Both Chef Hiro and the cameraman are highly knowledgeable in a sense that the cameraman asked questions that many viewers might have as well as well as giving us additional information when Chef Hiro is concentrating on the cooking.Great interaction,very informative! Would it be too much to ask to give us a full tour of your rest and kitchen? :D
Thank you so much for making this video. It makes the prepping of sushi rice simple and clear. I am attempting to make sushi for the first time tonight and this is the most helpful video I have seen on the subject. Keep it up! Great job sir.
Thanks Hiro for all your help with are attempt to make our own Sushi. After 24 years, my good friend and Sushi chief went back to Japan to be with his aging family. Soon here we are, looking at one of the best Chief in my Miami and that there is. Thanks Hiro and your camera man, for all you great food, that we will try again to follow your lead.
Damn I randomly came across this channel when looking for sushi reviews. I absolutely love you channel an Chef Hiro! I have done a marathon on your videos. Total great content. Much love to you both
My family loves this recipe. I am a beginner, but it tastes restaurant quality when I follow these steps. Lost this video and tried once on my own, I found out that the little things definitely matter 😂.
245 grams of rice vinegar 280 grams of sugar (people were right about sugar seeming more than vinegar) 28 grams of salt total 553 grams of solution which is about 20 ounces 16 ounces of dried rice makes about 48 ounces of cooked rice (1:3 conversion) so it's 4 ounces of vinegar for 40 ounces of cooked rice.. or 10% of rice weight. (also this is 20% of the original solution which is about 56 grams of sugar in 48 ounces of rice apart which means in your individual roll you eat about 6 grams of sugar)
thank you chef. i've been chided about my sushi being too sweet. ive been playing with my sushi zu to make it just right. i appreciate your knowledge and forthrightful steerage to make food the best it can be. you are truly a master. live long and prosper.
Hands down #1 chef ever. For decade at least. And can cook anything from pork to lionfish to frog. Hiro a genius. I wish I knew him 25 year ago when I lived in Marshall Islands as he loves fishing. Would take him on my boat every day than help as prep person. Instant celebrity fir ambassadors of Japan China Taiwan Australia marshallese dignitaries and chiefs. Bet he can do sea turtle and whale well
Thank you so much to both of you for taking the time to make the video. You guys literally left nothing to wonder about. And you even put the recipes for how to make the rice and vinegar in the description. I have totally been making my sushi rice wrong, maybe that's why it doesn't taste like the sushi rice in the restaurants lol. Also to give up that secret with the kelp slices, is an extra bonus.
Thank you! I have been always fascinated about sushi and its history. Iv wanted to learn to do this for so long, now once i get back from overseas i will be starting, we just got a fresh fish store in my town! Keep up the amazing creations, i hope to come down to Miami one day to visit!
This was very informative. I have had no idea that I was using the wrong kind of rice the whole time. I've been using whole grain, but the rice comes out slimy and has slime covering the pot but the rice was still crunchy too. Thank you for showing me the right way to do it!!
The slime comes from the powder on the rice (the starch), you probably haven't washed it thoroughly. On a lighter note, don't wash it if you're making rice pudding, the sucker will never set...
I had to watch a lot of videos to get to this one to understand the measurements. I have 8 conversion pages up to try and figure out how many cups, tablespoons or ounces to use to make sushi rice. This one is easy. Thank you.
@@oshintaoo Exactly right. That is more than double the sugar for any normal sushi rice recipe. The common ratios in Japan are 4:2:1 (Vinegar: Sugar: Salt) by volume.
I am a new subscriber and have been so inspired by these videos. I live in a very rural part of Virginia where there are not specialty stores and these practical tips and processes on how to make sushi (which I love btw), is so very exciting and motivating for me to try. Thank you both for working so well together and answering all the questions I have in the course of the videos!!! Fantastic!!
You guys are doing so many delicious dishes and sushi and are inspiring, I work with sushi too, and it's awesome to see and learn from you as well. Big thanks for your videos, they are very helpful. PS: it makes me laugh every time you ask Chef Terada, how you are you? And he never says how he is, just answer back smiling and asking how are you back. Respects Chef Terada.
