I Made A Giant 40-Pound Sushi Boat For A Mukbang Artist • Tasty

I think this is like 30

pound

s of rice. You could probably make a cheesecake with one of these. This is the mountain of shrimp. It's crazy if it doesn't work. This is huge. OK. It's like 40

pound

s. One two three. Hi guys. Alvin and I love making

giant

food. We're back with Delicious. We are having a great second season. Everything is bigger and better than before. The food will be great. The set is big. I'll probably be a little bigger by the end of the program. but I'm so excited to show you the

giant

food and special guests we have for this season today.

I invited to Honeyeats a popular

mukbang

artist

on YouTube who is better off making giant meals than someone who is used to eating giant portions. So let's meet her and see what she wants to eat Hello, how are you? If you're hungry? So hungry. Okay, I'm a big fan of yours. You are a very popular

artist

on YouTube, where you upload your videos. eating giant amounts of food, what is it called, it is called

mukbang

and is derived from the words mongnen meaning to eat and pang zong transmitted and originated in South Korea. Why do you think people enjoy watching other people eat?

It's interesting to listen to other people's lives. stories while eating and sharing their love of food. I really want to cook for you today and I want to make something giant that you like to eat. Is there a meal you would love me to make today? I would love to see. a giant version of a

sushi

roll, okay that's funny, that's the number one requested meal I always get. It's like, please make a giant

sushi

roll. Please make a giant sushi roll. You are very good at what you do on your channel. I have always been very curious about doing mukbang.

Could you show me how to do it later? If I can make the giant ship for you. Yes, of course, I would love to teach you. Well, I'm really excited about it, so I'm going to get it. Let's go to work and I'll see you in a little while, okay, bye, okay, let's make a lot of sushi. I want to clarify before we start. This is 100 American sushi. This is not Japanese sushi. We have a lot of rice here. we rinse and to cook sushi rice we are going to pour this into a very large pot and cook it with a lot of water, let's do that, oh that's great, my grandfather used to say that you have to eat every grain of rice. your bowl because if you don't, every grain of rice is a hair you lose, he's also bald so I'm not sure why he told me that, so let's cover this with a lot of water, this will be brought. until it boils, I'll cover it and simmer it for 20 minutes and we'll have a lot of sushi rice after that.

Well, it's been about 20 minutes. This rice should already be cooked, so here we go. I'll take a look and see what it's like. Wow, that's a lot of rice. Okay, I'm going to fluff this rice. Okay, it's a lot harder and a lot hotter than it looks. The steam is hot. Guys, be careful. I'm going to try to get all this rice out of the pot and into a bowl. Let me see how well, that's a little heavy. I might have to call someone to help me, so I'll go find Ryan, one of our amazing culinary experts.

Alright guys this is my friend ryan he's one of our amazing food people you got it ryan is very strong that's why he's doing well how's your day going ryan you know this is going to be a highlight , it's giant red, did you go to the gym yet, huh, right? I think this is my training, yeah, not necessary, oh, okay, thanks Ryan, yeah, I appreciate it. Hi, I think it's like 25 or 30 pounds of rice. While it cools, I'm going to prepare the sushi vinegar mixture for mixing. with this rice so first of all I want to take a steam bath I'll be right back the rice is getting cold let's make our version of a sushi vinegar mixture for our rice I have to go with the rice vinegar followed by the sugar, the salt and the vegetable oil, so there's a lot of rice and a lot of weight, and the reason we add vegetable oil is to help it from sticking too much because I think you're going to add a lot of pressure. in the rice it could cause the granules to burst and it could cause everything to clump together too well, this is cold rice, this vinegar mixture is hot, it's ready to use, we're going to put it in the rice so it can be absorbed. better than if it was cold oh i shouldn't have done that over all the rice don't do this if you're about to go on a date later we have a nice little paddle to mix this rice so the point of this you want to cover as many grains of rice as you can, ideally each grain of rice is covered with the vinegar mixture, but it is a lot of rice.

