Yo Sushi


Welcome back to another cooking video, I’m
Chef Devaux and today I’m going to teach you how to make the Yo Sushi roll. It’s
a delicious sushi roll filled with salmon and avocado and then rolled in Tobiko. I hope
you enjoy it as much as I do; here we go—let’s do it!
Alright so we start by preparing some things, the first thing is this avocado. I’m just
going to cut it in half and then I’m going to take the skin off just like this, then
I’m going to cut from the outside inwards in a circumference going all the way around,
just like this, to get nice and even slices of avocado. Then I’m going to take some
sashimi grade salmon and slice it in strips just like so.
If you want to more about sashimi grade salmon there will be a link in the description to
the video. I will put that to one side until we need
it. Now I’m going to take a bamboo rolling mat or a plastic one in this case and add
half a sheet of Nori. Now you see there’s a shiny and a rough side, I’m going to put
the rough side up, then I’m going to take 100-grams of cooked and seasoned sushi rice
and I’m going to just spread that out nice and evenly and softly.
If you want to know how to make sushi rice then there will be a link in the description.
Alright, flip that around and you take a little bit of wasabi, put it on your finger and spread
it along the middle, just like this. This will season the sushi roll. Now I’m going
to take the strips of salmon and lay them across the center and then followed by the
slices of avocado just right next to it, just like this.
Okay now to roll the sushi roll you want to start by lifting up the end of the mat and
rolling it over and closing the sushi roll. When I lift it I can see a little bit of Nori,
that’s because it’s closed. Then you roll it forward to seal and roll it a couple more
times forwards just to firm it up in different directions.
Now I will move the sushi roll to one side and tuck in the edges. This helps to make
the end pieces of the sushi roll a bit more useable. Okay, just tuck the other side in
like this with your fingers, and then you just remove your sushi roll and place it on
the board and firm it up one last time just to get it just the perfect shape.
Now to cover it in delicious Tobiko which is flying fish roe. I like to add it with
a spoon just like this and spread it across the surface, some people like to have a big
plate and then roll it into it, but I find that applying it with a spoon like this gives
a nice decadent layer of Tobiko. I’m going to simply apply it on and then
turn the sushi roll over and then apply a little bit more and keep doing that until
the entire roll is fully covered with Tobiko. If you want to more about Tobiko there will
be a link in the description of this video. Once you’ve done that and all the sides
are nicely covered just like this then it’s time for cutting. You take your extremely
sharp knife and cut it in the middle, just like this. Then clean your knife on a wet
rag, this will help remove the rice and make your knife slide through the roll. I’m going
to cut the halves into quarters, just like this, and in between each cut you want to
really clean your knife so it slides through. Then you take the quarters and you cut them
all into eighths, so four cuts and keep cleaning in between cuts so that your knife slides
through. It’s important to have an extremely sharp
knife to cut sushi rolls otherwise they break apart and fall apart, so it’s important
to get a good quality knife or to learn how to sharpen your knives extremely sharp with
a wet stone. For both of those check in the links in the
description to find my video on how to sharpen knives.
Once you’ve finished cutting it then you just take the bamboo rolling mat, or plastic
one again in this case, and then just firm it up just to make sure that it’s as great
as before you started cutting. Now I’m going to take a plate, a beautiful
black plate with an orange dish, compliments the orange Tobiko. I’m going to just remove
the end pieces for my own consumption and then I’m just going to spread out the sushi
rolls into a few pieces like this so I can pick them up.
Now if you want the same plate as I have just shown then check out the link in the top left
corner of your screen or in the description of this video.
I’m going to just place them on just like this in a neat row, and then I’m going to
add a little bit of pickled ginger and just a dash of wasabi. Now I’m going to add a
little bit of soya sauce just to finish off the dish.
Okay, so there we go—done! Alright, so this is the end of the video.
I hope you enjoyed watching how to make the Yo Sushi roll and I hope you make it at home
and share it with your friends and family, and just enjoy the sushi roll.
If you haven’t done so already subscribe to my channel by clicking on the top left
corner of your screen and you’ll be updated when new videos are released.
Thank you for watching, see you guys next week – goodbye!
END

100 comments on “Yo Sushi”

  1. Elias Wadskog says:

    looks really awesome

  2. Thomas Gailliaert says:

    – yo sushi! what's going on. – dunno, something fishy

  3. Glenn Kievit says:

    looks great and i love the plate

  4. Diva Nails PR (lacangri71) says:

    i just love the passion and patience you put in every roll you make. i am definitely a fan!!!

