00:04So I am Chef Masahari Morimoro.
00:06I'm going to show you my perfect sushi at your home.
00:13So I'm here at my new restaurant, M&M by Morimoro.
00:18Cool, huh?
00:20Sushi can be whatever you want.
00:21But I have only one rule.
00:23No rule is my rule.
00:24Oi!
00:25I'm going to show you three different types.
00:27Spicy tuna roll, inside out, rice on the outside.
00:31Yellow tail, seaweed outside.
00:33Third one is the hand roll.
00:36Three different rolls.
00:37Most difficult thing is how you make sushi rice,
00:41how to cook sushi rice.
00:45This is a short grain rice.
00:47Very difficult to get it, so any rice is fine.
00:50So wash.
00:51This I have to wash because the water is muddy, right?
00:54First one, so it's better quick.
00:58Because dry rice get the moisture water quickly inside.
01:02And then dust and then some muddy things go inside.
01:06And then after that, we do this.
01:09So we call this Kome or Togu.
01:12We don't say wash.
01:14This is Togu.
01:15So you can see this sound.
01:19So several times I wash this.
01:21I rinse it.
01:22See?
01:22Not muddy water.
01:24Once rinse, soak the water at least 30 minutes.
01:28All the moisture water is going to the inside of the rice.
01:32They cook in equal every single pieces.
01:36So don't rush.
01:38Once the water makes it even.
01:40Not this, not this.
01:42So otherwise the cooking is equal.
01:45Until boiling, high heat.
01:48And then put the rice.
01:49I don't want too much to steam out.
01:52So this rice is heavy.
01:54It's going to be boiling maybe six, seven, eight minutes.
01:58This is boiling.
02:00Then make very little smoke.
02:03And then 12 to 15 minutes.
02:04After that, at least set like this for 10 minutes.
02:08I think there's still extra moisture.
02:11I don't think so, but one time.
02:14One.
02:15Two.
02:16Three.
02:17Four.
02:18Five.
02:19Even our professionals is very, you know, kind of nervous.
02:25Okay.
02:26Oh.
02:27Nice, nice, nice, nice, nice, nice.
02:30Anybody can make it.
02:31But you better buy rice cooker.
02:34Okay.
02:34So I'm using this.
02:37We call it hangiri.
02:39If you have like brown bones in the bottom, don't use it.
02:43And then rice vinegar, evenly.
02:46So vinegar rice is not just a seasoning.
02:48Long time ago, they are traveling by work.
02:52They better have to like a rice with the vinegar.
02:55So prevent for they can have food poisons.
02:57So this is a seasoning and also for the food poison.
03:01And then mix sushi vinegar coating each single pieces.
03:06Don't push too much.
03:07Okay.
03:07You want to have a mushy rice.
03:08Okay.
03:09Like this.
03:09Just making it softer.
03:11So a lot of people say, oh, sushi is, rice is really warm.
03:15It's better.
03:15Yes, it is.
03:16Keep it warmer like this.
03:18Anything, any bowl, anything, any plates, anything.
03:21This is a perfect seasoned sushi rice.
03:24And then next, I'm going to show you spicy tuna rolls.
03:31Make it cooler and a little weary.
03:33Make portions, two hands.
03:35And then like this.
03:37Not press too much.
03:38Just make portions.
03:40Almost the same as like a large lemon.
03:43So sushi is the two sides.
03:44Shining side and unshining side.
03:46So shining side from the outside means bottom.
03:50Roll is here, inside out, rice on the outside.
03:53It doesn't matter.
03:53Then roll it out, long and thin.
03:58From here, an equal amount from here.
04:01Push, pull.
04:03Corner, corner.
04:05Then this going down.
04:08Using the top of the finger.
04:10And then this is sesame seed, rice on your side.
04:13And then if you think, oh, this is a little too much.
04:16Take it.
04:17And then, oh, I need more rice.
04:18Add it.
04:20It's like this.
04:21This is a spicy mayo.
04:22Mayonnaise with any spice you have in the house.
04:26So you can use any ingredients you want.
04:29Cucumber, avocado, asparagus, mushroom.
04:33Anything you want.
04:34So, scallion on the top.
04:36So this is the best tuna.
04:38It's a bluefin.
04:39This is the trimming parts.
04:41They usually don't make it roll with these trimming parts.
04:45Equal from, you know, side by side.
04:47You use those four fingers.
04:50Holding here.
04:52And little bit holding inside.
04:54And this side, bring in the top.
04:56Then, so this rice edge come into edge of the tuna.
05:01Here.
05:02Then roll over.
05:04So it's going to be no breaking.
05:06So here, I'm using plastic mat.
05:09Because the dice doesn't stick into here.
05:11Then, it's with two motions.
05:13Squeeze this way.
05:14Another one.
05:15Press.
05:16Squeeze and press.
05:17And then, it's better making this side.
05:22Then, change the other side this way.
05:24Then making crane cut.
05:26And now, I'm cutting.
05:28So, a little bit wet is better.
05:30Moving easier.
05:31So, moving.
05:32Not, not this.
05:33This.
05:34Moving, moving, moving, moving, moving.
05:36Smooth, smooth, smooth.
