Pink Pickled Ginger | Sushi Rice | Thick Mayo | VEGAN SUSHI MASTERCLASS (PREVIEW FULL 1st CLASS)
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- Опубликовано: 7 сен 2024
- LEARN HOW TO MAKE PICKLED GINGER, SUSHI RICE, and a THICK CHICKPEA MAYO for VEGAN SUSHI!
LAY HO MA!! Welcome to a preview of the full 1st class as part of the 5 class series in the exclusive vegan sushi masterclass. I'm so proud to have us making incredible sushi together right at home. In this 1st class, you will learn how to make sushi rice without a rice cooker, a beautiful pink pickled ginger, and a thick mayonnaise all in preparation for making some stunning sushi. In the other 4 classes, you'll learn how to make a simple veggie roll, a crispy broccolini roll, a dynamite roll, and the incredible premium nigiri platter. For more information on this epic menu masterclass, visit the link below:
www.yeungmanco...
SUSHI RICE ON STOVETOP (without a rice cooker)
Ingredients:
2 cups uncooked sushi rice
3 tbsp rice vinegar
Directions:
1. Rinse and drain the rice 2-3 times with cold water
2. Add the 2 cups of water to the rice and heat up on the stovetop on medium high
3. Right when the water starts to bubble, turn the heat down to medium low. Give the rice a good stir (removing any that is starting to grab the bottom of the pan), cover the pot, and let it cook for 15min
4. After 15min, turn the heat off and let it continue to steam for another 15min. Do not let it cook any longer or else the rice will overcook
5. When the rice is done, transfer to a large bowl. Add the rice vinegar and fluff with a rice paddle or spatula. Then, gently pat the rice to line the sides of the bowl. This will accelerate the rice to cool. Wait 10-15min
PICKLED GINGER
Ingredients:
2 large pieces ginger (120g)
2 cup water
1 tbsp pink salt
2 tbsp cane sugar
½ cup rice vinegar
3 frozen sweet cherries (or a radish)
Directions:
1. Peel and slice the ginger into really thin slices
2. Add the water, ginger, pink salt, and the cherries to a small saucepan and bring to a boil stirring occasionally to dissolve the salt. The cherry will give the ginger it’s amazing pink color
3. Once the water comes to a boil, let it cook for about 8min
4. Add the cane sugar to the jar. Then, transfer one of the cherries to it followed by the ginger slices
5. Pour in the rice vinegar. Be sure to pour enough vinegar to submerge all of the ginger but still leaving a little bit of space up top. Place the lid onto the jar and give it a good shake to dissolve the sugar
6. Transfer to the fridge for at least 2 days before serving
CHICKPEA MAYO
Ingredients:
400ml can of chickpeas*
1 tbsp lemon juice
1 tbsp canned chickpeas
1 tbsp dijon mustard
1 ¾ cups grapeseed/veggie oil
(drizzle in a little more for an even thicker mayo)
generous pinch pink salt
*this can have me about 3/4 cups of aquafaba (apologies for the audio as it sounds like 3 plus a 1/4 cups)
Directions:
1. Empty the can of chickpea water (aquafaba) into a small saucepan
2. Boil the aquafaba on medium high heat for 5-6min stirring often
3. Add some ice to a large mixing bowl, then place a smaller bowl on top of the ice
4. Pour in the chickpea water and stir until cold
5. Transfer the chickpea water to the blender. Then, add in the Dijon mustard, lemon juice, and 1 tbsp of chickpeas
6. Blend on the highest setting to pulverize the chickpeas. Then, turn it down to medium to medium high
7. Slowly pour in the oil. The mayo will start to thicken up (adjust and pulse the speed if needed)
8. Transfer the mayo to a mixing bowl and add a generous pinch of pink salt. Fold to combine
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
www.yeungmanco...
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RUclips chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Thank you for not blasting out our ears with sudden full-volume sounds of blender, as many other channels do:) Your videos are really well-produced and nice. Thanks a lot.
😬
@Elisha Mitchell but i have to pay... i just want my acc back and not have to pay for it
If your headphones are not too loud and on appropriate volume that won't happen and your hearing will be protected on the long run. Watch out for that 😮
I love his music. It’s not distracting but very enjoyable.
