Basic Supermarket Sushi Rice Making | Sushi 101 Series
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- Опубликовано: 16 фев 2021
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Make Sushi Rice 101 from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
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San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
Хобби
I really enjoy watching Master Hiro’s way in presenting his skills. Thanks
Hiro is the best, l have learned alot just by watching him, he taught me everything l know about sushi. I love to make it and my family loves to eat it. Never can get to much SUSHI.
My pops loves his videos doesn’t speak English but cooking is a universal language
Love the instructions to make the sushi rice vinegar with the addition of kombu. Genius!😘
Sushi rice is the most critical element in Sushi. Thanks Hiro for this video 🤩👍👍
I was waiting for this! The rice is so important for sushi, but can't seem to get the right one, and create the right tenderness of the rice at home. Thanks for the video!
This was very relaxing and pleasant to watch. I just picked up some of the exact same rice today and this helps me know how to cook it. Thanks!!
Going back to basics, I love it. Thank you
Hi chef hiro. I'm sushi chef in Istanbul turkey thank you for sharing tips to all new sushi chef.
LOVE your videos ! ❤️ From Louisiana
Excited for this!!!
Super thank you both so much I never knew you need Sushi vinegar I will go shopping for this soon. Your the best Hiro San.
Thank you for this! I needed the ratio for the vinegar:sugar:salt. Btw we used one of your recipes for spam musubi and it came out great!
Very informative video. I hope you and your cameraman have a good afternoon. Cheers, Chef Hiro! ✌️
I'm not saying the notion of getting any rice cooker is wrong, but I can't not mention the fact that a quality Japanese one will last you years and years. After our last trip to Tokyo, I mentioned how much I'd love a good rice cooker like my aunt's. A week later, my mom, who isn't with us anymore, dropped off a Neuro Fuzzy as a surprise!! That was 15+ years ago, and I use it multiple times a week. As someone who lacks Hiro's masterful skill, my rice cooker is THE most important thing in my kitchen!!
Just discovered this channel and instantly subscribed! ✌🏻
Omggg yesss this time ima make the best sushi than before ♥️♥️thank uu
I like to see Hiro cooking , very satisfied☺️
... satisfying*
ive been living off walmart sushi over the last year. Smoked salmon, rice, nori sheets, sesame oil, rice vinegar, siracha sauce, mayo, fresh ginger, wasabe, soy sauce, avacado and sometimes frozen cooked shrimp and its the best ever when you get good at it.
Sushi rice by a true master
Hero chef good to see you again 🥰🥰 lots of love from Nepal
This is great!
Oh, God! I loved the green rice cooker 😁, chicken 🍗 included! 😁
RIGHT??? Way fun clip.
You forgot the carrots and corn... just saying.
⚘🙏❤🙏⚘
Watch out for the BHT, though. 😎
Nice video 👏🏻👏🏻👏🏻 Thanks for sharing
Sushi👀👀😋😋😍😍🙏🙏thanks chef.
That is so funny keep it real! I love my rice cooker! 🍶
Thanks to your videos inspiring me I've decided to rekindle my dream of going to culinary school and learning to cook Japanese cuisine. One day I will run an udon truck, thank you for doing what you love and sharing it with all of us
Good luck!
Please do a video for raw fish (salmon preferably) you can eat from our local supermarkets for sushi! We’d love to try and make what you guys make at home
Hiro, my friend, g11d aftern11n!!!
Great sushi rice recipe - simple and delicious...
