@x911girlx you should use japanese sushi rice and no other rice. The japanese rice especially the sushi rice has a special sticky texture after cooking and it is lots easier to make sushi with this sort of rice :)
you're a friggen jerk off you know that? i'm a REAL sushi chef and I'm offended by you and your video. you obviously know nothing about about sushi. good luck feeding your bullshit to people. i can only imagine what you teach your kids. hahaha sorry for them. born losers just like daddy. good luck with your pitiful existance broski.
hate to see a white guy teaches sushi, just as bad as a white guy teaches martial arts. 100% phony baloney. Just slap some rice and raw fish together to call it sushi! you need to grow up eating sushi and understand the culture behind it. totally intolerable!
Please enjoy the next 3 videos we have posted in the series.
Huh, what have we been doing for those 3 yrs you say? We have been tirelessly consulting with Japanese culture experts, to make sure the next 3 videos were as true and respectful to Japanese culture as possible....
There's a new book coming out in August... Sushi, The Beginner's Guide by Aya Imatani is a great book on the art form of making sushi. It's step by step on slicing, filleting and making rolls. Its easy to follow with close up pictures, and the procedures that are carefully explained to understanding ability. You'll learn how to create fabulous sauces, creations you don't normally see at a sushi bar ( along with classics ) and all the right Japanese names for each meal. Pre-order on Amazon today!
If Ed Kawasaki is an itamae of some sushi bar, then what sushi bar did he work at? He probably had his own sushi bar, but he didn't actually mention the name and geographical location of his own sushi bar.
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
damn, that Ed Kawasaki sux at the Japanese Language. at 1:16, that's not a Bento Knife, that's a Yanagi Knife. you don't stir sushi rice, you slash and flip sushi rice.
nice video...sushi is an art....respect your ingredients...don't forget to NOT smash the rice around...spread it without smashing....also plastic wrapping your bamboo mat helps not to stick to it....keep a smooth even pressure when rolling it....all in all...good video but your end product looks a little sloppy or rather not as pretty as i'm used to seeing
wow if this guy has a japanese last name and is preparing a japanese dish, he should at least try to pronounce the japanese words with the accent if he is experienced.
God damn it, I hate people who say "literally" without knowing what it means... So the popularity literally exploded huh? Did many people get hurt? What was the ignition source? Geezz
I used "blonde" Sugar in the Raw when I had no refined sugar and the taste was quite good. I use that now instead of refined sugar. Just takes longer/more work to get it to dissolve.
so you use any kind of raw, unrefined sugar in lieu of white refined sugar. is it ok to use palm sugar, agave nectar, stevia powder, turbinado sugar, and other natural sweeteners in the sushi vinegar?
that would be your choice. I would probably stay away from liquid sweeteners like honey or nectars as it would be hard to get the rice to dry. Although now tht you mention it, I will have to try honey or agave nectar to see if it dries well when cut with vinegar. I'll let you know. Could be a good add to give your rice that special zap that no one knows about :)
i had very few of the proper ingredients, so i used apple cider vinegar, brown sugar, brown rice, a plastic bowl, a wooden spoon, and it turned out pretty good. i made onigiri with it.
just to clarify my comment below....that would be 1TBS Mirin for each cup of rice and dissolve the sugar in the vinegar seperately b4 adding to the rice
Uh....every sushi chef I've talked to told me to rinse the rice first. I notice when I dont rinse the rice it is more glutinous and not as "clean" when cooked.
I use calrose short grain rice. I also add 1tbs mirin (sweet sake) to the water b4 setting to boil. As to the vinegar recipe, I use seasoned rice vinegar and one doesnt need to use superfine sugar. If using regualr or blonde sugar, use low heat to help the sugar disolve.
I'm sorry but by the way he made this the sushi would taste weird. The rice must be washed and doesn't need to rest with the kelp, and the vineger mixture is incorrect too.
