(cheerful music)
(dog barking)
- Hello everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
It's been a while, hasn't it?
Since we've done mini food.
And for some reason, I
don't really enjoy doing it
as much as I used to but a lot of you
have been saying please do some more.
So, it's taken me an hour this morning
to rummage through the
garage and find the box
that had the mini food
stuff in and I found it.
Trust me, it took me a while to find it.
I was like, oh my gosh,
I'm just gonna have to use
normal-sized sauce pans, but no.
We've got it.
We've got it, we've got it guys.
Look how excited you are.
On the counter right there,
it looks like I'm kind
of levitating it but no,
we have got some ingredients for sushi.
We are attempting to make mini sushi.
I've even raided our wardrobes
and got Mrs. Barry's tweezers
and giving him a good clean and warned her
that they might be used for said sushi.
Shall we do this?
I think we shall.
This recipe's gonna be great.
As always, it must fit on the naff
Winnie the Pooh plate by the end, okay?
First thing we're gonna
do is make some rice.
All right, so this is sushi rice.
It's a bit more sticky, bit
more clammy than normal rice.
A standard portion, 250
grammes of rice into a bowl
and wash with cold water.
Let's just do like, I don't
know, a tenth of that?
All right.
That's a nice little bowl to wash it in.
Oh wow.
Yeah, you can see how
cloudy that water's gone.
So we're just gonna wash that.
And we've got to drain it through a sieve.
Oh yeah, that water's so much clearer now.
Look, I got a mini seive.
♪ Do-do-do-do ♪
(fingers snapping)
We add 330 mils.
So, divided by 10, 33 mils
of water into a saucepan.
Encourage our rice to fall in.
(laughs)
Rice, rice, baby.
All right, so that's
swimming around in there.
Now, the important thing
is to put a lid on.
I don't think I have a lid
for this pan, annoyingly.
But a proper one does fit.
A little bit of foil
there to plug that hole
and this should work.
The flame is gonna go
right around that pan.
(frightened welping)
(burner clicking)
Okay.
So, we let this come to
a simmer and bubble away
for about 10 minutes and
then turn it off to cool down
and then we're going
to season it, alright?
So, whilst that's happening,
we're gonna make a Japanese mayo
and then also just prep
our vegetable bits.
Alright, so apparently, oh my gosh.
Too much.
Japanese mayo.
One part rice wine vinegar.
One part of soy sauce.
Ah, alright, that'll do.
Boom.
And three parts mayonnaise.
So, I'm just gonna use a bamboo skewer
to just mix this together.
Ooh.
Oh, it's blimmin' norgeous.
Did I say norgeous?
I meant gorgeous.
I've got nori on my brain.
Alright, just before we moved house,
I'd got myself a new precision knife set.
This is really, really sharp.
Nice new clean blades.
In fact, the only thing I used on was,
you can see the gold leaf there,
when I did that kinder egg thing.
Yeah, oh my gosh.
My rice is making noise, uh!
Uh!
You all right in there?
I might have to just stay here
and keep my eye on this a minute.
So, the cool thing is we
need to let that stand
and I think it is actually cooked through.
I'm happy with it.
And this is all I need, cucumber-wise.
This is half a cucumber.
So, I'm taking that chunk.
That's probably still
way too much than I need.
And the thing with sushi
is you get those sort of green strips.
So, what I'm doing is cutting the cucumber
into sort of spiral, very rough spiral.
So, I've got loads of like, little edges
like that.
So there we go.
Nice big pile of cucumber.
For those of you that watch this going,
oh yeah, make this, make that.
Check out the mini food playlist.
Have a Barathon and watch that first
because there's probably quite a lot
on there that have already been done.
So, I won't show you every food I'm doing
but I just thought I'd show
you the spring onions as well.
There's the little haircut
thing that's gonna be left over
as a result but just
cutting these up super thin.
Yeah, now, as there's so many
steps still to do with this,
I'm just gonna stick all
the other ingredients
I've got along here, if they'll fit.