I love your videos when you do your recipe from scratch!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🍚🔪🥢🍚🔪🥢🍚
Chef Hiro..no.1 idol
U guys are great hiro is awesome
Allways wanted a rice tutorial
Thank you for the information
LOVE the Walmart series, pro chefs seem to forget that we don’t have easy access to pro ingredients. Suggestions: I’ve not seen you guys do this so not sure if this is unheard of, but since I’m the only one in my house that likes sushi, and I don’t want to make a huge mess for tempura, I sprinkle French fried onions (a’la the can from Walmart) on top with some sriracha under it holding it on. 2 words, “tex” “ture” - just kidding, love the taste and texture of the crunchy with the soft, with out extra work or steps. Also, I love a little cream cheese in the roll but others like to spread it or cut into strips from the block - too much mess too much trouble - I use whipped cream cheese and spoon it into a ziplock bag, cut the corner, and use it as a piping sleeve to easily, neatly squeeze cream cheese across the inside of the roll. So far, my Walmart simple ingredient favorite is imitation crab, whipped cream cheese, slivered cucumber, avocado, rolled up with sriracha and French fried onions sprinkled on top of the cut roll cross sections - dipped in soy sauce with wasabi and a little squeeze tube minced ginger. Oh, I also have used the ziplock piping bag with pre made, store bought smashed avocado/guacamole or defrosted frozen avocado, from the frozen section, smashed in the bag and piped into the roll. Sorry for the long comment, but give it some thoughts and keep the poor man’s sushi videos rolling (get it, sushi....rolling? I kill myself, lol) - peace
thanks for sharing Brad
Hello Hiro-San. Thanks a lot for the video of the basics. Really enjoy them. But I see this Vinegar ratio with sugar and salt. I did this in the past and for me and my family it was way to salty. It was a pain to eat this rice. We use instead the ready mixed seasoning from Mizkan which taste better for us but I am still wondering about the difference.
And I use an Hangiri to cool down the rice and make the seasoning. It works good. Greetings from Germany 🇩🇪
I just love how Walmart is a frequent theme in their videos.
"Just hit the button and it's perfect every time"
You haven't met my wife, Hiro. :'(
Also if you can do a challenge sushi making with seapak packaged shrimp. That would be a fun video!
Hi in the UK your Walmart to us is ASDA and your selection for large items is a lot easer to find than ours. Our rice comes in small bags or small box.
stay well, love all your videos.
It's US they love to consume
@@ddsjgvk We also have over 331 Million people to feed and supply food with, clothing, tires, laundry soap, clothes, dishes, tools, hardware, small appliances, faucets, makeup, toys, tools, keys... and the list goes on.
And WalMart only runs on a 3% profit margin, so the prices are great.
The City where I live, we have 3, including the largest by square footage on the entire West Coast (Washington, Oregon and California).
Go figure - and keep your snarky comments to yourself.
This is, after all, a food channel, right?
👍 😂 👍
I think cane vinegar is a good substitute. Silver Swan brand is pretty common (at least where I live) and not terribly expensive. It would be interesting to see you try something crazy like tarragon vinegar.
I have tried several vinegars (usually mixing 1/4 with 3/4 of rice vinegar) like apple vinegar, white wine vinegar, balsamic, Modena... I find that it gives quite an interesting spin to the taste, nothing overpowering... and in the case of balsamic/modena, they give also nice caramel shade to the color or the rice. Those last are my favorites, apple/cider didn't tickled my fancy
Try for yourself, not only doesn't ruin the rice, it makes it more interesting, imho. Of course I'm not japanese but spaniard, so that maybe explains my preferences :D
Chef Hiro-San... other than the shape, what is the difference between Kombu and Nori?
I know the answer, being raised by a mom who was raised in Tachekawa. We were raised on Japanese food, and love/loved it to this day.
Google: Country with the greatest longevity and most number of Centaurians?
Japan. Diet and lifestyle.
They are both seaweed, but so many questions...
Although Walmart has packaged Nori, could/would you do a vid on the different types and brands, and why you prefer each one, perhaps grading them on a scale of 1-10, and why... as it relates to taste, texture, nutritional content, usage?
Great job Chef Hiro-San and Mr. Preston!!
Thanks for sharing your secrets.
I wash my rice about 7-10 times and use equal parts rice and water.
I typically wash my rice five times and use equal parts rice and water (typically 3/4 cup). I also soak the rice in the water that it is going to be cooked in and only cook it for seven minutes to get perfect rice. It was kind of funny seeing him get rice stuck to the bottom of the pan when I never have that issue. Do you soak the rice or do anything different than him too?
Hadir om.. 👍
Watching you from Richmond, Canada. Like your show.
Hello Hiroyuki Terada
I have a question.
What's the purpose to add the dashi combu on sushi vinegar?
