Thank you so much for posting this. I did it slightly wrong at first, but watched your video and now I'm doing it right I think. This was very helpful. Thank you. :)
Hi great video by the way but can i just use normal vinegar with sugar and salt (right amounts) instead of buying a tiny bottle at my market for 7$? Please reply thanks.
@DeoDewHD I've never tried it with anything other than rice vinegar. What I tell my cooking school students is that at some point in the past SOMEONE just made up all recipes, and other people experimented with them...and with any luck recipes continue to change and new ones will be developed. So, I say...GO FOR IT! Let your taste buds be the judge of whether you should try the same thing again! Thanks for your question, and do let me know how your experiment works out!
@DJZmusicproductions I teach cooking in a few places. One is the Stonewall Kitchen Cooking School here in Maine. I also teach at Now You're Cooking, as well as at community education programs around midcoast Maine.
@averagerocker87 yeah, pretty cool eh? They also make sushi rolling mats out of silicon, so youcan just wash the whole thing in warm soap and water. I'm not as comfortable using it though because it's not as stiff as the bamboo mat. Thanks for watching!
You are very welcome!! And I made this and I Practically Jumped on the walls beacause of how DELICIOUS it was!!!!!!!!!!!!!!!!! And I didnt forget the seeds :)
@MikiChanWolfSpirit Excellent! I wish everyone would do as you did and give it a try. There's nothing better than doing it yourself and having it work! Thanks for letting me know how it went!
Aaieee thank you! It's so hard to find a video that isn't confusing, I've watched both this one and the traditional one. I didn't know that rice on the outside was the traditional way, so I decided today to surprise my bf with both the traditional way and inside out way! He loovveesss sushi and before my rolls were kind of loose and weren't rolled tightly, it was hard to figure out how to do it with images but this really helped a lot. There is so much more I wanna learn so I subscribed! Thanks!
@xxsmilingkittenxx Your BF is lucky to have someone like you to make the effort! Glad it worked out and he enjoyed your work. Thanks for watching and for subbing!
Great vid, step by step tips were easy to follow. I changed the bok choy with iceberg lettuce, and used boiled prawn or spicy tuna. Now I can make my own California Roll, thank you.
@nhiapyon What a great student! I appreciate that you gave it a try and then changed things up to make it your own recipe. Well done! Thanks for watching!
I Bow to you your Cooking skills :) my Sushi tastes Great thanks to you! but i wanted to ask i have seen a Strange mayo sauce that looks like light orange do you know whats the right name for that?
@r1cky8807 Glad to hear your sushi tastes great! The orange colored mayo sauce is spicy mayo. You can make it by mixing a few drops of spicy sesame oil in with mayo. You could also add other flavors and spices such as wasabi, pureed garlic, ginger, or powdered spices to make your own special sauce! Thanks for watching!
@metalxthomas Hi there! First of all, Thank you for following through on being inspired to try it out after watching. As a teacher, I appreciate the effort and positive approach. I'm sure you'll improve as you make more. I'm also sure you'll branch out and try some new ingredients and techniques. Finally, thanks for watching!
an advice to u, you need more rice. Some of the sushi didnt even get enough rice covering. it is not very appealing to someone who will eat california roll upon looking at patches of rice and seaweed.
You need more rice to cover the entire seaweed surface, otherwise it looks like some overgrown patches of skin.
the rolling preform was soooo bad and usually you need to cut the nori in to half
and the real California Roll toppings are avocado cucumber and crab sticks and mayonez and you need to put 1cm of rice ... i need to watch some sushi making guides fast
@ProxyMonster Hi there! You've reminded me of advice I give to all my cooking school students. Don't judge before trying. Remember, there are many different methods and ingredients in the world, and as many preferences as there are people. After you've tried other perspectives, make YOUR choice and let others make theirs. Thanks for sharing your preferences and for watching!
actually its called california roll because it also includes ingredients famous in california like BC rolls(which is my 2nd fave) has ingredients famous in BC
i always wondered how to make it inside out but can you use something else in replace of the wasabi because some people dont like spicy sushi ( just asking if you know ) plz reply
Hi! The best knife is the smoothest, sharpest blade you can get. If you get a ceramic knife you'll be very pleased. They are hard a diamonds and VERY sharp. Remember that knives cut best with a smooth sawing motion rather than a chopping, straight down motion. Thanks for watching!
