3 Sushi Rolls You And The Family Can Make Together
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- Опубликовано: 18 июн 2024
- Stop searching ‘sushi near me’ and make your own sushi train at home. In this video, I’m going to show you just how easy it really is. Enjoy.
Just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
Sushi I made in this video:
00:00 Intro
00:10 Sushi rice
01:42 Sushi rice seasoning
02:25 Mise en place
09:33 Cucumber Maki
11:56 Tuna Maki
14:48 Salmon and Avocado Ura maki
17:07 Prawn and spicy mayo Futomaki
18:55 Kingfish Temaki
RECIPE
Sushi: www.andy-cooks.com/blogs/reci...
My cookbook
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FOLLOW ME
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Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Bold of you to assume that I can cook a sandwich without burning down the whole neighbourhood in the process
That’s like saying if you can use a stove, then you can use a barbecue pit.
If you can dodge a wrench you can dodge a ball
@@ThatCapnGeech shouldn't it be the other way around
Lol 😂
Practice makes perfect... Not in burning down the neighbourhood however.
I have been a in the restaurant business for years, I have run award winning restaurants, but I have also been a KP, a bartender, waiter and worked on a line. I wish I would have worked with Andy he has the tone of voice that I would have responded to well. Keep these videos coming man. You make high end cuisine look accessable and simple. Legend. The whole team that put these videos out should be so proud. I loved it t when people would come to my restaurant and tell me how good everything was, people should be so much more vocal about what they enjoy and appreciate. Well done all of you. ❤
Thanks mate, really appreciate it!
It's something I make sure I can do is when i've had food that's fantastic, I see if I can be somewhere near the kitchen and say thank you for the great food. It's not easy working in a kitchen so I always try to compliment the chefs.
During lockdown, a buddy who was part of my bubble offered to teach us how to make Cali Rolls. Definitely gonna used these tips to upgrade my skills.
So satisfying could watch this all day
Him: if you make a sandwhich, you can make sushi!
Me: 'combines cereal and milk'
'Cereal catches fire' 🔥
Yes Chef! Andy and team. you're all legends! Peace and ❤to you all!
thanks mate!
As always, you're an inspiration. Aside: pulled in behind one of your trucks recently and had a OMG moment "Could that be the Andy I know from Andy Cooks on RUclips?". Another reason I love living on the SC. :)
Oh wow, you make it look so easy, thank you! ❤
Your technique is superb and each piece of shishi looks absolutely delicious. Thank you.
Lovely and appetizing, sushi. Thank you, Chef Andy, for sharing your vlogs. Love Sushi, now I can make it the way you teach us. More power to you, Man. ❤
Love it. Thanks for sharing, Chef.
Loove the Mud bowl! Gorgeous colour!
I like that you made a point of explaining your sushi wasn’t exactly traditional. Best way of being respectful to cultures.
Thanks for the motivation Chef!
Amazing. Great tutorial! Thank you
Look 👀 I was never planning to make sushi myself in my life. But now I have to because of you! And your clear instructions.
Thanks for the lunch idea!
I love making sushi here in England, thanks for reminding me how good it is. Not made it for ages. Definitely noticing the weight loss Andy, good work mate 👍 I have had to go through the same process and I know it’s not easy.
I love this, gonna try this on next months budget!
Andy videos are one of the chill and easy to understand.
Thank you, Andy! 👏🏻❤️
That was brilliant 🙏 thank you 🙏 so much, l have always wanted to cook and share fresh sushi. All the tips and techniques to really get us on our way successfully- very generous of you Andy 😊 Beautifully made video as well 👍🏼
I really enjoy how well you encapsulated sushi making. There aren’t a lot of good tutorial videos out there but you nailed it. 🤘🏾🤠
When I lived in Hawaii, there was a Sushi shop I went to for lunch a few times a week in downtown Honolulu. They made BLT Maki rolls that I got hooked on, they were so good. But, I love a good authentic Maki Roll also.
This is amazing chef Andy, super accessible and beautiful.
Amazing, making me hungry!!
Thanks for the video Andy. Not sure if I’ll ever make these, but you never know. You make it look easy but there are skills involved.
Legend Andy, absolute legend. I love your videos. I was a Plumbing teacher in a previous life and your educating skills are beyond excellent. You make learning fun, and that's what learning should be! FUN
Thanks legend, I really appreciate that! Hope you've learnt a couple things from this channel
Great video Andy, One of my favourites I have seen from you.
