Easy Authentic Sushi Hand Rolls At Home (Temaki)

Sushi is something very coveted and very special that cannot be fooled. I'm thinking what is the easiest but most suitable way to prepare it at

home

and I thought of

rolls

made by

hand

and with a little help. I'm going to get you as close as possible to one of the best bites of

sushi

you've ever had, so like I said,

sushi

is very, very coveted. Making rice alone is a very complicated process, it is not something that can be ruined with attention to detail. but in my opinion, as long as people have some courage when preparing rice, then most people will be able to make beautiful sushi rice.

I think we're bringing in an old sushi chef friend of mine from the last restaurant I worked at, I think now with all that being said, let's do this, okay, obviously the sushi rice is the most important component, but before we do that, first we should make something called sushi zoo, which is what you season the rice with, start with a small saucepan and add one cup or 240 milliliters of rice vinegar, a single two-inch square of kombu, three tablespoons or 45 grams of sugar granulated and one tablespoon plus one teaspoon or 12 grams of kosher salt. Now just heat it until it's smoking and the sugar is dissolved, but don't boil it otherwise. then remove it from the heat and let it sit for about 10 to 15 minutes, strain it through a fine mesh strainer and take out that combo that you don't want anymore and well, that's it, sushi zoo, an old friend of mine, a sushi.

Chef Angela What's up friend? How are you? I'm so good, so good, how are you? I'm excellent, you know, so let's start, I have the rice, I have the golden tamaki, so for sushi. rice, I think it's a short grain rice because of the fattiness the rice will get, you'll have a bowl of rice and a bowl of water and then your rice, then take it out and do it again. do that three times, so three times no more, yeah, three times no more, my mom used to hit my butt. I'm talking like she pulls out one of these, yes, exactly, so for the most part, Angela suggests a one-to-one rice ratio. to water, so I have two cups of rice and two cups of water.

Put the rice in the rice cooker, cover with the water and place it in your rice cooker, then let it sit and soak in that water for 15 minutes before cooking. Once the rice starts absorbing that water, it will start to split and start to become brittle, so you'll want to move pretty quickly through this process. Wait, I just click Start and that's it, yeah, that's it, oh, okay, here we go, it's done. the beep, so I'm going to say okay, very good, pat it for good luck, here we go, it's all out, it's all in the center, pour the sushi zoo over the rice paddle for every two cups of dry rice you use.

You'll need half a cup of sushi zoo, but obviously taste the rice as you go, make a little stream and then start from the furthest away from you and then bring it towards you, hit the paddles and disperse along the stroke. the middle I'm almost out of the zoo, let's go ahead and cut them out, you're going to make wider strokes and what you're going to try to do is not hit the rice that you want, you want to gently pick up the rice and throw it. outwards that will be part of the cooling process as well as extending the future oh okay, okay, I see you can go ahead and start stacking it again in the middle, which is a little bit easier, yeah, and so on.

I go back to the middle and then you're going to do it one more time, okay, so I cut it again, no lumps, this rice actually looks pretty good, you should look for it shiny, you're ready to go back, okay, so I have the towel , it's wet, you're going. around the top of uh, honey, dizzying, this is so uncomfortable, cross your body, cross your body, like this essentially, yeah, oh, okay, now it's coming, I've got it, I've got it so good, so there's it in one place, go ahead and put the towel on top and gather it from the bottom and then place it inside the right place, place it under your bottom, there you have it, oh that was really

easy

on the heater, stay warm, thank you so much Angela , I appreciate it, thank you.

Thank you very much for preparing this and doing it. Bye, we have rice. Now it's time to prepare the fillings. Okay, so let's make that spicy mayonnaise that all the sushi restaurants have. You know what I'm talking about? approximately, you will start with two thirds of a cup or 150 grams of cupid's mayonnaise one tablespoon or 20 grams of the most used sriracha sauce of all time two teaspoons per 12 grams of gochujang one tablespoon or nine grams of chili oil solids just the solids at the bottom, a thinly sliced ​​green onion, salty flavor and a couple of drops of sesame oil and that's it, you can also add a couple of cloves of grated garlic if you want, whatever style of tamaki we are going to make .

Rolling requires half cut noise sheets, take your nori sheets, cut them in half, make it as even as possible please, and each half will be nicely rolled by

hand

now if you're going to cut cucumbers for this at the last restaurant. That I worked on this is something I've been yelled at and other people yelled at, so make sure you cut the cucumber into segments the same width as your nori cheek, guys like about a half inch of thickness. you have all these cheeks, yeah, no, no, no jokes to make here, right now, we have to cut them into equal sticks, so lay them flat side down and cut them crosswise, make sure to secure your board so they get little perfect rectangles, rectangular prisms. maybe they're about half an inch thick perfectly even this is the kind of thing that line cooks and prep cooks can get by with okay so let's start with the spicy tuna first you'll need sashimi grade tuna make sure not to use anything afterwards.