Pretty cool eh? I was sitting as a sushi bar and watched the chef messing around with the plastic wrap. I wondered whether a ziplock bag would do the trick, went home, and it worked!
I have found that serrated knives do not work. They tend to rip up the roll big time. But try it and tell us what you find out. Maybe my serrated knives are junk! Good question! Thanks for watching!
you used very little rice, whenever i eat at a japanese restaurant the nori is barely visible but it does not look as dark as your roll its fairly white. Is this just you preference?
I've found that folks like to be able to eat the sushi whole, without having to bite it in two so I make mine a bit thinner than I'm guessing yours are. I could cut the nori in half and have a thinner roll as well, but then I'd have less nori to chew on. Thanks for watching!
I was looking for how to make these inside out rolls because I had some yesterday and it did take the nori texture off my tongue which was delightful. Thanks for this! By the way, is sushi rice just normal boiled medium grain rice or do you add rice vinegar to it?
Hi plumevine! Sushi rice is boiled normally, however you do add sushi vinegar after it's cooked. Thanks for watching! Hope you enjoy your homemade sushi!
Looks delicious! The rolling looks more difficult than rolling a normal roll, though.
But some california rolls have this yellow stuff on it too (I know what it's called, I just don't know the English word for it). Could you make one with that too? Anyway, thanks. Me and my dad are going to try it out.
Cmtoy, you should invest in a Lekue silicone makisu. You can roll sushi easier with it; it's dishwasher safe and you can also clean it off easily, by hand. It's easier to roll the sushi roll with your hands first, then compress it with the makisu. You don't need "Saran wrap" to wrap the makisu, because it's non-stick. You can buy some deli paper online, to cover your Rainbow, Caterpillar and Dragon rolls, then slice them into 6 or 8 pieces.
Hi dafranx! I have a silicone rolling mat. Very cool. Thanks for pointing out how convenient they are to use and clean. Just a quick note, I wasn't using plastic wrap with my bamboo mat. I had inside a ziplock bag. Not as elegant as a silicone mat, but pretty cool anyway! Thanks for your comments and for watching!
One thing I haven't mentioned earlier: With a silicone makisu, you don't have to use any conventional makisu; because they can harbor bacteria and mold, as well as filth.
looks intresting, just one question though... im no expert but traditional california rolls are suppose to be 6 pieces right?... its a matter of preference when made at home im just curious,,,
It's a matter of preference. The 6 piece rolls made with a full sheet of nori are pretty big to fit into your mouth. I'd suggest using half sheets if you're coing to go with 6 pieces. Thanks for the question and for watching!
The green mat is called nori. It's like really dry paper made of seaweed. It's not sticky at all. The rice sticks to anything that is dry. Hope that helps. Thaks for watching.
Is this the same kind of Sushi Rice that is mostly used by Japanese Food Outlets in my country, Singapore, like Sakae Sushi, Sakura International Buffet, Waraku, AJISEN RAMEN, Edo Sushi, Ichiban Boshi
Have you heard of a Lekue silicone makisu? When you have that, you don't need plastic wraps to cover a makisu anymore, except to cover Rainbow, Caterpillar and Dragon rolls to slice into 6 or 8 pieces. It's much better and more agile than a plastic wrap covered bamboo makisu and a makisu in a ziplock bag. :-) just fyi.
hi , great vids i have been sitting up all night watching and getting inspired , i have always been interested in traditional chinese cooking but because of where i live its quite hard to come across the proper ingredients required to make certain dishes for example the wrappers for the wontons and nori , and ever the sushi rice , and its kind of saddening as i was really looking foward to trying some of your recipies so if you can give me any advice i would greatly appreciate it .
well for wontons it's just a pasta square about 4" by 4". If you really want to make some wontons, you can make the pasta yourself. There's plenty of recipes online on making pasta dough.
