I just want to let you know that you do have a skill to teach others and I agreed. But in the meantime, please do not call yourself a sushi chef yet, It is a little bit odd.
I've been a Sushi maker for almost 10 years and still cant call myseft the sushi chef,
@vailismyname His hand are wet when he is grabing the fish...water is going to ruin the texture of the fish....even slicing the fish allways cut the fish with 1 motion do not saw it.
His shaping technique is not right is taking the fish will get warmer because of the warmth of the hand and its taking way to long and his hand are soaking wet.
Even is cutting technique is not perfect he's pressing with his knife instead of slicing
even on Youtube there a better video's of doing it the rightway
@vailismyname His hand are wet when he is grabing the fish...water is going to ruin the texture of the fish....even slicing the fish allways cut the fish with 1 motion do not saw it.
His shaping technique is not right is taking the fish will get warmer because of the warmth of the hand and its taking way to long and his hand are soaking wet.
Even is cutting technique is not perfect he's pressing with his knife instead of slicing
even on Youtube there a better video's of doing it the rightwa
@LooneyLunnie I agree with you about 99%. except one thing. In your comment, you mention about fish getting warm, but that's not the reason why chef's have to make nigiri fast. The main reason is the human oil in your hand. that more you touch, because of oil produced from your hand,it will that away a freshness of the fish.
Hello, just wanted to say I appreciate the video ^_^ it makes it look pretty easy so hopefully I can make some in the future. as far as other people, forget them, you put a video up here to help people and it is appreciated. thanks.
Yaho, Nice vid there now i know how to make nigiri but as a beginner sushi maker i would like for u to to explain me a few thing plzz. Whenever i do my Maki (Kamikaze,California or other) it tend to be soft well like its not tight. Even tho i sqeeze it as hard as i can after i finish roll it and cut it the ingredient come loose. Do u know why or any tips to tight the roll so that the ingredient (Example the yellow crusty there) wont fall off the sushi ?
@HisakataChannel i know for a fact that the ends are usually more loose than the middle so try tighten those parts a lil more. By tightening, I dun mean squeezing the maki anytime, but when u roll, u tuck everything in tightly. Just remember the tucking part is most important and squeezing it after dun help that much.
Since ur comment was a month ago, ur probably better than me at makign maki now lol
@ionglacier Seriously no i am not good at it much and i im glad u answer my question becose i was needing some advice and even if its a month old doesnt mean i got better XD. hate making kamikaze becose of the tempura that i have to put in. Keep falling apart T_T...
Very nice thanks for showin me how to do this ill try it out later and im still wondering about those cuts . It looked like u used the right amount of water because the sticky rice And everything thanks again
It is hard to buy REAL wasabi anyhow and kashyfla is right, some folks do not like it. You can get the real stuff at Penzeys Spices. $14.89 for 0.7 oz. which works out to $340/lb. I think I'll just bop on out and get a couple of pounds.hahaha
Cleaning up the youtube videos comments. If you don't have anything good to say post a video comment rather then hide behind some texts. Read my info by my picture before commenting^^
@kashyfla LOL its nice to get this view of the "board". Thanks for a simple demonstration, very helpful. But....no wasabi?! LMAO I would tell those customers to go eat egg rolls or something... but business is business :D
Some of the Best Chefs in the world have never been to a "Chef" school. When i was in the restaurant industry i worked with people that came out of those schools. They did not know anything about actual "work". Ive seen Cordon Blu grads quit jobs after a day because they did not know anything about how a kitchen works. A person the works the kitchen instead of "Learning" about it will always get the job instead of any "Chef" grad. And that how the real world works.
@Knieghtz i have to agree with you. im afraid because I myself im going to a culinary school, and i feel like im wasting my time. Yes they teach us the fundamentals of cooking, but to actually work in a restaurant, that comes with experience. who cares if i can make a bechamel, or Pate choux? im never going to get hired if i dont know the flow of a kitchen and communication. one with they do stress in school is mise en place, that shits important.
@Knieghtz This may be in part because most of the Cordon Bleu schools buy the name and aren't actually good for anything. The only actual good Cordon Bleu school would be the original one, in France. The rest suck.
@Knieghtz You got that right. I've run into people who never considered being "chefs" that out-cooked every restaurant I have been to. The traditional way to train the prospective Itamae is on the job. Hell, they dont even let you touch the RICE for a few years! lol
what rice did you use to make the sushi rice and what did you put to give the rice that nice taste? :)
Myobokuuzan 3 weeks ago
Best sushi.
carlosastar001 1 month ago
What rice is it ? Normal rice or what ?
MrsTeenagegirl 2 months ago in playlist More videos from kashyfla
@MrsTeenagegirl sushi rice
iRawrJan 2 months ago
Nigiri please
MrDistrugator 3 months ago
why would anyone make a sushi with crab stick?
seanncali 5 months ago
Updates- I did not mean to disrespect you tho, pls understand
delvilforce 9 months ago
I just want to let you know that you do have a skill to teach others and I agreed. But in the meantime, please do not call yourself a sushi chef yet, It is a little bit odd.
