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- In this video, I'm gonna show you how to make a beautifully and simplistic roll.
- Ok, so you start with an entire nori sheet this time and lay down sushi-grade tuna.
- Ok, once you laid this down, you wanna grab a little bit of rice. I don't know how much
cooked sushi rice. I'll just make about the same size of tuna in rice.
- Right next to it, try to make it square as possible. Don't worry too much about it,
because the rolling will square it out a little bit more after.
- so, just get the same volume of fish as rice.
- And now, you place salmon over the rice and you cut the avocado into same size, more
or less...squares, alright.
- So, place a piece of avocado. It's quite tricky about the right size of avocado but
you should be able to slice the avocado just to make it fit.
• Rolling the four seasons
- Now that you have all the filling in a square form; you simple try to keep it square as
you have turned it over, move it forward trying to keep it together.
- Don't worry about the compression. When the seaweed gets more moist, it starts to
tighten up and this what actually what the compression role.
- So, now you have to get the nori go around once, and then you the excess nori.
- alright... so...
- And don't wrap it too much, just once will and just leave it for about ten minutes..just
so, the moisture comes out of the fish and out of the rice, and then the seaweed paper
will tighten it up.
• 10 minutes to 15 minutes later
- So, now it has been left for about ten minutes to completely rest.
- You wet your knife a little bit and you simply cut through.
- Ok...
_ You wanna cut about a centimeter or two-fifths of an inch and this is what you look for...
- Oh, the end piece...you throw it away
- Simply slice through...
- Now, isn't that beautiful?
- Ok...
- Alright, beautifully-made sushi
- Simple yet stunning!