A makisu in a ziplock bag can't make making sushi rolls easier, you should buy a Lekue silicone makisu. It's much more efficient than any conventional makisu.
You can find the seaweed and rolling mat at an asian market. I've even seen them at the larger local grocery stores, in the international foods sections. Some kitchen supply stores also have them. You might also look online! Good luck and let us know if you find what you need.
Hi! Thanks for your continued feedback and suggestion. I'll see if I can pull my videographer from his busy social calendar over the break to make a new video!
Another great video if I may say. I think it would be great if you can upload/make another video based on a soup like your ramen one, which i have to say i have almost every other day like most other college students. I hope to see another video from you and thank your for making these videos.
My son is the cameraguy. Pretty good camera work eh? I'll make more whenever I can schedule him in. He's a pretty busy guy! Consider yourself added. Thanks for asking.
You're most welcome! Thanks for watching and giving it a try!
cmtoy 6 days ago
Thank you so much for posting this. I did it slightly wrong at first, but watched your video and now I'm doing it right I think. This was very helpful. Thank you. :)
WITJessica09 6 days ago
I'll cut you up like a sushi roll.
RootSuitMan 1 month ago
@RootSuitMan Just so long as you use a sharp knife! Thanks for watching!
cmtoy 1 month ago
blee
0987ada 6 months ago
Hi great video by the way but can i just use normal vinegar with sugar and salt (right amounts) instead of buying a tiny bottle at my market for 7$? Please reply thanks.
DeoDewHD 8 months ago
@DeoDewHD I've never tried it with anything other than rice vinegar. What I tell my cooking school students is that at some point in the past SOMEONE just made up all recipes, and other people experimented with them...and with any luck recipes continue to change and new ones will be developed. So, I say...GO FOR IT! Let your taste buds be the judge of whether you should try the same thing again! Thanks for your question, and do let me know how your experiment works out!
cmtoy 8 months ago
@cmtoy What's the name of your cooking school?
DJZmusicproductions 8 months ago
@DJZmusicproductions I teach cooking in a few places. One is the Stonewall Kitchen Cooking School here in Maine. I also teach at Now You're Cooking, as well as at community education programs around midcoast Maine.
cmtoy 8 months ago
@cmtoy I'm from Maine! Teach me!
MetalAnonym0us 4 months ago
VIXE...
leonardoamurim1 9 months ago
I've always had problems with siran wrap falling off my mat. I never thought of putting the bamboo mat inside a large ziplock bag. Good idea.
Great video, very informative!
averagerocker87 10 months ago
@averagerocker87 yeah, pretty cool eh? They also make sushi rolling mats out of silicon, so youcan just wash the whole thing in warm soap and water. I'm not as comfortable using it though because it's not as stiff as the bamboo mat. Thanks for watching!
cmtoy 10 months ago
You are very welcome!! And I made this and I Practically Jumped on the walls beacause of how DELICIOUS it was!!!!!!!!!!!!!!!!! And I didnt forget the seeds :)
MikiChanWolfSpirit 1 year ago
@MikiChanWolfSpirit Excellent! I wish everyone would do as you did and give it a try. There's nothing better than doing it yourself and having it work! Thanks for letting me know how it went!
cmtoy 1 year ago
Yummyyyyy! I gotta buy some more nori and yellow tail and salmon and tuna and crab and wasabi!!!!!!!!
MikiChanWolfSpirit 1 year ago
@MikiChanWolfSpirit It all good! Don't forget the toasted sesame seeds! Thanks for watching1
cmtoy 1 year ago
love ur videos
Dzech08 1 year ago
@Dzech08 Glad you enjoy them! thanks for watching!
cmtoy 1 year ago
Aaieee thank you! It's so hard to find a video that isn't confusing, I've watched both this one and the traditional one. I didn't know that rice on the outside was the traditional way, so I decided today to surprise my bf with both the traditional way and inside out way! He loovveesss sushi and before my rolls were kind of loose and weren't rolled tightly, it was hard to figure out how to do it with images but this really helped a lot. There is so much more I wanna learn so I subscribed! Thanks!
xxsmilingkittenxx 1 year ago
@xxsmilingkittenxx Your BF is lucky to have someone like you to make the effort! Glad it worked out and he enjoyed your work. Thanks for watching and for subbing!
