I know foodtube
how are your food bus Korea now listen
I’m down here at Camden Market look at
it’s minus one but don’t worry about
that because I’ve got a killer dish for
you but before we start I need to
introduce you to one of my mates in
haste from a kitchen a today oh good man
I’ve been trying to film with you since
July last year when it was hot
it’s barbecue weather so hasty tell me
more about your channel so it’s all
about simplifying really really healthy
recipes you haven’t got over complicate
things in the kitchen okay we’re doing
salmon sushi
it’s quick it’s simple it’s fast and
it’s tasty
now the reason I’m saying you’re sushi
rolls is everybody loves sushi it’s
really popular and the other thing I
find right is that like this is not the
definitive recipe how to do I’m not a
sushi expert but I love sushi and if you
love sushi you want to start making it
this is a great place to start so the
first thing we’re going to do is we’re
going to get the sushi rice washed so in
if you just pour it into there for me
please right grab the tap yeah cooking
on the street people right now put it in
there come back that’s it and you need
to just give it a good wash for about
two or three minutes just to get rid of
all the starch
sushi rice is a short grain rice if you
can’t find sushi rice then find a short
grain rice all you’ve got to make sure
is you’ve got to rinse it because we
need the rice to stay as individuals
when we roll it and that’s why you’ve
got to get the starch up because if you
don’t all stick together let’s get it in
the pan yeah there you go so what’s the
regiment’s in here okay for every one
cup of rice it’s one and a half cups of
water so that’s two cups okay yes please
oh yes please
with this we’re going to add some mirin
about 50 mils I think it’s better to get
the mirror in now and cook it into the
rice okay go on
okay let’s get it up to a boil and then
we’ll drop the lid on right while the
rice is cooking we’re going to get the
salmon and the cucumber I’m gonna prep
it for the sushi rolls while I stay warm
get the salmon Salmons mega healthy it’s
really good for you it’s a ace source of
omega-3 or and it’s a fantastic source
of vitamin D and an awesome source of
unsaturated
that’s awesome salmon let’s prep it
rises deboned it is obviously they
literally just take the skin off of this
so you just take knife edge and just
glide that down so what we want is we
want really nice thin stripe that’s five
six meals from there are out five
perfect perfect so cut it all the way
along yep
some of that nice got these beautiful
thin strips they’re going to fit
perfectly in the roll and the
presentation will look beautiful so if
you’re serving sushi raw fish then you
need to make sure that you don’t serve
it to children under two or pregnant
moms back for the day boom now let’s get
the cucumber done top and tail gonna cut
it in half so and then we’re just going
to take the seeds out right so while
we’re taking it out because they’re you
know like 95% water and so they just
dilute things you lose the flavor and it
will make everything really wet right
right now you can take the skin off if
you wanted but I’m not going to worry
about it what I want is these really
nice thin strips of cucumber about the
same length as the salmon so we got the
salmon done we got the cucumber done and
we doing with the rice I think it’s
pretty much done by the looks of things
perfect okay let’s get it off the panel
so now what we’re going to do is we need
to chill it down putting it into here
because I want it to cool down and then
and that will cool down evenly the
problem with a lot of rice is that if
you leave it in the pan the stuff at the
bottom just keeps cooking desorbs as
well and it just until it becomes Chloe
and unclutter together this way that
will chill down and stop cooking
immediately
now as the rice is chilling down you
need to add some rice wine vinegar
there’s about 250 grams of rice and that
now I’m going to add 50 ml to write off
vinegar yeah and what that does is it
adds to the flavor it gives it that
clean crisp taste that you need in your
sushi we’re going to let that chill then
we can make our sushi rolls okay now we
need to put cling film onto our sushi
mat just makes it a lot easier to handle
right so clingfilm my mat up and I’m
just going to fold all the excess cling
film around now if you don’t have a mat
you could use a tea towel because what
you effectively need to use is use that
the tea towel as a mat to roll
and roll and roll the sushi so that guys
ready let’s get our seaweed sheet on
there you’ll see that one side is quite
smooth and silky yeah and then the other
one is quite rough so it’s matte and
shiny exhausting be smooth side down
rough edge facing you you want the
smooth side for the presentation and
also the rough side it kind of clings
onto the sushi a bit more geta right
wait your hands what you need to do is
grab a ball of sushi rice and drop it on
now when you’re putting this sushi rice
on there’s a couple things that you need
to think through the first one is is
that you don’t want to be pushing it
down so the rice becomes one you don’t
want to do that so you need to just be
sparse with your touching of the rice
the second thing is is that you don’t
want it to be too thick because then
it’s really incumbent when it’s all rice
and no filling so the sushi rice is on
now we get a strip of salmon nice thin
strip of cucumber what you do is you
just bring that over bring it all the
way over and press and pull it back roll
it again and press down you’re forming
this nice round roll so get a little bit
of water and we just dab it on the end
just finish that off by rolling through
there you go beautiful hasty one over
guy yeah yeah please wet hands yeah and
the reason that you wet your hands is so
