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Welcome back to another cooking video, I’m Chef Devaux and today I’m going to teach
you how to make something amazing, just something beautiful and delicious at the same time—the
Tiger Sushi Roll. I hope you guys enjoy it, let’s get cooking!
Alright here we go, I’m going to take a Mango and I’m just going to cut it up. You
need two mangos for this, here’s the first one. This device separates the core from the
juicy parts of the mango. I’m just going to remove the pulp from two whole mangos.
If you want more information about the tool I just used, check out the link on the top
left corner of your screen. Once you remove the pulp you want to just
place this into your juicer, I’m going to add all of it, the pulp of two whole mangos.
Then you activate it and extract all the juice out of those two mangos just like this.
Once that’s done you want to add four large strawberries, and this is because a tiger
is orange in color so I’m going to add strawberry which are red to the yellow of the mango which
will combine together and make orange. Once that’s done just give it a little stir.
Now I’m going to take 160-milliliters of water and add 2.4-grams of Agar Agar, and
1-gram of Locust bean gum. Then you have to blend these in to make sure they properly
hydrate. Don’t use a whisk. The Agar Agar is brittle but a very firm gel when it sets
and Locust gives it flexibility. Together they work in harmony to create this beautiful
affect. Now you want to add 240-grams of your mango
strawberry juice into the gel mixture and then blend it together again. Once that’s
done you just want to separate 100-milliliters of this to be used in a very different way.
I’m just going to separate this out and then I’m going to add 4-grams of Squid Ink.
I’m just adding this to make the mango juice a deep, deep, black. Here I’m going to blend
it in again and you’re going to see it turn a beautiful black—just like this. I will
use this to create the stripes on the tiger. Here we go, we’ve got two mango juices,
one black and one orange. Now you take your 100-milliliters of black
mango juice and just place it into a pan and bring it up to a boil. You’re going to want
to keep moving it around like this with a flat spatula to make sure that the bottom
doesn’t stick and burn. The key here is you want to bring it to a boil just like this
and then you turn the temperature a bit lower and you simmer it for three minutes. This
activates the Agar Agar gel, if you don’t cook it for the right amount of time you won’t
end up with the right kind of gel consistency at the end. This is very important, and once
it’s done you want to take a plastic tray and just place it onto your work surface and
then you want to place a silicone mat on top. This is so that you have a non-stick layer.
You can also use cling film if you don’t have a silicone mat.
Now I’m just going to take a spoon with my black mango juice and just streak across
the surface of the silicone mat, just like this, to create lines just like the side of
a tiger. You just want to cover the entire silicone mat and just fill it up with streaks
as much as you can. Once that’s done you’re going to want
to put it in the fridge for at least 30-minutes so the gel can set, and then after 30-minutes
of it being in the fridge you want to start on your orange mango juice. Here you do the
same exact thing, you bring it to a boil and then you let it simmer, and constantly move
it so you don’t get solidification on the bottom of the pan. Then you take the silicone
mat out of the fridge with the hardened black gel and then you just cover it with this new
orange gel over it, just like this. Try to make it as thin a layer as possible, and for
this you just pick up the tray and move it about and just move the gel into spots you
want it to be. Once you have fully covered the entire silicone
mat with a thin gel layer you want to put this back in the fridge for at least one hour
to set fully. Then you have a beautiful sheet of mango gel you can add onto sushi rolls.
Now you take a Calabaza, or sort of pumpkin, and you just cut a chunk out of it, more or
less what you think you’re going to need. Then you just want to boil this for 20-minutes
so it becomes a little bit softer and tender so you can work with it. After it’s been
cooked you want to cool it down so you can handle it.
Here we go, I’m just going to remove a layer of skin from it, just like this. Here I am
just going to slice a piece off what I think I require to make the head and then you just
measure out the height that you need for it to be as high as the sushi roll. That’s
what I feel I need, and then I’m going to start carving it.
I’m going to cut here a slit what I figure will be in between the ears of the tiger,
so this on the right hand side of it will be one ear, and here I’m going to cut another
slit on this side and then on the left side of this slit will be another ear, in between
will be the top of the head. Now I am going to cut the side of the ear, so I’m just
going to cut here and then sideways, and now you start to see where the ear will be. Then
I’m going to cut the other side exactly the same as that side, and now I’m going
to cut the exterior of the head of the tiger. A little round bit and then at the bottom
here will be where the paws will be. I’m just going to copy that on the other side,
now you have a round face with two ears on top. I’m going to refine the front of the
head of the tiger just by cutting at a 45-degree angle like this. Now I’m going to refine
where the ears are just by cutting them out. That will be where one ear will be and this
will be where the next ear will be and here I’m just going to separate the paws from
the bottom of the jaw—there we go. Now I’m going to refine the jaw line a little bit,
just like that, and I’m going to separate the jaw from the bottom of the cutting board.