We still gotta do the nori seaweed sheets
and also maybe try and
chop up the roller thing.
I forget what that's called.
Oh, okay.
A bamboo sushi mat.
We'll come to that in a minute.
It might not work.
Alright, so a little while later
and a very, very well used
knife that I've just cleaned.
We've got the slices of
pepper, spring onion,
cucumber, some tuna, salmon.
The knife went through that like a dream.
And some avocado.
There's our rice, all cooled down.
Oh, it's so sticky.
(laughs)
I'm just spooning it into this bowl.
So, this is okay to use like this, okay?
Always crazy, isn't it?
How much, I mean, that's
pretty much doubled
the volume of what was in there before.
But this is very glutinous.
It's very sticky.
It's glutinous maximus.
Two parts rice wine vinegar.
So, one, two.
One part sugar.
So, apparently, if we mix this together,
we would have made seasoned sushi rice
but you can have it without doing this,
just gives the rice a bit of tang.
Smells good, anyway.
There's two other major
things that we need to do.
So, one is some sushi nori sheets.
It's scary how sharp this knife is.
It works like an absolute dream.
I think people should use craft knives
more for normal cooking.
I didn't want to slice the top end,
'cause that's actually got some
really good instructions on it.
So, these are seats.
(laughs) Seats?
Imagine a seat made of seaweed.
Sheets of seaweed and in fact,
if I went down to the
beach near where I live,
I could probably have collected
this myself and made my own.
I wonder if that would be a
cool video, homemade nori.
It's good, though.
Seaweed, for me is, sometimes
a lot of Chinese restaurants,
they use fried cabbage instead
and try and catch you out.
I didn't know that, random fact.
A lot of people tell me that.
And also, it tends to get on your elbows
if you go for a Chinese.
Is it just me?
You sort of lean on the table
and you realise you got
seaweed all up your arm.
So, we're gonna roll it in this stuff.
We'll chop that down.
But this is a bamboo sushi rolling mat.
I already have one of these
and I don't want to break it
but look, it's cool.
I tried to make my own
one of these earlier,
as I say, out of cocktail
sticks and it was just rubbish.
The amount of effort I would have needed
to go into doing that.
Every single element is woven.
So, what I might try and
do is just saw it down,
so I've just got a little
one, like just one column.
If it doesn't work, we'll just use,
(grunting) we'll just use a normal one.
(thudding)
Yeah, that ain't working too well.
That's working.
If I just use my pliers on
it a little bit at a time.
(metal scraping)
It's not the greatest bamboo roller.
There's a couple of
gaps in it but (laughs).
Feel like I'm an Indian
chief playing the windpipes.
Hoo, hoo, hoo.
Here is, the sheet of seaweed.
Then, I had to be very
careful what I said.
Threads running across this way.
So, I'm gonna use the
threads as a bit of a guide
to help me and hopefully,
this is gonna cut
like a knife through seaweed.
There we go.
Pretty sharp thing.
So, what I'm hoping is,
the cool thing we've got,
is I could probably,
we're gonna create a log,
like when you make any seaweed.
This is actually turning into
a normal tutorial, isn't it?
And then we roll it and then
we can probably slice it,
I think in half.
If we go thirds, it might
be a bit too fiddly.
There's only one way to find out
but we're gonna roll it this way.
So, we might have a
tiny bit too much there.
I've got plenty of nori leftover, so.
This is the smallest spoon I have.
This is an eighth of a teaspoon.
So, we'll get some of our rice.
I might have to use my fingers here
but we'll stick some down.
Very, very sticky, indeed.
Trickiest part, I'm finding,
is keeping it quite even.
Just get some tweezers here.
Yeah, 'cause even that is a lot.
I just want to flatten it down some more.
This suddenly feels very therapeutic.
Some of our mayonnaise.
♪ Doo-doo-doo ♪
Let's go for some cucumber, pepper.
(knocking)
(dog barking)
Ooh, and let's go to that door.
(laughs)
(dog barking)
Amy.
Postman's gone, settle down.
