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How to Eat Sushi the Right Way, According to a Master Chef | Pro Moves
Omakase is one of the most intimidating (and often misunderstood) dining experiences on the planet. In this episode of Pro Moves, host Adam Richman is heading to Sushi Noz—a two Michelin-starred omakase restaurant on Manhattan’s Upper East Side—in the hopes of getting a crash course in how to eat high-end sushi from a true master of the craft. Helping Adam on his journey is renowned chef-owner Nozomu Abe, as well as Reina Scully, the host of First We Feast’s Gochi Gang. From the sushi faux pas that drive Chef Noz absolutely crazy, to differences between much-hyped tuna cuts like akami, ōtoro, and chutoro, Adam is getting a true masterclass in proper sushi etiquette and form.
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How To Make Every Sushi | Method Mastery | Epicurious
Sharpen your knives, break out your bamboo rolling mat, and come to attention because class is back in session! Join Taka Sakaeda, executive chef and co-owner of Nami Nori, as he expertly demonstrates how to make (almost) every type of sushi. From artfully simple nigiri to complex and colorful chirashizushi, chef Sakaeda explains the why’s and how’s behind each ingredient, tool, and method he employs in preparing sushi – arming you with the knowledge to make your own at home.
Director: Gunsel Pehlivan
Director of Photography: Hil Steadman
Editor: LJ D’Arpa
Host and Chef: Takahiro Sakaeda
Sr. Culinary Director: Carrie Parente
Culinary Producer: Stevie Stewart
Culinary Associate Producer:
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Rebecca O’Neill
Production Assistant: Jeremy Saint-Louis
Culinary Assistant: Young Sun Huh
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
—
0:00 Introduction
0:44 Making The Rice
1:48 Nigiri
5:56 Hakozushi
9:20 Hosomaki
11:14 Temaki
13:02 Chirashizushi
15:25 Futomaki
17:41 Uramaki
19:22 Ikura Gunkan Maki
20:27 Sashimi
22:17 Conclusion
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How to make Sushi | Step By Step Guide to make Sushi Recipe By Chef Hafsa | Hafsas Kitchen
Today you’ll learn how to make How to make Sushi | Step By Step Guide to make Sushi Recipe By Chef Hafsa | Hafsas Kitchen
you’ll need following ingredients to make it
250g sushi rice
250g water
37g rice vinegar
21g sugar
4g salt
Nori sheets (Seaweed)
avacado
cucumber
carrot
crabsticks
for tempura
1 cup flour
1/2 tsp custard powder
1 tbsp cornflour
1/4 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1 cup cold water
prawns
for dynamite sauce
1/2 cup mayo
1 tbsp ketchup
1 tsp mustard paste
1 tbsp sweet chilli sauce
1 tbsp siracha hot sauce
1/2 tsp vinegar
paprika powder 1/2 tsp
garlic powder 1/2 tsp
i hope you’ll like this recipe it was made with a lot of efforts please subscribe for more
How To Make Octopus Sushi
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Octopus is seriously delicious. But I always find myself ordering it and never actually cooking it myself. So today, we’re going to cook a large octopus until extremely tender. And, like many things in cooking, there’s no need to overthink it…it’s actually quite simple. Perhaps even cooler is that we have fresh wasabi, which most of you have probably never seen before. Most “wasabi” you get in restaurants is simply green-colored horseradish, but I’m not easily fooled. The reality is, wasabi is expensive and also loses its sharp flavor in around 15 minutes, so the fact that it’s such a time-sensitive ingredient means most people don’t bother using it.
If you wish to make this octopus recipe, you can then grill or sear in a cast iron pan after cooking and cleaning. There’s no need to follow my sushi steps afterward! My favorite way to cook octopus is to cook in the red wine bath (or any acidic bath), then clean off the gooey purple bits, slice into portions, and sear over high heat to get a dark crust. Then, I make a fresh, bright sauce such as a creamy cilantro sauce (yogurt, sour cream, lime juice, garlic, cilantro, seasonings). Whatever you do, enjoy!
The octopus, wasabi, and soy sauce were from my awesome friends at I get many of my unique ingredients from here, and felt I’d leave the link for you to check out if interested!
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How To Make Sushi with Iron Chef Morimoto
Iron Chef Morimoto is in the Munchies Test Kitchen to share his wisdom and love of sushi making, using a few special techniques and tips. Moriomoto demonstrates how to wash and cook sushi rice, prepare seasoned rice vinegar, and tips and tricks for making different kinds of maki rolls. As Morimoto says, it takes technique, ingredients, and love.
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How To Make Sushi Rice (Recipe) 酢飯の作り方 （レシピ）
Learn how to make sushi rice perfectly every time with step-by-step pictures and a video tutorial. All you need are simple ingredients such as rice vinegar, sugar, salt, and kombu. Once you master the secret of making the sushi rice, you will be ready to dish up all kinds of mouth-watering sushi recipes! Simple instruction on how to make sushi rice with kombu, rice vinegar, sugar, and salt.
RECIPE:
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Ingredients:
3 rice cooker cups* (540ml) of uncooked premium Japanese short grain rice*
Water (See Step 5)
2″ (5 cm) kombu [optional – but it will give nice aroma!]
Sushi Vinegar
⅓ cup (80 ml) rice vinegar
3 Tbsp. sugar
1 ½ tsp. salt
#japanesefood #whiterice #sushi
Music courtesy of Audio Network: “High Society Waltz”
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Let’s cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I’m Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I’m a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
How To Make Sushi Rice (Recipe) 酢飯の作り方 （レシピ）
How to Eat Sushi: You’ve Been Doing it Wrong
Click here to learn all the rules of eating sushi:
Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by Tokyo’s Naomichi Yasuda. Be warned: You’ve been doing it wrong.
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How to make gimbap (aka kimbap: 김밥)
Full recipe:
Gimbap is a delicious Korean seaweed and rice roll that’s perfect for picnics and potlucks. It’s sometimes called “Korean sushi”, but the rice isn’t prepared with vinegar like Japanese sushi, it’s made with sesame oil.