I'm not an expert on this, so I think this is what I did. the best I can and my arms might fall off afterwards, so we'll call it, do you want to try it? Oh, that's pretty good. I've actually never

made

robo sushi before, so I want to practice making a regular sushi roll. I'm going to call this part, make it regular because I don't want to mess with the big one, so we have our sushi mat. The saran wrap will help make sure it comes off the roll easily. We'll take nori, which is seaweed, the shiny side stays down because the shiny side is what will be on the outside of the roll. some sushi rice, this is a lot of fun, actually, so we're going to use our toppings, so let's go down. with a piece of cucumber over here, follow with some cream cheese and then on top of that smoked salmon that looks pretty good for fillings, so what you want to do when rolling it is use the mat as a guide to roll it without having to stop put your hand in super good, it looks pretty good, in fact, let's clean up the stroke area, it's actually not bad at all, alvin, I want to take a photo of it, this is my first sushi roll, I think I'm ready and let's go .

Go big, so cheers, we have a giant sushi mat. This is an invention

made

by our culinary team that really helped me because I asked them for a bamboo curtain. We couldn't find a bamboo curtain to roll up the sushi, so they sewed it up. six regular sushi mats. I'm going to make it really big for this one. Don't stay stuck to yourself. Don't you dare stay stuck to yourself. I'm thinking we can make like a giant square. This whole thing measures 18 inches. Yes I want. some space on this side so minus one inch on both sides seven and a half plus three minus one I'll just do it hold one okay cool and then we'll try to seal the edges of the nori with water so it's kind of like dumplings where if you add water to the side it will become sticky and hopefully they will stick together.

Make this one inch overlap boom, okay, we've got kind of a square, let's start rolling, okay, we'll just press it all down and flat. Well, this is ready for the toppings. I'm going to do it, so let me see how these cucumbers start here. It's time for cream cheese. This time we have bigger blocks. They are huge. You could probably make a cheesecake with one of these, so I hope not. It's not going to fall apart now because of the smoked salmon, this is like a couple of pounds trying to hold this pile together here, we're going to be big and we're not going home.

Wow, okay, that's a lot of things, I may have filled them in too much, but. We're going to try to roll it up tight, this is the stressful part. I'm having flashbacks of the 100 egg omelet I made and we're going to try to roll this carving up a lot of times so it can go up we're going to need to put it in keep it tight alvin keep it tight I have to keep it tight so it doesn't fall ok let's do it for now it's like hitting this guy a little massage i think it's a roll, we get it oh look this is huge, like the size of a baby, i'll call you herbert, hey, herbert, you're a fat baby, we'll wrap herbert in his blanket and we'll throw it in the refrigerator until it gets nice, cold, hard and ready to be cut and sleep well Herbert, great, this is roll number two because it's an inverted roll, which means the rice will go down first, that's a lot of rice, my strategy is to make the hardest stuff on the bottom, so first we're going to put the cucumber and then we're going to cover it with the crab.

This is imitation crab meat. I heard it's some kind of fish mixture, but I was fooled. Let's go in with avocado, this is also a little scary because there is no nori at the bottom, it's just rice and there are a lot of things that were nearby, okay Alvin, don't do that again, lift up from the bottom and then, slowly, slowly, no, come on, why this is a problem child. I'll press it down and bring it back. Show him who's boss. I am your father. I'll call you Theodore. He is the most devious of the three chipmunks.

I'm going to finish garnishing it with a little sesame because I think it's a nice touch. Theodore has finished moving on to reel number three. We have shrimp, avocado and cucumber, so let's get straight to the point. I feel like I'm getting faster at this. keep going so that's a good sign I really like these shrimp what do they taste like? Oh, those are good shrimp, okay, yeah, it actually looks a little precarious, so I want to stop right there, this is the elevation of the shrimp mountain for shrimp, hmm, I put a lot on it too guys, oh, wait , that's falling apart, the mountain of shrimp is an avalanche, okay, okay, okay, let's get into it, oh yeah, look at that, that's great, if you guys have been to restaurants, there are bagels that have these patterns at the top and they have different names, apparently there's a paper called a caterpillar roll because there are avocados spread out and I really want to try that to see if I can do it, I probably won't do it right, that's right. let's see if we can put that in there, okay, there's a lot of avocado to get it into the shape of the roll, you have to take this top part and then press it down hard, you need it almost.