I don't mind paying for my sushi, especially when the restuarant here is so cheap and good quality. Anyone ever eaten at East in Manhattan? It's to die for!
wtf its 6 table spoon of vinegar,5 tablespoons of granulated sugar and and a pinch of salt for one cup HES WRONG and you have to clean the rice till it goes clear then make it and rest it for 30 minutes
I had sushi today, paid 11 bucks for 6 pieces and a tea at a local grocery store, would love to see more, i could eat sushi everyday, i like it with the brown rice sometimes used and without creamcheese and other juke foods
" Thumbs-Up/Thumbs-Down As far as most in the Western world are concerned, thumbs-up is a sign of positivity, a signal that everything is okay, while thumbs-down signals disapproval or rejection. However, in certain countries, including many in Latin America, West Africa, Greece, Russia, Sardinia, the Middle East, and south Italy, thumbs-up gestures are considered offensive. "
It's not only one video. It's a couple of videos that this douchebag made years ago, but refuse to make a lotta videos. My cat has more videos than that douchebag gaijin who calls himself a sushi chef unable to pronounce many Japanese words and sux at making sushi.
did you find some short grain rice at any asian market? if you probably can't. go buy some medium grain rice, at any market. that's great for sushi noobs.
i found out you were talking to ed kawasaki, and not yourself. my bad. he has the rinse-free rice, so he thinks he don't have to rinse it, since it says rinse-free. or he made the sushi rice by tv magic, like some chefs do, in food network.
at 00:17-00:23 he's doing it wrong. he should not cut the half maki into four like that. he is supposed to cut the maki in half, then cut both halves in either thirds or if you want to cut a maki roll into eight pieces, finally cut that quarter of a maki roll in half. it's much quicker and you get more uniform cuts
I also noticed that the presentation wasn't exactly there in the demonstrations of him cutting rolls. It had huge patches of rice missing and just looked sloppy, and sometimes the individual pieces came unraveled.
Outside of those nitpicks, he seems to have the idea down.
wait a minute! i remember that sushi rice brand before. that's kokuho rose, a rinse-free sushi rice. people believe that rinse-free sushi rice don't require rinsing; according to sushi for dummies, rinse-free sushi rice needs to be rinsed like any other sushi rice.
U racist,disgustin,ignorant idiot.if u had half the intelligence as u have hate/Nstead u choose 2 cowardly harass & taunt innocent kids wit ur misdirected hate.Ppl like u sicken me & r da reason y rape, human trafficking, & other human rights r violated.
Y not choose a public forum 2 air ur ideological beliefs..R U 2 afraid dat the response 2 ur gross ignorrance might force U 2 commit suicide.How many times a day U thnk about suicide?Proble alot.I think U should kno that ur hate mail will b neutralized wit integrity & humanity that this generation has.U started a war wit da wrong person & U R goin 2 pay not wit violence but wit opinions & quick wit of ppl LMAO at cowards and idiots..................
i'd be willing to bet if I asked someone that worked at Piggly Wiggly if they had nori, wasabi, or rice vinegar they would probably look at me like I'm crazy because I am.
"to prepare your rice, stick to the instructions on the back of the packet" okay that was worrying to hear. Are you serious? This is terrible, carried with the arrogant air you carry and not knowing what to do exactly
When I was 16 I worked at a Chinese buffet and made better sushi than that.
All we did was cook the sushi rice like any other rice, add JUST rice vinegar later, mix it up, and roll it with crab meat, cream cheese, and a zucchini. I used to do them inside out too with seeds on the outside it's easy this guy does in fact, suck. Hell I rolled better than that with my bare hands but that's from my experience with rolling blunts :).
if you think a sushi chef learns to make sushi rice, nigiri, and maki rolls for 10 years. do you think a person who makes sushi rice, nigiri, and maki rolls for 7 years, is nearly as experienced as a sushi chef of 10 years experience. do you think a person who makes sushi for 7 years, is more experienced than ed kawasaki.
I think that washing the rice is pretty much common sense and doesn't always have to be explained. He did say that there are instructions on the back of the rice package as well, so washing the rice could very well be there.
Wow...he never even washed the rice...apart from that, he never leveled the amount of rice and water. =/ 1.5 cups of rice < 2 cups of water = not right. Lol.
This comment has received too many negative votesshow
absolutely awful....looks like a little kid made it. whilst being drunk...I hope you didn't pay any money to learn how to do this, because they and you have failed miserably. and at least TRY to learn how to pronounce the names correctly.
to be honest i like to learn how to make sushi from japanese chef he has more experience the other nationalities doesn't mean alot to be accept to be jordanian coz i'm jordanian
you said it brother. and you meant dried, not died. it's algae collected on a fine screen inshores, to be extracted from the screen, and sometimes roasted over a fire, or something, then packaged.
soooooooooooo disturbing
jonasblet 1 month ago
delicious! thank you so much this is great advice and perfectly picked shushi-esc music
gogoleva91 2 months ago
Thank you Ed!
