Walmart Sushi Challenge | Making Gourmet Sushi On A Budget
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- Опубликовано: 28 сен 2024
- Walmart Sushi Challenge from Master Sushi Chef Hiroyuki Terada
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Support our Patreon page to see exclusive content not seen on RUclips, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
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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 RUclips.
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.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
it honestly feel so good to see how much you guys connect now compared to months and months ago, this has been such a fun channel to follow.
Lies again? Serie A Leader Polite Chef
@@NazriB ???
The International section of my Walmart is just Old El Paso taco kits.
lmao
Ours has that and ragu
Lol XD. Ours has a bit more variety but not like thier Walmart I think the demographics dictates what Walmart sells in the area.
That’s crazy! I live in the tiniest town in the Texas panhandle. We have to drive an an hour and a half to get to any department store, mall, health food store, ethnic grocery store, or to see a decent doctor. We only got a Super Walmart about 5 years ago. But everything he showed we have - including the fancy sushi rice he didn’t buy, nori sheets, a million different sauces, and even gluten-free ramen cups! We have no Asian population in our little town. Walmart should standardize their products. I think that’s why so many in this country have such poor diets and are missing vital nutrients. Things like sushi, stir fry, and a lot of rice-based dishes are very healthy for you and extremely economical to make. But if you can’t buy the ingredients and can’t afford to eat out at restaurants with a healthy menu (or have to travel to do so), then what can anyone do in that situation?
@@jessilaine7999 same!
More of these budget friendly videos. This is the best
@@DiariesofaMasterSushiChef Hi, Hiroyuki Terada... I love making sushi too.... Good job Chef
Yes, agreed!
The problem with sushi is that because it's so minimal. Both in the amounts of ingredients used and the cooking method. The ingredients you do use really matter.
If you use a really nice quality fish, it really shines and makes a big difference, and switching to lower quality really affects the end result.
So making good budget sushi is incredibly hard.
The best idea I think is to switch to cheaper ingredients, but that is still of good quality. Like Tamago. A well cooked egg is amazing, no matter how cheap or expensive the egg is. It's all about technique
Simple cucumber maki, can still be amazing and super good quility on a budget.
Vegtables and cooked ingredients work better for budget than uncooked fish, I think.
So seeing more budget sushi would be intresting. because that is a crazy big challenge.
@@IQzminus2 You cannot make typical grocery store eggs taste near as good as eggs I've gotten from a farm that had the chickens in their yard. Just making sushi for yourself saves a lot of money.
@@madthumbs1564 It's entirely possible that there is a bigger between eggs in other parts of the world.
I live in Sweden which have the strictest animal welfare legislation in the world. So maybe that's affecting the eggs I have available to me.
Because those laws definitely affect how hens and chickens are treated. Sweden is considered salmonella free, and eating raw eggs considered entirely safe. And giving antibiotics in any form of animal feed is illegal.
All those things are quite unique, with only a few countries in the world sharing the same conditions.
Here there is no notable taste difference between mass produced cheap eggs and eggs that come from local farms.
But if the egg comes from a different breed of chicken, it will be quite different. But that's true no matter if it's mass produced or not.
I buy my eggs from a local farm anyway, because I know those chickens are treated well and I rather support a small farm than a mass producers, but yeah the eggs aren't of any notable better quality.
a cheap alternative in Walmart is smoked salmon. it is delicious and I can make 10 rolls of sushi out of 16ounces. but i make them smaller. I use surimi and its about 4 bucks the smoked salmon is 4 for a small and 6 for a large. I use blue plate mayo and canned tuna for tuna avocado roll. Cucumber is cheap and a lovely addition as well as carrot. I never spend more than $20 on ingredients and it lasts me about 3 weeks. It costs about $50 to get set up with a sushi set, that is rolling matt, onigiri molds, 100 or 50 seaweed wrappers and rice vinegar
Interesting sushi rolls there
You are the hero we never knew we needed.
yes I always make them with smoked salmon avocado and cucumber its very cheap but so yummy
Smoked salmon can be a nice alternative, I've done it sometimes, but beware!!! The First time I did it it was way too salty!!! If you're used to regular sushis be careful cause the amount of salt is way much higher in smoked salmon. The trick is to put like no salt in the rice, and using cucumber with your smoked salmon sushis help a lot.
