Welcome to another prepare video. This is Part2 in my Sushi Cooking Ideas seriesin which I “ve brought you” new ideas and concepts that are innovative that you can apply to yoursushi and make it interesting and elevate it to brand-new tiers, whether that is inside the homekitchen or the professional kitchen. Now, for Part2 Im going to show you howto manipulate Nori in a way to make it truly sounds and stand out from the residual. Youll have a really hard time finding thisin sushi restaurants around because its a pretty much brand new idea. What youre going to need is one of thesepaper impressions, its get this blueprint on top and on the sides and you time press it downto cut your article. Im going to take this Nori and just slicea strip off like you would for a Gunkan Maki or Battleship sushi, and merely lieu it inbetween the slot of the paper stamp, just like so until it aligns with the pattern, and then only press down.That will cut the Nori and then you simply moveit to the side and align it with the specific characteristics on the two sides now and then you press down againand it chips it on the right spot. Now you move to the other side and you justpress down again and you cut it, and then youve got this beautifully trimmed article ofNori with a structure embossed out. Im just going to clean this away and thentake a little bit of sushi rice in a bullet what you would used only for a Gunkan Maki and wrapthis round just like this.Now Im going to take some wasabi and fillit up with something, for example salmon roe, but you can fill it up with what it is you miss. Its just about the cutout Nori and interestingthings that you can do with it to realise your sushi a little bit more interesting. Now, you could also do it with a sushi roll. Now Ive got a sushi roll and Im justgoing to place the Nori up against the side just like this, Im going to do the sameon the other side just like so, and then Im just going to press it on with a bamboo rollingmat, just like this, time to make sure it clings properly to the rice.After Ive said and done Im going to cutit like I commonly would, so Im going to cut it in half and now were going to cutit into quarters, one surface and the other side. Then again precisely press it down with a bamboorolling rug precisely to firm it up again and then here we are now going, nice beautiful simple little sushiroll with an interesting pattern of Nori on the outside. Ive got another one now thats differentcuts that obligates butterflies, into a sort of ribbon.Again merely chipped and string it up and then justbring it to the other side and string it up with the pattern on the side of this machineand then you press down again. Here this creates a ribbon instead, so youvegot a beautiful ribbon made of butterflies in Nori. Im just going to take some sushi buns, here Ive got three that ought to have chipped and here I just residence my filigree ribbon on top ofthis and time press it down against it. Now its got a beautiful little butterflypattern on it. This is just a very simple salmon roll justto show you the idea but you can apply this to any of your sushi to make it a bit moreinteresting and only most beautiful. There we go done! Alright, so this is the end of the video. I hope you enjoyed it and I hope you applythis concept to your sushi and make it pop.Now, if you require special stamps as I be utilized in thevideo then Ill link them in the description below. Also if you miss the same kickass Sushi MasterTshirt that Ive went now then Ill link that in the description below. Dont forget to subscribe to my channeland thank you for watching. See you guys next week, goodbye. Death.