Cut your beautiful piece of fish into small half-inch cubes. The ideal is to have a knife sharp enough to be able to cut it in one fell swoop. Ideally, you don't want to cut it, but it's spicy tuna, so if it breaks, it's okay, put it in a bowl with a thin one. sliced ​​green onion a generous amount of spicy mayonnaise you made earlier, I made about three tablespoons, optionally, a little furakake, yes I know haha, kake, soy sauce to taste, mix it a little and then remember you forgot for complete add a tablespoon. and a half of sriracha and you end up squeezing it too hard because you were angry, mix it again and that's it, make sure to give it a little bit of flavor to make sure it's okay to put together your spicy cheetah hand roll.

Wet your hands lightly with water. take a small handful of sushi rice and place it on the bottom half of the half sheet of nori, spread that bad boy out so it reaches a little more than halfway up the nori, add a heaping tablespoon of spicy tuna followed by a cucumber branch green in thin slices. onion and toasted sesame seeds roll that little brother up nice and tight, don't be afraid, daddy's got you, top one of those ends with a little more sesame seeds and green onion. Now look, these tamaki should be eaten immediately while the nori is still crispy, so put that bad boy in your mouth, oh my goodness, one thing I want to note that crunch, I know you heard it, I know you heard it, I prefer to roll tamaki this way because it stays with me, yes, if you are a fan of crude oil. fish, spicy tuna, this is the way to go, I mean, I could be at a sushi bar right now, let's say you want to go a little fancier and suddenly get some king crab legs.

I have a small cluster here. separate the meat carefully too, by the way, a little trick you can do to separate the crab without breaking it is to break the joints, make sure there is a good way out, know that there is nothing in the way you opened it wide and then take out a piece of meat this way, it requires some force, then just make sure to remove the feather bones from the meat. Now separately add half a cup or 115 grams of unsalted butter to a small saucepan over medium heat while it melts. a small handful of bonito flakes in cheesecloth, wrap and tie the cheesecloth to create a kind of bonito tea bag, place in the butter and continue heating the butter until it browns as deeply as possible without burning it, then remove immediately .

Take it off the heat when you're ready to make your roll, place the crab meat in the butter until it's hot, we don't want to fry it, cook it, we're just warming it up and then make a piece of nori with rice. a quarter or an eighth of avocado along with a piece of crab meat of the appropriate size, I like it thick, spread it with additional brown butter, spread it with a little flaky salt, roll it up and optionally add a small dollop of caviar in the extreme. However, classic money, what do you want me to say?

It's a tamaki roll with crab brown butter caviar and avocado to sum it up, this is on its own one of the best tamaki

rolls

I've ever put in my mouth next for a vegetarian with the brown rice option we don't use brown rice, which is a Kanye West line, you can absolutely take some mushrooms of your choice, brown them in a pan, give them a nice color, add a splash of soy sauce and reflect in the pan to create a little glaze, make make them nice and colored, you know you want them glazed, then place them on a piece of nori prepared with a piece of avocado, brush the avocado lightly with dark soy sauce and a mixture of equal parts of Thai basil, mint and cilantro, such maybe some microgreens that you know for their vitamins and because it looks so crazy, roll it up and feel zen after one bite, this one is for the vegetarians, the other one, you know, I get a lot of requests for this.

Greetings, rice without meat or proteins, if I bought it in a restaurant I wouldn't be mad. I feel like I always surprise myself when I make vegetarian food. I hope it's boring and boring. Without flavor. Sorry, vegetarians. The thing is, when you really sit down and do it and take the time and care to make something right, it doesn't matter if it's vegetarian, vegan, non-vegan, whatever, it's something that was made with care, so it's there. okay, I understand this is a lot of information, but don't be discouraged, take it

easy

, have fun, maybe do it with your friends while respecting social distancing and eat until you hate yourself, but do you want to know what else you can eat until you hate yourself ? okay guys and that's it so we made tamaki aka hand rolls huge thanks to angela for showing us the technique of making rice she has worked years of her life several years she sped everyone up second gabe thank you for donating. temporarily your giddy han wouldn't have been the same without it i've been waiting for mine forever hopefully it arrives soon anyway tamaki again honestly once you've eaten the rice everything else is very very very easy if that makes sense um within the reasonable Now, with all that being said, if you liked this video or learned something, leave a like, subscribe and see you next time, no.