$279 vs $19 Sushi: Pro Chef & Home Cook Swap Ingredients | Epicurious

and now oh lord this is like Mortal Kombat fatality hello I'm Yuji I'm a professional

chef

and these are my 279

ingredients

for

sushi

rolls hey I'm Joe I'm a

home

cook

and these are my 19

ingredients

for

sushi

rolls , it's crawling. I need to

cook

. I think I can do a lot of fun things with this. I don't know where all this is. All of this intimidates me a lot, even this intimidates me. I was planning to make a delicious rosemary lime. rice and tuna bone marrow sauce marrow sauce that's what I was going to do I had a farm fresh tuna so this is definitely tuna tuna bones I was going to scrape the meat off the bone that's what nakayochi means then I was going to use a bone to make tuna bone marrow sauce I can see this guy is spun.

I have koshish curry rice, which is the best you can get. That's this and everything I needed to make Rosemary Lime Vinegar. This is a lot. It's 100. I know I also have a taquan which is a pickled dried daikon radish these are leaves she's a Japanese leaf or cucumber and then fresh Wasabi fruit is this Wasabi very hard to get oh this is going to be a lot of sushi I don't I understand but I'm going to do it, the sushi I was going to make was pretty basic, this could be simpler, but with a little technique I can make something amazing.

If I have to guess, this will cost me around 22 dollars, that's very close to a hundred and thirty-seven dollars, even it's not. It's all the tuna in my hands I have Chef Yuji's recipe book It's not really a recipe This is just a list of ingredients There's no instructions here He made it though He drew a little Sushi Guy man I think that's probably all I need two things What you want to keep in mind when making sushi is precision and balance, balance is more for the flavor profile and precision is more for the appearance. I feel like maybe my friend and I are a little lost, can I? call Rose no hello Rose Hi Joe, how are you?

I have a huge tuna in front of me and I think I have to scrape off the bones. I think first things first with tuna, it's a big fish, you're going to take a spoon and gently work your way from the loin to the edge of the ribs and scrape up the meat. Oh, those are good, this is a sushi mix and then set it aside because you will use it in your sushi roll later, it comes off very easy. I thought I was going to make something up, maybe I will. This is really meditative, it's very satisfying.

Tunang is the most popular ingredient for sushi and also nakaochi, a term that is primarily associated with tuna rib meat. I wanted to show how. The important thing is to use old parts of tuna including the bone, like you have scraped all the meat and look at this beautiful bowl, once you finish scraping all the meat nakaji, you are not done yet, you will have to open the tuna bones and then find. Marisol and this is going to require a little physical activity, you are going to take some very sharp kitchen scissors and you are going to cut all the ribs as close to the spine as possible.

I had never done anything like this before. I feel like I've seen it done Dexter, okay, oh, he'll have to. Here we are going to cut all the ribs first so that the thinnest bone only has the sensitive spine. This is brutal to see. Well, it's time to extract the marrow. What you're going to do is make a slit between each vertebra on both sides deep enough so that when you pull it apart it opens up and now we're just going to oh oh I oh, it's actually synovial fluid. so it provides a little bit of cushion between each vertebra, kind of like what we have in our body too.

He didn't know what was happening inside the column. I thought they were just bones. Now I master it. If I had to get it. removing the sticky substance from anyone in some type of emergency medical situation. I could do it and you're just going to take that and mix it with soy sauce and that's going to be the sauce for your sushi rolls. It's going to be delicious, so they look like drops with a little bit of soy sauce, that's good, that's good, it tastes like the ocean. I'm already proud. Joel was going to make a very basic salmon roll with this piece of salmon instead of using This salmon as is, I'm going to cure it.

Curing means removing excess water from that protein with salt. It cures a concentrated type of flavor and also makes the protein last longer. This seems like a very simple step but it makes a big difference. in terms of flavor, shelf life and also cutting texture, I'm going to put the salmon in the refrigerator for about half an hour, okay, it's time for rice, uh, here I have the rice Cadillac, they told me, in my opinion, rice. It is the most important part of making a good sushi roll. sushi means rice. I had never eaten rice you had on top before I gave Joe some special short grain rice.

This short grain rice has starch, which makes it sticky and makes the rice sticky. Sushi makes it so much easier, it looks like it should be at the bottom of a fish tank or something. You lift the rice so you can remove the excess starch that was originally in a packet, after rinsing the rest, you will soak the rice in the water for about 20 minutes Joe is going to work with the Japanese clay pot no one is a donut. I had never seen or heard of a donabe before. It's faster to make rice compared to the rice cooker and then creates a really great finished product.

