- In this video, I'm gonna show you how to
make a beautifully and simplistic roll.
- Ok, so you start with an entire nori sheet
this time and lay down sushi-grade tuna.
- Ok, once you laid this down, you wanna grab
a little bit of rice.
I don't know how much cooked sushi rice.
I'll just make about the same size of tuna
in rice.
- Right next to it, try to make it square
as possible.
Don't worry too much about it, because the
rolling will square it out a little bit more
after.
- so, just get the same volume of fish as
rice.
- And now, you place salmon over the rice
and you cut the avocado into same size, more
or less...squares, alright.
- So, place a piece of avocado.
It's quite tricky about the right size of
avocado but you should be able to slice the
avocado just to make it fit.
• Rolling the four seasons
- Now that you have all the filling in a square
form; you simple try to keep it square as
you have turned it over, move it forward trying
to keep it together.
- Don't worry about the compression.
When the seaweed gets more moist, it starts
to tighten up and this what actually what
the compression role.
- So, now you have to get the nori go around
once, and then you the excess nori.
- alright... so...
- And don't wrap it too much, just once will
and just leave it for about ten minutes..just
so, the moisture comes out of the fish and
out of the rice, and then the seaweed paper
will tighten it up.
• 10 minutes to 15 minutes later
- So, now it has been left for about ten minutes
to completely rest.
- You wet your knife a little bit and you
simply cut through.
- Ok...
_ You wanna cut about a centimeter or two-fifths
of an inch and this is what you look for...
- Oh, the end piece...you throw it away
- Simply slice through...
- Now, isn't that beautiful?
- Ok...
- Alright, beautifully-made sushi
- Simple yet stunning!
