Welcome back to another cooking video, I’m
Chef Devaux and today I’m going to teach you how to make the Salmon Dreams sushi roll.
It’s named after the Facebook fans who chose that name. If you also want to choose a name
the next time I have a sushi roll that doesn’t have a name then go like my Facebook page
to have a say in that. You can check it out right now by clicking
on the bottom left corner of your screen, and there will be a link in the description
below. Without further ado, let’s get cooking.
Alright, I’m just going to clean the board then I’m going to take some sushi grade
salmon. If you don’t know what sushi grade fish is, check out the link on the top left
corner of your screen for more information. Now I’m going to take a very sharp knife
and just start cutting. The first cut is just to start at the right angle, a 45-degree angle.
Now I’m going to place the palms of my fingers against the fish and just drag the knife through
in one swooping motion in order to make sure you don’t saw as you cut through it. You
want it to be one smooth cut all the way through, and you want to make sure that they are a
half centimeter thick, that’s about 1/5 of an inch, and I’m just going to keep cutting
until the entire piece of salmon is done, or you can just do as much as you need. I
just go all through all the way with it. Once I’m done I’m just going to put this
back on the plate with some cling film or plastic wrap over it and keep it in a cool
place like the fridge until I need it. Now we take a Nori sheet, which is the seaweed
component of the sushi or algae, we cut this in half because we only need half. Then we
put 120-grams of sushi rice, cooked and seasoned. If you don’t know how to do that, click
on the link on the top left corner of your screen for more information on how to cook
and season sushi rice my way. Just spread it out nice and evenly and don’t press down
to heavily, you want it to be very fluffy. Then here I’m going to flip it over onto
a bamboo rolling mat. The one I’ve got here is specially non-stick so it doesn’t stick
to the rice, but if you don’t have one of these just put your bamboo rolling mat inside
a bag. This is some tempura shrimp, I’m just putting
it on, I cooked this beforehand, and I’ve shown how to make this in another video. If
you want to go see how to do that, click on the top left corner of your screen. And for
the outside ones I’ve just put the little tail on the outside. And here I am just putting
some julienne cucumbers, that’s just a thinly sliced cucumber, and I’m putting it all
the way across. There we go, now to roll. You just pull it
over and then close, and then you want to just lift it up and then roll that forward
sealing the roll, and roll forwards and then press again firmly to make the roll.
Now we’ve got the roll, you want to take the salmon again and you want to start layering
it on one by one just like this, you put one after the other with a very, very slight overlap,
not much. Then once you’ve covered the entire sushi roll, just like this, you take a piece
of cling film and you place it over, this will keep the salmon onto the sushi roll when
you cut it. Just press it on with a rolling mat just like this and then lift it and now
we cut. I just damped the knife in some water so the
rice doesn’t stick too much and I’m cutting it in half here, then I’m going to cut the
halves into quarters and then I’m going to double back and cut the quarters into eighths
and this will make your traditional eight pieces of sushi.
The outside ones will have the tail of the shrimp sticking out which is kind of a nice
thing to have on the plate. Once you’ve finished cutting you just go
back and re-firm it up with the bamboo rolling mat, this will make it nice and pretty because
it might have jostled around with you cutting it. Take the cling film off and then now,
just look at that sushi, looks great. A beautiful ceramic plate always adds to it. If you want
this same ceramic plate you can get it by clicking on the link on the top left corner
of your screen, then just place the sushi on it and I’m going to top it with a little
bit of masago. This is some Japanese seasoned fish roe, it’s very delicious, I even like
to eat this stuff on its own so it’s just great on top of sushi.
Voilà, Done! This is the end of the video, I hope you enjoyed
it and if you did don’t forget to hit the like and share button somewhere down there
so your friends can see it too and they can enjoy it as much as you did.
Check out some of my other videos by clicking on the right, and also subscribe to my channel
if you haven’t done so already by clicking on the top left corner of your screen.
Thank you for watching, hope to see you guys next week—goodbye!