Cream cheese is also a good addition. Not very authentic, but tastes nice.
Hiro can take 10 dollars of food items and create a masterpiece, he is that talented. Hiro is such a amazing person to watch create food....even on a budget challenge.
Raw rice and crap fish is worth $62? Hiro fans are delusional
@@greatmaddyave well, not really. He didn't use the salmon. Take off 25 dollars and that leaves about 37 dollars. And don't you have mayo, corn starch, flour, rice, and eggs already stocked in your pantry and fridge? Take off another seven for 30. You might also have vinegar, sugar, salt, and soy sauce in your pantry so there's that.
He also said they didn't use all the tilapia and fake lobster so if you were conservative in building your rolls, you could get about two of those specific types of sushi in. Now it comes to about 15 for a single roll with enough stuff left over to make other kinds of sushi. From ingredients only in Walmart. And suboptimal rice.
Ultimately, if you only accounted for ingredients used completely in these rolls, only about 18 dollars was spent for two rolls with everything else going into the pantry or fridge.
@@cuross01 That's a stretch and even if I had the ingredients it still carries a cost.
The whole premise of your argument doesn't allow for disagreement on this point. But I highly disagree. This i wholey disagree with your breakdown
@@greatmaddyave you may disagree, but I wouldn't go to the store to buy a new bottle of mayo every time I wanted to make a sandwich.
@@cuross01 but you did spend money somewhere sometime for that mayo. You don't just get to factor it outside of price. And you have to get a different kind of mayo. So yes, I would have bought one regardless. Then there is wasabi and ginger, both of which are expensive retail and don't last long on the shelf.
Bottom line not worth it.
In,a weird way this reminds me of my dad. He was a chef and I just remember watching him in the kitchen and thinking about how he was at work. He died years ago but I just find this randomly comforting to watch. Love the videos, Hiro is a great chef, keep up the good work! xoxo
I dont know he pass away, when he is gone? I felt so sad to know that he pass away already.
I just hope I am not really understand you Andrea, and I just think that maybe you are talking about your dad correct?
I like how the closed captions interpreted the frying sounds as "applause".
"Can you do it, Hiro?"
*"Easy"*
7:45 Holy shit I was thinking "a person would have to be out of their mind to eat Tilapia from Wal-Mart raw". Thank GAWD he cooked it.
The tilapia was marked 'Fresh, Never Frozen' - No sushi should ever be eaten without being frozen first, thats how you kill parasites. So, from Walmart or not - that was not to be eaten raw.
@@murraypendergrass8077 are you sure pre-freezing gets rid of parasites? I remember a video from Hiro where he was filleting a salmon and unfortunately found worms in it.
@@aaronjimz That's why you should get farmed salmon for sushi. While I get the moral reasons for wild-caught, it just isn't safe. Wild fish are exposed to many more parasites and that then farmed fish which are exposed to almost no parasites as they are held in containment areas and fed food pellets. In fact, that's also the reason the elderly are advised by doctors to only eat farmed fish.
The bacteria on the surface thing is still a potential issue, although minimal and basically no risk for anyone that is healthy and not a young child or old. However, this concern can be alleviated by just searing the salmon for 15ish seconds on each side at very high heat with a little oil. Inside will be raw still, and it will also have a different, nice taste on the outside, especially if you use sesame oil mixed with a neutral oil like canola.
@@murraypendergrass8077 to be honest even if the fish is frozen i really don't trust industrial fish to be completely clean-even if it is free of parasites. heavy metals and grime and straight up dirt can be in those things if you don't wash and cook it. if i were to eat raw fish from walmart, i'd probably pasteurize the hell out of it with high power lasers before thinking of eating it. so glad it was cooked.
@@aaronjimz To be honest, no I don't know. I am not an expert I just know from talking with my fish mongers that the fish for sashimi needs to be frozen first as a safety precaution.
I grew up eating simple homemade sushi. Nori short grain rice and imitation crab. My mother always made it for special occasions and when she was feeling happy.