MegaDimastic 4 months ago
sopoooo not helpful
wolvesrepicness 4 months ago
u have no idea bout sushi making oO you have to wach sushi rice first! lol
infight 5 months ago
this guy is emporer of all doushebags
thelawless999 1 year ago
does it make a difference if I use regular vietnamese rice instead of japanese sweet rice? or can I use either one of those?
x911girlx 1 year ago
@x911girlx you should use japanese sushi rice and no other rice. The japanese rice especially the sushi rice has a special sticky texture after cooking and it is lots easier to make sushi with this sort of rice :)
infight 5 months ago
the rice needs to be washed to drop almidons ass XD
vodkardus 1 year ago
you're a friggen jerk off you know that? i'm a REAL sushi chef and I'm offended by you and your video. you obviously know nothing about about sushi. good luck feeding your bullshit to people. i can only imagine what you teach your kids. hahaha sorry for them. born losers just like daddy. good luck with your pitiful existance broski.
mohawk999 1 year ago
hate to see a white guy teaches sushi, just as bad as a white guy teaches martial arts. 100% phony baloney.
klondite 1 year ago
hate to see a white guy teaches sushi, just as bad as a white guy teaches martial arts. 100% phony baloney. Just slap some rice and raw fish together to call it sushi! you need to grow up eating sushi and understand the culture behind it. totally intolerable!
klondite 1 year ago
@klondite prejudice much?
reaperofgenocide 1 year ago
wtf O_o
putasensura 2 years ago
My gawd read all these comments.
LoL, very funny
kizpaws 2 years ago
dude u lost it or sumin, how can u sit there writing like 40 comments here S_S!
moemoe20092007 2 years ago
J_J?
sushitime 2 years ago
all those comments below by you =.="
moemoe20092007 2 years ago
Please enjoy the next 3 videos we have posted in the series.
Huh, what have we been doing for those 3 yrs you say? We have been tirelessly consulting with Japanese culture experts, to make sure the next 3 videos were as true and respectful to Japanese culture as possible....
sushitime 2 years ago
Wow, your new vids are awesome. They're cool man; I love 'em! :-D
Keep on makin' sushi vids, sushitime. ;-)
dafranx 2 years ago
Great video! Can't wait to try this.
zagatbuzz 2 years ago
Thx for support!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
it takes 2 hours to learn makin sushi afterall it's only rice and any seafood you desire to eat.
yetibeyibu 2 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
more like 10 years to master douche bag!
moemoe20092007 2 years ago
is it just me or has 'sushitime' got a secret message??
suXXXXime?
davidbaseone 2 years ago
yes... play with 'fish' in private!!!!!!
(next 3 videos posted)
Thx,
Mr. Kawasaki
sushitime 2 years ago
I think he real good....yes, he best... yes I love him lots
SALTFEEND 2 years ago
i love you too saltfeend
sushitime 2 years ago
WTF a**hole are you F**king Nuts man this is the most idiot chef in the world
saitolatias 2 years ago
Thank you for the feedback. We have taken this into consideration for our next 3 videos...
(now posted)
-Mr. Kawasaki
sushitime 2 years ago
supafine sugar yeah its just normal sugar and plus its not kelp you use its konbu dumbass
woopass1234 2 years ago
i'm rubber and you're glue, whateva you say......
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
dumb ass you didnt even wash the rice!
where the hell did you learn how to make sushi??
sushi making takes about 10 years to master.
sorry if my english is bad!
i live in the u.k but i am Japanese!
emocyberboy 2 years ago 2
I think this guy's an obvious weeaboo; you know what I mean? He's probably shouting japanese-like nonsense, while jacking off to some hentai.
dafranx 2 years ago 2
Thk you...and FYI.. i don't have cable
(please enjoy next 3 episodes)
Dont lift the lid
sushitime 2 years ago
no, i lean in only 2 months, it easy!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
hehe, the way he talks is lyk insulting. so coool, but kinda messy tho.. but i luv it...
jiyan28 2 years ago
nori is not seaweed it is not a plant.
