Since we are going through the pandemic now, and I have be wanting sushi since we first we under quarantine, I decided to make my own sushi. So, of course I came to You Tube. I found your channel and this episode because I love spicy tuna rolls. Your video is extremely helpful, and easy to follow. I hope you are a sushi chef, and/or a teaching chef, because you are very talented. You did make me laugh out loud when you came to slicing the roll. I thought you said “take your damn towel and wipe your knife”. 🤣 DAMP towel.....DAMP!! 🤣
Amén Amén Amén gracias Padre Evaristo,por compartir este salmo en mi tiempo de tribulación,de sentir tantas sentimientos encontrados en mis pruebas más duras eesde el 2019 hasta hoy.y no es fácil solo rn Dios.
A lot of youtubers choose quantity over content and quality. In your case perfectionism would be an understatement:) Just keep doin' what your doin' so well. 🀐
@@0pieamii Hahaha thanks! To be honest, it takes a long time to record a sushi tutorial so it's hard for me to just crank out a lot of content. Each video is at least 3 hours to film and approximately 3-4 hours to edit. I try to do this more efficiently by batch recording, but even then I can only get about 4 videos filmed in a 5-6 hour session.
Your videos are very concise, and very well thought out as your videos are intended to be instructional in nature. Keep doing what you’re doing, it’s great.
Secrets of Sushi thank you for the reply, we made some basic veggie and shrimp tempura rolls and would like to add spicy tuna. In my area I can only find ahi tuna. Any other suggestions?
It mostly has to do with texture. Sushi chefs don't want their rolls to be too "mushi." Cucumber helps add a little crunch and it adds a bright, refreshing flavor to the savory/spicy taste of the roll.
The best sushi making video in English!!! Although I have a long experience in sushi making, learned a lot from this video. Thank you!!! My goal is to be a volunteer who serves sushi at a non-profit organization (In CA and OR there are facilities that serve Japanese food to elderly people at very low cost.) BTW "Sign up for my email list" didn't work, so I had submitted "Download my Free Guide".
Canned has been cooked during the canning process, so definitely not, traditionally. But this type of food is great for leftovers, just watch you liquid content!
Hi Bryan, huge fan of your channel I have learned a lot from you! You have taught me to make excellent sushi and to respect the sustainability of the ocean. You mentioned there are a lot of different ways to make this roll, I use Kewpie Mayonnaise and panko flakes in addition to Sriracha, sesame oil and Nanami Togarashi. Cant wait for your next post, your wisdom is greatly appreciated.
_I like the way these bite sized pieces look, but because I'm lazy, I usually make hand rolls._ (and I like to add a little mayonnaise to the mix) *Great instructions!* THANKS!
This recipe is right on the money. Tasted exactly like I would order in a restaurant. I could only find the shichimi togarashi but it still works. H/t to Chef Morimoto for his video that details how to make the rice.
This is an excellent tutorial. I have been making inside out rolls for several yeare after watching a number of videos. I think I have learned more from this video that all of the other combined. For example, your comment about one final wrap of the bamboo mat to fix any frayed edges due to cutting. You have taught me some finer points, I am excited to improve. My rolls taste good, after all the ingredients are the same, but the presentation, tightness and uniformity of the roll, a lot of fine points. Thank you so much, you are a treasure.
It's probably tempura batter that has been poured directly into the deep fryer and cooked for 30 seconds. Restaurants call this a lot of different things, but I refer to it as "crunchies."
the attention to detail this guy has is impressive not alot of people pay attention to the little details Good job you earned a subscriber and not begged for one
Just watched about 10 vids for how to do spicy sushi roll. This one was by far the best: informative, efficient, and very clear about where there is room for personal preference. Great job and thanks!
Saku tuna refers to a specific cut from the center of a tuna loin. It is traditionally a block shape. It's the equivalent of a fillet mignon cut of steak.
@@Secretsofsushi I just bought Nanami Togarashi and have no clue what it is. We are having sushi for Thanksgiving so that pretty much sums up the trip to your channel lol. Believe it or not you were on my sidebar while watching a video on buying a chateau in France... yup true story. *wink*
Yeah, most likely! Sushi recipe names are ambiguous and vary from one restaurant to another. I have one version of the firecracker roll on my website: secretsofsushi.com/firecracker-roll.html
Hi There You give excellent instructions, very good at teaching. I enjoy your channel very much. At times, your editing can be to fast, too much, like a flicker. I know, as you stated in your early films that you were mastering editing, it can be too rapid at times. But, this does not deter me from tuning in. Again, you are very good at communicating your craft. Thank you.
Title of the video should be "how to not cut a sushi roll". Sorry dude but with proper knives one or at the most two passes of your knive should do to trick. You seem to literally cut a log with a sawblade.
Nice clear instructions, well thought out, planned and executed. Nice recipe, thanks!