  5. Emilykinz says:

    i hate that i cant get much sushi around here ;-;. i should just sneak in and. steal whatever you make

  6. Mrs Frizzle says:

    Looks fantastic!

  7. Hambert says:

    The other day I made my first sushi to my friends and they loved it, I owe all my success to you!! Thanks for such high quality productions, you are awesome!!

  8. TheTimster89 says:

    I must say. Me and my fiancé is making sushi at home at least once a week. Normally on Fridays as it is so relaxing and you just can let go of work and it is a wonderful way to wind down. You have taught us a lot and many of the recipes, tips and tricks have if not made me a rather good sushi chef, made me one that dares to try to make new and harder recipes every time. People around us constantly talks about our sushi and often ask when the can come bye and have some, most of them before they tried our sushi saying that sushi is not their thing. Just want to say that you for all you have done, keep up the good work and every time I see a new video from you here I get a smile on my face even before I have watched it! Big thanks from Sweden! // Timmy

  9. Markeparke says:

    You dont think you could have made a video of how to eat sushi, as i have heard there is so many different ways to eat it, some say many of them is wrong and stuff like that 🙂 and the sushi looked delicius as allways <3

  10. Alexander Rådström says:

    Awesome as always and i whish you happy new year anytime =)

  11. hay oof says:

    😍👍

  12. SOIV1000 says:

    Hi! Is the rice warm or cold? Love your videos!

  13. Tulio Lima says:

    this looks delicious, definitely gonna try it. I would really appreciate if you made a video with scallops, it was the best sashimi I ever ate, but I don't know if I can follow the same procedures for sushi grade fish or so.. also tonkatsu sauce would be nice, thanks, keep doing this amazing work.

  14. AnalogX64 says:

    Looks delicious…cant wait till tomorrow evening. For new years eve we stay home and order a large sushi tray 🙂 its an annual tradition.

  15. Clover HighFive says:

    I hadn't watched your videos in a while – wow, your editing skills have gone up a notch again!!!! This video was super-enjoyable. The music in the background, the voice-over… wow. I love it 🙂
    And of course, the sushi looks yummyyyyyyyy 🙂

  16. Meghan sluder says:

    Why don't you just make a smooth cut instead of the saw type cut that you were making? Ist make a slightly more pressured and easier cut?

  17. Samuel Nasta says:

    Oh! Finally you gave the tip to stop the waste! 😀
    I couldn't stand you giving up 10% of each roll every time

  18. Jack Jedlicka says:

    What is the function of the pickled ginger? Is it just a palate cleanser?

  19. Marek Lapham says:

    awesome video again! Have you tried using cling film to hold your roll together while cutting? I find that helps keep it really neat! also makes it a lot easier 🙂

  20. Canz says:

    Do you have a restraunt or work for one?

  21. David K says:

    thats not the right way to use ur knife…

  22. Vassoula. Κ says:

    this takes sushi 🍣 to a whole different level…. amazing!!!!!!!

  23. sophiecooks09 says:

    yummy sushi roll can't wait to make it n I love that sushi rolling mat

  24. AgonVenom says:

    I LUV SUSHI!!!!! 🍙🍣🍚🍱

  25. Mzy says:

    Don't saw the sushi roll 😱

  26. Fayz Nipp says:

    Could you make some vegan sushi dishes? That would be awesome!

  27. michemicheb says:

    Looks amazing!! Happy new year 🙂

  28. Ana Portgas says:

    Aaahhhhhhhhhhhhhhh

    It

    Looks
    S

    Sooooo goooodddd

  29. Manu Bernal says:

    Hi everything you do is so good, and it help us to make our own sushi. thank you!!!
    Ps: I wonder if it's possible you can show us how make de AHI TUNA recipe

  30. Alexis S says:

    This looks so good! I've been cooking since I was maybe 11 and once I discovered sushi I absolutely loved it. I really would love to make my own sushi but I can't seem to find sashimi grade fish in Manhattan 🙁 good job tho chef Devaux!

