How to make a SPIDER sushi roll and a salmon and avocado sushi roll - HOW TO MAKE SUSHI ROLLS Ep1 скачать в хорошем качестве

How to make a SPIDER sushi roll and a salmon and avocado sushi roll - HOW TO MAKE SUSHI ROLLS Ep1

How to make a SPIDER sushi roll and a salmon and avocado sushi roll - HOW TO MAKE SUSHI ROLLS Ep1 OCADO online supermarket - Japanese products https://www.ocado.com/browse/dietary-... ROASTED SUSHI SIZE GUIDE FOR ALL MAKI SUSHI ROLLS The following require HALF of a roasted seaweed sheet: HOSOMAKI - a typical sushi roll with the seaweed on the outside, roughly around one inch in diameter. URAMAKI - an inside out sushi roll. The seaweed is on the inside of the roll. A common variation of this would be the classic california roll. The following require a FULL sheet of a roasted seaweed sheet minus around an inch cut from the top (as shown in this video): CHUMAKI - One of the most common sushi rolls. Contains roughly 3 or 4 fillings and is around an inch and a half in diameter. The seaweed sheet is on the outside of the roll. The following require a FULL sheet of a roasted seaweed sheet: FUTOMAKI - This is the biggest sushi roll and contains a minimum of 4 fillings. It is around 2 and a half inches in diameter. The seaweed is on the outside of the roll. INSTRUCTIONS ON HOW TO COOK RICE IN A POT Follow the instructions in the video on how to wash rice Once the rice is washed and drained, place into a heavy-bottom pot with a tight fitted lid. For 3 cups of rice (as shown in this video) approx. 540 grams, use 600ml of water. Soak the rice in the water for at least 30 minutes before cooking Close the lid and bring to a boil on a medium heat Once boiling, turn the heat to a low and cook for approx 12-14 minutes or until water has disappeared (with the lid on) Remove from the heat source and allow to steam cook for 10 minuted with the lid on KNIFE HANDLING TIPS You must use a very sharp knife A standard kitchen knife is perfect for cutting sushi rolls Hold the knife with a medium firm grip You must cut back and forth with the knife blade with a see-saw action Keep the knife edge moist with water at all times to avoid any rice sticking to it. Wipe any rice that has stuck onto the knife REMEMBER to take your time and its all about PRACTISE PRACTISE PRACTISE. TAKE YOUR TIME!!!!!! Ingredients featured in this video that can be found on the OCADO website Yumenishiki short grain rice 1KG https://www.ocado.com/products/yumeni... Mizkan sushizu vinegar 355ml https://www.ocado.com/products/mizkan... Kikkoman Sushi & Sashimi Soy sauce 250ml https://www.ocado.com/products/kikkom... Clearspring Sushi nori 7 sheets 17g https://www.ocado.com/products/clears... Yutaka Premium Hon Wasabi paste 42g https://www.ocado.com/products/yutaka... Mitake irigoma shiro (white) sesame seeds 45g https://www.ocado.com/products/mitake... Mitake irigoma kuro black sesame seeds 45g https://www.ocado.com/products/mitake... Clearspring sushi pickled ginger 105g https://www.ocado.com/products/clears... Yutaka sushi kit for 2 260g https://www.ocado.com/products/yutaka... Ozeki Karatanba Honjozo sake 300ml https://www.ocado.com/products/ozeki-... ▶ Subscribe to Cooking with Chef Dai https://www.youtube.com/c/cookingwith... ▶ Our Instagram   / cooking_with_chef_dai   Thanks for watching everyone and a Merry Christmas to you all!!!! Take care and keep safe