I just recently found out almost all or most Asian households use Rice cookers! 😯😯🤦♀️ I've been cooking rice on the stove my whole life! Maybe its time to invest in one
I tried your recipe my family loves it and I will do it again today but forgot the amount of the ingredients, haha. Now I come to see you again. I have to share and subscribe to your channel I don't want to lose your video. Hope to see you again soon.
i was taught to use 2 types vinegar, sugar, salt, daishi kombu if have, if not, also ok..to melt sugar. rover low heat in vinegar, mix to water..before add to rice after steaming rice..
ive learned so much after going through sourcing fresh fish retailers, learning the techniques and exploring the different possibilities, even though i live in a very poor country and dont have much money myself, i can now eat to my hearts content :)
You guys still use Arroz Rico??? omg thats awesome!! its very easy to find it here since I live in Puerto Rico.. Btw am addicted to your videos, it gets me hungry every time, hope I can visit you one day and meet the master Hiro! Keep up the good work on this channel you guys deserve 1mill subs!!
How I wish that everyone watched this video!!! I live in Mexico and there are a lot of "sushi" restaurants which don't season their rice at all, it's such a shame, since it really makes sushi stand out. My family is of Japanese heritage and I remember that my grandmother used to say that you should mix the sushi vinegar while hot and fan the rice (with a paper fan) while mixing it to make it really shiny and beautiful... is that true???
SOME RESTAURANTS THEY REALLY DO NOT KNOW HOW TO PREPARE- SUSHI -- IF A PERSON ATE SUSHI IN HIGH end RESTAURANTS.THEY KNEW THAT THE SUSHI THEY EAT IS NOT PROPERLY. PREPARE.
wow, him saying "i use about 2 oz per roll" thank you, im just once person and each time i make a recipe it always makes too much so its really awesome to know the amount of rice just to make 1 roll
I’ve been watching Chef Hiro for years and I found this vid again in the search for which Rice vinegar is preferred by Japanese chefs. It’s funny how so many people question his seasoned rice vinegar recipe. It’s a pretty basic recipe that is similar to ones even my family uses. Our issue is the brand vinegar we’ve litterally used for decades seems to have been discontinued all of a sudden. I doubt you’ll see this Chef Hiro, is there a particular brand you like to use for simple home cooking? Chikyu-uma Rice Vinegar by Shirakiku is nowhere to be found here in Hawaii. I’m at a loss!!
+Hiroyuki Terada - Diaries of a Master Sushi Chef watched a lot of sushi making vids too can't wait to get in my kitchen after holidays. keep up good work chef
Hello. the best recipe I've tasted. really upgrades my sushi. I've made and put it in glass jar [better than plastic. no chemical reaction]. the portions make a bigger amount than I consume. How long can this vinegar be kept in fridge?
Love the video very use full. Good thing my stores sell pre-made sushi rice. Though i do drizle a lil bit of Rice Vinigar on to give it a tincy bit of extra stickyness. not too much though of course. Since i started making it at home. Plus, i bought the sushi rice to try it as regular eating rice*blush* not that i'm watching my sodium intake or any thing but, am workin on lowering weight issues. good thing i added sushi to my diet :D
Could you give us a recipe as well as an instruction video on how to make hibachi style fried rice? I cannot for the life of me perfect that style or taste of rice. It would be very helpful if y'all could start from the begging (making the white rice) to the end. Thank you very much. Love the channel and keep up the great work.
Its Everything Great i love your videos! I make sushi on Rhodes island on Greece! your chef is great thanxs for lessons! Its easy to send me some good Sauce for sushi? And 1 BBQ and Eel sauce?
1:07 - 1:20 These where the ingredients chose to create the perfect little girls, but professor Utonium accidentally added in in an extra ingredient to the concoction, Chemical X. . . THUS THE POWERPUFF GIRLS WHERE BORN!