Awesome! Nothing better than momma cooking
Chef, how about a crunch roll. We are in quarantine and my daughter and I would love and easy way to make it
Blessings and thank you for your love of food and humbleness
look up dragon sushi
Me, using every excuse not to make my own sushi:
Hiro: *GOOD AFTERNOON*
*_WARUMAT_*
@@John-X Wrong Asian country Einstein...
Eugenio Vincenzo that’s the right one hahaha
Should call this Rednick Roll looks so good I will be making this.
one thing though, as a person that used to be a support manager at walmart. they let the perishable products such as meat, fish, and wall deli, sit for LONG LONG lengths of time before they refrigerate or freeze them.
Not to mention perishable go-backs. At a supermarket like Albertsons Safeway or Kroger, if there is a perishable go back it is taken care of IMMEDIATELY. At walmart a perishable go back sits for about 4-6 hours before a CSM calls for departments to do go backs.
I HIGHLY recommend NOT using walmart for meat, deli, dairy and eggs!
Canned products, fine. products like bread, chips, soda, etc, fine, but NOT meat, fish, eggs, sandwich meats, cheese, etc
Surprisingly he used long grain rice. Most walmarts have medium grain rice.
HR Hamada thats why as a supervisor at a supermarket I always encourage the cashiers to put it back fast or to ask me to put it back I won’t mind especially if it’s ice cream !
dont worry, the amount of chemicals in it.. keep it fresh
True, the returns tend to sit for hours at a time before anybody deals with them.
HOWEVER, at least at all the Walmarts I've worked at, we don't worry about perishables because we don't put them back. Meat, dairy, and produce get thrown out when people decide they dont want them because we can't guarantee how long they've been out.
@@silverback7659 just every single one of them that I've been in in four states
@@silverback7659 just every one I've been to in four states. It's a good place to buy CANNED food, NOT wall deli, dairy, poultry, and eggs
Tips for using non-sushi rice: avoid basmati (Indian rice is drier and less sticky), and rinse long grain/jasmine rice less! The cloudy water is actually starch, which you want to retain to make the rice more sticky. I normally rinse jasmine rice for non-sushi purposes twice, but try only once, or not at all for sushi purposes.
The water to rice ratio depends on type of rice, batch, and method of cooking (stove top, rice cooker, instant pot), but long grain rice tends to need more water than short grain rice. Drier rice is less sticky. If it's a bit dry after cooking, you can add a bit more water and cook covered on low heat for a little while longer. Hopefully all of those little tid bits are helpful :)
Best part starts at 0:00
0:00 - 24:49
Very Very Beautiful Day
DAMN! WTF!!! one way to impress a girl! "You want to come over? I'm making SUSHI no big deal." *Gets married the next day*
JuanCarlos Llamas uhhhh yeah good luck with that
A man that cooks is a catch for anyone!!!
Yeah that's not how it works, sorry to let your hopes down, but it's more than that, LOL.
@@inkbold8511 No it doesn't work like that, i'm sorry to let your hopes down but no.
@@BaIboaKing I'm pretty sure you don't know how most things work. If you think you speak for every female on the Earth when you say a man that cooks isn't seen by some women as a guy they would want to be with, then you're slightly delusional.
College Students: Your meals are too costly, Hiro-San. UwU
Master Hiro-San: 1:36
When I grow up I want to be like Hiro, he’s awesome! Beautiful spirit 🦋🦋🦋 great video
Duke's Mayo - Yellow label - 100% the best mayo ever!
I'll have to try it
Hello Leslie how are you doing ?
Kewpie is the best
Damn, that's a nice Walmart. Most Walmart around here are dumps.
i travel alot and from my experience...it's a reflection of the neighborhoods around the store. Walmarts that are closer to business districts tend to be alot cleaner, the ones that are closer to home for easy accessibility tend to be much more ghetto...
ive also seen some store just open not 3 months ago and it already looks like a dump because of the surrounding neighborhoods....
Every wallmart I’ve ever been to looks like that one but I’ve always been close to a major cuty
boostspike I agree. The seafood section was better than any of our Walmart’s around here. Also, most of the time the seafood is out of date and going or gone bad. Always check dates.
Dani D Mine has Taco seasoning that’s it🤣
“They have a jumbo too, WOW! They have a jumbo too” omg Hiro-San is so adorable
A good tip if you don't have the bamboo bowl and spoon to mix the rice after cooking is use a baking sheet with parchment and as the base and a wooden spoon to cut and mix the rice.