Now I’m going to trace out where the mouth will be. Here is the mouth and it goes down
and down, and just before the bottom of the jaw it goes horizontal—there we go. I’m
just going to refine the jaw a little bit there.
Okay, now for the nose, it will be like a V-shape. I’m just going to cut out a little
V there and then the top of the nose. Now I want to refine the nose so it comes out
a little bit, to do that I’m just going to cut in and then cut away part of the face.
This will make the nose protrude outwards which I think will look more realistic. I’m
just cutting away the face on the other side of the nose to make it pop out.
Alright, now I’m cutting out one of the eyes, and refining the other eye. Now I’m
just going to cut out the toes of the tiger, so I’m going to cut two little V-shapes
into the paws and this will refine and show the toes of the tiger.
Now I’m going to cut out the mouth of the tiger, I’m going to cut deep into it just
like this around the boarders, and I’m going to start cutting in from the center and turn
the knife to pull out the chunks that are now inside the mouth. Just separate them out
just like this, now to cut the teeth slots. I want the tiger to have two big white teeth
so I’m going to cut in two slots on the top of the jaw, one on one side and one on
the other side just to hold the teeth later. Now I’m going to add a little bit of Squid
Ink on a plate and take a little paintbrush to fill in the detail on the face.
I’m going to start with the mouth, just paint the inside and then paint the nose,
and then the eyes, and the ears, and then you want to do little patterns on the side
of the tiger, which is just stripes going down—just like this. Then on the side like
this, fill the mouth a little bit more and Voilà.
Now to add some teeth, all you do is you take a little cooked rice grain and you just add
it into the slot that you cut out earlier. This is a little bit tedious, it’s a little
bit fidgety to try to get it in there. There we go, it’s in. Now you add the other one
on the other side—a pair of tweezers would be great right now but I seem to have lost
mine. Anyway, I will use a knife here just to adjust it, and it needs to go a little
bit deeper because it needs to be the same as the other one. That’s perfect!
Now you take another rice grain and you break it in half and then you’re going to use
each half in each of the eyes. Here we go, that’s one eye and that’s the other eye.
That’s great, that’s the eyes of the tiger done—Voilà!
Now to assemble it. Alright, now I’m going to take my Mango
Agar Agar gel sheet out of the fridge and cut it up. First one long cut just like this
and then another cut here, and another cut here, and this is just judging by how much
I think I can fit on top of the sushi roll, that’s why I’m doing these cuts like this.
I’m going to take one of the corners and lift it up just like this and then pull away
the sheet very delicately because it’s a very tender and soft sheet of gel. There we
go, I’m going to reserve this on the side until I need it.
Now I’m going to take half a sheet of Nori, and cover it with 120-grams of cooked and
seasoned sushi rice. Spread it nice and softly just like this.
Quick Tip: Wet your hands so the rice doesn’t stick to them as much.
To cook sushi rice the way I do check out the link on the top left corner of your screen.
Now I’m just going to flip this over on a bamboo rolling mat, or plastic one in this
case, then I’m going to add two streaks of Sriracha hot sauce, so one way and back.
Then I’m going to add on top of this some delicious salmon tartare.
To make this check out the link on the top left corner of your screen which will take
you to another video of mine that will show you exactly how to make this stuff. It’s
really, really nice. Now I’m going to roll this up, so I’m
going to pull it over and seal it before it reaches the end of the half sheet, then I’m
going to roll it over and close. Then roll it one more time just to press and firm it,
there we go, that’s the sushi roll done. Now I’m going to add the tender mango gel
back onto it—perfect. Just to make sure it doesn’t get damaged during the cutting
I’m going to add a piece of cling film and press it down with another bamboo rolling
mat, or plastic one in this case. Once that’s done I’m just going to cut
this sushi roll. First I’m going to cut it in half, and then I’m going to cut the
halves into quarters and the quarters into eighths. I’m just going to take the sides
off so that I have eight neat pieces of sushi instead of six neat ones and the end pieces.
Here we go, I’m just going to clean the knife on a wet rag and then I’m going to
cut the half into quarters, and then the quarters into eighths—just like this.
Once it’s completed cutting you just re-firm it again just to make sure that anything that
might have moved out of place while cutting is back into place. There we go, I’m going
to remove the end pieces which is just half a centimeter cut off each side, then I’ve
got eight beautiful pieces of sushi. Now I’m going to take a plate and I’m
going to place them but I’m going to place them bunched together instead of in separate
bits. It looks better as a finished product with the head in the front. Now speaking of
the head I’m going to put it in front and that’s nearly done. I have cut two more
little paws just like the front ones but for the back.
There we go—the Tiger Sushi Roll is done! Voilà!
There we go this is the end of the video, I hope you enjoyed it. If you did don’t
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week—goodbye! END