Welcome to Eddie Cuong Nguyen's channel. My name is Eddie Cuong.
For those who have started to watch this channel already knew,
my purpose for creating a channel today is to share experiences and bring value to everyone.
Instead of writing a book, I make the following Video series to save and recall
what I have experienced.  Also for the young chefs to have something else to learn. 
Because what I got now are refined by a lot of people in the past.
And these are achievements that I achieved over the years.
Hope you like my channel. Please like and subscribe to Eddie's channel
so that my channel can grow stronger to serve you more videos.
When it comes to Japanese cuisine, people often think of sushi or sashimi.
Those are the items that we will think first.
So, this first episode I will guide you how to make sushi.
With Japanese rice, how to wash rice, how to make evenly cooked rice, or how to mix vinegar
This vinegar called Su. It is thought as just ordinary vinegar,
but in fact it's a mixture of sugar, salt and vinegar.
I will teach you how to make Nigiri from sushi rice and I will teach you how to form Nigiri 
and how to cut the ingredients to make best Nigiri.
Today we will make Nigiri. Sushi have many types, such as
Gunkan, Maki, Nigiri, Temaki, Onigiri and etc., depends on the States.
I will show you how to make the most popular sushi in restaurants.
Beside maki, we have Nigiri.
And now we will start with the Ingredients.
I will show you how to cook the rice first, which is also called Shari.
We have Japanese Rice. Here we have 500gr Rice, 450ml water;
80ml Vinegar (or Su), 15gr salt and 80gr sugar.
First, we gonna rinse rice.
I already rinse the rice. Make sure your water become clear.
Most people do not rinse their rise properly, that's why their rice do not have nice and white color.
However, with Japanese rice, you have to rinse your rice properly at least 4 times.
So later on, you will have the fully cooked rice and nice white color.
Then, we will soak the rice in the water at least 20 minutes.
In this time, we will combine the vinegar, sugar and salt.
You put in the bowl and then stir until salt and sugar dissolved.  This is what I do.
If work in the restaurant, sometimes they will put in Kombu.
Kombu is one type of the seaweed. Kombu is used to make your rice shiny.
Also if your cuisine is Hawaii sushi, you can also put in tropical fruits, such as Pineapple.
You crush the fruit to get the juice, then you can add to the vinegar.
Or you can use Orange, Yuzu. Yuzu is Japanese lemon.
Okay, the mixture is already dissolved.
Our mixture has become clear and then we will leave it on the side.
We will check the rice.
After 20 minutes, we will drain the rice and we have the rice become milky color.
The reason for this is for the rice to absorb water.
And when we start to cook, the rice will slowly cook, from the inside
With most of different type of rice, you can try this way.
However, you should check the ratio between water and rice.
With our ratio, we have here of 500gr rice and 450ml water.
Because the rice already absorb water, we only put 450ml water
We usually measure only one finger-joint, but it is not always correct.
Because people have different size of finger-joint.
While we waiting for the rice, we will prepare the fish.
After 20 minutes, the rice already cooked, but we will leave the rice there for
another half an hour. I got the cooked rice here.
After 20 minutes, the rice already cooked, but we will leave the rice there for
another half an hour. I got the cooked rice here.
Next, we will mix rice and mixture of vinegar. With the big rice ball like this,
your will gently use the rice scoop to spread it.
You will keep doing the same until the rice become dry.
You will keep doing the same until the rice become dry.
Our ingredients are very fresh today.
We have Blue fin Tuna, Snapper, Salmon, King fish, Golden-eye Snapper.
First, we will grate Wasabi. This is fresh Wasabi.
This type of Wasabi is very rare. The Wasabi flavor only lasts for 15 minutes.
So when you make sushi, you should eat right away,
because the Wow factor only lasts 15 seconds.
We will grate Wasabi in clockwise. Later it will create a wasabi paste like this.
I will put it here for our Nigiri.
Next, we will cut one slice of fish. This method is called Sogi Zukuri.
Sogi means pull back. We measure the width around 2 fingers, and the length around 1 finger.
From the outside, you measure 2 fingers, then,you slide the fish in one shot
to the chopping-board, then turn the blade 90 degree and pull back.
Your left hand like this, you pull back and we have our slice of fish.
Continue to form the Nigiri, you should prepare a bowl of mixture of vinegar like this here.
You can rub the mixture just a little bit.
If you put too much, when you grab the rice, it won't stay together.
If you put less, the rice will stick in your hand. 
The way of the rice ball is 16 to 18grams, depends on the genders of customers or country.
If you don't get used to it, you can get the scale.
When you grab 16gram of Shari, you form the rice like this. You rotate it, not squeezing it.
Meanwhile, your left hand will hold the slice of fish, your right hand still rotate.
When it forms oval like this,
you can put a bit wasabi between the ingredient and rice.
After that, your left thumb will push air inside,
to make the Nigiri melt in your mouth when you eat.  
You push it again in your right hand's index finger.
You flip it over with your left thumb
Then you use the right index and middle fingers, round like this,
to make the Nigiri better look.
The left thumb will stay on top of the Nigiri to keep the rice stay inside.
You will form the rice by the handshake strength, not too strong, not too weak.
This is step 1. In step 2, you will use these 2 fingers press the edge,
our ingredient will be stick with the rice.
In step 3, you rotate. In step 4, you rotate 180 degree.
You will continue step 4 until both of them stick together.
Finally, I will cut the Leek to make it become a brush.
Then, we will apply the soy souce on top of the Nigiri.
We continue applying with other ingredients.
Well, I already finish the Nigiri. You could have from left to right,
from white fish to red fish in order.
And between these dishes you can use with Gari, also known as pickled ginger, 
you use Ginger to refine your taste between dishes. 
Have a nice meal. Please like, subcribe and share Eddie's channel.
See you on Sunday!