cmtoy 1 year ago
Great vid, step by step tips were easy to follow. I changed the bok choy with iceberg lettuce, and used boiled prawn or spicy tuna. Now I can make my own California Roll, thank you.
nhiapyon 1 year ago
@nhiapyon What a great student! I appreciate that you gave it a try and then changed things up to make it your own recipe. Well done! Thanks for watching!
cmtoy 1 year ago
I dnt even us the mat till the end I do it all by hand
Moreno0318 1 year ago
I Bow to you your Cooking skills :) my Sushi tastes Great thanks to you! but i wanted to ask i have seen a Strange mayo sauce that looks like light orange do you know whats the right name for that?
r1cky8807 1 year ago
@r1cky8807 Glad to hear your sushi tastes great! The orange colored mayo sauce is spicy mayo. You can make it by mixing a few drops of spicy sesame oil in with mayo. You could also add other flavors and spices such as wasabi, pureed garlic, ginger, or powdered spices to make your own special sauce! Thanks for watching!
cmtoy 1 year ago 2
キュウリ？アボカド？looks great but trying to make a real one. thanks
pmharl 1 year ago
@pmharl Great! Let us know how it comes out. Thanks for watching!
cmtoy 1 year ago
more rice...
supertoan1234 1 year ago
@supertoan1234 Show us how! ;-) thanks for watching!
cmtoy 1 year ago
you should make futomaki roll
prizz13 1 year ago
@prizz13 Perhaps on of these days when I can get my camera guy, I will! Thanks for watching!
cmtoy 1 year ago
@metalxthomas Hi there! First of all, Thank you for following through on being inspired to try it out after watching. As a teacher, I appreciate the effort and positive approach. I'm sure you'll improve as you make more. I'm also sure you'll branch out and try some new ingredients and techniques. Finally, thanks for watching!
cmtoy 1 year ago
thanks for posting!!!
RennieLovesYou 1 year ago
@RennieLovesYou You're welcome and thanks for watching!
cmtoy 1 year ago
an advice to u, you need more rice. Some of the sushi didnt even get enough rice covering. it is not very appealing to someone who will eat california roll upon looking at patches of rice and seaweed.
You need more rice to cover the entire seaweed surface, otherwise it looks like some overgrown patches of skin.
441meatloaf 1 year ago
@441meatloaf Hi there. I'm looking forward to seeing your video. Thanks for watching!
cmtoy 1 year ago 4
Comment removed
Rocketpower135 1 year ago
@441meatloaf people have different preferences. i know that i enjoy sushi with less rice and more filling. don't be so critical!
badmintonho 1 year ago
@441meatloaf your face looks like some overgrown patches of skin...
Mrstonester 1 year ago
@Mrstonester
you dont even know what i look like, ergo you cant make a comment on it moron. Morons like you just dunno what the word logic is.
441meatloaf 1 year ago
the rolling preform was soooo bad and usually you need to cut the nori in to half
and the real California Roll toppings are avocado cucumber and crab sticks and mayonez and you need to put 1cm of rice ... i need to watch some sushi making guides fast
ProxyMonster 1 year ago
@ProxyMonster Hi there! You've reminded me of advice I give to all my cooking school students. Don't judge before trying. Remember, there are many different methods and ingredients in the world, and as many preferences as there are people. After you've tried other perspectives, make YOUR choice and let others make theirs. Thanks for sharing your preferences and for watching!
cmtoy 1 year ago
the best replacement for crab meat is shrimps and u shud of said just add salmon to make it an alaskaroll
VancouverStudios 1 year ago
@VancouverStudios As long as you keep sharing I won't have to say too much more and you won't have to tell me what to say! Thanks again! ;-)
cmtoy 1 year ago
actually its called california roll because it also includes ingredients famous in california like BC rolls(which is my 2nd fave) has ingredients famous in BC
VancouverStudios 1 year ago
@VancouverStudios Thanks for sharing your knowledge. Would you share what the ingredients in the BC Roll are? Thanks for watching and contributing!