I am a new fan and I found this video super helpful after the california roll video. Gonna try this out and see if I can conveniently have home made sushi more often! Thanks Hiro! p.s. is there a simpler alternative to the dried kelp that you could use? I imagine you'd have to buy the kelp in large bags like in the video and for someone like me who won't be making sushi rice everyday it might be a bit much.
Hi there! I recently stumbled upon this channel and I am loving it! I have a quick question though - how long will the sushi vinegar keep in the fridge, and do I leave the kelp in or take it out after a while? Thank you!!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Terada is so subtle and heavy under rated like OMG he's a amazing chef but he is so modest and not a showoff LOVE LOVE LOVE
Both Chef Hiro and the cameraman are highly knowledgeable in a sense that the cameraman asked questions that many viewers might have as well as well as giving us additional information when Chef Hiro is concentrating on the cooking.Great interaction,very informative! Would it be too much to ask to give us a full tour of your rest and kitchen? :D
I agree. Asking the right questions. And also showing what *not* to do, while explaining what to do. Great job.
Love u chief hero
@@yoselchoden5816 Pretty sure the cameraman is the owner of the restaurant...
Yes very much so
Thats is true 🔥🇧🇷🔥
This recepie makes the most delicious sushi rice I have ever tasted. Thank you, Chef Hiro, for sharing this!
Arroz Rico!!! the best! nice video! Saludos desde Puerto Rico! la isla de el encanto.
My people
Thank you so much for making this video. It makes the prepping of sushi rice simple and clear. I am attempting to make sushi for the first time tonight and this is the most helpful video I have seen on the subject. Keep it up! Great job sir.
Always informative. I learn EVERY show old or new
Thanks Hiro for all your help with are attempt to make our own Sushi. After 24 years, my good friend and Sushi chief went back to Japan to be with his aging family. Soon here we are, looking at one of the best Chief in my Miami and that there is. Thanks Hiro and your camera man, for all you great food, that we will try again to follow your lead.
Damn I randomly came across this channel when looking for sushi reviews. I absolutely love you channel an Chef Hiro! I have done a marathon on your videos. Total great content. Much love to you both
Learning the way Master Hiro makes the Sushi vinegar is SWEET!! Another step in my self pickeling process!!
My family loves this recipe. I am a beginner, but it tastes restaurant quality when I follow these steps. Lost this video and tried once on my own, I found out that the little things definitely matter 😂.
the most thorough and understandable step by step guide for sushi rice. thank you!
Thank you chef! I followed your exact recipes and they turned out great!! I can make sushi at home now, couldn't be happier!!!
seems like the vinegar mixture for the rice is very sweet, i am going to make sushi tomorrow. thanks chef for sharing it.
And he uses a Aroma rice cooker!!!!! Cool!!!!!
Okay
250cc Vinegar = 1 cup.
10oz Sugar = 1 1/4 sugar.
1oz Salt = 2 Tbsp salt.
Thank you
+Modus Pwnens cups, 1 cup equals 8 OZ.
But in the video it looks like there is more vinegar than sugar (by volume), so it's still extremely confusing.
Can anybody convert those numbers to plain grams?..
thank you
Use the Internet to convert to grams.
Western English Dictionary should rename the Word: Hero.... To Hiro! Lol. You are the man. Love Your Channel.
Thank you Hiroyuki Terada for sharing tips on the rice handling and the Sushi Rice Vinegar! I just caught this amazing video.
245 grams of rice vinegar
280 grams of sugar (people were right about sugar seeming more than vinegar)
28 grams of salt
total 553 grams of solution which is about 20 ounces
16 ounces of dried rice makes about 48 ounces of cooked rice (1:3 conversion) so it's 4 ounces of vinegar for 40 ounces of cooked rice.. or 10% of rice weight. (also this is 20% of the original solution which is about 56 grams of sugar in 48 ounces of rice apart which means in your individual roll you eat about 6 grams of sugar)
thank you chef. i've been chided about my sushi being too sweet. ive been playing with my sushi zu to make it just right. i appreciate your knowledge and forthrightful steerage to make food the best it can be. you are truly a master. live long and prosper.