the rice doesn’t stick to them yeah but
what you’ve also got to be careful is
you don’t get loads of water on there
because that water transfers into the
sushi roll getcha so what you do is you
roll it over and then you press perfect
perfect love it love it love it look at
that I’ve just come back from Japan
where we did this right okay so now what
we’re going to do is we’re going to
present these guys so you need to make
sure that you dip your knife in water
that way they won’t stick so I’m just
going to take off the end and then make
sure that you slice them all the same
now I’m going to set these guys up on
here so much of Japanese food is about
it making it look really beautiful
I’ve got some pickled ginger most people
think that pickled ginger should be with
the sushi it isn’t it’s got two purposes
it cleanses your palate that vinegar
vibe just really cuts through and it
also
helps as a digestive then I’ve got some
wasabi and then I’ve just got some soya
sauce and now let come on there’s some
spare ones here so let’s try them well
the wasabi is really warming actually
that is my plate of salmon sushi rolls
now I take the food to the street people
try my food and then they tell me what
they think it’s worth what do you think
350 revalidate 350 I reckon we got 350
because you know it’s a it’s fine let’s
take these sushi rolls to the people at
Cameron town and see what they’ll pay
from come on are you up for trying my
salmon sushi rolls well that’s that’s a
relief
okay right okay okay now what garnishes
do you like you like a bit of wasabi do
you like a little bit of soy okay open
wide
what is it what you did okay nice I’ve
like I like it I like it so if you’re
paying for a full plate of salmon sushi
from two seriously handsome fellows
that’s that’s not my sauce just include
eating as well includes feeding or they
pay for the whole plate how much girls
making this is you know feeding as well
ten quid yeah he’s alright you’re gonna
pretend good as well get in there well
done girls
alright that’s alright do you want to
try sushi okay no problem
not offended at all so I’m good at the
movies yellow and white aha I get it in
there okay right come on
so that for that whole plate of sushi
what would you pay for it two bombs
three pounds okay five pounds five
pounds or leaves give me so what’s at
five six seven eight eight so that’s one
what you lost and you would thank you
you too well done
we absolutely smashed it ear down at
Camden Market how did you find your
first batch of food busking cold have we
smashed it haha now if you want to see
any more super healthy recipes and you
need to go over to hasty channel and
subscribe it’s a great place for great
recipes we’ve just smashed out beautiful
Nombre stuff with loes different curries
go check out the video we just done
together as well and guys subscribe to
foodtube what you want to do now get
warm
haha
how are your food bus Korea now listen
I’m down here at Camden Market look at
it’s minus one but don’t worry about
that because I’ve got a killer dish for
you but before we start I need to
introduce you to one of my mates in
haste from a kitchen a today oh good man
I’ve been trying to film with you since
July last year when it was hot
it’s barbecue weather so hasty tell me
more about your channel so it’s all
about simplifying really really healthy
recipes you haven’t got over complicate
things in the kitchen okay we’re doing
salmon sushi
it’s quick it’s simple it’s fast and
it’s tasty
now the reason I’m saying you’re sushi
rolls is everybody loves sushi it’s
really popular and the other thing I
find right is that like this is not the
definitive recipe how to do I’m not a
sushi expert but I love sushi and if you
love sushi you want to start making it
this is a great place to start so the
first thing we’re going to do is we’re
going to get the sushi rice washed so in
if you just pour it into there for me
please right grab the tap yeah cooking
on the street people right now put it in
there come back that’s it and you need
to just give it a good wash for about
two or three minutes just to get rid of
all the starch
sushi rice is a short grain rice if you
can’t find sushi rice then find a short
grain rice all you’ve got to make sure
is you’ve got to rinse it because we
need the rice to stay as individuals
when we roll it and that’s why you’ve
got to get the starch up because if you
don’t all stick together let’s get it in
the pan yeah there you go so what’s the
regiment’s in here okay for every one
cup of rice it’s one and a half cups of
water so that’s two cups okay yes please
oh yes please
with this we’re going to add some mirin
about 50 mils I think it’s better to get
the mirror in now and cook it into the
rice okay go on
okay let’s get it up to a boil and then
we’ll drop the lid on right while the
rice is cooking we’re going to get the
salmon and the cucumber I’m gonna prep
it for the sushi rolls while I stay warm
get the salmon Salmons mega healthy it’s
really good for you it’s a ace source of
omega-3 or and it’s a fantastic source
of vitamin D and an awesome source of
unsaturated
that’s awesome salmon let’s prep it
rises deboned it is obviously they
literally just take the skin off of this
so you just take knife edge and just
glide that down so what we want is we
want really nice thin stripe that’s five
six meals from there are out five
perfect perfect so cut it all the way
along yep
some of that nice got these beautiful
thin strips they’re going to fit
perfectly in the roll and the
presentation will look beautiful so if
you’re serving sushi raw fish then you
need to make sure that you don’t serve
it to children under two or pregnant
moms back for the day boom now let’s get
the cucumber done top and tail gonna cut
it in half so and then we’re just going
to take the seeds out right so while
