Thanks for sticking with me through the years my friends, your constant support allows me to continue making these videos and for that, I am very grateful!
I remember you liking my comment when I first found your channel and you were getting 100s of views on your first videos. I told you that you had what it takes and that you were gonna make it. Cheers, Sonny! Love the channel! Now more 50 states, 50 plates! 😏
CONGRATS SONNY, Marcus has taken this channel to the next level since he took over editing/filming. sometimes its hard to hire someone and pay them, but not doing it is what stop most people from growing further and taking it to the next level. you guys make a great team
Congratulations Sonny ! Your content’s super informative and always enjoyable. Top 5 RUclips cooking channels hands down. I like how you brought up not discarding the crab butter but what would you recommend we do with it ? I’m never able to find anything on what to do with it.
It’s essentially the liver and pancreas of the crab so it’s incredibly rich and strong tasting, a little goes a long way but you can use it in to make a sauce or a crab bisque, seafood pasta as well.
Con-friggin-gratulation My friends and I have been watching you for YEARS. Now my wife and I will make these. You're the man Sonny. Thanks Marcus for helping launch this channel to the next level. ✌️
when you started your twentieth videos I first discovered your channel and thought "this is the guy, his videos are so informative and entertaining". I rooted success for you and now seeing you hit 2m sub is a remarkable moment!!!
BEST COOKING CHANNEL EVER!!!!!!!! Hands down. I just put sushi in my fridge (coming home from work) because I knew I'd watch someone making or eating sushi, and crave it. Low and behold, I click on your channel and not even 4 videos scrolled by (in chronological order of course) is this hilarious video of you making sushi! Cheers to you and your team.
Briefly pass the Nori over an open flame to give it a light toast. This helps reduce the moisture that causes it to go soggy, and adds a slight toasted flavor that is fantastic.
So Happy for you Sonny, and Marcus! Two seems to be the applicable number, so.......break out the double mullet, double blades glasses! Still favorite bit from all your videos. Thank you guys so much.... You're the Best!
2 Million that is fantastic! Congratulations!! 🥳🎉🍣🍣 I always thought you needed sushi grade fish ... aka super expensive and I don't know where to buy it fish! But if you can just use fresh salmon and yellow fin from a regular fish market I'm gonna try it!!
Looks incredibly appetizing!! Would really enjoy seeing Mrs. Dude can Cook's reaction. Especially since it's your special day, sure she'd be complimentary, right?!?!?!
Congrats Sonny... Most people say Congrats cause we can't spell Congrjewlations. We love your channel. Wish I could cook a cajun meal with or for ya one day with how much you have taught me and my family... You Rock.
THANK YOU! I'm already pretty good at making the majority of dishes that you make, but I still watch for fun and to see if I can pick up something new - sushi is an entirely new world for me, though and I love the stuff.
Congratulations on 2 million subscribers! It's very well deserved. I'm incredibly grateful for your videos, you're good humor, and how you've made me a much better chef at home. Wishing you a brilliant continuation!
Here's a tip: Pour the rice wine vinegar into a spray bottle, then spread the rice on the nori paper and spray it. This method ensures a more even distribution, and you can easily add more to the roll itself. :) super smart.
2 million! Right on! I was wondering if you would make a video for cauliflower crust pizza. I've tried several recipes on you tube but the one that turned out the best was from Chef Buck. I believe it has over 6 million views. I just want to see if you have other ideas and/or techniques but mostly, I think it would be a fun video to watch!
Congratulations!!! 🎉 You are one of my favorite cooking channels. I also live in Austin. I have learned so much from you over the years. Thanks again!!! Hopefully, I will run into you at H-E-B or Central Market one day. Keep following your dreams and inspiring others. ✨️ I know there are people out there who now like or even love to cook because of these videos.
Grats Sonny on 2 million. I've not been brave enough to try sushi, yours look great. The only ingredient here that I would not eat is the farmed salmon. I'm in Australia and have cut salmon from my diet after watching documentaries on the salmon farms down in Tasmania.
Thank you for all of the content Sonny! You have inspired me to try a lot of great recipes and techniques over the past few years. One of my greatest joys right now after a lot of things I really enjoyed doing went away over the few years. Keep it up!