I was looking for a spicy tuna recipe without any mayonnaise. Thanks for this
Absolutely! Tuna and mayonnaise should never go together. Haha
Thanks for making this video. I always wanted to make this at home.
Thanks for watching!
Good work thank you
Since we are going through the pandemic now, and I have be wanting sushi since we first we under quarantine, I decided to make my own sushi. So, of course I came to You Tube. I found your channel and this episode because I love spicy tuna rolls.
Your video is extremely helpful, and easy to follow. I hope you are a sushi chef, and/or a teaching chef, because you are very talented.
You did make me laugh out loud when you came to slicing the roll. I thought you said “take your damn towel and wipe your knife”. 🤣
DAMP towel.....DAMP!!
🤣
Very nice explanations!
also nice how you film it with a GoPro on the chest
Love your way ❤
Thank you!
Amén Amén Amén gracias Padre Evaristo,por compartir este salmo en mi tiempo de tribulación,de sentir tantas sentimientos encontrados en mis pruebas más duras eesde el 2019 hasta hoy.y no es fácil solo rn Dios.
took me 5 mins to realize the camera attached to his shirt
great explanation and recipe
How often would you guys like me to post?
A lot of youtubers choose quantity over content and quality. In your case perfectionism would be an understatement:) Just keep doin' what your doin' so well. 🀐
@@0pieamii Hahaha thanks! To be honest, it takes a long time to record a sushi tutorial so it's hard for me to just crank out a lot of content. Each video is at least 3 hours to film and approximately 3-4 hours to edit. I try to do this more efficiently by batch recording, but even then I can only get about 4 videos filmed in a 5-6 hour session.
Your videos are very concise, and very well thought out as your videos are intended to be instructional in nature. Keep doing what you’re doing, it’s great.
I really like how you go into detail into properly rolling the sushi, including the GoPro POV footage. Many other recipes simply gloss over it.
Thank you so much for saying so!
@@Secretsofsushi no problem dude, it literally made the difference between my roll falling apart and having it firm and round.
I learned so much from this video! Thank you!
I’m from Saudi Arabia and I enjoy watching you .. keep going
Can ahi tuna be used?
Yes it can! Just make sure it has been previously flash frozen before consuming it raw.
Secrets of Sushi thank you for the reply, we made some basic veggie and shrimp tempura rolls and would like to add spicy tuna. In my area I can only find ahi tuna. Any other suggestions?
Happy New Year! May this be a happy and fruitful year.
Thank you! You too!
Great video, thanks for the post! But god why does everyone put cucumbers in a str?
It mostly has to do with texture. Sushi chefs don't want their rolls to be too "mushi." Cucumber helps add a little crunch and it adds a bright, refreshing flavor to the savory/spicy taste of the roll.
I’m so hungry! Thank you for your videos I’ve learned a lot! Making sushi tomorrow! I can’t wait 😊
The best sushi making video in English!!! Although I have a long experience in sushi making, learned a lot from this video. Thank you!!! My goal is to be a volunteer who serves sushi at a non-profit organization (In CA and OR there are facilities that serve Japanese food to elderly people at very low cost.) BTW "Sign up for my email list" didn't work, so I had submitted "Download my Free Guide".
Thank you so much! I'll look into the "sign up for my email list" issue. Thanks for letting me know!
I’m eating a spicy general right now this is awesome 👏
Can i use regular tuna? (Like canned) Instead of that raw one plz respond
Canned has been cooked during the canning process, so definitely not, traditionally. But this type of food is great for leftovers, just watch you liquid content!
can i use tuna steak ?? is that the same thing ?
@alissasmith1234 Yes, you can! They are the same thing.
So detail with explanation! Well done! Now, I feel more confident to do this!!!! Thanks
Use the sriracha Chile paste instead of the regular kind that comes in that bottle.. that stuff is like ketchup
I love how you just get tOK the point, thank you so much I'm going to make this right now
I’m about to make this roll tonight, thanks for the very informative video!
Thank you! I knew roughly the ingredients but your portions and guidance helped so much. Absolutely perfect. 🍣💕👏
Thank you so much!
Loving the new setup, dude! Gives a whole extra level of goodness to your already good tutorials!
Thank you so much, Kael!!!
can I make this except with salmon instead
Totally!
he just explains a to z from 1 to 100 without letting you do your usual routine.
Very thorough, and we'll spoken my dude.
Hi Bryan, huge fan of your channel I have learned a lot from you! You have taught me to make excellent sushi and to respect the sustainability of the ocean. You mentioned there are a lot of different ways to make this roll, I use Kewpie Mayonnaise and panko flakes in addition to Sriracha, sesame oil and Nanami Togarashi. Cant wait for your next post, your wisdom is greatly appreciated.
Thank you so much for your kind words! It sounds like your version of this roll is delicious, too!
You are a great instructor! Thank you for sharing!
Shichimi to-garashi 😁😁😁
Can you refrigerate left over sushi rice for use the next day? If so does the rice need reheated at all?