I'm going to let this soak for about 20-30 minutes and after that the cooking time will come, it's been about 30 minutes. My rice is soaked enough. I'm going to drop the kombu and go back to where it came from, sea congru is a type of dry. seaweed I guess maybe this tastes like the ocean. I feel like we're getting flavors of the ocean from everywhere. We have one lid and a second lid for safety. I'm going to cook this rice for about 15 minutes and then when it's done, it will be life. -changing I think for me for Chef Yuji for everyone too a week.

I have this piece of cucumber that I think I was going to use as a fresh Focus roll. This is a full sheet of Nori. I'm going to use half of this. size I'm going to cut this cucumber in a third so it fits on the half sheet note I have a Japanese cucumber I have a taquan which is a pickled daikon radish that's what this guy here is so they have to be the same length as my paper of sushi. I love removing the seeds from the cucumber so that there is not too much moisture left in the cucumber.

If there is too much moisture left in the cucumber, that will make the seaweed a little soggy and then the flavor and texture of your Maki will not be as good as the cucumber. I'm going to do the same with this pickled radish and I want you to see its full effect. This is where you see the pickled radishes. I don't know what they look like. like when they are not pickled, but this is a strange looking vegetable and not knowing it does not affect whether I can cook or not, as you can see, I cut the radish without any problem, look, these vegetables are cut.

I did a great job if I do say so myself, since I have this sushi vinegar, I decided to pickle this cucumber asuke style, that is, quick pickling with simply salt and vinegar, it works with many fresh vegetables and is a great way to add a little more. flavor to the vegetables now we are going to start with my lime and rosemary sushi vinegar and to do that I have to pour this vinegar and heat it to 180 degrees. Joe is going to make his own sushi vinegar from scratch for seasoning alone. rice to use in sushi, this is the easiest part so far, all I have to do is melt some salt and sugar.

I don't have to cut anything or cut the sticky stuff off of anyone's bones, the sushi vinegar he's going to make. today it's traditional but not traditional because it will add something that you don't normally see, combination of rosemary and lime, that's my favorite combination, oh yeah, and I like them to come out like little rays. I'm going to let this sit. 30 minutes and when I come back I will have lime and rosemary vinegar that I made myself. I have wasabi and any mayonnaise. Guess what I'm going to make with wasabi Mayo. Be careful, this is going to be difficult.

The strange thing that happens is that there seems to be nothing real. It has wasabi roots, but it smells amazing. This is the wasabi I grew up with, so I have nothing against it. Oh, it's pretty good, in fact, I've never seen Wasabi in my life. It is very expensive and it is also very difficult to get much of it. Sushi restaurants don't even use really fresh Wasabi. Will it be green like what you used to tell me about this Wasabi? Although it is a beautiful ingredient, you will peel it a bit. You can use a scraper. a knife or the side of a toothpick and remove that outer area, okay, it's nice and green, this is the color I was expecting.

Rose told me that she could take this off with a toothpick and I'm going to do one like a little toothpick slide. to see how it feels I'm going to go back to the strong smelling knife it smells like it's going to clear my sinuses when I eat a little bit of this but I like that feeling so you'll take your special tool it's a shark skin grater. I'm very excited to do this. I'm going to take the wasabi and rub it against the shark's skin because it has all these convex bumps on there. It will make the creamiest Wasabi you've ever tasted, so if you're in the ocean and you have a Wasabi, you can just roll it into a shark and do this right on the back.

I kind of want to eat some of this. I might regret this. It's really nice. It's very soft. Very soft. Full. fragrant and it is so tasty that I can eat it like this. I took off my shark skin. I'm getting a little more influence. I'm getting a good look at all that porridge that looks very good. Look my Wasabi is ready. I'm ready to start, okay, I'm ready to season my rice. I have my vinegar. I made my lime and rosemary vinegar. I've got my rice in the bowl here, oh man, right off the bat.

I didn't expect the combo to look like this. I could make boots with that. I have never made rice so good in my entire life. This is um. I want to sleep with this. I love donabi. I'm not going to get one because I don't know where to get it. but I'm always going to talk about how if I see someone making rice, I'll probably say, "you should do that hobby," they'll say, "what's that," and I'll say, "don't worry about that, you wouldn't do it." I understand this is my rosemary lime vinegar. I'm going to use this to season the rice.

It's supposed to be very strong, so I'm going to take it easy. I'm just going to pour a little bit and then let's Mix it up, it tastes good. I'm going to cover it with a warm, wet towel. This rice is literally ready to roll. Joe. Send me these two ingredients, tofu and rice, but I wanted to do something exciting and fun, so today. I'm going to make rice noodles with tofu and rice. I'm going to make rice flour. I'm going to take water out of the tofu and add it to the processor and add a little bit of salt, so I have to now blend this into the tofu.