LAY HO MA indeed today! It’s such a pleasure to share this special episode with you. Wether you are interested in vegan sushi or not, I sincerely hope that these prep recipes and tips will give you a lot of value in your everyday life. For more information or to take the masterclass visit www.yeungmancooking.com happy cooking 🥳
you sir are nothing but an inspiration to chefs, home cooks, and ppl trying to eat better healthier food. Thank you
I admire your kind words ☺️ glad you’re here
I LOVE that youre not just showing off your impressive knife skills so fast we dont even get a chance to see or learn what youre doing! You slow things down just enough for us to grasp everything and thats how you learn!!❤❤❤
☺️🙌🏻
This was so informative. I've been vegan seven years and I have a hard time trying to find good vegan sushi. Now I can make it at home. I'm much appreciative ❤
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Me too!!
Just....wow. I'm not sure why I've never even considered making my own pickled ginger. It looks so delicious.
This is wonderful! Young ginger is almost impossible to find, so we used to end up buying the high fructose corn syrup-sweetened junk in the markets, ugh. Liberation! Thank you so much!
I never thought to either. I always have fresh ginger.
I just watched this with my 13 yr old sushi addict, Diamond😊🍣 She was mesmerized by the vegan alternatives! Great class Wil⭐
Nice 🙌🏻🥳😬
Your teaching style is the best of any cooking channel on RUclips. Minimalist and straightforward with no superfluous yammering. Easy to follow, easy on the ears! My favorite part in most all of your videos is that single word "Plate".
I just want to say a huge thank you. I am a teacher and believe in knowledge for all. To keep craft and art "know-how" available creates a deeper appreciation for those who master it. I am indebted to be able to live in a space and time where I can access and enjoy so much so easily and can decide to learn from someone or to support them and enjoy the fruits of their labors! Thank you thank you. Continued success shall truly follow you.
I was using the same process for vegan mayo (without the chikpeas, just the aquafaba - and without boiling it). Now I throw everything together and mix. It works amazing ! No need for adding oil little by little…
Hmm interesting ☺️
I love making pickled ginger and I do it because the store bought one is made with aspartame and artificial color.
Tip: use a spoon to peel ginger, scratch the skin with the tip of it.
Coloring with cherries is an excellent idea, thanks!
Thanks so much for all the knowledge you're sharing! I'm really sorry because of my country's economy, I can't buy the course, but I'll keep supporting through subscription, likes and comments! Thanks!!
All good 🥳 glad you’re here 🙌🏻
You are the Bob Ross of cooking.
Thank you for taking your time to explain everything in detail. Your videos are beautiful and clean. You have been a lifesaver. I never knew I could make pickled ginger at home with regular ginger. I used a beet for the color. Genius!
🥳🙌🏻👨🏻🍳
Im really into this, I am in a studio apartment in Thailand with a kitchen on the balcony and I need to purchase a electric stove and some more cooking essentials. I am coming back to do the sushi masterclass.
I really love how you keep complimenting them and give them love , appreciating all the foods on your hands.
This is amazing! We don't even like sushi and we aren't drooling over how good this looks.
I’m always drooling over your guys’ episodes 🤤
Thanks for sharing one of your master classes with us. There are probably 1 billion people out here who can barely afford their phone service to watch your videos on. You may think why should these people eat sushi. It’s less expensive yummy and healthy and makes your poor person life happier. Also everything in your cooking world looks really pretty and it’s fun to watch.
Love all your cooking.I aspire for my kitchen to be as organized n neat like yours.thank you 🙏
Thank you so much for your content! As I seek through youtube I never found anybody like you to inspire and show a vegan side of asian cousine. LOVE IT! Your voice is very soft and pleasure to hear, so you are often a guest to lots of meals at my place :D It's impossible to watch and not eat - everything looks sooooooo tasty
I admire your saying that 🥳 glad you’re here
Going to thank you forever for that mayonnaise recipe❤️👍 watched this while eating your amazingly delicious chickpea coconut rice omg whoever thought being a vegan could be such a gourmet journey!! Thankyou
I use fresh ginger a lot, will certainly be trying out the ginger for sushi method. That mayo looks super delicious. Another thing to try. We have made sushi before but are still amateurs ont hat score. 👍🎥🌷🙋♀️
Hope you’ll love the recipes 🥳🍣
Thank you for showing how to make pickle ginger and mayo. These are my favorites. Will try it out this week.
Hope you’ll love it 🥳
You are definitely one of the best vegan chef! Thank you very much for all your amazing recipes! It's just magnificent!
💚💚
Thanks Will, today I made the pickled ginger and it is Amazing...