I lo♥e how humble chef Hiro is. It's just so pleasant and calming to watch him work.
Hands down #1 chef ever. For decade at least. And can cook anything from pork to lionfish to frog. Hiro a genius. I wish I knew him 25 year ago when I lived in Marshall Islands as he loves fishing. Would take him on my boat every day than help as prep person. Instant celebrity fir ambassadors of Japan China Taiwan Australia marshallese dignitaries and chiefs. Bet he can do sea turtle and whale well
Best video so far. whats the point in telling us how to make sushi rolls, when some people cant make the rice!
This comment is a sacred comment from the time before the crisis of the stuipd ppl commenting on the us videos on yt shorts
@@MakeMeBurrito32 thank you friend
*Marukan Sushi Rice Vinegar : Seasoned Gourmet*🍣🍚🍙🍘🍱🥢
Recipe • Ingredients :- Nadia Hamoud …
1 Cup (250 ml) Kikkoman Rice Vinegar.
1 Cup (250 Grams) Granulated White Sugar.
1 Teaspoon (8 Grams) Kosher Salt.
3 inch (3 Grams) Square Dried Seaweed Sheet of Dashi Kombu Dried Kelp Seaweed , Optional.
1 Tablespoon (15 ml) Kikkoman Ryorishu Cooking Sake Seasoning , Optional.
Hiro, you are my fav. My husband and I enjoy your videos. Thank you
Glad this was finally put up, I've been waiting to see how you guys do your rice.
I love how I’ve always watched this channel and I was curious on how to make sushi rice and this happened to pop up
Thank you so much to both of you for taking the time to make the video. You guys literally left nothing to wonder about. And you even put the recipes for how to make the rice and vinegar in the description. I have totally been making my sushi rice wrong, maybe that's why it doesn't taste like the sushi rice in the restaurants lol. Also to give up that secret with the kelp slices, is an extra bonus.
Arroz Rico, el mejor de Puerto Rico! ARROZ RICOOO!!
Thank you! I have been always fascinated about sushi and its history. Iv wanted to learn to do this for so long, now once i get back from overseas i will be starting, we just got a fresh fish store in my town! Keep up the amazing creations, i hope to come down to Miami one day to visit!
I will!!
wow Hirosan u r wow!! Sushi is original Japanese food. thanks 4 sharing your recipe!
Awesome video. Thank you for sharing.
This was very informative. I have had no idea that I was using the wrong kind of rice the whole time. I've been using whole grain, but the rice comes out slimy and has slime covering the pot but the rice was still crunchy too. Thank you for showing me the right way to do it!!
The slime comes from the powder on the rice (the starch), you probably haven't washed it thoroughly. On a lighter note, don't wash it if you're making rice pudding, the sucker will never set...
Love chef Hiro from France.
I've been looking for something like this for so long! Thank you! Thank you! Thank you! RUclips needs more of your "how to dos."
I had to watch a lot of videos to get to this one to understand the measurements. I have 8 conversion pages up to try and figure out how many cups, tablespoons or ounces to use to make sushi rice. This one is easy. Thank you.
thank you so much for this great lesson. I am on practical for a new job interview tomorrow and this will really help me.
This was perfect and exactly what I was looking for; thank you.
Kudos chef hiro..your the best!
A simplicidade do mestre é espetacular.
Thank you for sharing your technique, Chef Terada!
Just in case you don't use cups:
250 cc Vinegar = 250 mL
10 oz Sugar = 283.5 g
1 oz Salt = 28.35 g
Have fun making sushi!
Omfg that recipe is so wrong….>_< you can’t mix those amounts of sugar and salt
@@oshintaoo Exactly right. That is more than double the sugar for any normal sushi rice recipe. The common ratios in Japan are 4:2:1 (Vinegar: Sugar: Salt) by volume.
