If only had I known these tips before,
I had to read so many book and videos to see
to become a sushi master.
 
We are Ramón and Raquel,
and this is El mundo es un viaje.
And today we'll show you how to make
Sushi
Show it, don't eat it!
Oh, alright!
If you follow the steps of today's video,
you'll be the sushi master.
You can have as many guests as you want
and you'll give them a feast to die for.
Ingredients
For the ingredients to make sushi
we have salmon,
tuna,
some wasabi,
and sesame
it can be black, white or
sesame with wasabi.
we really like this one.
Rice, obviously.
But rice specific for sushi
regular rice won't do.
This rice has a touch
it's more sticky,
so it's easier
to mould. The regular breaks very easily.
We'll also need sushi vinegar
this is so important. We put a bit
to the rice and tastes so good.
The seaweed, very important.
to do all the maki.
Avocado,
we love it.
If you don't like it put something else.
Some use cucumber
and other stuff.
But we'll use avocado.
And soy, right?
We like Kikoman.
And that's all.
Tools
For tools we need:
a bamboo mat
a pai pai,
to blow the rice.
a cloth.
Warning, it'll get dirty.
a spatula to grab the rice.
measuring cup,
and the knives.
Knives...
big ones.
In this case, this one's good to
cut the salmon and tuna,
and this one to cut the maki
We need good knives,
These are made by Hattori Hanzo
the man that made Uma Thurman's katana in Kill Bill.
Good Knives.
We could cut a finger
But we won't.
Or will we? we'll see.
We have a rice cooker
but you can use a pot and boiling water
But we don't want to, and it works very well.
We'll need a strainer like this one
'cause first we have to properly wash the rice
and remove all the starch
very important to remove the starch.
And that's it for the tools.
Cooking the rice.
The first thing we need to make sushi is the rice.
400 gr. of sushi rice (4-6 servings)
We wash the rice completely
You'll see that as you mix it,
There comes out some white water.
You can't stop washing
until the water comes out clear.
It's 500 ml. of water for every 400 gr. of rice.
As we used 600 gr. of rice
we'll put 700 ml. of water.
The rice has to be covered at least by a finger
Otherwise it stick to the bottom.
If you use a pot instead of a rice cooker,
You boil the rice for 15 minutes,
and once it boils harder, you lower the fire,
and you leave it boil for 15 more minutes
all the time with a lid on the pot.
Once it's done boiling
wether you use a pot or a rice cooker,
we must leave it rest for 15 minutes
on a container not very tall.
and quite wide.
We cover the container with a wet cloth
And leave it there for 15 minutes.
Oh my!
We take the rice out carefully,
try not to break it.
As we said before
we leave it rest for 15 minutes.
with a wet cloth.
Let's wet this a bit.
Not soaking wet!
only a tiny bit.
We cover it to avoid the rice getting dry.
For 15 minutes
And done.
 
 
We'll need 120 ml
of rice vinegar.
We must throw the vinegar everywhere but carefully,
'cause the rice could break,
and we don't want that.
The rice must be mixed with love
and care to not break it.
It's very important to mix it well,
so the vinegar gets everywhere.
And above all,
while we do this, we have to fan it.
So fan master!
Madam, in this case
Yes, fan it.
Try not to hit me okay?
We finished fanning,
and adding the seasoning.
in this case the vinegar.
It's all plain again, and now we'll cover it
with the get cloth, right?
And now that I have a knife I'll threaten you
Subscribe!
Making the sushi
Very important
When making sushi,
wash your hands, cut your nails.
is a food made with the hands,
you'll get dirty,
so you must have an adequate hygiene,
Don't go there with you dirty hands and spoil the rice.
For cutting the salmon.
It can be quite hard,
a tedious job,
usually the one who cut sushi
have a lot of experience,
and you know I
have no studies about this.
How do I make it?
to make it easier
I freeze it for a while
I take it out an hour before
and when it's still a bit hard
I cut it.
It's not super frozen,
It's not like cutting ice.
But actually
it's easier to cut.
When cutting is very important
to cut it on the opposite direction of the lines
If I cut it like that,
it would easily
fall apart on the lines,
Especially if the fish
is already defrosted.
 
I see people making sushi,
In this case the nigiri,
they put the salmon on top,
and only put a breeze of salmon,
There has to be lots of salmon.
It has to cover the rice.
You can't put
as if it was a cherry on the top,
No, no.
Go big with the salmon.
These larger peaces work very well
for the maki.
They have the form
perfect
to put them on the filling of the maki
I usually remove this,
there's a bone here,
and I don't like it.
It's a bit hard.
You'll think this is an ugly shape,
but when you lay it
and the tail hangs out,
it looks so cool.
You'll see later.
Maybe the cut is not very professional,
due to my lack of professionalism on the matter
But the result,
look how confident I am,
will be amazing, you'll see.
If the piece is long,
for the maki,
If there's any cook watching you do this...
I have a friend
he must be cursing me.
For maki, whatever.
And if not,
for me, done.
Don't go eating too much fish,
or at the end you won't have enough to put on the rice.
We start now with the tuna.
When I buy I try to get it in this shape,
'cause this will be very easy.
once we cut it
we get pieces like that
And look at the tuna,
it breaks so fast,
its greasier,
and once the lines defrost
it breaks so easily.
So if we cut in mid frozen
we can cut it
better , okay?
You'll say Ramón it's too much.
Too much tuna.
You know what?
I like it like that.
In Japan they make it so
and the restaurant save on fish,
I'm sorry,
but many restaurants don't use enough fish.
And I like substance.
This is home stye cooking,
I'm not a professional
But if you want to make sushi at you own taste,
you at home, show off a bit,
very efficient.
 