Sonny, I've been watching you guys for a very long time. I remember the fridge you use to beat the crap out of in the old house. The spinning back kicks were my favorite. I've done a bunch of your recipes over the years as well. Congrats on 2 MILLION!! Here's to 2 MILLION more!!
Hey Sonny, massive congrats on 2 million subs , you genuinely deserve it , next 3 million then the presidency..LOL.😅 Good onya mate cheers from Melbourne Australia 🇦🇺
Way to go dude! Gonna try these sushi recipes out on some freshly caught Black Sea Bass, Scup and Flounder from Cape Cod. I hope you kick the crap out of that nasty fridge with Sarge Gilbert supervising the assault. Good luck man.
Congratulations on 2 Million Subs!!! I'm so happy you made this video, and I also love how thorough and precise you are, as always. My family used to have a Japanese restaurant, and my uncle once told me that when cleaning the rice, in which the rice is rubbing against itself, also "polishes" the rice (in addition to releasing starch.) He said that it's nice to see each grain of rice individually and not shmushed together. And Yuzu?! The scent of Yuzu is so unique and lovely! 🥰
Great video Sonny!! I have been wanting to make sushi, even have the bamboo mat. I am just apprehensive because it seems so technical. This will help a lot. Congratulations on the 2M mark, very well deserved!!
Wow so impressive w/ 2mil, well deserved! I’ve referred so many people to you and used so many recipes from your book so…I’d like to hit the fridge now.
Congratulations! Your channel is so good that i had no doubts you'd get to 2M. When I was growing up, my mom used to make futomaki at home for parties. She always had me fan the hot rice while working the sushi vinegar in. The point of that was that the hot rice would absorb more vinegar and give the roce a glossy sheen. It also prevented the rice from forming wet clumps. By the time we finished adding the vinegar the you keep fanning and tossing the rice until it was room temp. Thanks for all of your prep tips! Maybe you'll find this one helpful.
We make sushi bowls at our house. It's really just a California roll that you put together yourself but we don't make rolls, we get the toasted seaweed snacks and you just build a little tiny sushi roll on top of your toasted seaweed. Super good and the whole family loves it. I also don't like the flavor of regular Nori. The Toasted ones that are snacks have different flavors, Teriyaki being the best. Wassabi being the worst
I am a relatively new subscriber but I do admire your work and it tastes great. I find myself telling my grown children to check out “That Dude Can Cook” for this or that. Apparently, I’m not the only one that admires your work. Congratulations!
I learned to make sushi years ago (just sushi obsessed). Once I discovered Korean gimbap and Japanese onigirazu....game changers! There are no rules outside of the rice and nori.
You are inspiring me to step up my sushi game. I thought hand rolls were more cone shaped. I'll make 6 or 8 rolls at a time using cooked salmon or shrimp, and the rolls I don't immediately eat; I'll tightly wrap up individually in cellophane and eat the following day or two. Thay may not be as good as when first rolled, but I really don't notice much of a difference. And the convenience of just unwrapping and slicing them up in the following days for either appetizers or a main course is unbeatable. If I'm using raw fish, I'll eat those right away and not save them.
The few towel rice taps is why I'm here. That was FANTASTIC. I usually use a small hammer that's just a regular hammer but half of the handle is sawed off. But yes, that is almost enough force to dispel the rice. But in all seriousness, rice loves the bowl lol. I appreciate the energy >:)
Most sushi joint process fish when it comes in Monday mourning but that doesn’t necessarily mean the serve those on Monday they will finish off the old fish first.
Congratulations Sonny! I literally just made Rosemary Salt 3hrs ago! If you know you Know!! Got my first Picanha Yesterday and I got lucky, it's a USDA PRIME!! I'm excited to grill some steaks with some Rosemary Salt!!! 😮
Thanks for sticking with me through the years my friends, your constant support allows me to continue making these videos and for that, I am very grateful!
Dude, watching you develop has been epic. We salute you…!!!
