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

Cucumber Sushi Roll Recipe – Japanese Food Recipe

Welcome back to my channel, in this week’s episode I’m going to show you how to make a Cucumber Roll. What you need to slice cucumber? Is a piece of cucumber, some water, and a knife. The water is to lubricate the knife so that as you’re cutting the cucumber then it allows you to slide through instead of not getting bogged down. Now what I’ve done here is I have already taken the skin off of the cucumber with a cheese knife. Cutting the cucumber. Keep the blade wet and then just simply move into it with the knife, and you want to keep an eye on the blade, you can just see it through the cucumber, so you want to keep it so it’s not too thick and not too thin. If you lift up the blade like so then you dig deeper into the cucumber making the slices thicker. Now when you move the blade down like so you will actually come more to the surface and you’ll cut thinner slices. The right thickness would be about a quarter centimeter which is a tenth of an inch.

Once in a while just take the blade out of the cucumber, wet it again so that you have more lubrication and then just continue cutting. I am not using pressure here, just let the knife do the work and you just guide the cucumber, now between cuts you push it up and then when you cut you bring it down, so you’re always cutting in one direction. This gives you a lot of control, if you start sawing both ways in cutting then you’re going to miscalculate and slip up. Now this does take a little bit of practice and don’t worry too much, just buy a bunch of cucumbers, try it out, I mean these things are pretty cheap anyway. Okay now you start getting towards the seeds is when you stop, so there we go. Cutting some Tuna slices. Alright so now we just roll this up and put it to one side for later, take a little piece of tuna.

With cutting the tuna just simply put the heel at the corner of the fish, so you want to end the cut with the tip on the board. It should be one fluid motion, not too thin, you want it quite thick, about a quarter centimeter to a half centimeter which is one tenth of an inch to one fifth of an inch. Rolling the Sushi Roll. Start at one end and you just cover about one third of your sheet of cucumber, okay, and that should more or less do. Now you add your avocado, a couple slices should do, don’t overdo it.

And a little dab of wasabi. Now you begin rolling, no need for anything like a rolling mat, simply try to keep it compressed and keep rolling. When you start to reach the end — now here you could add some mayo or some mascarpone cheese, anything that will keep it stuck together. It doesn’t need to be that, it could be also yogurt if you want, keep it healthy. Just something to make sure that it sort of stays together otherwise it might unwrap easily. Okay, so there we go, and now cutting it, you want to keep the seal on the bottom and simply just cut the ends off. Now these are the throw away, throw away. And you just simply want to cut the slices, pretty thin, about one centimeter, that’s two fifths of an inch — and that is your cucumber roll. How to plate the Sushi Roll. Simply place your cucumber rolls on the plate — there we go, okay. Now your Daikon which is placed here in the middle, a little bit of carrots just to give it some color and a couple little greens. Now you add some Salmon Roe, be quite generous.

There we go, beautiful salmon eggs. And to finish it off, place a little bit of soy sauce on the plate. And that’s the cucumber roll done. END .