I think the sugar is bit too much ( more than half is enough) and little salty reduce sugar & salt
I am a new subscriber and have been so inspired by these videos. I live in a very rural part of Virginia where there are not specialty stores and these practical tips and processes on how to make sushi (which I love btw), is so very exciting and motivating for me to try. Thank you both for working so well together and answering all the questions I have in the course of the videos!!! Fantastic!!
Thank you for sharing these video..it is very helpful to improve my new experiences making sushi. My family love sushi so much. Thanks again!
outstanding video!
genio total... ! amo a este tipo. si yo no fuera tan pobre pinche iria a su lugar de trabajo aunque sea para comer lo que tira a la basura....
I just can’t stop watching this man he’s my Hero 😂
You guys are doing so many delicious dishes and sushi and are inspiring, I work with sushi too, and it's awesome to see and learn from you as well. Big thanks for your videos, they are very helpful.
PS: it makes me laugh every time you ask Chef Terada, how you are you? And he never says how he is, just answer back smiling and asking how are you back. Respects Chef Terada.
Great job with all the videos, learnt a lot. Thank joy and keep em coming.
Wow....very informative...you guys are awesome.
I just recently found out almost all or most Asian households use Rice cookers! 😯😯🤦♀️ I've been cooking rice on the stove my whole life! Maybe its time to invest in one
Good Afternoon!
I tried your recipe my family loves it and I will do it again today but forgot the amount of the ingredients, haha. Now I come to see you again. I have to share and subscribe to your channel I don't want to lose your video. Hope to see you again soon.
i was taught to use 2 types vinegar, sugar, salt, daishi kombu if have, if not, also ok..to melt sugar. rover low heat in vinegar, mix to water..before add to rice after steaming rice..
much better way
Hello chef Hiro thank and the cameraman videos are good and informative
Very informative video. Thank you for being thorough. This makes sense and will be much easier now to create beautiful sushi rolls.
Thank you so much for sharing
I mix in Pyrex. I actually use beakers, but glass is healthier than plastic, and absorbs less odor.
Me: "Chef Hiro, what is the secret to making the perfect sushi rice?"
Chef Hiro: "Good Afternoon."
;)
I mean... Try making sushi while having a bad afternoon
Thank you for posting this, I have been trying to find a decent set of instructions for making sushi rice!
Again thank you, I most definitely will!
Totally inspired me to start making my own. Thank you guys so much. You guys are awesome
Good video! Im learning how to make sushi on youtube because its so expensive to go out for sushi.
Same here >_
I'm a little poor but it's good to go out sometimes. It's great to learn how to make it.
ive learned so much after going through sourcing fresh fish retailers, learning the techniques and exploring the different possibilities, even though i live in a very poor country and dont have much money myself, i can now eat to my hearts content :)
Jji
@@totalannihilation9065 lp7svurhdu4jrkdjnrjdúk38ejďjekrjtkt
I really appreciate and enjoyed watching your video. Thanks!
This is probably the most important step. Thanks for video~
I recommend the rice cooker he’s using. It’s super fire I use it all the time :)
You are not a chief, you are a Wizard.
You guys still use Arroz Rico??? omg thats awesome!! its very easy to find it here since I live in Puerto Rico.. Btw am addicted to your videos, it gets me hungry every time, hope I can visit you one day and meet the master Hiro! Keep up the good work on this channel you guys deserve 1mill subs!!
How I wish that everyone watched this video!!!
I live in Mexico and there are a lot of "sushi" restaurants which don't season their rice at all, it's such a shame, since it really makes sushi stand out.
My family is of Japanese heritage and I remember that my grandmother used to say that you should mix the sushi vinegar while hot and fan the rice (with a paper fan) while mixing it to make it really shiny and beautiful... is that true???
SOME RESTAURANTS THEY REALLY DO NOT KNOW HOW TO PREPARE- SUSHI -- IF A PERSON ATE SUSHI IN HIGH end RESTAURANTS.THEY KNEW THAT THE SUSHI THEY EAT IS NOT PROPERLY. PREPARE.
Thank you guys so much, Ive been having trouble making sushi rice, now I know ! I hope to visit you guys when I make a trip down there
I accidentally purchased too much rice vinegar and now I am happy 😃. Now, I can make sushi vinegar!