Think this is my favourite video yet! Love it
*Outstanding Demonstration 👏🏻👏🏻👏🏻👏🏻👌*
Love your videos. You learn something (usually a lot of somethings), but more than that, it's just a fun experience.
Yummy yummy! I need to assemble the accoutrements then I’ll roll! Thanks for your simple and excellent tutorial.
❤❤❤ Awesome instructions!!!
I found that letting the rice hydrate after the final drain (So letting the little bit of water left to soak in) really helped with getting nice juicy rice for sushi. But this was when I was working with a big bulk cooks for when used to work in sushi restaurant. Everything looks delious!
Cool!
Chef Andy-I love watching you do these series. I've learned so much from them. Please continue doing them. If you would do a series on shellfish as an entree, I would love it. Thanks.
Agree Bravo
I’ve watched a lot of videos and read a few cookbooks and what impressed me is I often learn something from chef Andy. This time was the spoon technique with tough pieces of fish.
Dude I barely made a playlist called "Cooking with my son" so this is perfect timing, thank you so much!
Stunning chef!!! 🎉
This is the content I need
I put my folding mat inside of a ziplock bag of the mats size - fast, easy, less work. Thanks Andy and team for the new ideas....
Good work Andy!
Awww. Looks much more complicated that sandwiches. But now im really in the mood for sushi. Had sushi for iftaar 2 days in a row, bcos why not. Now need it for a full meal.
Depends on the sandwich
My Tangs and marine fish love Nori, I love the smell of it. I'm not a rice eater, but love raw salmon.
Thank You for this; you make this look so easy, and I love watching you work:)
You are so welcome!
Delicious 😋
First time visitor from Denmark.. : ) What a GREAT channel. Easy-going but stil super professional. And the Uncle-Title does help too.... Well done, mate. I'll be coming back soon. See ya..
Sir u are the best chef in the world ❤ i love ur dish
At school we chopped the nori in half and I was pretty impressed at how the little kids rolled up their own sushi. Hope it helps with anyone struggling with the rolling.
cheers mate !
nice choice of food I Love your recipe for your. Cooking
I just want some now!!!
loved this vid.. need sushi now... and btw love your sous chef with the four legs.... lets see this little bugger more... :) thanks chef
I actually met Steph, your sister in law the other week and I must have spent at least 20mins fawning over the fact that you're related and that i'm literally your biggest fan. Bought the book and all. Pity i cant get it signed in Melbourne.
I love making these with just avocado, miso mayo, crispy chicken, smoked salmon, chives, shredded carrot, grilled mushrooms, teryiaki chicken, surimi mix..the combos are endless. Still looking for tobiko in my local area. Togarashi I found at an asian grocer and supermarket.
Amazing.
Thanks for this chef
Thanks for watching mate
Another great video, I know people are always afraid to try sushi at home but its such a fun home experience
Hi Andy, I love your videos and I have been subscribed to your channel since I discovered you. Everything is great, the recipes, your colloquial and pleasant way of transmitting your knowledge and experience, and the family and loving atmosphere that you see with your wife and collaborators. I am an amateur cook, I worked in Restaurants, and I had my own Catering. I was born in Buenos Aires, Argentina, and for 18 years I have lived in Zürich, Switzerland. I hope to meet you one day in person. May your success continue and congratulations.
That trick using a jar for mixing. That’s great.
Thanks!
Great video.
Sad looking tuna by the way LOL.
I watched this enthrawled, knowing full well that I will never make sushi at home. All while I stuff my face with a family-sized bag of Doritos. Thank you Chef!
Amazing step by step ! Also, I love how you say ''nawri'' 😂
You the best!
There are certain things I love about your videos. Of course, you make food from every where with no prejudice on the race or religion of the origin. You also keep it pretty friendly and homey, yet professional. You explain everything and make sure not to leave the details out. I hope you grow further and make a lot of money by doing the thing you clearly love.
P.S.Please make some persian food like Ghorme Sabzi, Fesenjan, Kashk o Bademjan, and many other delicious iranian food.
With love
Andy bro I love all your videos been watching for ages, can you please do a recipe for camping series
Inspiring video 👍
Would love to see a video on how to cook sushi rice when you don't own a rice cooker 😅 thanks for the great videos!
Getting fresh fish five hundred klicks from the nearest sea shore is somehwat tricky. Also I just realized the nearest coastal city to where I live is actually Venice. Well I never...
Another option in most Aussie hand-roll shops is to put slices of teriyaki chicken thighs, tofu, avocado or capsicum (peppers) in the middle.
