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.

– 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.

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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…

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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

35 thoughts on “EXTREMELY GRAPHIC: Live Lobster Sushi Roll

  • July 10, 2018 at 5:14 pm

    Why do people eat this shit? Get yourself a good steak or ribeye. Only betas and shitpushers eat sushi.

  • July 10, 2018 at 8:49 pm

    Why are humans the only creatures that have to be humane on how they kill they're food?

  • July 10, 2018 at 9:48 pm

    "Time to dispatch the lobster." Rips off face with knife into the back of the head

    Me: I think it is dispatched.

  • July 10, 2018 at 11:15 pm

    Allot of vegans support abortion, so no need to take them seriously

  • July 11, 2018 at 4:07 am

    i would honestly love to try this just without the wasabi

  • July 11, 2018 at 6:40 am

    Don't forget your $400 sushi knife and fresh caught tuna lol

  • July 11, 2018 at 7:19 am

    I could assemble that kit for less than $39. I think these kits are turning sushi into a fast food and taking away from the love and life that a chef puts into the sushi. I have been making Sushi for 11 years now and I love the joy of it. I don't like the cheaters' kits, they are bland and sometimes the rice is too dry. They put people off Sushi. I remember a video where you tried to make sushi with the pre-done kits that even gave cooked rice, which is ridiculous and an insult to Japanese cooking. Seriously, it is not hard to make rice. Also, I cringe at how many people do not clean their rice. My Sushi Master would have us clean the rice until the water ran completely clear. With patience, persistence, and love, you can share the love of Sushi making. I showed my Husband how to make it, and after just one lesson he was a pro at it. Don't be afraid of cooking. Cooking is one thing that doesn't scare me. I love creating a meal from love and Sushi has become our Sunday meal.

  • July 11, 2018 at 7:51 am

    he is wasting tooo much water. Please stop wasting water…its precious and people dont get enough to even drink water. Please be conscious about natural resources.

  • July 11, 2018 at 9:46 am

    Is this a basement of a house or really a kitchen in a restaurant……..? smashing rice, using hot rice, using the same knife for everything, messy sushi etc make me wonder if this is a FAKE CHEF……..?

  • July 11, 2018 at 10:00 am

    I'm not a sushi guy but I think I will be soon.. looks so tasty

  • July 11, 2018 at 10:20 am

    I cringe seeing how he does not turn off the water every time he tries to clean the rice

  • July 11, 2018 at 10:23 am

    i didnt like this video for the reason why that kind of sushi was too simple !!!!! no avocando no cucumber to sesame no everything xd

  • July 11, 2018 at 11:56 am

    Hello Hiro San, tomorrow is my bday and I invited 8 people. I want to make sushi and i wanted to know if doing it like 12 midday is too early. We will eat by 17.00. Any suggestions on how to keep them nice? I thought of not cutting the roll until everyone is there. Btw i always use you recipes and everyone is extatic. Thanks . Sabrina

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