we’re taking it out because they’re you
know like 95% water and so they just
dilute things you lose the flavor and it
will make everything really wet right
right now you can take the skin off if
you wanted but I’m not going to worry
about it what I want is these really
nice thin strips of cucumber about the
same length as the salmon so we got the
salmon done we got the cucumber done and
we doing with the rice I think it’s
pretty much done by the looks of things
perfect okay let’s get it off the panel
so now what we’re going to do is we need
to chill it down putting it into here
because I want it to cool down and then
and that will cool down evenly the
problem with a lot of rice is that if
you leave it in the pan the stuff at the
bottom just keeps cooking desorbs as
well and it just until it becomes Chloe
and unclutter together this way that
will chill down and stop cooking
immediately
now as the rice is chilling down you
need to add some rice wine vinegar
there’s about 250 grams of rice and that
now I’m going to add 50 ml to write off
vinegar yeah and what that does is it
adds to the flavor it gives it that
clean crisp taste that you need in your
sushi we’re going to let that chill then
we can make our sushi rolls okay now we
need to put cling film onto our sushi
mat just makes it a lot easier to handle
right so clingfilm my mat up and I’m
just going to fold all the excess cling
film around now if you don’t have a mat
you could use a tea towel because what
you effectively need to use is use that
the tea towel as a mat to roll
and roll and roll the sushi so that guys
ready let’s get our seaweed sheet on
there you’ll see that one side is quite
smooth and silky yeah and then the other
one is quite rough so it’s matte and
shiny exhausting be smooth side down
rough edge facing you you want the
smooth side for the presentation and
also the rough side it kind of clings
onto the sushi a bit more geta right
wait your hands what you need to do is
grab a ball of sushi rice and drop it on
now when you’re putting this sushi rice
on there’s a couple things that you need
to think through the first one is is
that you don’t want to be pushing it
down so the rice becomes one you don’t
want to do that so you need to just be
sparse with your touching of the rice
the second thing is is that you don’t
want it to be too thick because then
it’s really incumbent when it’s all rice
and no filling so the sushi rice is on
now we get a strip of salmon nice thin
strip of cucumber what you do is you
just bring that over bring it all the
way over and press and pull it back roll
it again and press down you’re forming
this nice round roll so get a little bit
of water and we just dab it on the end
just finish that off by rolling through
there you go beautiful hasty one over
guy yeah yeah please wet hands yeah and
the reason that you wet your hands is so
the rice doesn’t stick to them yeah but
what you’ve also got to be careful is
you don’t get loads of water on there
because that water transfers into the
sushi roll getcha so what you do is you
roll it over and then you press perfect
perfect love it love it love it look at
that I’ve just come back from Japan
where we did this right okay so now what
we’re going to do is we’re going to
present these guys so you need to make
sure that you dip your knife in water
that way they won’t stick so I’m just
going to take off the end and then make
sure that you slice them all the same
now I’m going to set these guys up on
here so much of Japanese food is about
it making it look really beautiful
I’ve got some pickled ginger most people
think that pickled ginger should be with
the sushi it isn’t it’s got two purposes
it cleanses your palate that vinegar
vibe just really cuts through and it
also
helps as a digestive then I’ve got some
wasabi and then I’ve just got some soya
sauce and now let come on there’s some
spare ones here so let’s try them well
the wasabi is really warming actually
that is my plate of salmon sushi rolls
now I take the food to the street people
try my food and then they tell me what
they think it’s worth what do you think
350 revalidate 350 I reckon we got 350
because you know it’s a it’s fine let’s
take these sushi rolls to the people at
Cameron town and see what they’ll pay
from come on are you up for trying my
salmon sushi rolls well that’s that’s a
relief
okay right okay okay now what garnishes
do you like you like a bit of wasabi do
you like a little bit of soy okay open
wide
what is it what you did okay nice I’ve
like I like it I like it so if you’re
paying for a full plate of salmon sushi
from two seriously handsome fellows
that’s that’s not my sauce just include
eating as well includes feeding or they
pay for the whole plate how much girls
making this is you know feeding as well
ten quid yeah he’s alright you’re gonna
pretend good as well get in there well
done girls
alright that’s alright do you want to
try sushi okay no problem
not offended at all so I’m good at the
movies yellow and white aha I get it in
there okay right come on
so that for that whole plate of sushi
what would you pay for it two bombs
three pounds okay five pounds five
pounds or leaves give me so what’s at
five six seven eight eight so that’s one
what you lost and you would thank you
you too well done
we absolutely smashed it ear down at
Camden Market how did you find your
first batch of food busking cold have we
smashed it haha now if you want to see
any more super healthy recipes and you
need to go over to hasty channel and
subscribe it’s a great place for great
recipes we’ve just smashed out beautiful
Nombre stuff with loes different curries
go check out the video we just done
together as well and guys subscribe to
foodtube what you want to do now get
warm
haha
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