“You’ll use the mistake?” “No i remake.” Lol
Just shows how talented Chef Hiro-San is. Dynamite made of Surimi and Talapia. The wrong grain of rice. And it still came out looking world class. Just outstanding. Those oysters actually look phenomenal and I can't wait to see what you do with that good salmon. Just imagine how off the chain this dish would be using prime ingredients. I realize that defeats the theme of today's recipe but I'm in the camp that loves it when chef uses expensive top quality ingredients. G88D AFTERN88N!!
@@DiariesofaMasterSushiChef Thank you my friend. I am definitely going to make oyster tempura. That's a hit for sure. Remember I told you about halibut with oba leaf? I made that recently and it was REALLY tasty. I love raw oyster but fried looked SO good.
totally helps me realize how i can make sushi a more regular treat for me and my sushi snob friends, without access to affordable or nice quality fish.
A maki roll uses so little fish you might be surprised how far a single tuna or salmon steak goes!
Or you can substitute nice quality fish with hot dogs and Spam - Hiro -san has done that in his "Will it sushi?" videos!
You could make squid sushi,its fairly cheap and squid is really easy to cook,its quite crunchy though and has a very crab like taste to it,or at least the ones that I bought tasted like crab for some reason and even smelled like crab too.
Izunami really? I had a nightmare about squid when I was like 5. Haven’t tried squid yet but I love crab. It’s the squid eye that gets me 😆 but I’m convinced to try it now. I just hope it’s not the case where everyone says everything tastes like chicken (it doesn’t)
You are such a warm hearted chef.
I used to work on a Pollock Factory/Trawler in Alaska. We would produce surimi onboard. I worked in sorting and would grab the Sablefish/black-cod that came up. I can tell you, that black-cod is like gold on the ship. We kept it to ourselves and shared with a very few select crew members. YUM!
Thanks for doing this video!!! Living in the Midwest Wal-Mart is the only store within an hour drive for many...
Kroger for me here in Indiana!
haha that is true
Million-dollar sushi made with a social security check!
I would love to see a *_Costco_* Sushi Challenge, onegaishimasu!
People on food stamps pay $62 bucks to make one roll? Hmmmm
🤤 making me want some sushi right now yummy.
Thank you for making this. I always have to use long grain rice because my local grocery stores don’t have short grain. I was always discouraged when my rolls would break apart so easily, but now I know that long grain isn’t ideal.
Good Afternoon CHEF Hiro and Camera 📸 Man... An outstanding CHEF like HIRO can and will make anything taste very good as well as an elegant presentation!!!... I should know,,, I'm 61yrs old and been cooking up a storm especially for my Familia and for gatherings... I first started to cook since 6yrs old... Another OUTSTANDING VIDEO !!! An excellent TEAM... Concerning Rice,,, Long Grain- add more water,,, Short Grain like Calrose- not needed... been making rice for about 5 1/2 decades...
it's nice to see Hiro actually make some sushi, really fits the channels name hah:p He is a damn natural. I'd love to see you guys make some more videos of him making different rolls!!! :) Coming from a new sushi lover heh:p
Hiro, almost any supermarket in the US will have things you can use to make sushi - rice, soy sauce, fresh fish, vegetables. There are so many ethnic groups in the US, and stores need to sell "exotic" foods to meet the demands. And meat, fish, eggs, and vegetables are foods everybody wants. It's fun to see you make sushi using lobster, truffles, and filet mignon - but inexpensive ingredients from the supermarket can taste just as delicious, when prepared skilfully. Nobody eats filet mignon every day - sometimes they want macaroni and cheese :-)
If a person is willing to learn some basics, they can make a tasty, nourishing meal out of simple and relatively inexpensive ingredients. I stir-fry chicken and tofu very often, because it's easy to prepare quickly, and both chicken breasts and tofu can be seasoned with all sorts of different flavors. I'm going to use fried tofu puffs from the Asian market, with a lot of ginger and hot pepper, for dinner tonight :-)
My Walmart has about 1/8 the amount of stuff in it's Asian section.
derik miller same and it’s sad
right? even all the shelves are fully stocked
Move to Seattle
They must really change their stock based on the area. I'm not a snob or anything.. I just never went to my closest walmart because it was farther than 5 or 6 other grocery stores, but when I did - Oh WOW their meat and seafood all look excellent and the Asian section was huge. Everything was cheaper than at Giant too. I'm totally going back there more. I was also surprised at the empty shelves comments above; Mine was in perfect shape. (I live in Northern VA, near D.C.)
