I'm blown away by your work. It's... It's my Netflix series. Please keep uploading videos. And... I really appreciate your work. Greetings and hugs from Argentina!
Hi Roll Masters, I really enjoy your content and appreciate the effort you put into your videos! I was wondering if you'd be interested in having your videos translated into a different language. I believe this could help your channel reach a wider audience. Let me know if this is something you'd like to explore!
That is definitely a great idea and I appreciate the support. The problem is im still searching the curage to start speaking on my videos but once I pass that barrier i will definitely do so 🙏
@ You’re doing a great job already, and I truly see so much potential in your videos! Only about 10% of the world speaks English, so once you’re ready to start speaking on your videos, translating them into other languages could really help you connect with a global audience. Take your time, and when you’re ready, I’d love to help you expand your reach!
This is weird way of making sushi ever. So far away from Japanese. Can anyone tell me? Spanish? Russian? What sauce did you put on Salmon nikiri?? And big rolls but cut 6, weird, usually, that size should be cut 8, 10 or 12. It’s not even Hosomaki.
I honestly have learned more about sushi making from analyzing his movements and micromovements than any other tutorial I've seen. I wish I knew what they ingredients were.. Also on a sidenote is it possible to store sushi rice in the fridge without it losing its flavour or going bad? Havent tried it yet.. if someone has or the creator sees this please tell me if possible. Love your vids man :D
Thank you for the comment, appreciate it man. You can get away with storing it covered in the fridge for like a day and a half from my experience and then you microwave it before you use it. Not ideal but it works 😉 Hope it helps.
I'm blown away by your work. It's... It's my Netflix series. Please keep uploading videos. And... I really appreciate your work. Greetings and hugs from Argentina!
Appreciate it very very much, greetings from Romania brother!
Nice work lots of learning this video
Amazing skill
been watching you sice you had 80 followers keep it up dude
Much love 🙏🙏
why dose the place you work at look like its underground? ether way love the vids keep up hard work!
Halfway under yes 😅😅
It’s a ghost kitchen with very low rent and strictly delivery.
Appreciate you man 😉
The best daily restaurant sushi chef so far, tomorrow I'll try best as you sir thank you
Amazing vids i want to see more🤩
I love watching POV cooking vids ❤
brazil, Nice work
wasabi piping bag what side is it? thanks man
Thanks to ur video..i got some learning about how to roll of sushi... coz i'm new to my work in Sushi Daily and its hard for me to make sushi roll..🥴
It’s easy to learn but hard to make a good product. It’s all just repetition, you will figure it out in 2-3 months
@@genemartapeno6796 learn proper way
Hi Roll Masters, I really enjoy your content and appreciate the effort you put into your videos! I was wondering if you'd be interested in having your videos translated into a different language. I believe this could help your channel reach a wider audience. Let me know if this is something you'd like to explore!
That is definitely a great idea and I appreciate the support. The problem is im still searching the curage to start speaking on my videos but once I pass that barrier i will definitely do so 🙏
@ You’re doing a great job already, and I truly see so much potential in your videos! Only about 10% of the world speaks English, so once you’re ready to start speaking on your videos, translating them into other languages could really help you connect with a global audience. Take your time, and when you’re ready, I’d love to help you expand your reach!
Are you self taught or did you go to culinary school?
Daca nu auzeam ca se vorbeste in romana nu intrebam , dar unde este locatia?=]]daca se poate si un site
Arata prea bine tot ce faci man , Spor!
Mersi tare mult, suntem in cluj-napoca
This is weird way of making sushi ever. So far away from Japanese. Can anyone tell me? Spanish? Russian? What sauce did you put on Salmon nikiri?? And big rolls but cut 6, weird, usually, that size should be cut 8, 10 or 12. It’s not even Hosomaki.
Breaking new ground ✌️
I honestly have learned more about sushi making from analyzing his movements and micromovements than any other tutorial I've seen. I wish I knew what they ingredients were..
Also on a sidenote is it possible to store sushi rice in the fridge without it losing its flavour or going bad? Havent tried it yet.. if someone has or the creator sees this please tell me if possible.
Love your vids man :D
Thank you for the comment, appreciate it man.
You can get away with storing it covered in the fridge for like a day and a half from my experience and then you microwave it before you use it. Not ideal but it works 😉
Hope it helps.