Hello Hiro question....can I use regular short grain rice for sushi or it need to say "sushi rice" specifically on the package? thankyou!!! 💝😄😄😄😄😄
Good afternoon 👍🏻
I love the way Hiro San washes rice.... not one single grain of rice is wasted.
OMG.. The AROMA Rice Maker!! That's the exact same one I have!! Don't throw away your receipt cause that POS burns my rice every time!
There was a big bag of Botan calrose rice on the bottom shelf. It's much cheaper, and Walmart usually sells smaller bags too. Do you not recommend that rice?
Saludos amigo 👍
wish he tasted it 2convince us, or had a piece of sashimi near by2make the niguri....no?so how much of the sushi vinegar did he actually use for the 8oz cup of rice?
Please please do some pregnancy safe sushi rolls that we can make at home. So many pregnant women crave sushi but can’t have it before it’s not cooked all the way at restaurants. Please i would really appreciate it! 💕
red cane vinegar is also good substitute ☺️
Can you guys make a video on how to roll sushi so it fully closes without crushing the rice? And when to use a full sheet vs a half sheet? I cannot, for some irritating reason, consistently roll a sushi roll with the rice on the outside
How long dose the rice Seasoning stay good?
yum yum sushi. :)
Sushi rice and bakkafrost salmon
Can you use seasoned rice vinagar.?
👍👍
how long does that sushi vinegar mix you made keep?
👍🏻
so it's about 1 cup of rice to 1/4 cup of rice vinegar mixture? trying to convert it from oz 'cause i only have measurement cups
I love to learn sushi and I practice also alot of time, my teacher chief was ADNAN MADNI. A real Pakistani
If I can't find rice vinegar, then I just use distilled white vinegar, salt and sugar. It doesn't taste any different to me. Sometimes, I put a dash of Mirin in it.
next part please :3
Do you have a whole foods sushi video
I have access to Marukan Seasoned Rice Vinegar. Will that work for sushi rice vinegar?
yes
Would MSG be a suitable replacement if kombu isn't available?
Also want to know
You should try making sushi using only ingredients/items from gas stations or convenient stores.
*You should have splurged the $15 for the rice cooker. When they’re on clearance it probably won’t be there when you go back.*
So, for the rice bring it boil and then let it simmer for about 15-20 minutes. It’s true?
Yes. I use an electric stove, I bring the rice to a strong boil on high, then reduce to the lowest setting for 10 minutes and then switch off. The residual heat will steam the rice perfectly.
Thank you bro
You should make a movies
I am always encourage watching all the videos
I’ve never seen a Pyrex hangiri before! 😂🤣
Please show me how to make ginger dressing and Tuna Carppacio sauce
Thanks you Sir for watching Videoo Happy New Yearr
what is the difference between a sushi rice and a regular rice?
I know that Wal-Mart 😂😂 shoutout to the 305
Walmart is somewhat limited for me on Asian products, Orlando has an abundance of Asain Grocerys Markets Lotte Market is not bad
Apple Cider vinegar for sushi vinegar would be interesting I think, probably not distilled vinegar though.
Lets ee how far i go with 2% of juice here in houston
I want to see your guys make pokey tacos
We want to see you fry something live
It turns out you live in America Chef
Can u guys make spicy pork brains sushi??
No one gonna mention the fine ass woman at 0:58? 🤣
First comment and like
Only immature as fuck for stating shit like that out!!!
@@matteedstrom jealous 😂😂😂😂
@@bahok6655 Not a bit. Just qurious how immature ppl can be!
The thing with this guy is that you name anything he can make it in under 10 min
Sushi Vinegar
4:3:1
(4 parts white vinegar, 3 parts sugar, 1 part salt)
Is cookiing time the same thing as cooking time
yes, but you need to control the fire
Hi to all, I need to help from someone who write extatly amount of sushi vinegar, sugar and salt. I’m from italy and I have difficult to understend wich kind of measure have used Hyro, many thanks
8:29 indonesia
How much of this in cups?
Do you really need these amounts of sugar? What was traditional sushi rice prepared with before refined sugar was available in Japan?
Is this at Hiro's house?
Hiro-san??? Hiro-sama!!!
Hello hiro can you remember me?? Kaya
Can you take a trip down the isle with transformers toys next time.
Rice select "sushi"? 🍚👀