My family and I enjoyed today the sushi rolls with pickled ginger, 🤗🙏🙏🙏❤️❤️❤️
Awesome 🥳
I am soo excited by this course, sad to say in my 50plus years I have only just discovered the joys of sushi and rice paper rolls and only in the last 4 months veganism , your hitting all the marks for me in my life right now, thank you , you really are getting me cooking with confidence.
Wonderful! At last I see that someone so mastery at cooking prepare sushi rice without sugar... and, of course, with a good reason.
Whole video recipe is absolutely outstanding! ✨
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I made the pickled ginger (last week) to enjoy with my homemade vegan sushi lastnight, it was amazing! I didn't have any dark cherries at the time of creating it, so, I used dragon fruit powder instead! The ginger was a very bright magenta, but I loved it. I will use the dark cherry next time though. Thanks for the recipe!
That sounds beautiful - happy cooking 🙌🏻👨🏻🍳
I’ve never been a fan of Mayonnaise, but the creamy chickpea version looks like it will change my mind!
Use indian namak (black salt) instead of normal salt and it tastes just like real mayo! It is truly a gamechanger
Thank you! I love making vegan sushi and love trying new recipes.
🙌🏻
Thank you for the mayo recipe! I'm allergic to egg whites & have not for an alternative that I like. I'm going to try your recipe & I'm super excited!
Wow! Hi Wil and greetings from Scotland. Your videos are just the best. Not just because you make the best food in them (and you really do) but they are just so well made.. Beautifully shot and paced, with an inspired mix of voiceover and direct to camera pieces. Like video therapy for the stressed mind. I always feel better after watching them, as well as getting some excellent cooking ideas. Thank you.
Recieved both your cookbooks for my birthday! I love them! I love your style, expertise and organization.
Each day I am cooking your food, watching your shows. Such fun and so good!
Happy birthday 🥳🥳🥳
@@YEUNGMANCOOKING Thank You!!!
Incredible. Your cooking, commentary & easiness that you cook with is just incredible.
🙌🙌🙌
I’m buying both your books because all your recipes are simply delicious and easy. So glad I clicked on your channel ☺️
OMG, this chickpea mayo is incredible!!! I'm not vegan dieter, but homemade mayo with raw eggs do not last long in the fridge, so, I tried this one, and voila, it is fantastic! As I'm a veggie person, I shall try your other recipes. Thanks so much
I also hate the idea of raw eggs, it just seems icky. Not really a fan of eggs at all except as a meringue or folded into a cake 😂
This mayo on the other hand looks like a gamechanger ❤
There are lots of cooking shows and many of the share plenty of evenly good recipies. What realy makes the difference is your presentation. It has made our child who has some problems with overweight to get into vegies. It is not we have to sell it to him rather than he comes to us with your content and we cook it together. This really has the potential to change things in our live. Thank you for that
So happy that we are all able to cook together and that the entire family is enjoying 🥳🙌🏻 Keep well and happy cooking 👨🏻🍳
☺ the measuring cup works just fine for millions of people.
You are AMAZING Wil, and so are your recipes.
+ a measuring cup is a lot less expensive than kitchen a scale.
Thank you so much, Will... for this recipe.. I have been searching for the right way on how to make pickled ginger, the vegan Mayo and ... voila...you are simply the best. I got your magnificent book, I am in good hands now. Greetings from Washington DC. Nicki.
🥳🙌🏻👨🏻🍳
Your cooking is the most healthful food that is my style life.
Thanks for such a perfection on healthiness🙏🌹🌹🥰
I love pickled ginger and so simple to make! I am definitely making this. Thank you!
Wonderful recipe! Didnt know its so easy to make pickle ginger
I know right 🙌🏻
Superb video, clear and concise explanations, great vegan foods... could not be any better👏👏👏 Thank you.
☺️
I was thinking 'bout breakfast when I got side-tracked. Now I must make pickled ginger!
You have such elegant presentation…bravo ! 🇨🇦🇨🇦🇨🇦
Amazing! I love pickled ginger, and the mayo recipe looks super promising. I always get three California rolls, and add a piece of ginger atop it when I eat at Chinese/Asian buffets. My absolute favourite, tho, is hard to find without disgusting fish eggs on it. It's the tofu skin pocket, with a dab of rice in the bottom, topped with the stringy seaweed salad, seasoned with garlic and toasted sesame oil. Just a dash of soy sauce, and I'm in umami heaven. I'm really looking forward to seeing how you do these things, as I know it's not super hard, it just seems time consuming and labour intensive. That said, breaking it up into steps over time, as you're doing here, that's genius.