I remember you liking my comment when I first found your channel and you were getting 100s of views on your first videos. I told you that you had what it takes and that you were gonna make it. Cheers, Sonny! Love the channel! Now more 50 states, 50 plates! 😏
Thank you for recipes and fridge violence , chef dude ❤.
Love watching these videos, even if I don't like the food 😂😂😂
We love you! ❤
CONGRATS SONNY,
Marcus has taken this channel to the next level since he took over editing/filming. sometimes its hard to hire someone and pay them, but not doing it is what stop most people from growing further and taking it to the next level. you guys make a great team
Congratulations Sonny ! Your content’s super informative and always enjoyable. Top 5 RUclips cooking channels hands down. I like how you brought up not discarding the crab butter but what would you recommend we do with it ? I’m never able to find anything on what to do with it.
It’s essentially the liver and pancreas of the crab so it’s incredibly rich and strong tasting, a little goes a long way but you can use it in to make a sauce or a crab bisque, seafood pasta as well.
Con-friggin-gratulation
My friends and I have been watching you for YEARS. Now my wife and I will make these. You're the man Sonny. Thanks Marcus for helping launch this channel to the next level. ✌️
This channel rocks my kitchen! Thank you, thank you. Cheers to 2 million.
when you started your twentieth videos I first discovered your channel and thought "this is the guy, his videos are so informative and entertaining". I rooted success for you and now seeing you hit 2m sub is a remarkable moment!!!
BEST COOKING CHANNEL EVER!!!!!!!! Hands down. I just put sushi in my fridge (coming home from work) because I knew I'd watch someone making or eating sushi, and crave it. Low and behold, I click on your channel and not even 4 videos scrolled by (in chronological order of course) is this hilarious video of you making sushi! Cheers to you and your team.
Thrilled for you, you deserve it 🎉
Congratulations on hitting 2 million subscribers! 🎉🎉🎉
at 3 million he will let his beard grow while keeping his head bald to do a heisenberg look😄
@@timetraveler0002 Let’s hope not!
Briefly pass the Nori over an open flame to give it a light toast. This helps reduce the moisture that causes it to go soggy, and adds a slight toasted flavor that is fantastic.
So Happy for you Sonny, and Marcus! Two seems to be the applicable number, so.......break out the double mullet, double blades glasses! Still favorite bit from all your videos. Thank you guys so much.... You're the Best!
2 Million that is fantastic! Congratulations!! 🥳🎉🍣🍣 I always thought you needed sushi grade fish ... aka super expensive and I don't know where to buy it fish! But if you can just use fresh salmon and yellow fin from a regular fish market I'm gonna try it!!
Looks incredibly appetizing!! Would really enjoy seeing Mrs. Dude can Cook's reaction. Especially since it's your special day, sure she'd be complimentary, right?!?!?!
Coming soon!
Gratz on 2M subs, I love this channel
WAY TO GO Sonny!!! Congratulations 🎉
🎉congrats on 2 million
Congrats Sonny... Most people say Congrats cause we can't spell Congrjewlations. We love your channel. Wish I could cook a cajun meal with or for ya one day with how much you have taught me and my family... You Rock.
I knew you'd get here. Thanks for the years of amazing recipes amigo. Cheers to the next 2M! 🎉🍻
Awesome to see what this channel has grown into!
Congrats! Well deserved! It's been a pleasure watching you and your channel grow
You are an awesome teacher and it feels like a real friendship. Thank you for both the laughs and the lessons
THANK YOU! I'm already pretty good at making the majority of dishes that you make, but I still watch for fun and to see if I can pick up something new - sushi is an entirely new world for me, though and I love the stuff.
Congratulations man!!🎉🎉 as someone who has been watching you since yoru time in Colorado, this is absolutely well deserved!
Awesome job, Sonny! Love your videos.
Congratulations on 2 million subscribers! It's very well deserved. I'm incredibly grateful for your videos, you're good humor, and how you've made me a much better chef at home. Wishing you a brilliant continuation!
Congratulations man!!! You deserve it
Congratulations you deserve it 👏🏼
Here's a tip: Pour the rice wine vinegar into a spray bottle, then spread the rice on the nori paper and spray it. This method ensures a more even distribution, and you can easily add more to the roll itself. :) super smart.
