Sushi Mukbang/10 Different types of Sushi!/ Over 75 Pieces

On the menu today:
Deluxe California Roll, Imitation Crab Deluxe Philadelphia Roll, Spicy Crab Cucumber Roll, Deluxe Tempura Shrimp Roll, BBQ Eel Roll, Avocado Roll, Crunchy Dragon Roll, Spicy Avocado Crab Inari, Spicy Shrimp Inari and Spring Rolls. Let’s get to eating!

SEND ME SOME MAIL @:

BLOVESLIFE
P.O. BOX 20683
GREENFIELD WI, 53220

Follow Me On My Social Medias:

Facebook Fan Page: fm.me/bloveslife2
Instagram: @bloveslife2
Video Rating: 4 / 5

An introduction to all things sushi!! (ノ´▽`)ノ♪
❤PLEASE LIKE & SUBSCRIBE!❤

RECIPES❤レシピ
http://pankobunny.wordpress.com/

Thank you all for watching and all of your support!!
いつもありがとうございます!!

❤❤
Cayla ケイラ
Video Rating:4 / 5

How to Eat Sushi: You’ve Been Doing it Wrong

Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by Tokyo’s Naomichi Yasuda. Be warned: You’ve been doing it wrong.

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

Click here for more How-To videos: http://bit.ly/1tT33ut

Check out http://munchies.tv for more!

Follow Munchies here:
Facebook: http://facebook.com/munchies

Video Rating: 5 / 5

How To Fillet a Whole Salmon – Master Sushi Chef Hiro Terada shows you how

How To Fillet a Whole Salmon – Master Sushi Chef Hiro Terada shows you how

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

In this video Master Sushi Chef Hiro Terada shows you how to fillet a whole Scottish Salmon with ease. The main thing is to of course start with a very sharp knife. You’ll also need a pair of tweezers that can remove the bones that are still set in the meat once you remove the main bone that’s down the center.

One important thing that we don’t show here is when Chef Hiro removes the scales from the fish. It’s a simple process using a fish scale remover. Just use the tool and from from tail to the head in a consistent motion until there are no more scales.

About Master Sushi Chef Hiroyuki Terada:

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

———–

Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

Follow Hiroyuki Terada:
Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764
Instagram: https://www.instagram.com/diariesofamastersushichef/
Twitter: https://twitter.com/RealSushiChef

Hiro’s Second Channel:
https://youtube.com/user/MIAMISPICE68

 

Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef

As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

New videos every Sunday and Wednesday!

Business Inquiries: diariesofamastersushichef@gmail.com

———–

 

 

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Video Rating: / 5

Millionaire Sushi Roll Video Recipe

Millionaire Sushi Roll Video Recipe

One very expensive sushi roll recipe tutorial
full recipe here: http://www.makesushi.com/millionaire-sushi-roll-recipe/

Learn how to one of the most expensive sushi rolls you could ever make a home.

Links:
Sushi rice recipe: http://makesushi.org/cooking-the-rice/
All videos: https://www.youtube.com/user/MakeSushi1/videos
—————————————————
All Recipe Videos: https://www.youtube.com/user/MakeSushi1/videos
This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes.

What to support this channel? you can do the following:
1) Share this video on Facebook, Google + or Twitter
2) Show your support on Patreon: http://www.patreon.com/user?u=43408
3) Like and favorite our videos
4) Embed this video on a blog
*Thank you for your support*

*SOCIAL MEDIA :*
Facebook : https://www.facebook.com/MakeSushi1

Music Royalty Free Music:
Music from audionetwork.com (paid for license)
Artist: “”
Song: “blue planet”

Produced by http://makesushi.org Chef: Davy Devaux

link to this video for sharing: https://www.youtube.com/watch?v=VMEe5zXdHnY

-~-~~-~~~-~~-~-
Please watch: “Dragon Sushi Roll Recipe – Japanese Food (delicious)”

-~-~~-~~~-~~-~-

How To Make Dragon Roll (Recipe)

How To Make Dragon Roll (Recipe)

Make dragon roll at home with crunchy shrimp tempura wrapped in nori and rice covered with a layer of sliced avocado. Drizzle with spicy mayo!