cmtoy 1 year ago
@cmtoy BC rolls is BBQ Salmon and salmon skin with cucumbers
VancouverStudios 1 year ago
this is the original the first one is called maki, anyway this is better than the other one except for the bukchoy part
VancouverStudios 1 year ago
ooh that was very informative~! thanks a lot for the demo.
organicxangel 1 year ago
i always wondered how to make it inside out but can you use something else in replace of the wasabi because some people dont like spicy sushi ( just asking if you know ) plz reply
kalvin0321 1 year ago
i hear a thin layer of mayo works....but sometimes it doesn't really go well for some people cause of the taste
organicxangel 1 year ago
Never never never use a serrated knife! That is the knife with the teeth on it. :C
That is for cutting your steak and your fresh breads only.
MyassWins 1 year ago
Hi! The best knife is the smoothest, sharpest blade you can get. If you get a ceramic knife you'll be very pleased. They are hard a diamonds and VERY sharp. Remember that knives cut best with a smooth sawing motion rather than a chopping, straight down motion. Thanks for watching!
cmtoy 2 years ago
that california roll thing is a good tidbit of info...
jairo909 2 years ago
The ziplock bag trick is genius! Thank you!
pyogazel 2 years ago
Pretty cool eh? I was sitting as a sushi bar and watched the chef messing around with the plastic wrap. I wondered whether a ziplock bag would do the trick, went home, and it worked!
cmtoy 2 years ago
can you use a suraded knife to cut it, or will that mess up the roll?
tommie314101 2 years ago
I have found that serrated knives do not work. They tend to rip up the roll big time. But try it and tell us what you find out. Maybe my serrated knives are junk! Good question! Thanks for watching!
cmtoy 2 years ago
I dont know if i can the right ingredients in my local store... and now i finally know that its spelled serrated (my firefox spellcheck is on dutch)
tommie314101 2 years ago
Hey Bro
cool video. You can spread the rice evenly and thin and still eat each piece with one bite :)
Also, you can use "professional" saran wrap to wrap your makisu, but the ziploc back idea is pretty good!
Good video. But don't forget to add salt and sugar to the rice to balance out the acidity of the vinegar.
Lates!
eVoLuTiOn6388 2 years ago
It seems to be very delicious.
BassetHound777 2 years ago
you used very little rice, whenever i eat at a japanese restaurant the nori is barely visible but it does not look as dark as your roll its fairly white. Is this just you preference?
bibi246 2 years ago
Hi bibi246,
I've found that folks like to be able to eat the sushi whole, without having to bite it in two so I make mine a bit thinner than I'm guessing yours are. I could cut the nori in half and have a thinner roll as well, but then I'd have less nori to chew on. Thanks for watching!
cmtoy 2 years ago
Thanks, this definitly would help me with something new to try.
volcomguy51 2 years ago
I was looking for how to make these inside out rolls because I had some yesterday and it did take the nori texture off my tongue which was delightful. Thanks for this! By the way, is sushi rice just normal boiled medium grain rice or do you add rice vinegar to it?
I really want to make these at home :)
plumevine 2 years ago
Hi plumevine! Sushi rice is boiled normally, however you do add sushi vinegar after it's cooked. Thanks for watching! Hope you enjoy your homemade sushi!
cmtoy 2 years ago
If i had money i would buy his video.
youtubkicksass 2 years ago
Looks delicious! The rolling looks more difficult than rolling a normal roll, though.
But some california rolls have this yellow stuff on it too (I know what it's called, I just don't know the English word for it). Could you make one with that too? Anyway, thanks. Me and my dad are going to try it out.