I've been a Sushi maker for almost 10 years and still cant call myseft the sushi chef,
other than that you are good, bro ;)
delvilforce 9 months ago
this is really bad...please don't call urself a chef because you arent 1
LooneyLunnie 9 months ago
@LooneyLunnie As opposed toooo...??
vailismyname 9 months ago
@vailismyname His hand are wet when he is grabing the fish...water is going to ruin the texture of the fish....even slicing the fish allways cut the fish with 1 motion do not saw it.
His shaping technique is not right is taking the fish will get warmer because of the warmth of the hand and its taking way to long and his hand are soaking wet.
Even is cutting technique is not perfect he's pressing with his knife instead of slicing
even on Youtube there a better video's of doing it the rightway
LooneyLunnie 9 months ago
@vailismyname His hand are wet when he is grabing the fish...water is going to ruin the texture of the fish....even slicing the fish allways cut the fish with 1 motion do not saw it.
His shaping technique is not right is taking the fish will get warmer because of the warmth of the hand and its taking way to long and his hand are soaking wet.
Even is cutting technique is not perfect he's pressing with his knife instead of slicing
even on Youtube there a better video's of doing it the rightwa
LooneyLunnie 9 months ago 2
@LooneyLunnie I agree with you about 99%. except one thing. In your comment, you mention about fish getting warm, but that's not the reason why chef's have to make nigiri fast. The main reason is the human oil in your hand. that more you touch, because of oil produced from your hand,it will that away a freshness of the fish.
cspark809 1 month ago
Lostvokals NIGIRI
billterm77 9 months ago
I'm learning! I'm learning!
Cherymundai 10 months ago
isn't it sashimi over rice? not sushi over rice!
lostvokals 1 year ago
This has been flagged as spam show
what is it that he puts on it at 5:00?
timaaahh 1 year ago
Hello, just wanted to say I appreciate the video ^_^ it makes it look pretty easy so hopefully I can make some in the future. as far as other people, forget them, you put a video up here to help people and it is appreciated. thanks.
RukiKatiakicz 1 year ago
how do you cure your salmon?
Jojeeh 1 year ago
i like the strawberry adds a good mix
itslaudy 1 year ago
WRONG!
stonefield4 1 year ago
Yaho, Nice vid there now i know how to make nigiri but as a beginner sushi maker i would like for u to to explain me a few thing plzz. Whenever i do my Maki (Kamikaze,California or other) it tend to be soft well like its not tight. Even tho i sqeeze it as hard as i can after i finish roll it and cut it the ingredient come loose. Do u know why or any tips to tight the roll so that the ingredient (Example the yellow crusty there) wont fall off the sushi ?
HisakataChannel 1 year ago
@HisakataChannel i know for a fact that the ends are usually more loose than the middle so try tighten those parts a lil more. By tightening, I dun mean squeezing the maki anytime, but when u roll, u tuck everything in tightly. Just remember the tucking part is most important and squeezing it after dun help that much.
Since ur comment was a month ago, ur probably better than me at makign maki now lol
ionglacier 1 year ago
@ionglacier Seriously no i am not good at it much and i im glad u answer my question becose i was needing some advice and even if its a month old doesnt mean i got better XD. hate making kamikaze becose of the tempura that i have to put in. Keep falling apart T_T...
HisakataChannel 1 year ago
@HisakataChannel yeah i had a lot of problem making the kamikaze even now :(
keep trying and dun give up :P
ionglacier 1 year ago
why strawberry???
Hellborg81 1 year ago
very creative with the garnishments u should make i video with how to prepare a plate with sashimi
scoob1993 1 year ago
Love it! Keep 'em coming! Any tips on preparing the rice?
cruzanmo 1 year ago
so do you buy samon and tuna at the store fresh, and just like, cut it and use it? cuz i dun wanna get anyone sick if i do something wrong.
cutygirl400 1 year ago
@cutygirl400 yeah I read it has to be sashimi grade, or else you can get sick. though you say fresh so yeah.
RukiKatiakicz 1 year ago
i thought as first the towel was the rice....:D
kneteanimator 1 year ago
noob. but nice try.
smallfedor 1 year ago
rookie chef.
bbutolph 1 year ago
Looks yummy!
chuchummm 1 year ago
it's really great - i need that kind of video very much!!!
Cavkie 1 year ago
ur so good man ...
man i really wanna try ur sushi ...
thefreaksful 2 years ago
will u come live me and make me sushi ill love u forever and not charge u rent and u can bang my wife or something as payment lol mmmm sushi
Ricjamez101 2 years ago
Very nice thanks for showin me how to do this ill try it out later and im still wondering about those cuts . It looked like u used the right amount of water because the sticky rice And everything thanks again
LordSamus1 2 years ago
You use way too much water.