Now, if I remember rightly,
you need to dab it with
a little bit of water
and no, I'm not doing a dab.
All right?
Save that for Chloe now.
So, this thing worked amazing when I did
the mini cooked breakfast,
for the fried egg.
We'll just get a little bit water in here.
This is fresh water by the way,
not any residue from the pan.
I just couldn't be bothered
to get another bowl out.
There we go, water.
We don't need that much.
Little squirt, a little drip.
There you go.
Do I need to get an Optrex bottle?
You know, one of those
things for doing eye drops?
I think we're ready to roll this, folks.
Oh.
Gotta get it tight.
Uh!
Okay, we're nearly there.
I've just pushed a little bit of rice out.
Can we do this by hand?
Can we?
Yes we can, yes we can.
Nobody saw, nobody saw, internet, alright?
Oh, yeah!
♪ Keep rolling, rolling, rolling ♪
We're Limp Bizkit mini-fooding, guys.
There you go.
That's how you make mini sushi.
(laughs)
Yes!
(laughs)
This is just a lump of rice
that I've just kind of bunched together
with my fingers and thumbs.
I know you supposed to really do this,
I think, with cling film and a loaf tin
and you can sort of wrap
it and then fridge it
and then tap it out, slice it up,
you'll have big old chunks of sushi
but this feels alright to do it my hands.
Just wetting my fingers a little bit,
just to stop them sticking.
I think I can get away with slicing it.
Yes.
And just stick some salmon on top.
(laughs)
Yes.
There we go.
For this last one,
I've wrapped the sheet
in cling film, okay?
Something I should have
probably done from the start.
We take our seaweed.
This is the rest of my rice.
We can spread the rice out.
Yeah, this will actually
be the outside of it.
Sesame seeds.
And these are black roasted sesame seeds,
which you can get in
the sushi aisle as well.
So we've got a nice little mix there.
Remember when I made grown up sushi,
as opposed to this baby one,
this is the bit that
kind of freaked me out
but you kind of turn it
upside down now like that,
so the rice is showing that way.
I've done these way too big again.
(laughs)
And I'm just gonna do lines
of the same ingredient.
So, peppers, cucumber, tuna.
I did buy some sushi ginger
but for the life of me
I can't get the lid off
it, so we'll leave that
and wasabi, I can't find
as well but that's alright
because this Japanese mayo thing
that we made is blimming gorgeous.
I don't even know if this is working.
(laughs)
Oh!
Oh my gosh!
That has worked.
I've got a log of California
sushi, mini style.
Something I'm gonna do to both them,
is wrap them in cling film,
just tightly roll it.
'Cause apparently if you
wrap it in cling film,
then slice it like that,
it does hold its shape a little better.
And I guess I should be doing
this with a normal knife but,
'cause I'm literally
hit and vegetable there.
(chuckles)
Ah, there we go.
Okay, so here's the big reveal.
♪ Toot, toot, toot, toot, toot, ta ♪
Right.
So, one of the sushi fits on the plate.
That's our California roll.
I'm gonna use the tweezers.
I've never done this before.
I thought that was a
pepper coming out then,
it's actually Winnie the Pooh.
(laughs)
Alright, we're gonna try and
get three foods on the plate.
It's just much easier if
I pick it up with my hand,
so I'm gonna stick that one on.
Your standard sushi there.
That is awesome.
You see that?
And the most delicate sushi of the three.
(laughs)
Amazing.
So there we go then,
folks, and just for scale,
that (laughs) doesn't
even fit on, in the shot.
There we go.
That's a tangerine.
I would much rather, though,
just sit these individually off the plate,
so you can sort of really
appreciate (laughs) each one.
I'm over the moon with that.
(laughs)
A lot of work, though.
As always, it will just taste the same.
Mmm!
Mmm!
Mmm!
So, to those of you that
have been bombarding me
with a mini food video,
I hope this request has fulfilled that.
Don't forget to check out
the mini food playlist,
now, have a Barathon.
Subscribe for regular
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Cheers for watching, guys.
That was intense.