It is a plant-like protist called algae.
idkofcorse 2 years ago
LITERALLY, at least 80% of people who post comments on youtube videos are asshats, as seen below.
ravenlynne 2 years ago
This has been flagged as spam show
There's a new book coming out in August... Sushi, The Beginner's Guide by Aya Imatani is a great book on the art form of making sushi. It's step by step on slicing, filleting and making rolls. Its easy to follow with close up pictures, and the procedures that are carefully explained to understanding ability. You'll learn how to create fabulous sauces, creations you don't normally see at a sushi bar ( along with classics ) and all the right Japanese names for each meal. Pre-order on Amazon today!
LaylaBaker3 2 years ago
If Ed Kawasaki is an itamae of some sushi bar, then what sushi bar did he work at? He probably had his own sushi bar, but he didn't actually mention the name and geographical location of his own sushi bar.
dafranx 2 years ago
This is too involved. I think I'll just stick with sashimi at home.
copperblade 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
damn, that Ed Kawasaki sux at the Japanese Language. at 1:16, that's not a Bento Knife, that's a Yanagi Knife. you don't stir sushi rice, you slash and flip sushi rice.
dafranx 2 years ago
Thx...he learning engrish too
next 3 videos posted
Mr. Kawasaki
sushitime 2 years ago
nice video...sushi is an art....respect your ingredients...don't forget to NOT smash the rice around...spread it without smashing....also plastic wrapping your bamboo mat helps not to stick to it....keep a smooth even pressure when rolling it....all in all...good video but your end product looks a little sloppy or rather not as pretty as i'm used to seeing
UtubeDRM 2 years ago
Thx...
next 3 videos posted
Mr. Kawasaki
sushitime 2 years ago
if the popularity of sushi has "LITERALY" exploded, then all the people that are trying sushi for the first time would "LITERALTY" explode
felipelalo410950 2 years ago
wow if this guy has a japanese last name and is preparing a japanese dish, he should at least try to pronounce the japanese words with the accent if he is experienced.
besides that, will try the recipe haha
xxremix1 2 years ago
sanks mucho4 da support
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Mr. Kawasaki
sushitime 2 years ago
I hate the fact that sushi is a luxury here where I live (Belgium - but also the Netherlands, France).. I mean its expensive. why?
M3mPHiS 2 years ago
God damn it, I hate people who say "literally" without knowing what it means... So the popularity literally exploded huh? Did many people get hurt? What was the ignition source? Geezz
captainpiccard 2 years ago
I even know what "literally" is. Literally for example "cat got your tongue"; therefore, a cat actually took a man's tongue. Am I right or wrong?
dafranx 2 years ago
You are correct sir.
captainpiccard 2 years ago
sanks mucho4 da support
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Mr. Kawasaki
sushitime 2 years ago
Oh thank you!
We really enjoyed that. ;)
Nightversionn 2 years ago
sanks mucho4 da support
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Mr. Kawasaki
sushitime 2 years ago
is there a episode 2?
xtina112233 2 years ago
sanks mucho4 da support
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Mr. Kawasaki
sushitime 2 years ago
I used "blonde" Sugar in the Raw when I had no refined sugar and the taste was quite good. I use that now instead of refined sugar. Just takes longer/more work to get it to dissolve.
gsxr600w 2 years ago
so you use any kind of raw, unrefined sugar in lieu of white refined sugar. is it ok to use palm sugar, agave nectar, stevia powder, turbinado sugar, and other natural sweeteners in the sushi vinegar?
dafranx 2 years ago
that would be your choice. I would probably stay away from liquid sweeteners like honey or nectars as it would be hard to get the rice to dry. Although now tht you mention it, I will have to try honey or agave nectar to see if it dries well when cut with vinegar. I'll let you know. Could be a good add to give your rice that special zap that no one knows about :)
gsxr600w 2 years ago
i had very few of the proper ingredients, so i used apple cider vinegar, brown sugar, brown rice, a plastic bowl, a wooden spoon, and it turned out pretty good. i made onigiri with it.
pivotous 2 years ago
sanks mucho4 da support
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Mr. Kawasaki
sushitime 2 years ago
Good sense of humor ("Let's get rolling...") You make a daunting process seem simple.
MrSaladDressingCom 2 years ago
sanks mucho4 da support
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Mr. Kawasaki
sushitime 2 years ago
just to clarify my comment below....that would be 1TBS Mirin for each cup of rice and dissolve the sugar in the vinegar seperately b4 adding to the rice
gsxr600w 3 years ago
Uh....every sushi chef I've talked to told me to rinse the rice first. I notice when I dont rinse the rice it is more glutinous and not as "clean" when cooked.