Hey Dina! This is a great tip! Thanks. for sharing! Happy Cooking!
@@Dina_tankar_mina_ord 👌 great tip
Thanks Gordon
2 million! Right on! I was wondering if you would make a video for cauliflower crust pizza. I've tried several recipes on you tube but the one that turned out the best was from Chef Buck. I believe it has over 6 million views. I just want to see if you have other ideas and/or techniques but mostly, I think it would be a fun video to watch!
Congratulations!!! 🎉 You are one of my favorite cooking channels. I also live in Austin. I have learned so much from you over the years. Thanks again!!! Hopefully, I will run into you at H-E-B or Central Market one day. Keep following your dreams and inspiring others. ✨️ I know there are people out there who now like or even love to cook because of these videos.
Grats Sonny on 2 million.
I've not been brave enough to try sushi, yours look great.
The only ingredient here that I would not eat is the farmed salmon. I'm in Australia and have cut salmon from my diet after watching documentaries on the salmon farms down in Tasmania.
This makes sushi seem so accessible! Also, love the sushi rolling music for some reason
Congratulations 🎊
Awesome! Going to try the crab with fresh Maine crab this week. Can't wait. Thank you for all the knowledge. Great channel! Congrats!!
Thank you for all of the content Sonny! You have inspired me to try a lot of great recipes and techniques over the past few years. One of my greatest joys right now after a lot of things I really enjoyed doing went away over the few years. Keep it up!
2M? CONGRATULATIONS!! That's so wonderful !
Sonny, I've been watching you guys for a very long time. I remember the fridge you use to beat the crap out of in the old house. The spinning back kicks were my favorite. I've done a bunch of your recipes over the years as well. Congrats on 2 MILLION!! Here's to 2 MILLION more!!
Hey Sonny, massive congrats on 2 million subs , you genuinely deserve it , next 3 million then the presidency..LOL.😅
Good onya mate cheers from Melbourne Australia 🇦🇺
Way to go dude! Gonna try these sushi recipes out on some freshly caught Black Sea Bass, Scup and Flounder from Cape Cod. I hope you kick the crap out of that nasty fridge with Sarge Gilbert supervising the assault. Good luck man.
Congratulations on 2 Million Subs!!! I'm so happy you made this video, and I also love how thorough and precise you are, as always. My family used to have a Japanese restaurant, and my uncle once told me that when cleaning the rice, in which the rice is rubbing against itself, also "polishes" the rice (in addition to releasing starch.) He said that it's nice to see each grain of rice individually and not shmushed together. And Yuzu?! The scent of Yuzu is so unique and lovely! 🥰
Great video Sonny!! I have been wanting to make sushi, even have the bamboo mat. I am just apprehensive because it seems so technical. This will help a lot. Congratulations on the 2M mark, very well deserved!!
congrats on 2M! well deserved
Wow so impressive w/ 2mil, well deserved! I’ve referred so many people to you and used so many recipes from your book so…I’d like to hit the fridge now.
2 million subs?!? omg wow I remember when you had 4-5 digit subs, congrats on the success you deserve it.
Congrats Sonny! Well earned…love the show and of course the amazing recipes
I've been wanting to learn how to make sushi. I'm happy to learn from the pro
Sir, big ups on the correct recommendation of short grain and rice washing technique.
Congratulations! Your channel is so good that i had no doubts you'd get to 2M.
When I was growing up, my mom used to make futomaki at home for parties. She always had me fan the hot rice while working the sushi vinegar in. The point of that was that the hot rice would absorb more vinegar and give the roce a glossy sheen. It also prevented the rice from forming wet clumps. By the time we finished adding the vinegar the you keep fanning and tossing the rice until it was room temp.
Thanks for all of your prep tips! Maybe you'll find this one helpful.
The music on your B-Role is nice. Keep up the great job.
Wow, you deserve it! Your food and instructions are terrific! 😍
Sincere congrats! Best cooking channel... Long way from that best tri-tip video 3 years ago! Now let's go!
Congrats i🎉😢😮😅😊 these look super easy, I used to make my own rolls but these are updated nicely!