It joins the rice, okay, this is the one with the shrimp. I love him, he is my favorite. I'm going to name this one after my dad because he's cool, so what's up? Peter, wow, I've never been able to have control over my dad like that. what a change, okay, roll number four, we have cucumbers again, cream cheese, snack time, it's probably pretty good now, another roll that's quite popular in restaurants, they have salmon on top, you can't really get sushi grade salmon in such a large quantity. Unfortunately, Costco didn't have it, so we're going with smoked salmon.

Oh, perfect, it's like these things were designed for giant rolls made by an Asian who doesn't know how to make sushi. Oh yeah, okay, that was great. See, that's exactly what you see in restaurants when they make the salmon roll. Gotta give this guy a really cool name. At the top we'll call him Brad Pitt, so our wonderful art department got us a beautiful wooden

boat

. to serve the sushi I think it's amazing I think it looks better than a plate okay, let's unroll it Herbert has been sleeping for a while wow look at that, that's so cool let's put this on come on brad pitt i've seen videos where they cut the rolls with stuff on top and they cut them into the saran wrap to make it easier to hold the top together look at that that's so sick so this is roll number three problem child avocado okay I can never you get tired of these cross sections, I'm not going to lie, look at all those shrimp, each one of these has a little bit like a green comb, like a double comb, about an air drop, okay, I have one more twist, this

boat

It is at full capacity.

We're going to tip over if we keep this up, so I'm going to cut it up and then put it on a nice little rectangular plate. Well, I cut the last one. It's very well plated because it doesn't fit in this one. Well that's like 40. like 40 pounds and the last finishing touches just a little bit of pickled ginger cleanses your palate a little bit a little bit of wasabi okay so this is pretty much done it looks really cool I'm really happy with it result and I'm excited for Honey to eat it so I'm going to go get her okay welcome back thank you yeah the sushi is in front of you so three one two three here's your sushi this one It's like the biggest roll of tissues.

I've seen it once. Oh, do you like it? I love it. This is a normal sushi roll to scale. It's actually the first sushi roll I've ever made. It has a little spicy mayonnaise and a little soy sauce for dipping and learning how to make mukbang. right, so let's sit down some chairs and you're going to show me, okay, honey, we're in a different kind of setup, can you explain to me why things are set up this way, so this is set up a lot up front. of us because it looks bigger this way we want to show our viewers oh yeah everything so we have it set up around us so I have an intro that says hello my bees it's your girl baby so you go let's go, it's your boy oh wait, do that again hello my bees, it's your girl honey, it's your boy alvin and today we're going to eat 40 pounds of sushi rolls, so let's dig in because they're really hungry.

I am very hungry. That was. Great, you have an introduction. My introduction is like I'm Alvin. I like giant food. The first bite, yeah, the first bite, you guys eat first and for me I do this thing called a honey bite, which is like the biggest bite you can take, okay, solet's try it. that's in three one, cheers, cheers, wow, this is really good, I'm also going to drizzle some spicy mayonnaise on my sushi roll and go, cheers, a little bit of drizzle, drizzle, drizzle, drizzle, drizzle, girls, those wall dresses and they have the most sauce on my food, that's a lot of sauce.

This is one of the craziest things I've ever eaten, I think that last bite, you see, well, we'll probably keep eating for the next one. How long would it take you to finish this? Finish this, maybe 40 minutes to an hour. Are you kidding me? Thanks for teaching me how to do it. mukbang appropriately thank you all so much for watching. I hope you enjoyed this video. If you did, don't hit the subscribe button if you haven't already and become a bee. I'll see you in my next video, greetings. you