I use calrose short grain rice. I also add 1tbs mirin (sweet sake) to the water b4 setting to boil. As to the vinegar recipe, I use seasoned rice vinegar and one doesnt need to use superfine sugar. If using regualr or blonde sugar, use low heat to help the sugar disolve.
gsxr600w 3 years ago
are you saying it's ok to use organic unrefined sugar to make a sushi dressing for sushi rice. is raw sugar ok to use for sushi rice?
dafranx 2 years ago
I'm sorry but by the way he made this the sushi would taste weird. The rice must be washed and doesn't need to rest with the kelp, and the vineger mixture is incorrect too.
I don't mind paying for my sushi, especially when the restuarant here is so cheap and good quality. Anyone ever eaten at East in Manhattan? It's to die for!
JenTehLuvReturns 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
you sound like a chill out fag
Julianbagu 3 years ago
good guess though!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
wtf its 6 table spoon of vinegar,5 tablespoons of granulated sugar and and a pinch of salt for one cup HES WRONG and you have to clean the rice till it goes clear then make it and rest it for 30 minutes
Julianbagu 3 years ago
what type of rice can i use? (short grain) is there a specific type...=P
i tried to make it with regular rice but it was so soft and gooey....
jwrath90 3 years ago
koshihikari rice is the type of rice they use it is also called sushi rice
Julianbagu 3 years ago
you can use any short or medium grain rice. i heard that you can use brown rice, for sushi.
dafranx 2 years ago
dude, your technique is completely wrong. You MUST, I repeat MUST, WASH THE RICE, until the water runs clear.
luzur 3 years ago 3
i learnd that from alton lolol
nirv420 3 years ago
yes, uh huh..
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
I had sushi today, paid 11 bucks for 6 pieces and a tea at a local grocery store, would love to see more, i could eat sushi everyday, i like it with the brown rice sometimes used and without creamcheese and other juke foods
MensWL 3 years ago
(To link7291) I know it's important not to use metal because the vinegar reacts to it.
lapsteelmando 3 years ago
I need the Wooden Bowl or i can do it in any bowl?
link7291 3 years ago
plz respond
babbocke 3 years ago
thank you for all of the wonderful information. I'll go make sushi now! :)
YousefNjjr 3 years ago
what's the difference between Nori and Kelp?
Microglia1 3 years ago
Nori is algae, and Kelp is seaweed. Use nori for making sushi, and kelp is part of making sushi rice; but use dashi konbu.
dafranx 3 years ago
ROFL kelp or kelb means dog in arabic lol
*thumbs up*
Japan ROCKS!
moemoe20092007 3 years ago
do you know in the arab world, thumbs up has the same meaning as the middle finger.
dafranx 3 years ago
who the fuck told u that!
It's bullshit, who do you think we are, dambasses?
I think you have the wrong idea, because thumbs up is the same way everyone think of it around the world
moemoe20092007 2 years ago
" Thumbs-Up/Thumbs-Down As far as most in the Western world are concerned, thumbs-up is a sign of positivity, a signal that everything is okay, while thumbs-down signals disapproval or rejection. However, in certain countries, including many in Latin America, West Africa, Greece, Russia, Sardinia, the Middle East, and south Italy, thumbs-up gestures are considered offensive. "
TheMusicalDrumKey 2 years ago
That's totally wrong... The thumbs up is only insulting in the Middle East, not in all those places you mentioned...
BTW, sushitime can go fuck itself, I hate idiots who plan on doing a series and only upload one video.
cancerbero8 2 years ago 2
It's not only one video. It's a couple of videos that this douchebag made years ago, but refuse to make a lotta videos. My cat has more videos than that douchebag gaijin who calls himself a sushi chef unable to pronounce many Japanese words and sux at making sushi.
dafranx 2 years ago
we love the support, and constructive critsism..
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Thats only because basicly everyone was going off on it with how bad it was.
MrGoomba909 2 years ago
thk you, your kind wrds have motivated us to post more.
We love the support
-Mr. Kawasaki
sushitime 2 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
(thumbs up to that)
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
can i use long grain instead?
