sushi


>>>IT’S A BEAUTIFUL VIEW OF THE BEACH IN GALVESTON. A BREEZY AFTERNOON THERE. A GORGEOUS DAY. A JAPANESE FAVORITE THAT CAN BE ENJOYED IN A VARIETY OF WAYS.>>THAT’S RIGHT. WE’RE TALKING ABOUT SUSHI. I KNOW, A LOT OF YOU DON’T DO IT. BUT IT DOESN’T ALWAYS HAVE TO BE ABOUT RAW FISH. THERE ARE SO MANY DIFFERENT KINDS OF SUSHI. SOME OF WHICH IS TOTALLY COOKED. I WAS ALWAYS FREAKED OUT ABOUT SUSHI IS UNTIL I TRIED IT. NOW I’M A SUPER FAN. YOU ALL MAY BE PLEASANTLY SURPRISED. SO STAY WITH US. HERE WITH US IS THE CHEF OF COO RESTAURANT TO SHARE SOME OF THESE BEAUTIFUL AND VERY UNDERSTATED AND ELEGANT CREATIONS.>>THANK YOU.>>SO FIRST OF ALL, FOR A TRADITIONAL SUSHI LOVER, THIS ALL LOOKS VERY NORMAL, RIGHT?>>YEAH.>>IF SOMEONE IS MAYBE VENTURING INTO THE LAND OF SUSHI FOR THE FIRST TIME, WHAT DUAL SUGGEST THEY TRY?>>I SUGGEST THEY TRY SALMON. BECAUSE SALMON IS PRETTY MILD. EASY TEXTURE, YOU KNOW. IT’S NOT TOO FISHY. YOU KNOW. SO IT’S PRETTY SWEET, TOO. SO SMALL, EASY TO PEOPLE TO GET IN SUSHI PUFF.>>YOU TRAIN WITH A CHEFS THAT HAVE RESTAURANTS. YOU HAVE COME FROM THE LAND SUSHI ROYALTY.>>YES. I’M VERY HAPPY TO ENJOYING SHARING WITH THEM. THAT’S WHY I’M BY MYSELF. TRADITIONAL TECHNIQUE TO COME OUT SMALL AND NEW STYLES, DISH.>>SO I WANT TO TALK ETIQUETTE BECAUSE I PROBABLY DO IT ALL WRONG WHEN I GO AND EAT SUSHI. SO GIVE ME SOME TIPS. LET’S START FIRST WITH I’M ONE OF THOSE WHO TAKE THE CHOPSTICKS AND BREAK THEM APART AND THEN I START TO DO THIS.>>I DO THE SAME THING. [ LAUGHTER ]>>I CAN TELL BY THE LOOK ON HIS FACE, THAT IS AN ABSOLUTE NO-NO.>>I’VE ALWAYS DONE IT TO GET THE EXTRA WOOD SHAVINGS OFF.>>IF YOU NOT DOING ON THE SIDE OF THE TABLE.>>I ALWAYS DO IT DOWN HERE LIKE THIS.>>BECAUSE YOU DON’T WANT TO DO IT INSIDE THE FOOD. BECAUSE ALL THAT MATERIAL GET IN THE FOOD. YOU PRETTY MUCH –>>IF YOU RUB TOO HARD, THE TABLE MIGHT BURST INTO FLAME.>>IS THERE A TRICK TO HOLDING CHOPSTICKS?>>YES. SO WHEN YOU’RE HOLDING CHOPSTICKS, YOU PUT THUMB RIGHT HERE. OKAY?>>OKAY.>>PRETTY EASY YOUR FIRST TWO FINGERS, KIND OF HOLD IT.>>SO A COUPLE INCHES, ABOUT TWO, TWO, THREE INCHES FROM THE TOP?>>I WOULD SAY 1 1/2 INCH.>>OKAY. YEAH.>>SO EASY.>>OKAY.>>SO EASY FOR YOU.>>I’M LIKE, THIS IS NOT GOING TO BE EASY FOR ME.>>WHEN YOU HAVE SUSHI PIECES, NOT USING CHOPSTICKS.>>THIS IS THE FINISHED PRODUCT HERE. LET’S MOVE TO THIS OTHER TABLE. WE WANT TO SEE HOW THIS IS ACTUALLY MADE.>>SURE.>>WE’VE NEVER TRIED THIS.>>WE GOT TO GET ON A ROLL.>>YOU’RE GOING TO DO YOUR OWN ROLL.>>RUBBER GLOVES THAT, IS STEP ONE. YOU ALWAYS WEAR GLOVES WHEN DEALING WITH RAW FISH?>>SOMETIMES. SOMETIMES. IT DEPENDS WHAT KIND OF FISH.