 
 
 
It's time to
cut the avocado.
Important,
if you cut avocado,
don't cut it the first thing and leave it rest.
Avocado oxidices, it gets reddish,
Not cool.
Leave it to the end, okay?
Don't rush it.
Trick to cut an avocado:
the bone, in the middle
is a bit
jerk, it screws us,
I cut it in half,
open it,
and the trick is
It didn't work now.
Oh it did!
There you have it.
This looks like our logo.
Right?
Then, very carefully,
when it's cut in half
and deboned
you grab a spoon
You put it here, you spin it.
And
It's easy to peel, not much to it.
No mystery.
 
Voilà
I said voilà! There you go.
if you touch the rice, first wet your hands.
otherwise it sticks, if the hands are dry.
What do I do?
I grab a bowl like this,
fill it with water
and every now and then I  wet my hands.
To make them stay wet.
When you say you'll eat sushi
it refers to the different dishes
that include the sushi,
We have maki
as well as nigiri.
There are different types of maki
like futomaki,
the thicker maki
with lots of ingredients
The hosomaki,
that comes from "thin"
and only has an ingredient inside.
And are usually very small.
And then we have uramaki,
"ura" means reverse
So it's inside out,
and the rice is outside
instead of being surrounded by weed.
There are many types of maki
I especially like this, that
Well I like them all, they make me crazy
just like the nigiri, there are different types
it depends on what is on top
We'll make nigiri of
tuna and salmon
and of maki we'll make
futomaki, the thick one
and uramaki, the reversed one.
It's time to make the maki.
First, the futomaki,
and for that we'll use a nori seaweed.
Note that it has two sides:
this one is straight,
and this is wrinkled, with stripes.
The wrinkly one goes face up
and we'll add all the ingredients.
Now Ramón will show you
how to do it, as he is more handy than me.
First I wet my hands.
not much
not soaking wet.
And I grab the rice.
Very careful
to need to press it hard
I'll put it here
and expand it
here.
It's important to fill everything.
But leave some inches
on top, to then
seal it and close it properly.
To this one we'll put avocado
and
a piece of tuna.
a piece like that.
When adding the tuna or salmon
or avocado,
don't go too hard,
don't put too much, 'cause then when rolling it
it spills from the sides
As if it was toothpaste.
Once everything is on place,
it's time to shape it into a roll.
So we leave the wide space on top,
and down the narrow space,
We pull this like that
And press, a bit harder.
A bit more.
If you see right here is where it ends.
Now we grab a drop of water
and seal it.
Done.
 
We made the futomaki,
now it's time for uramaki.
to make them we'll need clear plastic wrap.
once it's covered with the plastic wrap,
we make just like the futomaki.
we'll put rice on the wrinkly side.
Think that side side will be outside.
Usually,
to uramaki cn add white or black sesame
but we found sesame with wasabi.
We love it, it gives a spicy touch.
Time to turn it around.
1...2... and boom.
Now we add the ingredients
to this side.
 
 
 
When you take it out
you have the rice outside with the wasabi sesame.
and inside
we have the salmon.
To see that you can make mistakes, it's alright.
Now we made the uramaki
using all the piece.
What happens?
there's a bit
that spares.
And this bit sticks out
under
and makes that line.
But if you don't want that line,
the trick is to cut it
with this crafting scissors, for instance
A bit of the nori before filling it.
You can see it a bit.
But once we cut it,
it'll look fine, pretty.
But above all, it is delicious.
Very important to cut the maki
We need
a long knife,
I prefer it long.
and that the blade is hot.
Will we put it in the oven?
No need for that,
We put under water
that's quite hot.
See this piece?
This you'll never get at a restaurant.
they always serve from this one.
where it has the nice shape.
We left the maki behind and now we move to nigiri.
We'll make two nigiri
well, two kinds of nigiri
in this case tuna
and salmon.
To make rice base
don't grab too much rice,
it does not have to be a big mass, a sausage
Something small that fits on the palm of your hand
and that you can softly press with three fingers.
You have to form a shape with these fingers
Like so, so it gets
in this form.
Sometimes in Japan you don't see the wasabi
but when they made this
they put a string of wasabi
with the finger
they expand it and then they add salmon or tuna
or whatever it has.
Look how the tails hangs
Maybe it's not the best cut
This side is prettier
But wether ugly or pretty, look.
Hey!
It's delicious!
The we have the  sashimi
It's simply the raw pieces of fish
Usualy grab it, dip in in soy sauce and inside.
So good.
They present it with a shape
of a rose
We love wasabi, especially this powder one.
There's also a paste, but it's not as good.
This is very easy to make
a bit of water
a teaspoon of wasabi and done.
Another important to serve with sushi
is soy sauce.
A bit, don't go and put a gallon of soy.
A small amount.
And with that
is enough.
Final results
Let's do a glossary
Remember these are nigiri
of tuna, salmon,
Then we have
sashimi
We have the maki here
futomaki,
and uramaki.
And this is the leftovers.
We eat them as well.
We leave nothing.
And that's it for today's video
we hope you enjoyed it
and if you did hit the like button.
Subscribe if you haven't.
And share it with all your friends.
Leave a comment with
what we could cook next.
See you in the next video
that we can't say anything or it'd be
Spoiler!
Bye!
I'm moved
I'm very touched.
with the final results
The sushi is telling me that as his creator
I have to eat it all.
No way!