We make sushi bowls at our house. It's really just a California roll that you put together yourself but we don't make rolls, we get the toasted seaweed snacks and you just build a little tiny sushi roll on top of your toasted seaweed. Super good and the whole family loves it. I also don't like the flavor of regular Nori. The Toasted ones that are snacks have different flavors, Teriyaki being the best. Wassabi being the worst
Sounds more like korean gimbap rather than sushi, but I can't knock you on the taste of it, sounds great!
I make this all the time but I use only rice and sausage meat, always tastes awesome.
You deserve it dude! Congrats! You make beautiful, delicious food, are funny and entertaining. Great stuff
I am a relatively new subscriber but I do admire your work and it tastes great. I find myself telling my grown children to check out “That Dude Can Cook” for this or that. Apparently, I’m not the only one that admires your work. Congratulations!
Well deserved my friend, congratz on hitting 2 millions subs
You might want to consider toasting your Nori before rolling your sushi. It will stay crisper and add more flavor.
Congrats on 2 mil!!!! We love you guys!
Congratulations on 2 million followers, and great sushi 🍣!
I learned to make sushi years ago (just sushi obsessed). Once I discovered Korean gimbap and Japanese onigirazu....game changers! There are no rules outside of the rice and nori.
Aloha. True.
Congratulations 🎉🎉🎉
I don’t have a tv, so I watch a LOT of RUclips. This is my favorite channel!
You are inspiring me to step up my sushi game. I thought hand rolls were more cone shaped. I'll make 6 or 8 rolls at a time using cooked salmon or shrimp, and the rolls I don't immediately eat; I'll tightly wrap up individually in cellophane and eat the following day or two. Thay may not be as good as when first rolled, but I really don't notice much of a difference. And the convenience of just unwrapping and slicing them up in the following days for either appetizers or a main course is unbeatable. If I'm using raw fish, I'll eat those right away and not save them.
Ci Gratz on the subs! Thanks for making cooking not so serious in a fun way
Congratulations!!! I watch all the time 🎉
Congratulations!!!
I love watching you and your boyfriend cook. Cutest youtube cooking couple going today
Félicitations pour les 2M 🎉
The few towel rice taps is why I'm here. That was FANTASTIC. I usually use a small hammer that's just a regular hammer but half of the handle is sawed off. But yes, that is almost enough force to dispel the rice. But in all seriousness, rice loves the bowl lol. I appreciate the energy >:)
Congratulations!
These look incredible!!!!!
Can't wait for more LIVE sessions too! CONGRATS ON 2 MILLLLL!!!!
I don't think we gonna get more lives
CONGRATS
Congrats to the 2nd million! Think it's about time for me to make some sushi again 🙂
Congrats on 2M!!!
Congratulations on 2M!
Congrats! You deserve all the best.
Just wanna say congrats!!! Been following you since you had hair!
🎉🎉🎉 Congratulations!!!🎉🎉🎉
Congrats for 2M! Well deserved!
Good job. Congrats.
Congrats on 2 mil.
I forgot how you look with hair. That’s a sign of how much I watch your videos lol thanks all the videos man
I would LOVE a video on making Dungeness crab.
Congrats Sonny! Thanks for making me a better home cook!!!!
I love this channel. Congrats man!
I have that same yuzu fermented sauce. sooooo gooood
Congrats on 2 million.
congrats on 2 mil :)
Congrats! These look delicious.
Congrats on hitting 2M, Sonny! (Been watching since before the haircut)
congrats dude... well done
Congratulations. For another 2 mil to come
Most sushi joint process fish when it comes in Monday mourning but that doesn’t necessarily mean the serve those on Monday they will finish off the old fish first.
Congrats Dude! You are the man! 😎👍
Congratulations
Awesome! Congrats👏👏👏👏
Been watching you since the very early days. Congratulations on the milestone! Always happy to see a fellow bald guy get a win! Haha
Congrats dude!
Congratulations Sonny! I literally just made Rosemary Salt 3hrs ago! If you know you Know!! Got my first Picanha Yesterday and I got lucky, it's a USDA PRIME!! I'm excited to grill some steaks with some Rosemary Salt!!! 😮
Thanks for helping me becoming a better chef at home !