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Welcome back to another cooking recipe, I'm Chef Devaux and I am going to show you guys
how to make the Rainbow Sushi roll. We are going to do it from start to finish, we're
going to start with doing, boil the shrimp, getting all that ready and then doing sashimi
and then assembling the sushi roll. I am going to finish you off by chopping up the sushi
roll. So I hope you guys enjoy this video, let's get straight into it.
Alright so for the prawns what you want to do is you want to stick them inside a vacuum
bag, vacuum seal them and then put them inside the Sous Vide machine at 58°C and this will
cook them in about 12 minutes to just perfectly. If you don't have a Sous Vide machine you
can do it the old fashioned way, and if you want a video tutorial how to do that you can
click on my other video about how to make Shrimp Nigiri sushi, a link has just appeared
on the top left corner. Cook for 12-minutes at 58°C
Alright so now you want to remove the head of the shrimp and then go to the back and
pull of the scales, you can do this in one move. What you do is you just go to the back
and you push your thumb against it and you peel them all off in one go.
Now what you want to do is one little cut to make this side nice and straight. Then
hold your shrimp down and place your knife right across it and just cut softly into it,
make sure you cut just so you feel a pop and then you stop cutting. Now you just go back
in again and you just make sure that it goes through so you can see the poop sack and you
want to make sure you don't cut into that and you take it out in one piece, otherwise
it will make your food taste very bad. So remove it in one piece. Alright that's one
butterfly shrimp done. Now sashimi is some of the fish I am going
to use to make the Rainbow Sushi roll, what I've got here is some yellow-tail, some yellow
fin tuna and some Atlantic salmon, all from Kazari.co.uk they are sponsoring me now and
sending me fish like this, frozen. That's the same sort of tuna, and basically it comes
in frozen packages, you defrost it and it's ready to go. Awesome company, go check it
out. Alright so let's start with some salmon. And
now you notice I've already got a 45° cut onto this, if you don't have that then start
by doing that to your salmon. And then you just bring your knife against it and rest
the palm of your fingers against the salmon and then you just drag it through.
Okay then you pull away and then you slice the bottom off. That is your slice of salmon.
Clean the board in between fishes, alright now the yellow-tail. So you just take your
knife again and slice it. Just a couple slices will do for a roll.
Alright now let's do some tuna. Alright so for the tuna, again, you clean down your board
and your knife before you start, and then you just simply slice through the tuna. So
you slice through one direction back and then you slice forward, just to make sure you've
got the entire cut done. Alright so now to roll the Rainbow Sushi roll.
It helps out with a big wooden board like this one. If you want the same wooden board
as this one you can click on the link on the top left corner now and that will take you
to my website where you can find the same one. It's pretty cheap and really big.
Alright so now to spread your sushi rice over your Nori, you simply take the sushi rice
lay it at the top of your roll and then just simply drag it across with your fingers. It's
quite effortlessly and you just want to spread it out so there's a nice even layer across
the entire sheet. Now once you've done that you just flip it over and then you start filling
it. The first thing you want to add is some crab mix, now this crab mix was made with
mayonnaise, imitation crab and some masago fish eggs. Once you've added the crab mix
you just add a couple pieces of cucumber, which I've sliced and now you start the rolling.
Alright so now just pull up the back, holding with your fingers and pull over, then you
press in with your fingers and form it, don't press too hard, and move it forward. Then
you press again and you release, and this should be a sushi roll.
Now to decorate the top of your Rainbow Sushi roll, you'll start by adding a little piece
of yellow-tail, then I'm going to add a slice of avocado, then a slice of tuna, then a slice
of salmon, then another piece of avocado. I like to put two pieces of fish, avocado,
two pieces of fish, avocado. Alright so now a nice piece of butterfly shrimp
of course, and then we start again with yellow-tail, avocado and now a piece of tuna of course,
and a slice of salmon and then finish it off with a piece of avocado.
Alright so now you've finished your rainbow roll, you just put a piece of cling film over
it then press that down with another bamboo rolling mat -- perfect. Now what I like to
do now is just take the cling film back off again and then just do a slice with the knife
just to make it all even and have all the fish in the same spot.
Don't worry, all this can go straight to the chef's lunch, don't worry about it, it's not
wasting anything. I'm happy to eat the little pieces.
Do the same to the other side and then put the cling film back on again.
Now to cut it, just dip your blade in some water and just let the water drip down off
it so the blade is slightly wet and there is not as much resistance. Now what I like
to do here is cut off the end -- perfect, and the other end, and then you cut in the
middle. And then cut the halves into quarters and now you cut the quarters into eighths
-- perfect. Now what you want to do is just firm it up
again with the bamboo rolling mat to keep everything in place and then you just take
it off -- now these little end pieces Magically Disappear...
Alright and this is what you end with. A beautiful sushi roll known as a Rainbow Sushi roll.
Alright so now to plate it up, what you do is you add a little bit of soy sauce and now
to finish it off you add some fresh real wasabi -- perfect, beautiful.
I hope you all enjoyed this video, and if you did you might want to obviously subscribe
to my channel. It's completely free, you can do so right now by clicking on the top left
corner of your screen, and you'll be updated whenever new videos are released, normally
around Wednesdays. Also, if you can't wait until Wednesday and you want to see more of
my videos this second then click on the right and you can see all my other videos.
A big thank you to Kazari.co.uk for providing the sushi-grade fish that you saw in this
video, and if you want sushi-grade fish and you're in Europe then check them out, you
can click on their website right here and they supply sushi-grade fish to your door
step frozen and then you just un-thaw it whenever you want or keep it in the freezer until you
want it. You can keep it for quite a long time and it's good, so give it a try.
If you're really bored right now and you have nothing else to do, you don't know what other
YouTube videos to look at then check out my website www.MakeSushi.org -- there are some
pretty pictures there, sushi recipes, videos, whatever you want, also products you can buy
if you really need to. Check it out, I built it, it took a long time.
Alright, so until next week -- good bye. END