DaanOFF321 2 years ago
Cmtoy, you should invest in a Lekue silicone makisu. You can roll sushi easier with it; it's dishwasher safe and you can also clean it off easily, by hand. It's easier to roll the sushi roll with your hands first, then compress it with the makisu. You don't need "Saran wrap" to wrap the makisu, because it's non-stick. You can buy some deli paper online, to cover your Rainbow, Caterpillar and Dragon rolls, then slice them into 6 or 8 pieces.
dafranx 2 years ago
Hi dafranx! I have a silicone rolling mat. Very cool. Thanks for pointing out how convenient they are to use and clean. Just a quick note, I wasn't using plastic wrap with my bamboo mat. I had inside a ziplock bag. Not as elegant as a silicone mat, but pretty cool anyway! Thanks for your comments and for watching!
cmtoy 2 years ago
One thing I haven't mentioned earlier: With a silicone makisu, you don't have to use any conventional makisu; because they can harbor bacteria and mold, as well as filth.
dafranx 2 years ago
I never thought of putting the mat inside a ziploc bag. That's genius! ツ
skrapbuker 2 years ago
looks intresting, just one question though... im no expert but traditional california rolls are suppose to be 6 pieces right?... its a matter of preference when made at home im just curious,,,
ibanedfrmrs2 2 years ago
It's a matter of preference. The 6 piece rolls made with a full sheet of nori are pretty big to fit into your mouth. I'd suggest using half sheets if you're coing to go with 6 pieces. Thanks for the question and for watching!
cmtoy 2 years ago
what makes that weird green mat thing that t he rice goes on so sticky
qwckstr12206 2 years ago
The green mat is called nori. It's like really dry paper made of seaweed. It's not sticky at all. The rice sticks to anything that is dry. Hope that helps. Thaks for watching.
cmtoy 2 years ago
Is this the same kind of Sushi Rice that is mostly used by Japanese Food Outlets in my country, Singapore, like Sakae Sushi, Sakura International Buffet, Waraku, AJISEN RAMEN, Edo Sushi, Ichiban Boshi
LordMaChao176 2 years ago
Yes, it is the same type of rice. It's medium grain rice. This tyle of rice is shorter and fatter than long grain rice. It's also stickier.
cmtoy 2 years ago
for some reason i started smelling grass while i was watching this :l
HeavensAssasin 2 years ago
using plastic wrap and wrapping it tightly will make the mat more agile than with a ziploc bag
pookermit 2 years ago
Have you heard of a Lekue silicone makisu? When you have that, you don't need plastic wraps to cover a makisu anymore, except to cover Rainbow, Caterpillar and Dragon rolls to slice into 6 or 8 pieces. It's much better and more agile than a plastic wrap covered bamboo makisu and a makisu in a ziplock bag. :-) just fyi.
dafranx 2 years ago
Hi Catarona! Glad you're enjoying sushi now. Thanks for watching!
cmtoy 2 years ago
are you blasian? (1/2 black, 1/2 asian)
mafew129 2 years ago
you mean blackanese
95so11 2 years ago
So thats what my dad has been doing wrong, man I think I could do a better job than him
WestinProductions 2 years ago
No don't be too hard on your dad! Give it a try. If it tastes better than dad's teach him! Thanks for watching.
cmtoy 2 years ago
hi , great vids i have been sitting up all night watching and getting inspired , i have always been interested in traditional chinese cooking but because of where i live its quite hard to come across the proper ingredients required to make certain dishes for example the wrappers for the wontons and nori , and ever the sushi rice , and its kind of saddening as i was really looking foward to trying some of your recipies so if you can give me any advice i would greatly appreciate it .
-Matt.H-
whsharvey21 2 years ago
well for wontons it's just a pasta square about 4" by 4". If you really want to make some wontons, you can make the pasta yourself. There's plenty of recipes online on making pasta dough.
ConfuciousDragon 2 years ago
a ziplock bag. That makes my life a little easier! That saran wrap was driving me nuts lol. Thanks for the tip!
springrollfvrchicago 3 years ago
A makisu in a ziplock bag can't make making sushi rolls easier, you should buy a Lekue silicone makisu. It's much more efficient than any conventional makisu.
dafranx 2 years ago
Hi There! I'm from Portugal and i love to watch your video's, i'm hoping to see more. Keep up the good work :)
sofiapepita 3 years ago
have you ever tried microwaving the short grain rice? I can't seem to get it to come out right.
tboombi 3 years ago
Where do you live anyway? nice scenery =D
good video 5/5 hope to b seeing some more, and happy chinese new year!