  31. Harrison Leigh says:

    have you ever had mochi?

  32. marie Savino says:

    Yummy! Looks wonderful. Do you have a brown rice sushi recipe by any chance? Happy New year 🙂

  33. David says:

    i usually have fruit juice to wash down my sushi, what do you think is the most complimentary drink(s) for sushi.. perhaps a future video ?

  34. c kelly says:

    Beauteous!!!

  35. Kaylz Fenelon says:

    How do u make the sushi rice

  36. James says:

    Dude who taught you to "saw" that roll in half??  Poor technique.

  37. foxvific says:

    I've been watching your videos since the beginning 🙂
    really enjoyed this series, wish you did more sashimi tutorials though

  38. Potato -kun says:

    That roe… so much… drools

  39. renaper117 says:

    2016

  40. fawne léon says:

    I really just watch these videos when I'm hungry and craving sushi but also really fucking broke. It's great.

  41. spider man says:

    Hi I'm Japanese!
    is this guy really a sushi chef?
    MAKISU is the other way around.
    Rice and seaweed is put on a flat face.
    And many mistakes with other videos.
    There is not the sushi chef who is such an unskillfulness without basic knowledge in Japan.
    We trained roughly seven years to become a sushi chef in Japan.
    RIP " Something like sushi "

  42. Cindy Hewitt says:

    Thank you for sharing! I just love your creative recipes. And please don't ever stop sharing them!

  43. Serge M says:

    Thank you!

  44. Yoisho says:

    I am new to sushi, Is there any way i can slightly cook the fish before adding it to the roll?

  45. Cindy Jones says:

    really liked your tip on tucking in the ends of the sushi! mine always look so sloppy. ditto on another vegan sushi video–the one with the black rice was a little hard to see. thx, great video!

  46. Cindy Jones says:

    really liked your tip on tucking in the ends of the sushi! mine always look so sloppy. ditto on another vegan sushi video–the one with the black rice was a little hard to see. thx, great video!

  47. Dan Jonsson says:

    cryofried sushi roll. now that would be awesome

  48. Graeme Swan says:

    I used to work in "Yo sushi Glasgow" ….honestly cant count the timew i have made this roll. Safe to say i am sick of seeing it.

  49. Brianna Gonzalez says:

    I love your videos but you should do popin cookin sushi

  50. bossvetluga bv says:

    sushi mat links! please!

  51. Emilia Tuarez says:

    you are amazing!

  52. Alonso Quesada says:

    I love your channel, but this one just got sloppy, definitely not your A game for sure, improper way to slice rolls and not a nice job on the tobiko either

  53. jewcify says:

    If knife skills are are sub par such as this chef's, cover with a layer of formed Saran Wrap so you don't waste that extraneous amount of very expensive tobiko. Or just don't use that much tobiko because of how potent tobiko is

  54. Dog Swag Girl says:

    I just subscribed so I'm new!

  55. simon ingmyr says:

    awesome!

  56. Plorbond says:

    IF YOU WANT TO LEARN HOW TO CLICK A LINK, CLICK THE LINK AT THE CORNER OF THE SCREEN. IF YOU WANT TO LEARN WHERE THE CORNER OF THE SCREEN IS, CLICK THE LINK AT THE CORNER OF THE SCREEN.

    STOP ADVERTISING YOUR OWN CRAP. PUT IT IN THE DESCRIPTION.

  57. Christina Singleton says:

    Had sushi for dinner today!

  58. JgHaverty says:

    Yo Chef!

    Can I keep my water stones ("KING" brand japanese water stones) under water permanently? Like leave it in a tupperware with water?

    Allergic to fish, but been a long time viewer and fan 🙂 thanks!

  59. Rachel Toy says:

    You should definitely make a futomaki roll!

  60. Sam Man says:

    can u post how to make all the colours of the sushi rice with natural flavours i find it hard to make it

  61. MrsPrestoPresto says:

    I get insanely hungry every time I watch one of your sushi videos xD which are great by the way!

  62. theone says:

    you need to learn how to cut .

  63. LEVY D says:

    Hi
    Do you have a restaurant ?
    Do you have Instagram ?
    I love What you do

  64. The Witcher 3 Misc says:

    You're becoming fat dude, whatch your diet.