Wow thank you. This is a pure with of art . Thank you for making our day amazing and blessing us with your recipes
Wow, I WISH I could eat rice, which was one of my favorite staples to have! The ginger and mayo look amazing, thank you so much Chef for sharing the recipes for both and making this video! So happy I found your channel.
you are my favourite loving chef to watch and hear. thank you for the sushi and plant-based love! cannot wait to take the masterclass!
I love your content so much. I finally read your about me section and thank you for your honesty in not being vegan.
The water washed from rice is excellent for all types orchids & epiphytic plants
This was phenomenal, so many great tips! Possibly the most mouthwatering video I've seen. I love how genuinely appreciative you seem of your food.
Being a vegan I never tried sushi but thanks to you now I will surely make it
Thanks a ton for the recipe
love from India :)
Kia ora thank you. This is awesome and easy. I love pickled ginger and are grateful for the vegan mayo. Again thank you, arohanui 💗
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I LOVE pickled ginger so so much 🤤
Thank you 🙏💚
I love your videos! Thank you for excellent cooking instructions!
I love sushi and loved this first video. I just ordered your masterclass and will be making my own sushi soon! Can't wait!
🙌🏻🥳👨🏻🍳
Lay ho ma Will! Just wanted to say that I love your channel and absolutely everything you put on it. I thoroughly enjoy cooking out of any and all of your cookbooks. My kids love watching these videos as well, to each one they say, "make this one today mama"
Amazing! Thank you for sharing yr vegan culinary creativity! I am always inspired by yr content to recreate it in my test kitchen. U r quite the artisan chef! 💗
Ah so glad you’re here ☺️
These recipes are amazing , I tried the soy milk ramen, it was the best veggie ramen I had every eaten ... I would never have imagined being able to make restaurant level ramen at home , it was so easy and delicious
🥳👨🏻🍳
I love your channel so much. I've showed it and shared with several people already. Again thank you for sharing because my daughter and myself don't know how to cook without a lot of seasonings. Which she can no longer have. Thank you for showing us how cook healthier and definitely more favor,ful without meat.
🙌🏻🥳👨🏻🍳
The best illustration of all the sushi videos I’ve watched👍🏿❤️
Amazing! Thank you so much, I've just found you and I don't know what I done without your channel before, excellent recipes and videos, thanks again! blessings from Ireland :)
Welcome 🥳 great vibes from Canada 🇨🇦
Love sushi 🍱 I’m amazed @ how you made all 3 i ingredients especially the pickled ginger which I could that by itself. Just 3 cherries give that beautiful color. Now I want sushi 🍣. Thanks for sharing 🥳
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Thank you so much for your recipes :)
I will definitely try the vegan sushi alternatives.
As I'm also a big fan of your vegan ramen cookbook I want to ask, if you can/will make a vegan Tsukemen recipe in the future, would be much appreciated :)
Or maybe some Hotpot recipes for the coming winter.
Keep it up and stay healthy!
Your ultra pro Max master chef
Thank you for showing how to wrap the sushi mat in cling wrap!
I'm too hungry to watch this lol
Lol..same here. I read the description, and as my mouth started to water and stomach growled, I was like....no not right now.
Lol, every time I watch any of his videos I’m drawling. Amazing recipes, the simplicity, presentation & ease. (And plate) 😋
Haha I know the feeling 😅🤦🏻♂️🤷🏻♂️
i love how you share your video of cooking.Its very detailed. You are a real master of cooking.
I'm always waiting excitedly for your new uploads lol!!
I made your kimchi noodle recipe with a quick veggie stir fry sometime back and had it for dinner.
It was sooooooooooooo good!! Also I added a drizzle of sriracha because why not ? 😁
Also had some hot galangal soup alongside. 🤤🤤🤤
BEST DINNER OF THE MONTH 💜
P.S : I always had galangal ( Thai ginger ) in my fridge but I never knew it was Thai ginger specifically because I know it by local name.
My mom made me aware of it lol.
And to this date I was ransacking online stores for galangal when it has always been available in my local farmer market at a damn cheap rate 🤦
- Love and best wishes from India!!
Haha awesome 🥳 glad you’re here 🙌🏻🇨🇦
Omg the videos of this man make me cry everytime. Reminds me somehow of my childhood wanting to learn to cook and my grand parents and how much i took for granted their knowledge. Thank You!.
I liked how this video was put together and loved the recipes.
Wow Wil, this was very interesting I didn't think I'd follow through. Surprise. Can't wait for the rest. 😮
This was just so mesmerizing to watch, especially the pickled ginger hack and mayonnaise. Thanks for these!
