Відео

Omg those little mini musubi's would be so cute and great to bring to a potluck 🤩

Do we need to change plastic warp for next time

during the tokyo treat segment bro speedran itadakimasu

Didnt know cutting it really thin was a skill. I just assumed thats how everyone peeled fruit. Ive done it with apples, potatoes, avocados. Guess i was a sushi master all along

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Fourth 👊🏻💪🏻👨🏼‍🍳

Hi Sushi Man: Your knife skills are off the charts! Beautiful presentation. My mouth was watering when you dipped your roll in the soy sauce and took a bite. 😋😋😋 Thank you for sharing.

Drooling..... I just love our channel. The way you film just your hands to focus on your work it fantastic! I make a lot of sushi now because of you. Thank you

Oh, man! My invitation must have gotten lost in the mail! lol Looks delicious, Jun! I can't wait to try throw my own Temaki party! =]

all the rice cooker cups on amazon say 160mL, not 180mL. Did you misspeak? Or is amazon wrong?

I accidentally bought a bottle of sweetened shoyu. How much sugar should I leave out of your sauce recipes to make up for the additional sweetness?

How do I keep the Nori from showing on the bottom of the roll. It's not much but it annoys me 😂

Thank you so much chef🙏

How do the nori ends stick together?

Do you leave a vein in on top?

Besides looking beautiful, it also looks really delicious! What a great treat for summer. I’m sure different fruits would work, like mango and blueberries. Thank you for sharing. 💜😎🇺🇸

Great vid! Answered all my questions!

Looks so yummy!! U made it seem so simple!!

I really liked your video and look forward to giving it a try this weekend. I also purchased your book.

Hello, Jun! I am a new fan of your channel and have found your teaching methods to be so very helpful! As a lover of sushi, it has been so wonderful to watch and learn your tips and tricks for cooking the rice, rolling and slicing the rolls and WOW do I LOVE your spicy mayo!! Thanks so much - I even just received your recommended Oke! Can't wait to make sushi again! =] M

the one thing I've always had a hard time with is opening the Inari without tearing them. Out of a whole can I might get two without ripping it. Very frustrating🤣🤣🤣

Wow, Thank you so much , yammm

Thank you for the instructional video.

Wow i never saw such detailed video tyank you sooo much chef u r amazing

Thanks for this video. You are very inspiring to learn something new and I will try to make sushi according to your video. Please make more videos

Please, please, please don’t use that music again, or maybe turn it right down in the mix.

Nice video 👏 thank you very much

Can’t finish watching because of that music.

Dude the music is UNBEARABLE

Super génial et très bon. Merci. Mais s’il vous plaît changer de fond sonore.

I just form them with my hands, you get your hands nice and wet, and add a bit of salt and rub it in, and then just lay out the rice on your hand, then put your filling in the middle, close it up with both hands, and then press making a triangle shape with both hands while rotating the ball. This way you aren't destroying the enviroment with so much plastic wrap.

I was wondering how to make the sauce thicker ? Maybe add some corn starch and cooks it longer ? Thank you in advance 😊

Hi everyone, please tell me how I can buy that sesam sprinkler or what is it called? Thank you so much & I really love your videos

video starts at 5:22

I have been making sushi for years. This is the best rice ever. Easy to work with, tasty and easy. I've been using the Instant Pot. I prefer this stove top version that I can see.

love you man

I can tell that knife is sharp, just like his presentation 😊

I hate to ask this guy for directions... I will age, by the time he finishes 😂

What a nice and relaxed life this guy has, to make this very long video 🤣🤣🤣

I always wanted a yanagiba, but I could never justify spending that much on a fish cutting knife, instead I bought 2 gyutos and a santoku and a cleaver.

I appreciate what you are doing for us viewers. The way you slowly explain and walk us through helps us not to feel overwelmed. This is the best and most simple video i have found and inspires me to be able to make these at a home as well. Thank you.😊

It is very similar to mentsuyu, or simply tsuyu, which is soup base, I made a large quantity, the only extra adition was a little kombu.

Do you need those gojirushi cookers like a lot of people suggest? I have an instapot so hoping that's enough to avoid another kitchen appliance i never use. :)

Thx as always for your vids - so simple and clear! I’ve just taken delivery of your book (it was hard waiting for it to arrive) but I have to say it’s a brilliant read! I’ve no hope in keeping it clean (I’ve yet to manage keeping my surfaces as clean as yours when making my sushi) but I’m sure it’ll be well used. Looking forward to trying the little sushi balls as a surprise for my wife! Keep up the great work!

Your videos are so clear and everything is explained so well that I’m ready to try making sushi again. But the book is wonderful and even if I use the videos as a visual, it’s great to have the book for absolute clarification. Together, you have everything you need to know. 🍣

Thank you for your video. I love making poke with the Bluefin and Yellowfin that I catch each year. We are going to try your variation! We have other additions like mango, jicama, diakon and shredded carrot

I always sharpen my knife so it will cut just like that but it never does, always makes the roll move a bit, what is the secret to cut in a slice like you do? Sharper knife?

incredible! This video gets me back into sushi!! !

I find California grown Nishiki medium/short grained rice makes perfect sushi rice and it happens to be reasonably priced compared to California grown koshihikari rice. Japanese koshihikari rice is even more expensive under this current administration. A two minute rinse is all Nishiki rice needs btw.

When you shaped the roll after the fish were on top was so satisfying!