Wait you have a asian section? I don't even think mine does
An artists true tell of his mastery is his ability to adapt.
Legend Hiro
for salmon, you can probably buy packaged smoked salmon slices. normally excellent breakfast material on muffins with a poached egg, but, also excellent in sushi rolls when you cannot afford/find sushi-grade fresh salmon :) as 'fresh salmon' at the supermarket goes, i don't really trust that uncooked in terms of freshness/parasites/etc although it is probably ok
Just do some research on parasites fresh water vs salt and frozen vs not.
Dukes's Mayonaise HANDS DOWN!
Make your own with eggs
Winner for sure!! I love Sushi but never thought of Walmart.. Great video!!
I like these Walmart vids because it doesn't make me feel like I have to take out a bank loan just to have a decent meal at home I can make. I'd change the rice per his recommendation, but I'd DEFINITELY like to see more Walmart videos. That way I can atleast practice on less expensive items and if I mess it up, not a huge loss. After I get good, then I can try my hand at the same dishes, but with expensive items that are fresh and more organic to tell the differences in taste etc. Thanks so much guys! Glad I subscribed!
Oy you guys, I don't know if you have this in the US, but you can use "porridge rice" which is a short grained rice that is really cheap, usually cheaper than all other kinds and it works perfectly for sushi.
I suppose the closest thing to it would be Risotto Rice, but I am not sure how price-worthy that is.
The way he cut that avacado tho
Marissa Sill my new way to cut avacado!
@@danasampson818 Me too! Very cool.
With a BUTTER KNIFE no less.... That was beautiful!
Galaxy brain skills
Best mayonnaise is the one you make... You take an egg, add some cider vinegar, little lemon juice, Use your stick blender... slowly add in.. either, grape seed, safflower, avocado or canola oil... till its thick and creamy. Add salt after to taste.
Oh my gosh. I was watching this video for the first time and felt a tickle on the side of my mouth. It was drool.Hiroyuki is a wizard in the kitchen. I do not believe it is just talent and training. It is a gift and a passion this wonderful man shares with everyone.
Chef, I have some experience with that brand of rice. Living with such a big family and a low budget we used it very often. A great ratio would be two cups of water to one part rice. Hope That's helps for next time. Great video and thanks again for Sharing
Long grain rice is supposed to be dry and each grain separate from each other, like basmati rice! Sushi rice is sticky because its very glutinous.
Duke's Mayo....there is no other mayo as fine as the Duke's...
Hiro, its Harambe here, great job, could you make a video on just how you sharpen the knives(what products you recommend) and how you cut the carrots, sashimi, and cucumbers? Love how engaged you have become
I watch your channel on an off love watching you just do your thing with fresh ingredients. Today I hit that bell. Fresh is always better, but when a master comes down to standards to show even with low budget you can create beautiful food. I'm hooked. Really loved this thankyou.
I love this budget video! Cuz I cna actually make it!
Good afternoon chef! Great video! When will you guys do another knife giveaway???
more videos like this please! this could be a series
I appreciate how he is not wasteful: even if it is for a video, there is no reason to buy it, if you already have the exact same thing at home :)
My version of “making sushi on a budget” is going to my local sushi train 🤣🤣🤣
Looks mouth watering to me. Prices looking back from 2022 remembering the good old days.
I wasn't hungry when this video started, but then to actually see what sushi chef Hiroyuki Teredas could do with a few ingredients changed my mind. Really enjoyed watching this. Thank you to the camera man and of course Hiroyuki for showing us we can make sushi on a budget!
followed what you did and tasted amazing!!! except i got my ingredients from coles
Hellman's/best foods. Nothing else
Wow! You have shown us the way to be creative in making sushi! Love your ability to use simple ingredients and do something fabulous with it! You inspire us! Take care and be safe!