  65. skatechatham says:

    You eat fast! Plate was already clean at the end

  66. sxnkxnrxck says:

    Don't watch this while you're hungry…

  67. Naomi Parsons says:

    Hi Chef, started using kazari last year after you featured it but not sure what's going on, the site's still up and running but everything has been out of stock for ages now 🙁

  68. Midnight7762 says:

    You can better, bro.
    But, ok.

  69. Steven Marshall says:

    In Carolina there is few places to get sushi, and even fewer places that actualy focus on how they make it. My dream is to basic live the life of EatYourKimChi(great YouTubers btw); Travel to Places such as Korea and China just to experience its food culture. Every sushi video I watch a tear falls.. only gas station sushi for me until I can afford a trip across the world ;_;

  70. WildPinkSalmon says:

    I really learn how to roll now thnx!

  71. WILKU97 says:

    You gained some fat man XD

  72. scasey1960 says:

    Why not use the cellophane wrap when cutting this roll?

  73. sophia1secret says:

    great advice throughout your video!

  74. Alex Neagu says:

    Place them in a neat "roe." I'll see myself out.

  75. Jklolx says:

    About buying salmon from the store. Do i buy it fresh or frozen or special kind of salmon cause i've never made sushi before

  76. Fabiola Mejia-Acosta says:

    I am SOOOOO hungry right now 😂😂😂🍣🍣

  77. Dave swain says:

    stupid white guy teach asian food

  78. red-anteater says:

    I don't quite understand how the nori stays so flexible.
    every nori sheets I bought so far are realy crunchy and crispy and if I try to fold them around my rice they break 🙁
    is there a way to prevent this?

  79. Elai Kindler says:

    Does he use real wasabi? or does he use horse radish?

  80. Khloe Balmir says:

    i want to marry this guy and eat his amazing sushi every day and i just want to marry him so badly i love him

  81. daniel K-J says:

    Hey I was wondering… Why don't you actually film the part where you eat what you have cooked? That way we can visualise and I'd also say see you (hopefully) enjoy the recipes. As if it were reviews of your own recipes. I personally would love to see not only the preperations but also the whole experience.
    Great job and keep up the good work 😉

  82. Marisa Cucina Italiana says:

    Where can we get the mat? live in italy so can i order them on ebay ? cant wait to try these!

  83. Bernardo Arellano Dávalos says:

    ok, that's enough, I subscribe

  84. MakY19P3rU says:

    I think your sushi looks good but I can see that you actually have no real restaurant experience and please get a regular shirt

  85. cute neko says:

    so much fish eggs

  86. CÁLCULO MÁGICO says:

    Hi cheff. I love all your videos. Please, where can I find a sushi mat like yours ?
    tanks

  87. glowInTheDark says:

    hi there. you did amazing job. did you use sushi grade salmon?

  88. burnt olive says:

    holy crap this looks amazing… i'm hungry for sushi now!

  89. Extreme_E FTW says:

    1000000000 $$$$$$$ sushi

  90. Paige Nicole says:

    How do you get the salmon Raw without giving yourself Salmonella?

  91. MoonLightMelody Flora-Ouzoriay says:

    I just started watching your videos, and I am already amazed on how easy it is to make sushi, and I see that you take your time in everything you do. Now I finally know how to make sushi! If I were to make sushi by myself without no experience what so ever I would probably fail. .-.

  92. Potato15253352 U says:

    That looks so good:)

  93. Lezerni Wolf says:

    Yo, sushi! What's up! 🍣

  94. Sabrina Salinas says:

    I thought this said yoshi sushi and I was confused lol

  95. darionne garner says:

    gosh this looks so good

  96. Ethan Patterson says:

    You deserve more subscribers you do so much hard work

  97. eustagoesout says:

    There's a lot of links in the description according to the video

  98. KLASHIKOV says:

    His intro is weird "welcome back to another cooking video I'm Cheeh divauuuhhhh

  99. Chriss Preacherman says:

    Can I use a butter knife?

  100. Robbie Backpacking says:

    Subscribed! That looks delicious. Just tried Yo! Sushi in NYC and it was great, but I can't wait to make my own!

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