How One of the World's Best Japanese Chefs Makes Sushi

[upbeat music]

So, I am a Chef Masaharu Morimoto.

I'm gonna show you my perfect sushi at your home.

So I'm here at my new restaurant, MM by Morimoto.

[upbeat music]

Cool, huh?

Hmm, sushi can be whatever you want,

but I have only one rule, no rule is my rule.

I'm gonna show you three different types.

Spicy-Tuna Roll, Inside-Out, rice on the outside.

Yellowtail, seaweed outside.

Third one is the Hand Roll.

Three different rules.

Most difficult thing is how you make sushi rice,

how to cook sushi rice.

This is a short grain rice.

Very difficult to get it, so any rice is fine.

So wash,

this, I have to wash because, so water marry.

Right?

First one, so it's better quick

because dry rice get the moisture water quickly inside

and then dust and then some muddy things go inside.

And then after that we do this.

So we call this kome o togu.

We don't say wash.

This is a togu, so you can see this sound.

[Morimoto hushes]

So several time I wash that, so rinse that.

See not muddy water.

Once then soak the water at least 30 minutes,

all the moisture, water is going to the inside the rice.

They cooking equal every single pieces.

So don't rush.

Once the like water has make even, not this, not this.

So otherwise the cooking equal.

Until boiling, high heat and then put the lid.

I don't want too much the like steam out.

So this leads heavy,

it's gonna be boiling maybe 6, 7, 8 minutes.

This boiling,

then make very little small.

And then 12 to 15 minutes.

After that, at least a set like this, the 10 minutes.

I think there's still extra moisture.

I don't think so, but one time,

1, 2, 3, 4, 5. [stove knob clicks]

Even I'm a professional very, you know, kind of nervous.

Okay, hey, oh, nice, nice, nice, nice, nice, nice.

Anybody can make it but you better buy rice cooker.

Okay?

So I'm using this, we call it hangiri.

If you have like brown broncs in the bottom,

don't use it.

Then rice vinegar,

it's a vinegar rice, it's not just a seasoning.

Long time ago they are traveling by work.

They better have the like a rice with the vinegar.

So prevent food, they can have food poisons.

So this is a seasoning and also for the food poison.

And then mix sushi, vinegar coating each single pieces.

Don't push too much.

Okay, moisturize.

Okay, like this making softer.

So a lot of people say, oh,

rice a little warmer is better, yes, it is.

Keep it warmer like this.

Anything, any bowl, anything, any plates, anything.

This is a perfect season to sushi rice.

And then next I'm gonna show you spicy tuna rolls.

[upbeat music]

Making Kura, get it ready.

Make portion, two hands and then like this,

not to press so much.

Just make portion almost same like a large lemon.

So seaweed the two side, shining side and shiny side.

So shining side from the outside means bottom.

Roll is here is inside rice on the outside,

it doesn't matter.

Then roll it out, long and thin.

From here and the equal amount from here,

push, pull, corner, corner.

Then this going down.

Using the the top of the finger

and then this is sesame seed right on your side.

And then if you think, oh this is little too much,

take it and then, oh, I need more rice, add it.

It's poured like this.

This is a spicy mayo,

mayonnaise with any spicy you have in the house.

So you can use any ingredients you want.

Cucumber, avocado, asparagus, mushroom, anything you want.

So, scallion on the top.

So this is the best tuna bluefin.

This is the trimming parts

and they usually don't make roll

'cause these trimming parts.

Equal from you know, side by side.

You use those four fingers holding here

and little bit holding inside.

And this side bring in the top then

so this rice edge come into edge of the tuna, here.

Then roll over.

So it's gonna be no breaking.

So here I'm using plastic mat

because it doesn't stick into here.

Then it's with two motions.

Squeeze this way, another one press, squeeze, press.

And then it's better making this side,

then change the other side this way.

Then making clean cut and now I'm cutting.

So little bit width is better.

Moving easier.