(short grain is rare in flint)
camandoe 3 years ago
did you find some short grain rice at any asian market? if you probably can't. go buy some medium grain rice, at any market. that's great for sushi noobs.
dafranx 3 years ago
theres no asian markets here unless you leve the city and thanks for the tip
(im not a noob)ish
camandoe 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
I thought u had to rinse the rice before you boilded it?
omgmoomoo 3 years ago
that's because you had the rinse-free rice. you think rinse-free rice don't require rinsing, but they do require rinsing like any other rice.
dafranx 3 years ago
hmmm, I was refering to the video, he didnt rinse the rice before he boilded it....
omgmoomoo 3 years ago
btw, it's spelled boiled, not boilded.
dafranx 3 years ago
yes, it sure is, but still i have no idea where you got the idea i said anything about rinse-free rice, so you gotta maybe? learn to read?
omgmoomoo 3 years ago
i found out you were talking to ed kawasaki, and not yourself. my bad. he has the rinse-free rice, so he thinks he don't have to rinse it, since it says rinse-free. or he made the sushi rice by tv magic, like some chefs do, in food network.
dafranx 3 years ago
ahh thanx :)
omgmoomoo 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
this dud is crazy is one cup of water for one cup of rice
putasensura 3 years ago
i nutz
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Thanks for making it look easy, I'll have to give it a go and start saving money.
kizpaws 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
at 00:17-00:23 he's doing it wrong. he should not cut the half maki into four like that. he is supposed to cut the maki in half, then cut both halves in either thirds or if you want to cut a maki roll into eight pieces, finally cut that quarter of a maki roll in half. it's much quicker and you get more uniform cuts
dafranx 3 years ago 2
You're right. You also cut the rice, not stir it.
I also noticed that the presentation wasn't exactly there in the demonstrations of him cutting rolls. It had huge patches of rice missing and just looked sloppy, and sometimes the individual pieces came unraveled.
Outside of those nitpicks, he seems to have the idea down.
Bananaraptor 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
wait a minute! i remember that sushi rice brand before. that's kokuho rose, a rinse-free sushi rice. people believe that rinse-free sushi rice don't require rinsing; according to sushi for dummies, rinse-free sushi rice needs to be rinsed like any other sushi rice.
dafranx 3 years ago
That would explain why the rice didn't seem to stick as much as it should to his rolls.. interesting, glad I saw this comment!
Bananaraptor 3 years ago
yeah, un huh...
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
maybe he washed the rice with tv magic. you know, tv magic; the technique that is done by tv chefs.
dafranx 3 years ago
why does everyone thinks nori is seaweed? nori is not seaweed, it's dried algae formed on a screen.
dafranx 3 years ago
huh?
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
U racist,disgustin,ignorant idiot.if u had half the intelligence as u have hate/Nstead u choose 2 cowardly harass & taunt innocent kids wit ur misdirected hate.Ppl like u sicken me & r da reason y rape, human trafficking, & other human rights r violated.
3ndHate 3 years ago
Y not choose a public forum 2 air ur ideological beliefs..R U 2 afraid dat the response 2 ur gross ignorrance might force U 2 commit suicide.How many times a day U thnk about suicide?Proble alot.I think U should kno that ur hate mail will b neutralized wit integrity & humanity that this generation has.U started a war wit da wrong person & U R goin 2 pay not wit violence but wit opinions & quick wit of ppl LMAO at cowards and idiots..................
3ndHate 3 years ago
PLUs He is a Racist so watch where U get Ur Damn recipes from
3ndHate 3 years ago
he love all, like ghandi
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
it annoys me when he talks...and the actions he makes when he talks. soooo annoyyyyinnngggg...
Mochamoo 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
I agree ! he forgot to wash the rice befor !! he should read the description on the back XD
Pressdrankla81 3 years ago
oh my god, he forgot to wash the rice!!! It is not clean to get it from the bag like that!!!
ColdTearSP 3 years ago
i'd be willing to bet if I asked someone that worked at Piggly Wiggly if they had nori, wasabi, or rice vinegar they would probably look at me like I'm crazy because I am.
ThiefInLaw 3 years ago
"to prepare your rice, stick to the instructions on the back of the packet" okay that was worrying to hear. Are you serious? This is terrible, carried with the arrogant air you carry and not knowing what to do exactly
and you call yourself "sushitime"
OrigamiCD 3 years ago
i know all sushi!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
man, kaneko ko wasabi is the worst kind of wasabi, I mean really horrible, tastes like powdered raddish, even after prepared it tasted like dust.
wasabi prepared in a tube is the best kind IMO, S&B brand rocks
silverf0x 3 years ago
where is "NEXT EPISODE??"
otaclub 3 years ago
HERE....