Welcome back to another video, this the fourthin a series of videos I like to call Sushi Cooking Ideas, where I give you ideas thatyou can apply to your sushi to make it more interesting and most innovative and more extraordinarythan everybody elses. Now this idea is all about use a dehydratorto create some vegetable membranes that you can use in sushi in lots of different ways. Im just going to show one example of whatyou can do with it but its not to restrict that. Now we are now going makes run! Okay start with a Daikon Radish and chop itup. Once youve chopped it up then you wantto add it to a boil container of ocean and you was necessary to cook it until tender.Now this will take about 20 to 40 minutesdepending the dimensions of the the chop and the temperature of the sea. Really cook it until its very, very, verysoft. Once youve got to that stagecoach then you wantto transfer the Daikon into a container so you can blend it. Now Im going to use a hand immersion blenderjust to get a extremely smooth and lustrous puree.Just impede mixing it until you get to thatconsistency. Once you feel youre at the consistencythen you can add your part, for example in this case Im going to use some choppedred clam to get a beautiful violet coloring. So Im going to add a little bit of it ata epoch and then blend it through and then look at it and decide whether to add somemore or not.Now the shade is completely up to you whetheryou crave a more strong pronounced purple or less. This is what Im looking for right here, a neat smooth puree with a beautiful purple color. Now that Ive done that Im going to spreadit over a expanse, a very special nonstick sheet designed for dehydrator. Ill link the description below so you guyscan find the same one. And now Im just going to spread the pureeacross delightful and evenly and then Im going to use a spatula to spread it out more evenlyto about four to five millimeters thickness. You actually was necessary to make your time with thisand spread it out neat and gently and evenly until it crosses the entire membrane just likethis.Once you feel youve got the right consistencyand spread then you can transfer this over to your dehydration rack, just like this. Okay now you want to placed this inside a dehydrator, the one Ive get here is an Excalibur Dehydrator, but you can use any other dehydrator. Ill link this in the description so youcan find the same one. Im just going to close it and named it to52degrees Celsius, thats 125 degrees Fahrenheit; Im going to let it go for a couple hoursuntil its completely dehydrated out, the sheet.This is quite a few hours later and itscompletely cool and now Im just going to separate the membrane gently from the nonsticksheet. You exactly want to make the edges and just slightlypeel them off. Its easy to really peel away the nonsticksheet than to try to pull off the vegetable sheet. Okay, so here now Ive got most of the cornersoff, Im just going to slowly gather it up and “ve been trying to” separate the part sheet.Now it has rent on the side there so Imjust going to pull this up and now Ive got this beautiful super thin sheet of DaikonRadish with red-faced green. It makes a beautiful violet colour. Okay now to cut your expanse, simply neighbourhood itshiny feature down on a cutting board and then make half membrane of Nori as a retrace implement. Precisely lay it on top like this and then justtake your pierce and cut around the outside perimeter just like this. Now Im abusing half membrane of Nori becausethats only the excellent size to place on top of a sushi rotation. Okay one more cut here, immense. Now you precisely want to separate it away fromthe sheet so you can have your useable sheet.Just rupture it apart terribly, particularly gently, makingsure not to rend the expanse. Now be very gentle because this sheet is verythin and can rend apart quite easily. Okay, huge , now Im going to do one morecut now only to make this side a little bit more neat, alright. Awesome, and now youve come this beautifulpurple sheet that you can use to place on top of sushi rollers sushi rosters like thisone. Im just going to take the sheet and therestwo sides to it, theres a rough side and theres a glistening feature. Now it doesnt matter which acces down youput it, Im just going to made it down shiny side firstly and with the bumpy surface up. Okay, so now to firm it up you time pressit down with a rolled rug just to make sure that it cements on and then you cut it likeyou usually would. So really cut it in half just like this andthen chipped the halves into one-quarters, just like so, and then you want to cut the quartersinto eighths.Now be very gentle with this because thesesheets are much thinner than Nori and they can tear much easier. Okay so now Ive cut it, Im just goingto firm it up just in case anything moved during shorten and then Voil! Weve came this beautiful sushi roll, simplesalmon sushi rolling with this beautiful purple pink outside bark. You can make it in different collections, forexample heres the one we made and heres the same exactly with a bit more red cabbageand nows the same with a lot more red clam. You are also welcome to see ladens of various types of ranges, you can make it with Daikon and other veggies or you can make it with really veggies. Fucking crazy, experimentation and represent quantities of differenttypes of complexions, smacks and precisely much more awesome seeming sushi. Okay, so there we go now youve got thisgreat doctrine you can apply to your sushi and make it a bit more interesting. Now you dont have to merely apply it in theway that I used it, you could also use the sheets to change Nori for example.If you induced the expanses a little bit thickerso they wouldnt rip as readily then you could use it to roll sushi rotations with, whichopens the door to limitless alternatives. Now Id love to know how you would use thesesheets to construct your sushi more interesting or other menu foods. Provide comments below and subscribe to my canal. Thanks for watching, see you guys next week. Goodbye! END.