05:38Smooth, smooth, smooth, smooth, smooth.
05:40All the tuna fish in the middle.
05:43Then, rice same amount around.
05:45Then, cut same height.
05:48Next one, I'm going to show you the seaweed on the outside.
05:51So, this is pretty difficult.
05:57Next fish is yellow tail.
06:00This is not a whole fish.
06:01This is a half fish.
06:03This is the center bones.
06:04This is the rib bones.
06:06This is from dorsals.
06:07We bought it from supermarkets.
06:09This is not bad.
06:11So, this is the same parts.
06:13So, different colors.
06:14This is brown.
06:15This is red.
06:16So, this is the fish.
06:18Now, regular seaweed on the outside.
06:21This is a yellow tail scallion.
06:23This is a hamachi yellow tail rib bones.
06:27Between bone and bone.
06:29Best meat in here.
06:31Best meat in fat.
06:33Then, this is from berry side.
06:35Then, the tail parts.
06:37A lot of sinew from my tail parts.
06:40So, you need to, you know, scrap.
06:43So, this is the sinew parts.
06:45I take it off.
06:46After that, chop, chop, chop, chop.
06:52And then, if you use the whole thing, same day.
06:55You're eating everything.
06:56You can mix better here.
06:59It's really more smoother.
07:01And then, more flavor coming in, I think.
07:04Then, seaweed.
07:05Shiny side at the bottom.
07:07Rice amount much, much smaller than spicy tuna rolls.
07:10We need empty spot here, half inch.
07:13This is the same.
07:13Then, this.
07:16So, use this bamboo mat.
07:18Same thing.
07:19So, this is fresh wasabi.
07:21Fresh is more flavor, moistious, and more aroma count.
07:25Wasabi is the roots and very fresh water from mountains.
07:28But, of course, man-made.
07:30It's chemical is spicier.
07:32Yellow tail scallion in the middle.
07:34Holding here, this part come in the end of the rice.
07:39But, still, we have an empty spot.
07:41Hold bamboo mat and just roll inside.
07:45Okay?
07:45And then, same thing.
07:46Press and squeeze.
07:51This is the seaweed on the outside.
07:53Then, I'm going to show you how we make hand roll with the cone type.
08:00So, this is Scottish salmon.
08:02Better slice against the sinew, like this.
08:04If you're following sinew, you're eating whole sinew there.
08:09So, seaweed again.
08:10Using half inch, this triangle.
08:13Just a little bigger than golf ball.
08:15Triangle like this.
08:17Use it like this.
08:18Then, any finger, make it lower than the middle because the ingredients come.
08:23Spicy mayo.
08:25Avocado.
08:27Then, just like this.
08:29And then, this corner, coming center and the middle.
08:33Holding here.
08:35This coming here, middle.
08:37Then, rolling to the everything here.
08:40Both hands, use this way.
08:42So, this is a cone type hand roll.
08:44Seaweed still crispy.
08:46You better eat it.
08:47So, I can show you easily from here.
08:49Using this part.
08:51Then, making triangle like this.
08:53Spicy sauce.
08:55Avocado.
08:56Salmon.
08:57Then, this one come in here, in the middle.
09:00Then, just little by little.
09:02Little by little.
09:03Little by little.
09:04Very easy.
09:05Straight cigar type.
09:07We have a spicy sauce.
09:09When they're eating, all the sauce is from balance.
09:12So, this is going to be pampas.
09:14This one come in.
09:16Then, when you buy, no leaking from balance.
09:21Hey.
09:25Okay.
09:26So, this is what I made.
09:27Spicy tsundaro and chutoro nigiri.
09:30Actually, nigiri is just a, you know, nigiri type like this.
09:33Especially, more sushi chef doing some different styles.
09:37Sushi plates, in Japan, doesn't come the wasabi on the side like this.
09:42Because, already put it inside.
09:44But, you can put wasabi here.
09:46It's better not to mix wasabi in the soy sauce side.
09:50So, because losing each flavor.
09:52You can feel soy sauce.
09:54You can feel wasabi.
09:56You can feel vinegar and fish.
09:58Everything together.
09:59Like this.
09:59Or maybe you can put this way.
10:01And then, all bite.
10:04Mmm.
10:06Ginger works in between next dish.
10:09Jin can make your palate neutral.
10:11I don't recommend put something ginger on the sushi and eating together.
10:16Sushi is originally finger food.
10:18You can grab your finger, dip in soy sauce, and bring your mouth.
10:21Why not?
10:22If you want wasabi more, you can put here.
10:25Then, dipping soy sauce, fish side.
10:28Just enough.
10:29You don't have to put the whole thing.
10:33Mmm.
10:35Yeah, I love sushi.
10:37So, a lot of people think in Japanese food, it's very difficult.
10:40A lot of rules.
10:41I don't think so.
10:42Sushi is no rules.
10:43Sushi is easy.
10:44You can try it at your home next weekend.
10:47If you need help me, call me.
10:49I charge you.
10:52That'd be expensive.
10:53Noor.
10:54Jingle.
10:54Bock
10:55There's magic...
10:56nag, mangish.
10:57You canこんな Martiola.
10:57You can put some image on the other side with magic.
10:57You
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