>>WHILE WE’RE PUTTING OBJECT THE GLOVES, I WANT TO MENTION YOU DO HAVE A LOT OF OPTIONS FOR THOSE WHO DON’T EAT RAW FISH. YOU CAN ACCOMMODATE ANYONE WHO DOESN’T WANT TO GO THERE.>>THIS –>>YOU’RE PULLING OUT SEAWEED.>>YEAH.>>YOU PRESIDENT IT ON YOUR LEFT HAND.>>OKAY.>>HOLD IT LIKE THIS. OKAY.>>SO WITH THE INGREDIENTS, WE’VE GOT SEAWEED.>>SEAWEED, WE HAVE SUSHI RICE RIGHT HERE.>>THIS IS MORE STICKY THAN REGULAR RICE, RIGHT?>>YES. A LITTLE BIT BECAUSE THE SEASONING WITH VINEGAR.>>IF YOU WANT TO TRY THIS AT HOME, THERE ARE SOME BASICS YOU WOULD NEED, INCLUDING THOSE BAMBOO MATS. YOU CAN PURCHASE THOSE.>>ANY SUPERMARKET.>>THE RICE AND THE FILLING. A LOT OF THESE FILLINGS ARE TOTALLY COOKED. LET’S START PUTTING THESE TOGETHER.>>SO YOU’RE USING YOUR LEFT HAND TO HOLD YOUR SEAWEED LIKE THIS. YOUR RIGHT HAND WET, A LITTLE BIT. NOT TOO MUCH.>>ONE LITTLE DUNK THERE.>>SO WE HAVE — GRAB A LITTLE BIT RICE.>>OKAY.>>SO YOU’RE DOING ABOUT GOLF BALL SIZE.>>YES. LESS THAN THAT.>>OKAY.>>A LITTLE LESS THAN THAT. YOU DON’T HAVE TO PUSH THE RICE TOO HARD. JU GENTLY.>>DO I NEED MORE?>>THAT’S GOOD. SO WE MAKE ONE ROLL. IT’S CALIFORNIA ROLL. WE GRAB CUCUMBERS.>>THIS WHICH IS A GREAT OPTION FOR SOMEBODY WHO IS JUST STARTING T VENTURE IN.>>I’M TRYING TO MAKE MINE ALL PRETTY.>>THERE WE GO. YOU’RE SORT OF PUTTING THIS AT AN ANGLE. I DON’T KNOW HOW WELL YOU CAN SEE THIS AT HOME.>>FROM THE CORNER. OKAY.>>THIS WAY.>>LIKE THAT. OKAY.>>WE DON’T HAVE ALL DAY, PEOPLE.>>A PIECE OF OF A CAN DOUGH.>>ONE PIECE OF AVOCADO. ALL RIGHT. I’M THERE.>>AND SOME CRAB MEAT.>>THIS IS SOME CRAB MEAT. WE’RE GOING TO ADD THE CRAB MEAT ON TOP OF THE AVOCADO, CUCUMBER, THE RICE.>>YES.>>WOW. I CAN SEE THE HOME STRETCH. WE HAVE ABOUT A HIP LEFT.>>ACTUALLY YOU CAN SMELL THE CRAB MEAT, TOO N IF SOMEBODY WANTED TO OMIT THE CRAB MEAT, THEY COULD. WE GOT THE CRAB MEAT AND THEN WHAT’S NEXT?>>NOW YOU’RE GOING TO GRAB THE ONE ON YOUR RIGHT SIDE, THE ANGLE. HOLD IT.>>YOU’RE HOLDING THE INGREDIENTS AND TIGHTLY ROLLING.>>YES, TO MAKE IT INTO THE SHAPE LIKE ICE CREAM CONE.>>SO IT’S LIKE A LITTLE SEA WIELD ICE CREAM CONE.>>YES.>>WOW.>>YOU KIND –>>WHAT DO YOU DO WITH THE TAIL?>>THE TAIL? LOOK AT THIS. I’M GOING TO GET –>>MINE IS A GIANT ICE CREAM CONE.>>THAT’S GOOD.>>MINE DOESN’T LOOK THAT GREAT. WITH A LITTLE BIT OF PRACTICE, WE CAN ALL IMPROVE. HERE ARE THE FINISHED PRODUCTS UP FRONT. THIS IS A SUSHI HAND ROLL. IF YOU WERE TO SLICE THAT UP, THAT WOULD BE A SUSHI CUT ROLL. WOW.>>I GOT MINE DOWN AT THE BOTTOM. YOU’RE GOING TO TAPE IT DOWN? NICE.>>THANK YOU SO MUCH.

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