My first time on this channel and I'm very impressed because I love sushi but man you did great with this budget challenge you definitely have a new subscribers 👍☺.
I love sushi
14:50 just a friendly note from a biologist - GMOs are perfectly safe and are rigorously tested before approval, paying more for a non-GMO isn't necessary :)
FanOfAwesomeness lol, i agree. Im a scientist and engineer as well. I have learned that most gmos in food stores are not to bad. Some are concerning, but 90% are just fine:) most gmos are from cross breading or hybridization.
That cheap rice has doubled in price. I just bought some yesterday and its $1.50. 100% price inflation in three years, that is wild. The miso soup has almost doubled in price, but not quite. Its crazy looking at these old prices.
lol. I saw the beer on the side. I thought it was chef refreshment because it wasnt featured in the grocery excursion. hehehe
Wish my walmart had those ingredients:/
Can I marry you please? 😂🙏 Seriously your sushi looks fantastic. Thank you for sharing!
A cup of sticky glutinous rice should fix the problem.
Really good video concept. Hope you do more of these sushi on a budget videos.
Wow.... two thumbs up! I have to say my favorite part is watching you cut up the avocados in your videos wish you would have cut up some in this one but everything looks great. I’ve very surprised at n how you made the rice work! So I have to say fantastic job done all around!
What's the song in the background? I'm dying to know! :D
The best anything at Walmart is the cheapest one change my mind.
Unless it’s based on quantity
without question "Best Foods Mayo" is the best.
Excellent sushi chef,I like this show.
Still looks better than 40% of the sushi that’s out here
5% of 1 can of beer? No way, that was like 1/3 of the can at least. Even accounting for froth and bubbles
Does it really matter that much?
5% of a 12pack .......
@@MIshelKvit No the writing and calculation on the video says 5% of 1 can
@@saggiteightyfour8367 we all understand what the writing says sherlock if you are that smart than make 1+1 and realize the true meaning
So I tried making California rolls tonight. Did not come out bad but the roll could have been better. Then I find Hiro! Subscribed and taking notes.
love all his dishes. I improvise what I do not have
Hellmann's or throw it away
Best foods
Rod Vasquez it's the same
@@Chilax I know just wanted to put it out there.
Had Kraft mayo before and it's actually a bit creamier than Hellman's, otherwise it's the same. Eh, to each their own.
Kewpie or nah
Maaaaannn Hiroyuki is mood
I always make sushi at home once a week I can't afford to go to a restaurant but love japanese food it became a tradition at home and my children ( already grown up 31 and 38 years ) learn to love it too ,would be better to use short grain rice .I will of course gif this recipe a try
Duke's mayo all the way
who else would love to see gordan ramsey's reaction to this video???
He actually get 2 good year star⭐⭐🤣
This looks awesome! I'm going to change a few things up. I love it!! Please make more!! Walmart shopping and cooking
He is a very good japanese chef, traditional way if cooking❤️
You should have got the dukes mayo. In the south that is all we use. Try it next time and you will enjoy it.
Whoa....dozen eggs for $1.55!
I miss those days. But I enjoy seeing what I can do without access to a good local fish market.
Just made this. I'm legit now. I'm a be lying about how I spent a year in Japan learning how to make sushi under master hiro.
how have i already liked this but havent watched it yet
Watching one year later! Thanks guys
Best foods Mayo is the best.
I cringed when he bought the Kraft Mayo
NOPE! STAY IN THE WEST AND NEVER TRY DUKES. IGNORANCE IS BLISS.
I felt so violated even though i wasnt the one who had the camera all up in my face
Thought that was sunshine of your love in the background for a second.
My grandma swore by Hellman's Mayonnaise Hiroyuki. ;) Thank you for doing this. :)
This is a fancy Walmart! All organized and clean!.
Because thats what Hiro's do
I just ate, I thought I could watch this video without getting hungry... yeah, not when it's this channel! Pfft; When fish fly.
never thought sushi was this hard to made, rip my cooking skills
This man is a freaking sushi making God
I hope to be like Hiro this year--Able to take on challenges without second thoughts.
Nooo! Never skimp on the mayonnaise Hellman's is the best always get Hellman's 😱😰😫😭☠️
Hiro, you are truly a master of the craft!! OUTSTANDING