Alright, so first off you're going to need
some raspberry juice, now I like to use frozen
raspberries, they have much more sour taste
than fresh raspberries do, and it works very
well with sushi, instead of the sweetness
you get with fresh raspberries.
So I am going to just defrost the raspberries,
put them through a juicer and then have juice.
Now if you don't have a juicer you can also
do it by another method which I have shown
before in an earlier video, a link has just
appeared on the top left corner to that video.
There you go, raspberry juice done.
Alright so now we're going to take some masago,
which is seasoned capelin roe, and then mix
the raspberry juice into it.
Alright so now you're going to want to let
this marinate, put it in the fridge and forget
about it for a bit, five to ten minutes should
be enough, but the longer the better obviously,
just don't do it too long ahead, more than
hour is really not necessary.
Alright, so the raspberry juice has been marinating
with the masago for about ten minutes and
now you're just going to pour it out into
a sieve to let the raspberry juice drain out.
It's going to take a little bit of time for
it to drain out, so just put it underneath
a bowl and let it drain out naturally, it
will take about five to ten minutes.
Once you're done you spread it out over a
plate and you can keep it in the fridge until
you need it.
How To Roll Sushi
Alright you start out by placing your bamboo
rolling mat into a plastic bag on your board
and then you place half sheet of Nori on top.
Now you wet your hands just slightly so the
rice doesn't stick to your hands as much and
you add 4oz, about 120g of sushi rice over
your half sheet of Nori, and you just simply
spread it out nice and softly.
You want to fluff it out now press it down.
Take your time with this, now you flip it
over then you add sushi-grade salmon.
If you don't know what sushi-grade fish is,
click on the link on the top left corner of
your screen now and you'll get more information
about that.
Then you add some cucumber, and two pieces
of imitation crab meat, and then you begin
rolling by picking up the backend and rolling
it over the filling, and then you press it,
release, roll forwards, compress again, release,
roll forward one more time and press one more
time.
And there you go, that's a sushi roll done.
Alright once you finish your roll you just
move it to the side and bring your plate with
raspberry capelin roe and now you just simply
roll it insides.
It will stick to the rice automatically, all
you have to do is keep rolling around until
you get a nice even coverage, and what you're
satisfied you pull it out and get ready for
cutting.
Once you're finished rolling inside your raspberry
masago, you cover it in some cling film, press
the cling film on with another bamboo rolling
mat, this one without a plastic bag on it.
You want to dip your knife in some water,
just so a drop of water runs across the edge
of the blade, this will stop the rice from
sticking to your blade as much.
And then you start cutting, now I start cutting
on one end and just slice off a little excess
piece and then go ahead and start cutting
my sushi roll pieces.
Now I know how thick I want them to be so
it ends up being with about seven to eight
pieces.
Every few cuts you want to wipe your knife
on a wet rag so the rice doesn't accumulate
on the blade creating resistance when you
cut, and then you continue cutting.
Once you finish with your cuts, then you press
it back again and then remove the cling film
and then the chef eats the end pieces to test
that the roll is perfectly fine for whoever
might be eating it at the end.
If all is okay you proceed to plating up.
You can present your sushi on any plate you
want, but if you happen to want to use the
same one I am using in this video right now
you can check it out and many more by clicking
on the link on the bottom left of the screen
and go into my website.
And violà -- done.
Alright, so this is the end of the video,
now I hope you guys enjoyed it.
If you did and want to continue watching me
cook stuff then check out all my videos by
clicking on the right, right now.
Also if you want to see on a regular basis,
I make one new video every week, more or less,
you can subscribe to my channel by clicking
on the top left corner of your screen.
It's completely free and you'll be updated
when new videos are released.
Thanks for watching, until next week good-bye.
END