You need to learn how to use that knife as well.
Also, way to give the customer way too much wasabi, so wasteful.
DERPDERPHURR 2 years ago
LOLL shut UP derpderphurr. you're a white emo kid with really nasty hair and gross music.
i dont see you working at a sushi bar.
hes working hard to make a how-to video.
and actually.. no he does not use WAY TOO MUCH water.
i'd LOVE to see you can work a knife like him...
as for being wasteful, your video was a waste of my time.
xmsjennstahh 2 years ago
It is hard to buy REAL wasabi anyhow and kashyfla is right, some folks do not like it. You can get the real stuff at Penzeys Spices. $14.89 for 0.7 oz. which works out to $340/lb. I think I'll just bop on out and get a couple of pounds.hahaha
madisonelectronic 2 years ago
u should post more videoo.. love itt..... XD
ryanthepinkhorse 2 years ago
Great vid, thanks!
It'll come in useful, as I will try some home made sushi tonight!
loedu 2 years ago
Yummmm
FaTaL305 2 years ago
Cleaning up the youtube videos comments. If you don't have anything good to say post a video comment rather then hide behind some texts. Read my info by my picture before commenting^^
kashyfla 2 years ago
@kashyfla LOL its nice to get this view of the "board". Thanks for a simple demonstration, very helpful. But....no wasabi?! LMAO I would tell those customers to go eat egg rolls or something... but business is business :D
Thanks again, hope you post more.
wildh0rse 10 months ago
ohh come on guys, maybe his sushi is great. And if you all are such great chefs, why the fuck you are watching How To? videos?
Nice vid on the california sushi
erchix 2 years ago
Comment removed
bobbylou122 2 years ago
I have just discovered Sushi so not to familiar with it. What is wrong with Osaka ? I perfer Nigiri...where is a good place to go near Orlando,FL?
Littlewolf34 2 years ago
Isn't Sushi actually the rice and not raw fish ? So it would be fish over Sushi.
Littlewolf34 2 years ago 5
@Littlewolf34 correct! sushi refers to the vinegar'd rice
Evo2nr90 1 year ago
This looks really nice! Thanks for posting, I´m making sushi tomorrow and going to practise nigiri-shaping :)
One question, do you have vinegar in the water you use for dipping your hands?
krukka 2 years ago
nice meet you!
sushino2
sushino2 2 years ago
nice one man ... last month i was in Osaka - I should have passed by :)
DonSoleil 2 years ago
great!
soleonline 2 years ago
Some of the Best Chefs in the world have never been to a "Chef" school. When i was in the restaurant industry i worked with people that came out of those schools. They did not know anything about actual "work". Ive seen Cordon Blu grads quit jobs after a day because they did not know anything about how a kitchen works. A person the works the kitchen instead of "Learning" about it will always get the job instead of any "Chef" grad. And that how the real world works.
Knieghtz 2 years ago 6
@Knieghtz i have to agree with you. im afraid because I myself im going to a culinary school, and i feel like im wasting my time. Yes they teach us the fundamentals of cooking, but to actually work in a restaurant, that comes with experience. who cares if i can make a bechamel, or Pate choux? im never going to get hired if i dont know the flow of a kitchen and communication. one with they do stress in school is mise en place, that shits important.
xxafrosamuraixx 1 year ago
@Knieghtz This may be in part because most of the Cordon Bleu schools buy the name and aren't actually good for anything. The only actual good Cordon Bleu school would be the original one, in France. The rest suck.
Dogwithrabiez 1 year ago
@Knieghtz You got that right. I've run into people who never considered being "chefs" that out-cooked every restaurant I have been to. The traditional way to train the prospective Itamae is on the job. Hell, they dont even let you touch the RICE for a few years! lol
wildh0rse 10 months ago
wicked man, you are a really good chef and i've learned alot from watching you.
Thank you for uploading
jagtrivsnaken 2 years ago
awesome headband i want one..
preprockstar 2 years ago
is that umeboshi in background for me when using umeboshi i just have rice with on top thats it so it looks like the japanese flag - traditional way
MelonMelody 2 years ago
nice video dude if u guys want to check out my sushi page ill show u how to make sushi to and 5/5 stars on the video dude nice job
simplysushi92 2 years ago
man i make the best sushi ever like i wish i could make sushi for all ofu mmmmmmmmmmmmmm i love shrim sushi
adamrp3 3 years ago
Ariagto
brensdan 3 years ago
I learned a lot! Thanks for taking the time to do this for us.
keitharoo1962 3 years ago 2
hey dode i love sushi thax lot
john20050 3 years ago 2
haha, interesting way of making nigiri.
Aegistance 3 years ago 2
god damn!
shiranngana 3 years ago 2
i have found IT!!! =) thnaks
incredone 3 years ago 2
I HAVE FOUND IT!
incredone 3 years ago 2