

If the nori feels resistant to your knife blade, make a small cut with the tip at the top of the roll everywhere you will be sawing off a roll to get you started.

If you have time to prep most of your ingredients the day before, you can easily turn this into a group activity by creating an assembly station at the table. Everyone can make their own with whatever they want.

I am not a fan of overly chilled sushi, so I like to eat mine as I make it, but I have taken it to work for lunches. It just requires I let it sit for a few mins to get most of the chill off it. I would never consider microwaving sushi to take the chill off (in case anyone is thinking that right now.).

[TheSonicfanx]

As an Asian, I literally cannot fathom a world without rice.
I didn't have rice for two days once and I didn't eat for those two days.

[CookAvecDan]

I asked my Sushi Chef what his favorite roll was. .

he said payroll.

[DanMan]

the one time he could actually say a b-roll line that makes sense he misses out

[scarlett]

sushi tip: re-toast your nori over an open flame and it will improve your sushi rolls by 1000%. it's better with re-toasted nori because the nori won't get soggy so fast. it also increases aroma. I just use a long reach candle lighter, but make sure the nori doesn't actually touch the flame, and just quickly run the nori from side to side over the flame. toast both sides of the nori. it really makes a difference, in my opinion ♥️ 🍣

[kenyonworthenii]

A college student ate a $1 sushi roll. Here’s what happened to his brain.

[jeanettelipton]

“So just bite it like a burrito”
*SCREAM*
Commercial rolls

...that was a roller coaster

[glenniz]

For the last twenty years my wife and I have made our own sushi at home, we're talkin' spicy california rolls, salmon skin hand rolls, green mussels, tuna, salmon and yellowtail sashimi, etc., etc., but this video has given us the desire, to look at new combinations of flavor. The veggie roll, with mushroom looked absolutely delicious, and already the wife is making up a shopping list!!! Thanks Joshua!!!!

[ottoban]

Little tip he didn’t mention, your knife will cut the roll a lot smoother if you dump it (the knife) in water before you cut. If you don’t, the rice will want to stick to the knife and could ruin the shape of the roll

[gibberishname]

Josh: "you'll need 3 shallots"
also Josh: shows 5 shallots.

[williamraney]

my family loved these. My wife said it was one of the best things I've ever "cooked". My salmon for half a lb cost $20. Good salmon. I guess that's key. Thanks for a great video.

[omarmustafa]

Fun fact, Josh actually has a cookbook not many people know about, its called Slim Palate. He made it when he was 17 and had lost over 100 pounds.

[AttackonCuisine]

You should make a book called a Weissman once said, Josh

[rosaria]

Josh: "You wanna know what else is a thick log that's full of surprises and ready to be consumed?"

Tell me, papa. LOL

[adamkwarren]

Josh: * makes one roll *
Also Josh: *”This is my favorite one so far”*

[the--outlawgamer]

When it comes to sushi, I get mine carryout, from Kroger, and I've made mine from ingredients from the store and from Amazon. And my turnout was not bad. I eat both cooked and raw. But I've made homemade with smoked salmon that comes in package, you can even get the little pricey smokedsalmon, and put in diced avocado, or you can make it guacamole style. Even the tamaki vegetarian hand roll looks like it would fill me up even without animal.