Ingredients:

8 shrimp tempura (Premade or Homemade – Recipe: http://bit.ly/ShrimpTempura)
1 Japanese cucumber
2 avocados
2 nori sheets, cut in half crosswise
About 2 cups prepared sushi rice (Recipe: http://bit.ly/SushiRiceRecipe)
⅛ cup (20 oz) Tobiko

For Toppings

Spicy Mayo (Recipe: http://bit.ly/SpicyMayoRecipe)
Unagi Sauce (Recipe: http://bit.ly/UnagiSauce)
Black sesame seeds

Vinegar water for dipping hands (Tezu)

¼ cup water
2 tsp. rice vinegar

Equipment you will need

Bamboo sushi mat
Plastic wrap
Sharp knife

Instructions ▼

http://bit.ly/DragonRoll

PRINT RECIPE ▼
http://bit.ly/DragonRoll

 

★ INGREDIENTS & COOKING EQUIPMENT ★

CUTTING BOARD :: http://www.cuttingboard.com
KNIFE :: http://amzn.to/1RyWLHg
BAMBOO MAT :: http://amzn.to/1TBkU5A

★ MUSIC ★

Music courtesy of Audio Network

♫ “Quietude 2” :: http://bit.ly/1XgmuZG
♫ “Set Free 4” :: http://bit.ly/1YewSkX

★ VIDEO EQUIPMENT ★

CAMERAS:: http://amzn.to/1QxqBLN
LENS :: http://amzn.to/21gmQ8D
VIDEO MIC :: http://amzn.to/1Tmi58m
TRIPODS :: http://amzn.to/1HUn1Xu
LIGHTS :: http://amzn.to/1I84kEk
SOFTWARE :: Adobe Premiere
Video Rating: 5 / 5

The Food Busker is tired of people buying sushi and not getting the most out of it. He is here to show you the best way to begin learning how to make your own sushi with succulent salmon strips, crisp cucumber all in tiny morsels that will impress even the most discerning sushi chefs! He isn’t alone, he has invested the help of his good mate Haste’s Kitchen. Watch and learn!

If you enjoyed watching the guys knock up this delicious recipe, make sure you catch the awesome curry naan recipe over on Haste’s Kitchen… not to be missed: http://jamieol.com/gL5MEL

Haste’s Kitchen: http://jamieol.com/HasteKitchen
Food Busker: http://jamieol.com/JQFoodBusker

Links from the video:
Curry Naan | http://jamieol.com/gL5MEL
More Food Tube videos | http://jamieol.com/3gCNk2

For more nutrition info, click here: http://jamieol.com/D3JimM

 

How To Roll Sushi Rolls – How To Make Sushi Rolls

How to roll sushi rolls – how to make sushi rolls
check out our website: http://makesushi.org/sushi-gallery

This video explains several methods of how to roll sushi rolls. It covers ura maki rolls (inside out sushi rolls) and maki rolls (seaweed on the outside sushi roll). It also explains several methods of rolling these rolls like rolling towards or away from yourself and half a sheet compared to a full sheet of nori. simple easy to follow how to roll sushi rolls tutorial.

— Ingredients —

– Sushi rice: http://amzn.to/1ZNJNvP
– Nori seaweed: http://amzn.to/1ZNKxRz
– Sushi rice vinegar mix: http://amzn.to/1mG3SWl
– Rolling mat + rice paddle: http://amzn.to/1ZNKWUf

music: Ishikari Lore Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

—————————————————

Hi, it takes me on average 14 hours to produce one of these sushi videos, please take a second to help my videos gain popularity my pressing the “share” button below the video and then select your preferred social media platform; Facebook, Twitter, Google + …etc.
I also appreciate all likes.
A good way to re-watch my videos later is adding them to your favorites list.

—————————————————
Check out some of our other sushi videos:

– RECOMMENDED SUSHI ROLL VIDEOS:

Spicy Tuna : https://www.youtube.com/watch?v=k3kV_ZOi5-k
Vegan sushi roll: https://www.youtube.com/watch?v=-Ixj3Lec87g
Cucumber sushi roll: http://www.youtube.com/watch?v=QS_R4ZEj7q0
Crispy deepfried roll: http://www.youtube.com/watch?v=1QvnvdEOzSM
Four season maki roll: http://www.youtube.com/watch?v=hw0xcCm4Wog
Mosaic sushi roll: http://www.youtube.com/watch?v=2X0-KeehZy4
Pink salmon: http://www.youtube.com/watch?v=cciKy1UjrL4
Soft shell crab sushi roll: http://www.youtube.com/watch?v=sSJv38vRm-k
Smoked salmon sushi roll: http://www.youtube.com/watch?v=a6tBjoYxbYQ
Crispy salmon skin roll: http://www.youtube.com/watch?v=QlJ-QC9XtFI
Sushi Balls: https://www.youtube.com/watch?v=na9LDQIrPZs

