How to roll sushi like a pro

Sushi chef Hajime Sato, owner of Mashiko restaurant in Seattle, shows how to roll a sustainable northwest roll.

Northwest sushi roll ingredients:
- Sushi rice
- Nori seaweed
- Sliced cucumber
- Sesame seed
- Cream cheese
- Smoked wild salmon locks

Sushi rice ingredients:
- 2 cups uncooked glutinous white rice (sushi rice)
- 3 cups water
- 1/2 cup rice vinegar
- 1 tablespoon vegetable oil
- 1/4 cup white sugar

[BLOODYTHECLOWN]

I usually lay-down rice size of nori then put the nori(seaweed) on top then add crab in middle of nori then cucumber in one side and mango on other then roll up like blunt its easier

[IamMagsB]

OMG that is so pretty looking salmon roll, you made it look so freakin easy!

[commie]

Easiest way is put on latex gloves and a tiny bit of mayo rubbed on like hand lotion, but if you make sushi regularly your hands adapt some how, when handling rice your hand should not be wet just moist or damp shake excess off, try using sushi zu instead of water to moisten them.

[syzygyfarm]

Great presentation & looks delicious!

[michaelvarguez]

I canndo sushi pretty good now 3 months in and my sushi presentation is up to par up to restaurants standards work for hill stone in cherry creek Denver, co my only problem is spreading the rice and cutting my sushi fast enough wich sushi knife do u recommended?

[LivingOceans]

Seaweed on the outside is okay too. We can check with Chef Sato but we're pretty sure that it's a variation on a theme.

[TheCathyDream]

You can see the chef is forcing himself to do it slower, to teach people :) But there are some moves, SO quick, that's experience for you, amazing!

[fallenangel]

is there a trick on how to not get it stuck to your hands? i've tried putting tap water and salt water on my hands but it only makes the rice not stick together as much

[sifugurusensei]

weird. I make my rolls so that the seaweed ends up on the outside. does it matter?

[LivingOceans]

Glad you enjoyed the video. We'll ask Chef Sato if he'd like to try another video where he discusses the fish he prefers to use in his restaurant. We'll also ask him about his web address.

[cigma]

Hmm I always start with putting the cream cheese first, wonder if there is actually a best build order philosophy or just preference. 

[floydstinkyboy]

cool! i usually make them too huge...

[candyberried]

That rag he wipes his hands and knife on, isn't sanitary ugh

[Rightobot]

The discussion of sustainable fish was interesting and I wish you took it a bit further. For example, maybe by suggesting a few types of sustainable fish you prefer to work with and how you would integrate that into a roll. The technique explanation was awkward. Finally, I would fire whoever thought it was a good idea to have "whore" in your restaurant's web address.

[thearchiveable]

I just made my own sushi for the first time. :)

Tastes nice. But i dont like the wasabi.

[blowmykehawkyo]

Can someone please tell me where I can find a headband like that?