Simple and informative. Thanks for the vid.
Yup thanks a lot :D.
wow, him saying "i use about 2 oz per roll" thank you, im just once person and each time i make a recipe it always makes too much so its really awesome to know the amount of rice just to make 1 roll
I’ve been watching Chef Hiro for years and I found this vid again in the search for which Rice vinegar is preferred by Japanese chefs. It’s funny how so many people question his seasoned rice vinegar recipe. It’s a pretty basic recipe that is similar to ones even my family uses. Our issue is the brand vinegar we’ve litterally used for decades seems to have been discontinued all of a sudden. I doubt you’ll see this Chef Hiro, is there a particular brand you like to use for simple home cooking? Chikyu-uma Rice Vinegar by Shirakiku is nowhere to be found here in Hawaii. I’m at a loss!!
Just made sushi rice for the first time thank you for your videos!
I lost it when you said "a two-inch by three-inch piece of sheet." Oh man that was hilarious. This channel is great.
Should have said 2 pieces the size of playing cards
Thank you Hiro! Bought a T shirt from your channel the other day, can't wait for it to come in the mail :)
Love ur videos! keep it up!!
Regards from Brazil
Thank you, Camera Man and Hiro. I've never asked this to be done myself, but it was always on my mind how Hiro did it.
The best ❤
Great video chef. never realized to let vinegar mixture sit that long
+Hiroyuki Terada - Diaries of a Master Sushi Chef watched a lot of sushi making vids too can't wait to get in my kitchen after holidays. keep up good work chef
Great video. Used your method and it worked perfectly.
Great info Chef! Thanks.
amazing video
from A to Z, i am learning about sushi from your youtube channel. thanks Chef
Always fantastic. Thank you !
Thank you finally I got the answer I needed about cooking setting!!
You're the man Hiro
Love the longer videos!
Thank you Chef
thank you very much for this one. you've definitely taught me a lot.
Hello. the best recipe I've tasted. really upgrades my sushi. I've made and put it in glass jar [better than plastic. no chemical reaction]. the portions make a bigger amount than I consume. How long can this vinegar be kept in fridge?
Nice demo😊😊😊
Love the video very use full. Good thing my stores sell pre-made sushi rice. Though i do drizle a lil bit of Rice Vinigar on to give it a tincy bit of extra stickyness. not too much though of course. Since i started making it at home. Plus, i bought the sushi rice to try it as regular eating rice*blush* not that i'm watching my sodium intake or any thing but, am workin on lowering weight issues. good thing i added sushi to my diet :D
Oh I will hopefully
Thank you Chef Hiro, I believe this is something even I can do.
Could you give us a recipe as well as an instruction video on how to make hibachi style fried rice? I cannot for the life of me perfect that style or taste of rice. It would be very helpful if y'all could start from the begging (making the white rice) to the end. Thank you very much. Love the channel and keep up the great work.
Its Everything Great i love your videos!
I make sushi on Rhodes island on Greece! your chef is great thanxs for lessons!
Its easy to send me some good Sauce for sushi?
And 1 BBQ and Eel sauce?
Very Good.
1:07 - 1:20 These where the ingredients chose to create the perfect little girls, but professor Utonium accidentally added in in an extra ingredient to the concoction, Chemical X. . . THUS THE POWERPUFF GIRLS WHERE BORN!
Lol wtf
Puerto Rican Rice Yesss 🇵🇷🙌🏾❤🔥
I am a new fan and I found this video super helpful after the california roll video. Gonna try this out and see if I can conveniently have home made sushi more often! Thanks Hiro!
p.s. is there a simpler alternative to the dried kelp that you could use? I imagine you'd have to buy the kelp in large bags like in the video and for someone like me who won't be making sushi rice everyday it might be a bit much.
Hi there! I recently stumbled upon this channel and I am loving it! I have a quick question though - how long will the sushi vinegar keep in the fridge, and do I leave the kelp in or take it out after a while? Thank you!!
very help full