Hope you’ll love them 🙌🏻
I am allergic to anything fish. Thanks so much for sharing this!! I love vegan sushi. One of my best friends was an amazing sushi chef, and he used to make me all sorts of stuff. Unfortunately, he was killed in an accident a few years ago. Your video gives me hope of enjoying vegan sushi again and remembering the good old days!!
Pickled ginger is one of my favorites. Can't wait to try your recipe. You make cooking look so easy. It doesn't have to be complicated. Love your channel.
Hope you’ll love it 🥳
I enjoy watching your cooking show thanks 👍
👨🏻🍳🙌🏻
Love watching your fabulicious shows!! You're so sharing!! Thank you soooo much!
Happy to be cooking together 🙌🏻
Amazing! Wonderful! And THANK YOU! 🎉🎉🎉
Looking forward to the next video
Great video! Can't wait to see the other parts of this series!
Since this channel I’ve cut down so much on meat and having more vegetarian recipes which are so good in the winter
Wil, you are THE BEST!! I have learned so much from you! I love watching your videos and am looking forward to taking the sushi masterclass and getting your ramen cookbook. I have been on a quest to make a good healthy homemade mayo and thanks to you, now I have the perfect recipe. And learning to make pickled ginger...well that is just amazing, too...thanks so much, Wil!
So thrilled to hear that 🥳🙌🏻🍣🍜 and so glad you’re here
That chickpea mayo looks amazing... easy and inexpensive. I can't wait to try it. Thanks for including the 3 week refrigerated lifespan. I've been eating less carbohydrate lately but I'll try this when making potato salad or Butler Soy Curls faux chicken salad this summer. I usually wouldn't try to make sushi because it seems too fancy for me, but your recipes give me the confidence to step out of my comfort zone and up my culinary skills.
As a food technologist im amazed by the mayonnaise!! wow
I am now ready for sushi
I must say that ginger made my mouth watering
Gorgeous incredible thank you for this preview Wil
You are absolute GREAT ! Thank you
Chef as I'm vegetarian & me 12:03 my family love japanese food. Thanks for sharing this all recipes.
Ohhhhh 😮 I Always wanted to make those pickled ginger from sushi! Thank You!!👏👏👏
🙌🏻🙌🏻🙌🏻
Found your space on the internet while looking for something else... watched the intro video and now will sign up for the free ebook... to see if the recipes are the same! :-) Really like that you are plant-based and your intro recipes. I have never really made veggie sticks but now they look a lot easier than I thought. Pickled Ginger is so expensive for my budget at the store, and I know so little about how it's mad, so seeing your recipe is quite a good thing for me. I keep buying ginger root trying to find ways to make it fit into my cooking... now I am trying to use it to make a house plant that grows every year in a hard metal can I found. (I discovered it grows in a straight line! and growing it in plastic doesn't seem to stop that. :-) I hope the metal can I found will work!) I also noticed that you do equal water with your rice recipe... I watched a Patreon Creator make rice and was so surprised by some of the tips she provided... that were family/cultural in origin. She also talked about rinsing the dry rice to remove the starch that makes it sticky. I thought it was a wasted effort, but now am very sure it is the hidden point of making rice successfully. I will be trying it! :-) Sorry to miss your Masterclass on making Sushi... rolling those things has never worked for me. haha
I am new to your presentations…a new subscriber. You seem to have great ‘vegan’ experience and knowledge. I have stage four kidney disease so vegan…plant based whole food…is essential for me. Your work will help a great deal…thank you ! 🇨🇦🇨🇦🇨🇦
One word: "WOW!" Ok. A few more words: when do you get to see the rest of this masterpiece?!
You sir have made this into a work of art...
Ooh, thanks for the pickled ginger recipe! Definitely going to try that. I always eat everyone else's when they don't eat it all. 😁
😭😭😭
Oh thank you. I can have sushi as a vegan....YAY!
Thank you so much for your simple skilled classes! I’m so excited to start making all of your goodies!🙏🏼💕
You had me salivating whilst making the ginger and mayo-YUM!!! Greetings and many thanks from Kerri, Western Australia 🇦🇺🙏🏼
Forgot to say that I’ve just come across your channel, love it so far and have subscribed! Appreciate your kindness in sharing these wonderful recipes with us!🙏🏼🙏🏼🙏🏼
You are very welcome and happy to have you here 🙌🏻😎
Pickled ginger sooo easy !!! Thank you !!!
Thanks for teaching how to makes sushi rich very simple!