– BASIC JAPANESE SKILLS …ect. :

How to sharpen japanese knives: http://www.youtube.com/watch?v=rTKV5-ZSWcE
How to roll sushi rolls: http://www.youtube.com/watch?v=hfNhqawvSr8
How to make sushi rice : http://www.youtube.com/watch?v=vWKVyRMZxDo
How to Make Soft Shell Crab Tempura: http://www.youtube.com/watch?v=SbgGor-Yviw 
Shrimp Tempura: http://www.youtube.com/watch?v=uXbkxyyOEr4
Crab Filling : http://www.youtube.com/watch?v=jvxXT45AMoo
Silky Egg Yolk: https://www.youtube.com/watch?v=pY9wgyGRQxg
Pink Rice: https://www.youtube.com/watch?v=6kQRACSwTa8

—————————————————

SOCIAL MEDIA :
Facebook : http://www.facebook.com/MakeSushiorg
Twitter : https://twitter.com/makesushiorg
Tumblr: http://makesushi1.tumblr.com/
Pinterest: http://pinterest.com/makesushiorg
Google+ : https://plus.google.com/u/0/110464725573383015111/posts

What is this channel all about?
http://www.youtube.com/user/MakeSushi1 is all about how to make sushi, we pride ourselves on creating new exciting sushi roll recipes and then sharing them with the world. In our video tutorials we will teach you how to do all a basics of making sushi and create innovative sushi rolls, sashimi, nigiri sushi and possibly might create a new category of sushi , who knows. Subscribe to our YouTube channel to be notified of our weekly sushi videos: http://www.youtube.com/subscription_center?add_user=makesushi1
you can also subscribe to our email list to receive weekly emails: http://eepurl.com/umDyr

filmed on a Canon EOS M , and edited on Adobe Premier.
Music creative commons : Ishikari Lore by Kevin MacLeod is licensed under a CC Attribution 3.0.http://incompetech.com/email.html
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100192.


Produced by http://makesushi.org Chef: Davy Devaux

-~-~~-~~~-~~-~-
Please watch: “Dragon Sushi Roll Recipe – Japanese Food (delicious)”

-~-~~-~~~-~~-~-
Video Rating: / 5

EXTREMELY GRAPHIC: Live Lobster Sushi Roll

How to make sushi out of a live lobster, this video will show you how to kill a lobster humanely then how to cook the lobster and prepare sushi out of it.

Ingredients:
– Living Lobster
– 100g cooked sushi rice: http://www.makesushi.com/how-to-make-sushi-rice/
– Freshly grated wasabi
– Avocado
– Chives
– Cucumber
– Spicey mayo: https://www.youtube.com/watch?v=zQiFCf-Qs7s
– Masago(capelin roe): http://geni.us/masago
– black toasted sesame seeds & white toasted sesame seeds

The plate used in this cooking video, olive wood cutting board http://geni.us/olivewoodboard

lobster cooking times by lobster weight:

1 pound/ 0.45kg 7-8 minutes
1.25 pounds/ 0.56kg 9-10 minutes
1.5 pounds/ 0.68 kg 11-10 minutes
1.75 pounds/ 0.79kg 12-13 minutes
2 pounds/0.9kg 15 minutes
2.5 pounds/1.13kg 20 minutes

see my other lobster videos:
lobster sashimi: https://www.youtube.com/watch?v=a-w8REn0nro
lobster miso soup: https://www.youtube.com/watch?v=Wgji-X7VE18
Video Rating: / 5

Get Your Good Afternoon Merchandise Here: https://shop.studio71us.com/collections/hiroyuki-terada

Is it possible to perfectly make sushi using a sushi kit? We have been challenged to do so, so we decided to take this sushi kit from Catalina Offshore Products and see how it fairs out.

To be honest, we were skeptical at first, I mean, Chef Hiro being a Master Sushi Chef, what would he really think of all these products and how would they turn out?