I'm looking for a texture that looks like pasta dough. I'm going to put the dough in a piping bag and squeeze the noodles into the hot water. It is fun. Now they are like udon noodles. but since it's a rice noodle, I want to make sure they don't break when I transfer it. The dough is much tighter than I thought, but I think the tofu is nice and fluffy after cooking. It's a little chewy. It's good. It's rice noodles with tofu, okay, I have my beautiful tuna. I'm going to cut it into small pieces. I'm going to do it like this, I mean little pieces that will fit very well in a sushi, I bet.

The hardest part about making this is not eating everything before putting it in a sushi. In case my salmon has been cured for about half an hour in the refrigerator, you shouldn't see any salt on the surface of the meat, it turns out quite a bit. stickier and also nice and shiny, that's a sign of a perfectly cured salmon. I just use a little bit of paper towel to hold the skin and then when I move the knife forward I pull on the skin so it comes off, but I'm going to do this on this side too, as you can see you see a grayish part shiny on the left, it's actually the fat right under the skin, so this is what really tastes great.

I will cut it into strips like the shape of the cucumber. So that will make the links of your Nori seaweed. Now my next step is to make this salmon skin crispy. I will make it crispy with this rice flour from before. It will have a nice crust like any skied fish. It is very delicious when it is. cooked well and will also add an interesting texture to my roll, it's time everything I've been doing has led me to this moment. I'm about to make sushi here first, we have the Nori, so Joe will make hosumaki style tekamaki.

Tekamaki means tuna roll in Japanese and then Nori has the smooth side and the rough side you're going to put the ingredients on the rough side, right rough side. I have to keep telling myself that so I don't mess it up. They told me that you have to wet your fingers a little when you are working with the rice so that it doesn't stick. I hope it's not too much rice. The rice will have to have a perfect rectangular shape. I'm going to have a couple of my. shiso leaves I'm going to throw them here I'm going to pick some pickled radishes one of my Japanese cucumbers I have a small trench so my tuna meat doesn't escape Omg this is how you make a tuna trench any situation I hope it's not too much tuna I am ready to roll my sushi I am afraid to do this I am afraid of ruining it this process it is very important to do it precisely when you roll it you are not going to make it close the seaweed and the seaweed is actually the beginning of the run and at the end of the run that it is whatyou mean to close, so now I just have to get it there and I just have to squeeze it.

I think I rolled it a little too thick, it's not sealed, maybe I can just hide it and Chef Fuji won't notice or I can try another one. A roll I'm going to make is called mango temaki. I need a half sheet set so I can make four rolls with this one. The shape will be like this. in the form of ice cream and corn and then you roll it with your hand. Usually you'll have rice in the middle first, but I have these tofu rice noodles, so I'll put them in the middle, which will be crispy salmon. skin and then a big golden cucumber and then a nice salmon with avocado spread with soy sauce.

You're going to start from this side and then you're going to close it and then you're going to roll it up very lightly in time and then it's going to create this rope like an ice cream cone, okay, take two, let's try it again. I have my beautiful rice with rough rice and you just want a thin layer of rice. I have my shiso leaves, this nice little cucumber, use the tuna meat sparingly. I just wanted to sit well. I'm just cleaning up some of this excess that I have. I went a little heavy on the tuna because it's so delicious and now we're going to tighten it up a little bit, maybe roll it up a little more and then sushi done, that's sushi right there, sushi, that's sushi right there, okay, I'm ready to play when it comes to cutting sushi rolls.

Precision is very important, so you will get a nice wet towel. Sometimes I have water next to me. so you can put the knife in to wet it, which makes it a little bit easier to cut. Look, I have to wet it again. It has to be impeccable. You can't have the sticky stuff of rice, so I'm going to Make eight pieces looks like something out of a restaurant I can't believe I made this, you got it, what I'm looking for is two little clusters of sushi because I like that they even put a little wasabi.

Right there is the Wasabi mayonnaise and then we'll have some of my spinal sticky sauce. I bought this little sushi plate right there. It looks delicious and healthy. Hi Chef, good to see you had a good time, yes, yes. I tried, I did my best, it was a little challenging but I hope I made you proud, what a great job, yes that's great, yes that's a plus, yes what did you do? Did you make noodles with the tofu? Yeah, oh yeah, this is really really good, people are going to think this is like it was made by a professional sushi

chef

, yeah, yeah, and I mean it, yeah, this looks amazing.

I want to try it. I'm just going to follow your example, let's take a step forward. with Wasabi Mayo oh my goodness this is so good, what's the crunch in there? What do you have salmon inside? I removed the skin and then fried it. That's, uh, this isn't about Wasabi, it's some emotions, okay, I gotta know what you think about mine now, that's very, very good, I eat sushi all the time, I eat it every day, is it the height of the standard? I bought it with standards, very good, thank you, no, no, it's real, I'm not sure, yes, no.

Joke, yes, I'm an amazing sushi chef, you're amazing, I need a job, give me a recipe, send me a resume, it'll be this, it'll be just today.