Yes, you can! I would recommend steaming the rice in a bamboo steamer before using again.
_I like the way these bite sized pieces look, but because I'm lazy, I usually make hand rolls._
(and I like to add a little mayonnaise to the mix)
*Great instructions!*
THANKS!
Excellent video, Brian.
One day when I open restraunt I will definitely add this to the menu goal is to be the restraunt owner and chef
You can do it!
Wow, thanks for this friend!
This recipe is right on the money. Tasted exactly like I would order in a restaurant. I could only find the shichimi togarashi but it still works. H/t to Chef Morimoto for his video that details how to make the rice.
Best tutorial ever,Chef San.I just wish you'd been my trigonometry (ugh)professor.
Tulsa checking in bro :D
Good to see you again.
You are a good teacher!
he posted again yaah
Is this hand roll or cut roll?
This is a cut roll, but you could use this recipe for a hand roll and well
@@Secretsofsushi awesome thank you!
Dude, I just made it. Super nice!
Thank you!
This is an excellent tutorial. I have been making inside out rolls for several yeare after watching a number of videos. I think I have learned more from this video that all of the other combined. For example, your comment about one final wrap of the bamboo mat to fix any frayed edges due to cutting. You have taught me some finer points, I am excited to improve. My rolls taste good, after all the ingredients are the same, but the presentation, tightness and uniformity of the roll, a lot of fine points. Thank you so much, you are a treasure.
Wow, thank you so much!
Hiow is tune prepared for the sushi???
It is just sliced into cubes and then mixed with the ingredients listed in the video.
Very well explained. Thank you for that tutorial.
Wow. That was detailed. Very good. Thank you
When I order an STR it often comes crunchy. Is that just some panko sprinkled on it? It seems like it is to me but wanted to make sure.
It's probably tempura batter that has been poured directly into the deep fryer and cooked for 30 seconds. Restaurants call this a lot of different things, but I refer to it as "crunchies."
What the hell is Naname Tognashi?
It's a mix of spices commonly referred to as Japanese 7 spice
Clear and simple instructions! Awesome, thank you so much for this. Subscribing.
Thank you so much!
I like your videos. Please make more.
Thanks 🙏 bro .. clear me which is good for rolls cuttings knife and which is good for sashimi? what you recommend in Japanese knife 🔪?
kaheiji.com/?ref=5bb4ef2ed9a4a
the attention to detail this guy has is impressive not alot of people pay attention to the little details Good job you earned a subscriber and not begged for one
Thank you so much!
Love it
Thank you for you're video very helpful.
Just watched about 10 vids for how to do spicy sushi roll. This one was by far the best: informative, efficient, and very clear about where there is room for personal preference. Great job and thanks!
Thank you so much!
What is sacu tuna??
Saku tuna refers to a specific cut from the center of a tuna loin. It is traditionally a block shape. It's the equivalent of a fillet mignon cut of steak.
42 seconds in and i already cant deal with this guy. Sorry bud.
Why?
Not gonna lie, I clicked, saw, almost clicked away and ended up staying for 3 days.
Welcome! I really appreciate you staying. ☺️
@@Secretsofsushi I just bought Nanami Togarashi and have no clue what it is. We are having sushi for Thanksgiving so that pretty much sums up the trip to your channel lol. Believe it or not you were on my sidebar while watching a video on buying a chateau in France... yup true story. *wink*
Thanks Bryan,
Happy Holidays
It's good to see you making rolld again.
Cheers,
Rik Spector
Happy holidays to you, too!
So much more professional looking when your in a real kitchen!
Love your channel
Are you Chef?
Since 2008!
Very informative
Looks delicious!
This kid looks like someone who likes to call people “boss” a lot.
Whatever you say, boss
Secrets of Sushi I knew it 😆
You were so great with your instructions!!!
Thank you so much!
What knife and bevel?
Any sharp knife will work, but I specifically like to use a single bevel yanagiba.
Can you make a firecracker sushi roll?
Yeah, most likely! Sushi recipe names are ambiguous and vary from one restaurant to another. I have one version of the firecracker roll on my website: secretsofsushi.com/firecracker-roll.html
Secrets of Sushi thanks man, and thanks for getting back to me quick! :)
I love your voice wth
Hahaha thank you!
Sreerahchah? All I have is sriracha
Hi There
You give excellent instructions, very good at teaching. I enjoy your channel very much. At times, your editing can be to fast, too much, like a flicker. I know, as you stated in your early films that you were mastering editing, it can be too rapid at times. But, this does not deter me from tuning in. Again, you are very good at communicating your craft. Thank you.
Thank you! I will work on the editing some more
Title of the video should be "how to not cut a sushi roll". Sorry dude but with proper knives one or at the most two passes of your knive should do to trick. You seem to literally cut a log with a sawblade.
also third
Hahahaha
first
too complicated