I asked for this at a sushi restaurant and they looked at me crazy lol I get it but I can’t do the chewy nori .

A BIG WTF X 1000 THANKYOU SO SO SO A LOT AMAZING NO MORE STINKY SEAWEED I AM GOING TO MAKE THIS FOR MY TEA, I LIVE ON BOARD A BOAT THATS HOUSED CLOSE TO THE LOCAL DOG BEACH AND THAT SODDING SEAWEED STINKS SO BAD BAD BAD

My favorite!

Pre heat with what temp and for how long? Thanks!

Really liked this.

and here i was cutting it like wrapping paper.

Definitely a delicious roll 🍣

I've never seen someone using that much sugar. Sugar and Salt should be in balance which is definetly not the case with your recipe.

very cool! How long does it last?

Fifth 👊🏻💪🏻👨🏼‍🍳🍣

Should have used Dr.Dre’s “Still D.R.E.” as the intro… would have been lit 🔥

Really cool

Grams & ML?

What the hell is Dashi? I'm sorry to be so stupid. I'm lucky to know what Mirin is.

when you add the bonito flakes, what temp do you bring it back to a boil? over medium heat or high heat?

Thank you so much!

What is dashi

Short and sweet. Nice video.

How many time.... I'm waiting very much for beautiful and professional videos. Have a nice day Umami Dream✨✨✨✨✨✨✨✨

How long does it take you to boiled and reduced a large pot?

Can this be done with hamachi

Where is the thick flat green stuff? I feel like it’s seaweed or wakame?

Don't say tempura, TENPURA is the correct japanese word. 天ぷら🍤

STILL the best in Northern CA. Any city, any town.

Thanks for the video. What do you do with the kelp and flakes? Do you throw them away or are they useful in other recipes? Thank you.

What is dashi? How to make it? Please recommand a brand of dash! Is it like a soup broth or fish broth?

I used this method the other day and it worked great! Could you tell me the reason for the initial warm saltwater bath before the rinse and thaw? Is it for color? Or something else? Thank you!

I like your video I want to learn more basics

Thanks for the video, tried a couple variations and this still is the best so far!

Did not show most important part; how to reheat! ☹️

The pronunciation is horrific, naw-gear-reee, come homie! Do you also say ji-row?, fill-it mig non?, kay-suh-dillah?… I couldn’t get past the the 23 second mark

Excellent video. My Zojirushi rice cooker has the same instructions on it and that's what I use (once I finally read them) and my rice comes out good. 3 cups of that supplied rice measuring cup to one bottle of water usually works great for a dinner for two with leftover rice. Rinsing rice, in the old days the Japanese taught to almost hand grind the rice against itself to clean it. Comes from the old days when rice bags had bugs in it since most rice came direct from farm to market.

I’m glad I found this, in my culture seaweed is considered unclean.

Do you have a recommended brand for wasabi powder? The one I got isn't hot enough for my tastes.

Hiii chef did you use kikoman for soy sauce?

is the consistency close to the wasabi paste you get served in sushi restaurants?

Wow ! I love wasabi…now I know how to make it from wasabi powder ❤😊…big thanks

Now I wish I still had access to a deep fryer. Looks delicious, thanks for the informative video.

😂😂😂😂😂😂😮😮😮

I recently started as a prep cook at a sushi restaurant but I want to practice because I didn't cut it right today (my first time) where can I buy EEL or something similar to practice with?

free Ryukyu

Hi, Chef ! Could you please make Teriyaki Salmon next time ? Thanks a lot!

Hi, Chef if I want to add Diakon in this sauce when did I add it and how .Could you please show me ? Thanks a lot!

Lovely work. I would have preferred a sushi rice recipe as well. I have all the other skills and tools and ingredients.

How to heat? How long?

What measurement is half nori

That looks so yummy and not as hard as I thought it would be. I look forward to making some.

Thank you and hugs from Italy ✨✨✨✨✨✨✨✨

Thank you, sounds delicious!

Didn’t really show anything other than cutting the eel! 🙄 luckily there are other youtube channels that go into more detail!