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
When I was 16 I worked at a Chinese buffet and made better sushi than that.
All we did was cook the sushi rice like any other rice, add JUST rice vinegar later, mix it up, and roll it with crab meat, cream cheese, and a zucchini. I used to do them inside out too with seeds on the outside it's easy this guy does in fact, suck. Hell I rolled better than that with my bare hands but that's from my experience with rolling blunts :).
Real sushi is the BOMBAY!!
silentbob831 3 years ago
you make sushi since you were 16? and you make better sushi than that guy from sushitime. i make sushi at home for 7 years. :-)
dafranx 3 years ago
I love sushi
akhandoker 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Corndog roll - that is friggen brilliant!!!!
scubamage 3 years ago
yesi am... i mean thanks..
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
I wonder wether he was actually trying to be serious o.o
Peacekeeper88 3 years ago
no way homes..
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Comment removed
veryyellowrx7 3 years ago 5
maybe in college, but i'm an adult now, thank you..
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
That's not the way how to cook the sushi rice,This guy doesn't know how to put the rice on the nori.i think he need and 10 more years to learn that
domenigo74 3 years ago
if you think a sushi chef learns to make sushi rice, nigiri, and maki rolls for 10 years. do you think a person who makes sushi rice, nigiri, and maki rolls for 7 years, is nearly as experienced as a sushi chef of 10 years experience. do you think a person who makes sushi for 7 years, is more experienced than ed kawasaki.
dafranx 3 years ago
uh uuh.....
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
no way, i do in 2 months! it easy!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
how is that saving moneyt... buy all these stuff and plus who going to wash dishes HA!
aznkxz 3 years ago
can I roll a dead cat's tail while still fresh and it'll still be sushi?
georgie6699 3 years ago 2
ahh yes, and you control cat population! kills 2 fish, one stone!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Sorry this is not the way to cook the rice...have to wash the rice before cooking and to much water 1,5 cup of water is enough for 1 cup of rice.
Trahan87 3 years ago
I think that washing the rice is pretty much common sense and doesn't always have to be explained. He did say that there are instructions on the back of the rice package as well, so washing the rice could very well be there.
captpan6 3 years ago 5
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
look at 5:05 it's totally wrong you put the sesame on the rice before you roll it, so it would stick. also check the flag behind him lol.
johnnyq113 3 years ago
flag my home state flag..it very meaningful to me.
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Wow...he never even washed the rice...apart from that, he never leveled the amount of rice and water. =/ 1.5 cups of rice < 2 cups of water = not right. Lol.
neogeo328 3 years ago
I can't believe this sloppy, annoying roundeye copyrighted this apartment kitchen production.
tugger 3 years ago
who you calling roundeye?
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
hate the way this guy talks...
mickeyduvel 3 years ago
well... if you give him a bat, which side you think he will prefer to swing it?
georgie6699 3 years ago
i was wearing my retainer fool!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
This comment has received too many negative votes show
absolutely awful....looks like a little kid made it. whilst being drunk...I hope you didn't pay any money to learn how to do this, because they and you have failed miserably. and at least TRY to learn how to pronounce the names correctly.
Zatoichi444 3 years ago
sorry but he's rice looks very bad :(
kukkapurkkiteam 3 years ago
as long as Kawasaki look good, all is well
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Thanks i like this video
Singaporesexyman 3 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
You Guys are so critical!!
01aether10 4 years ago
"it's no secret that the popularity of sushi has literally exploded over the last ten years . . . "
WTF?
Does no one know what the word "literally" means anymore?
Unless it's the name of a cafe in Baghdad, Popularity can't "literally" explode.
camper88 4 years ago 9
HAHA, yes.. i roll in middle east at times... it scary!
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Anta no ochinchin nameruzo!
Schmoogee 4 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
Are you serious?
mohawk999 4 years ago
i no burn you rice!
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Mr. Kawasaki
sushitime 2 years ago
to be honest i like to learn how to make sushi from japanese chef he has more experience the other nationalities doesn't mean alot to be accept to be jordanian coz i'm jordanian
DaisyBhear 4 years ago
nori is not kelp, it is a died algae product...
BornAgainJeeper 4 years ago 2
you said it brother. and you meant dried, not died. it's algae collected on a fine screen inshores, to be extracted from the screen, and sometimes roasted over a fire, or something, then packaged.
dafranx 3 years ago