Well, make no mistake…Chef Hiro was so pleasantly surprised; it surpassed all of his exceptions, from the rice that’s included, to the seaweed, to the powdered sushi rice seasoning…everything was perfect. We have also read that many comments saying that the price for this was high; it may seem like it but in all reality, it’s what the selling price is compared to a sushi kit that we found across the street from our location at a local supermarket called Publix.

Our verdict…this kit is sourced with high quality products; if Chef Hiro can use this kit to make perfect looking sushi, you too can make it at home, perfectly.

We hope you give making sushi at home a try, and we hope you enjoy our future content.

If you have a product which you’d like us to review, send it to the address below. We’ll do our best to make a video and give our honest opinion.

To buy the absolute best quality sushi grade seafood delivered to your door, (US Residents only) visit www.catalinaop.com and visit their online store. Use code “novefish16” at checkout to get 10% off your entire 1st order as a promotion.

Follow Hiroyuki Terada:
Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764
Instagram: https://www.instagram.com/diariesofamastersushichef/
Twitter: https://twitter.com/RealSushiChef

Hiro’s Second Channel:
https://youtube.com/user/MIAMISPICE68

Camera Man’s Channel:
https://www.youtube.com/charlespreston

Watch More Hiroyuki Terada:
Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU
Popular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz
Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30–T67M3K-WGriC8
Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5

Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef

As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

New videos every Sunday and Wednesday!

Business Inquiries: diariesofamastersushichef@gmail.com

———–

About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

———–

Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

How To Throw A Sushi Party

Here is what you’ll need!

HOW TO THROW A SUSHI PARTY
Serving: 4-10

INGREDIENTS
Sushi Rice
2 cups short grain white rice
2 cups water
1 tablespoon sugar
1 teaspoon salt
¼ cup rice vinegar

Spicy Tuna
¼ pound tuna
1 tablespoon mayonnaise
1 tablespoon sriracha sauce

Imitation crab
4 imitation crab
1 tablespoon mayonnaise

Chicken Teriyaki
2 chicken thighs
Teriyaki sauce to marinade

1 cucumber
1 carrot
2 avocados

Sushi grade nori (seaweed)

Soy sauce
Wasabi
ginger

PREPARATION
In a bowl wash the rice 3 times with water.
In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
Transfer the rice onto a serving bowl and pour the vinegar over the rice.
Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
Mix in mayonnaise and sriracha sauce. Set aside
In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
Cut veggies into thin slices. Cut avocado into bite size pieces as well.
Set up the table: After placing your rice and fix ins place each sushi rolling station with a bamboo rolling mat. Set a side of water bowl so rice does not stick to your hands. Have a cutting board close by as well as a knife. Let’s roll.
On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
Place the fix in at the bottom row of the rice.
Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
Squeeze down to make a nice tight roll.
Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe. This will prevent the rice from sticking to the knife.
Cut your roll into desired sizes and enjoy!!!
Remember sushi is finger food so it is OK to eat it WITH YOUR HANDS!

Check us out on Facebook! – facebook.com/buzzfeedtasty

MUSIC
Every Little Beat
Licensed via Warner Chappell Production Music Inc.

Created by https://www.buzzfeed.com/bfmp/videos/13874
Video Rating: / 5

The Most Common Types Of Sushi Explained

Think that world over sushi is intimating and overwhelming, here now a quick and handy guide to understanding the basics. Pro tip: Sashimi isn’t sushi.

Check out more sushi content here ►►►►https://www.youtube.com/watch?v=TyEVNj4eSZw&list=PLUeEVLHfB5-QTLjz9lZoVoMuEqDUeklTr

————————–

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0

Check out more on Eater: http://www.eater.com/

Eater on Twitter: https://twitter.com/eater

Lucas Peterson on Twitter: https://twitter.com/lucaspeterson

Like Eater on Facebook: http://goo.gl/TA4Usd

Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p

View our full video catalog: http://goo.gl/plZhhc

Visit our playlists: http://goo.gl/I7tTMO

Follow on Pinterest: http://goo.gl/Gyr7XL

More at Eater Los Angeles: http://la.eater.com/

More at Eater New York: http://ny.eater.com/

More at Eater Chicago: http://chicago.eater.com/
Our Video Crew: https://www.eater.com/pages/masthead-video
Video Rating: / 5

Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro). He also demonstrates how to make Tomago, a Japanese egg omelet.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

How to Make 12 Types of Sushi with 11 Different Fish | Handcrafted | Bon Appétit

Cody Auger, chef/co-owner of Nimblefish
Video Rating: / 5