So moving, not this,

this moving, moving, moving, moving, moving.

Smooth, smooth, smooth, smooth, smooth,

smooth, smooth, all the tuna.

Fish in the middle.

Then rice, same amounts along.

Then cut same high.

Next one,

I'm gonna show you the seaweed on the outside.

So this is pretty difficult. [upbeat music]

Next fish is a yellowtail.

This is not a whole fish, this is a half fish.

This is a center bones.

So this is the rib bones, this is the flounders.

We bought it from the supermarket.

This is not bad.

So this is the same parts.

So different colors.

This is brown, this is red.

So this the fish,

not regular or seaweed on the outside.

With a yellowtail scallion,

this is hamachi yellow tail rib bones.

Between bone and bone, best meat here, best meat fat.

Then this is from [indistinct],

then the tail parts.

Lot of sinew from my tail parts.

So easy to you know, scrap.

So this sinew parts I taked off.

After that chop, chop, chop, chop, chop.

[knives thudding]

Then if use the whole thing same day you eating everything,

you can mix better here.

It's really more smoother

and then more flavor coming in I think.

And then seaweed, shiny side at the bottom.

Rice summer much, much smaller than spicy tuna rolls.

We need empty spot here.

Half-inch.

This is the same, then this.

So use this bamboo mat, same thing.

So this is a fresh wasabi.

Fresh is more flavor, moistures and more aroma.

Wasabi and roots on the very fresh water for mountains.

But of course manmade is chemical is spicier.

Yellowtail scallion in the middle.

Holding here, this part come in the end of the rice

but still we have an empty spot.

Hold bamboo mat and just roll inside.

Okay and then same thing.

Press and squeeze.

[upbeat music]

This is a seaweed on outside.

Then I'm gonna show you how

to make hand roll with a cone type.

[upbeat music]

So this is Scottish salmon,

bear slice against the sinew, like this.

If you following a sinew,

you are eating whole sinew there.

So seaweed again.

Using half hearts, this triangles.

Just a little bigger than golf ball.

Triangle like this, using like this.

And then any finger, making roll in the middle

because they are ingredients come.

Spicy mayo, avocado.

Then to select this and at this corner coming center

and the middle, holding here, this coming here, middle.

Then rolling to the everything here.

Both hand, use this way.

So this is the cone type pan rolls, seaweed, stir crispy.

You better eat it.

So I can show you easily from here.

Using these parts then making triangle like this.

Spicy sauce, avocado, salmon.

Then this one come in here, in the middle.

Then just a little by little,

little by little, little by little.

Very easy, straight sugar type.

We have a spicy sauce when they eating all the sauce

is from bottom.

So this is gonna be a pampas,

this one come in then when you by,

no leaking from bottoms.

[upbeat music] Hey.

Okay, so this is I made spicy tuna roll

and the tuna nigiri.

Actually nigiri is just a, you know, nigiri type like this.

Especially more sushi chef doing some different styles.

Sushi plates in Japan doesn't come the wasabi

on the side like this because already put in inside

but you can put wasabi here.

It's better not to mix wasabi in the soya sauce side.

So because losing the each flavors, you can feel soy sauce,

you can feel wasabi, you can feel vinegar and the fish,

everything together, like this.

Or maybe you can put this way and then or bite.

Hmm, ginger works in between next dish.

Ginger make your palate neutral.

I don't recommend put something ginger

on the sushi and eating together.

Sushi is originally finger food,

you can take out with a finger,

then dip in soy sauce and bring your mouth.

Why not?

If you want wasabi more, you can put here.

Then dip in the soy sauce, fish aside.

Just enough.

You don't have to put the whole thing.

Mm.

Yeah, I love sushi.

So a lot of people thinking Japanese food is very difficult.

Lalo Lu, I don't think so.

Sushi is no loose.

Sushi is easy.

You can try at your home next weekend.

If you need help me, call me.

I charge you.

[Morimoto chuckles]

I'm expensive.