How to Make a Crunch Roll | Sushi Lessons

I’m going to show you how to make salmon crunchyroll I have salmon here so I’m going to slice for the roll I’m cutting about quarter to half inch thickness of the salmon but what you’re looking for is you’re going to make a little long sticks so that it fits into the seaweed so I have here the seaweed we’re going to use half sea with the seaweed supposed to be shiny side down and the rock side up and the rough side always grab the rice that’s why you want to put the rough side up and then rice on the top so now I’m going to do inside out I’m going to spread the rice on the seaweed all over you cover the seaweed with rice each corner and sprinkle sesame seeds you can use a black or white sesame seeds either way where you can mix up and a flip over and I have here crunchy tempura crumb crunchy tempura crumb is when you make the tempura the batter floating on the top they just scrape it up and that’s what it is and I have salmon now pick up your bamboo with your thumb with other forefinger hold the ingredients and make sure everything is inside you want it to cover the bamboo with saran wrap otherwise the rice goes in between the bamboo and you’re going to have to spend all night long scrape to clean it up so make your life much easier if you have set enough on the bamboo mat and then pick up the end of the bamboo mat and roll and the shape looks like I’m pressing down but not pressing them are just making the shape round to square that’s I’m trying to do and if you want you can come the roll to the end and then tuck in tuck in so they’re nice and sharp edge on the side now I’m going to show you how to slice so you need a clean knife and you need a wet towel first I’m going to cut in half and when you see the gooey things on the knife you want to clean it up otherwise it’s going to keep sticking to your knife yeah this is how you make your crunchy salmon rolls