The1337Nerd 3 years ago
you're the best thanks ctoy
ExperienceEngin 3 years ago
awesome vid! very helpful!
ace1238 3 years ago
where could i buy the seaweed, and the bamboo rolling mat?
ceebonez 3 years ago
Hi ceenonez!
You can find the seaweed and rolling mat at an asian market. I've even seen them at the larger local grocery stores, in the international foods sections. Some kitchen supply stores also have them. You might also look online! Good luck and let us know if you find what you need.
cmtoy 3 years ago
I have been looking for a good California roll and i have just found it. Your other recipes are also a big help thank you and keep posting videos.
again thank you
votedonut 3 years ago
Sorry if I'm wrong, are you japanese?
KOJINTEKI12 3 years ago
Hi KOJINTEKI12,
I'm not Japanese. I was born in China many years ago. I grew up in the New England region here in the US. Lots of good seafood by the ocean!
cmtoy 3 years ago
Hi!
I made the deep fried tempura sushi roll, thanks to your vid and it turned out wonderful.
arozconpollo2 3 years ago
merry christmas cmtoy thanks for the vids!
samoanseb8 3 years ago
Hi! Thanks for your continued feedback and suggestion. I'll see if I can pull my videographer from his busy social calendar over the break to make a new video!
cmtoy 3 years ago
Another great video if I may say. I think it would be great if you can upload/make another video based on a soup like your ramen one, which i have to say i have almost every other day like most other college students. I hope to see another video from you and thank your for making these videos.
cmtoyfan 3 years ago
great videos, keep it up. merry xmas
davesanti 3 years ago
dude,you again :)
nice vids
jocvae 3 years ago
when i was watching you sprinkle on those sesame seeds i was like ahhhh save some for the next roll!
p.s. what takes you so long to upload new video? i would like to see more from you.
zhaneranger 3 years ago
Hi Zhaneranger!
Glad you enjoy the videos. It takes me a while to get around to making and posting videos because my cameraman has a very busy social life!
cmtoy 3 years ago
yum looks really good ^^ keep making awesome dishes :D
azndodohead 3 years ago
i loveeeee sesami seeds too
Emudesc 3 years ago
Oh ya, 3 questions Cmtoy.
1. Who videotape your videos?
2. Are you going to make more video?
3. Can you add me? lol
ZergKiller90 3 years ago
My son is the cameraguy. Pretty good camera work eh? I'll make more whenever I can schedule him in. He's a pretty busy guy! Consider yourself added. Thanks for asking.
cmtoy 3 years ago
Ah, yea, its very good quality. Ok, sweet, thanks. Tell him thanks for videotaping it.
ZergKiller90 3 years ago
woot, new video.
thank you Cmtoy :D
awesome video
ZergKiller90 3 years ago
merry christmas!
Emudesc 3 years ago
and happy new year to you!
cmtoy 3 years ago
Good for you! Glad to hear you made the sushi successfully, and that it tasted awesome.
cmtoy 3 years ago
Rock on Cmtoy!!!!!!!! (PS:ur videos r delicous)(PSS:I'm hungry)
wwekid29 3 years ago
o and its awesome to see that u got #30 most subscribed this week for partners keep up the good work
GameFreak87x 3 years ago
thanks cmtoy for making another video
GameFreak87x 3 years ago
yum that looks good ^^
kiisu55 3 years ago
I gotta tell you, it's really fun to watch your videos. Your voice is so calm that it's easy to watch unlike the evil Rachel Ray.
BradBuddy1212 3 years ago
Slick pad you got there.
Ryannyo 3 years ago
this lok so good!!! your previous california roll i did already and i loved it!
133140dn 3 years ago
That's wonderful news. Teachers love to hear how others have taken something they taught and made it their own. Thanks for letting me know!
cmtoy 3 years ago
This is Great!, Me and my Little Sister wanna try and make this! , 5 Stars!
xXxxNejiXTenTenxxXx 3 years ago
Excellent! Let me know how it comes out. Enjoy!
cmtoy 3 years ago
Looks delicious. I'm going to try it today.
TripLeSh0t 3 years ago
Great! Glad you liked it. If you have any questions let me know and I'll annotate the video.
cmtoy 3 years ago