They also do cooked tuna but my IBS doesn’t agree with that 🤢
Fricken yummo bro!!!
Well, done, love
Yum! Love sushi and love a prawn handroll. Made sushi once. It wasn't bad but the rice was a mission to make! You've inspired me to try again! Any tips for making it without a rice cooker?
My mother would use a table fan to blow the steam off the rice while mixing the seasoned vinegar into the rice. Allows the rice to soak up the vinegar without getting the rice soggy.
very clever!
Growing up it was my or my brother’s job to furiously wave the uchiwa (handheld fan) at the hot rice while my mother mixed in the seasoning 😅
@@drmjh We did too! After we grew up and moved out my mother had to improvise and that’s when she started using the table fan.
Yummmmm
I’m committed to trying to do this.
Don't come the raw prawn with me, cobber 🙂 Great work. Love me some sushi 🤩👍
Love the techniques here. I might try making some vegetarian versions. 🤔 thanks for another "STUNNIN'" video 😂
Right off the bat, Andy manages to troll all sushi chefs. Legen-friggin-dary lol
thanks bro
Yummie in my Tummie! But sooooooo much easier to get it from our sushi place around the corner. 😊
Those fried prawns had me looking for my gf.
awesome!!
Thanks!
I'm allergic to seafood. I was a sushi chef for 2 years, I would add sake to the rice and always have the sadori covered in cling wrap. But spot on, and because of the allergy we were one of the 1st to do chicken rolls so I could eat one 😂
Great video! Hoping for an onigiri episode sometime in the future
Of course you'll never read this but I loved how you added the recipe to the description on your shorts.
So a subscription for that one.
Glad to hit the subscription button mate, well deserved
Mitch: I'm getting hangry too Chef.
😂😂😂😂
In North America you can use frozen fish from the super market! Especially salmon! Just make sure it was flash frozen and has been frozen for a certain amount of time. I forget the amount but it’s an easy google to find out what qualifies fish to be OK for sushi!
Sorry but I don’t think this is correct. Sushi grade fish has to be frozen between -20C and -35C degrees and most grocery stores do not freeze at those temps
It *might* be ok but I’d recommend going to a reputable fish monger
Chef
Seriously, i often saw ur vids in youtube feed but was never interested in clicking. I regret not clicking earlier and im glad I did finally click. So informative in a clear way thats not like the BS that some make with a lot of shouting and fast edits.
I loved to watch early Joshua Weissman videos when they were like this but ive stopped watching since he started posting tiktok-style bullshit in his new videos. I love that Chef Andy teaches us so much in his videos.
Thank you so much Chef. Sorry for not having subscribed earlier.
Thank you so ....❤
Welcome!!
Made some sushi today for dinner based on your recipe. Got a lb of Tuna from the H-E-B sushi counter and some cali-rose sushi rice.
I did 3 different types of rolls and they were delicious. Thanks for the concise and easy to understand instructional videos. The editing is on point too, no silly sound effects or cuts every 1 sec like some videos.
04:13 Gasp! OVERHEAD yay 😊
Nice and light and toight. Hehe. Love your content!
For Western sushi, it tastes much better with just regular mayo than using Japanese mayo for the spicy mayo. Try it out and see for yourself. The extra egg taste in Kew Pew Mayo muffles the taste of the siracha significantly whereas with regular American mayo the flavors are not clear and bold especially the sweet chili sauce that is part of that is usually part of the sauce. Regular mayo, siracha, and sweet chili sauce is how we've made it in several of my extended family's American sushi restaurants and no matter what sushi place you work at in the US, the recipe is pretty much the same. I love kew pew but it's just best on it's own instead of part of a sauce
For anyone that wants to try, it's actually really inexpensive to get started, just a couple bucks for the rolling mat and practice with the cucumber maki. For shrimp rolls you can find frozen ones that are cooked straight like that, branded as hors d'oeuvres. And finally for the raw fish, good luck haha.
Chef andy the recipet of deep dish pizza please
Tip for the knife: Use some sesame oil (or any oil) on a paper towel to wipe it with in between cuts.
Engine oil ok?
@natbarron Yes. Only if you use a synthetic, though.
@@rickyspanish492 😂sorry was just joking
@@natbarron It's ok. Me too.
When pouring the vinegar onto the rice, it would probably be less messy if you poured it on the convex side of the paddle instead of the concave side. It wouldn't splash all over the place as much.
As someone that hates Shushi, you have me wanting to make it lol
@Andy Cooks hand rolls if I'm not mistaken are called temaki. Amazing content as always!
Correct