Crazy Salmon Roll - How To Make Sushi Series | Tokyo
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Master Sushi Chef Hiroyuki Terada shows you how to make our latest creation that will debut on our upcoming menu change happening in the next few weeks. It's basically a Crazy Tuna Roll with some added changes that really give this roll an amazing result. The torched salmon gives the fish a nice texture while the spicy salmon gives the finish a great pop. This is a must try when you visit so we hope you'll order it the next time you're in. We can't wait to serve you soon :) Here's where you can buy the torch for $49.00. http://www.williams-sonoma.com/products/compact-kitchen-torch/?pkey=e%7Ccreme%2Bbrulee%2Btorch%7C23%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules See you in our next episode... NoVe Kitchen & Bar 1750 N. Bayshore Drive Miami, FL 33132 phone: 305-577-8200 facebook: NoVe Kitchen and Bar instagram: NoVe Kitchen and Bar twitter: NoVe Kitchen and Bar website: www.novekitchen.com email: info@novekitchen.com Menu: http://www.novesushimiami.com/wp-content/uploads/2014/02/NoVe-Menu-Winter-Spring-2014.pdf
Comments
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please describe best type of knife used for sushi preparation. What do I look for in a very good knife?
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I just watch these things for fun... BUT YOURS IS SOOOOO COOL
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Using kimchi sauce originating in Korea, mayonnaise originating in France, Sriracha originating in Thailand, rice originating in China, salmon from Faroe Islands, avocados originating in Mexico, nori from Japan, prepared by a Japanese chef in an American restaurant. Took the true definition of American melting pot to made this incredible augmented Japanese dish.
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this is poetry to me
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whoa,
recipe is like 15yrs old,
hmmm.... -
yummm, water in my mouth
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Hi hiro or HERO! May I know how much of sushi vinegar i should add on my hot rice? I mean how much the ratio between rice and vinegar
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just loved it. yummy
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can you spell me the type if sauces?
I speak a very bad eng.
thank you -
Just cooked up some sushi for dinner last night, your videos are so helpful :)
I've noticed you use smaller nori sheets than I'm able to buy. Do you cuts yours to be smaller? The ones I buy are about 1/3 longer and because I only cover the same area with rice as you do I'm left with a section of nori without rice that's difficult to cut through with the knife after rolling. -
Hiro ta da..... da!!!! lol I love Hiro he's so humble, a man a few words but the words he speaks show he is such a wise man. I admire him a lot. I would like to know more about him but he seems like a quiet private kind of person. Is he married? Children? How many years young is he? I love you Hiro son lol
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hey hiro i know your a sushi chef but I was wondering what you could do with some deer meat i was just wondering
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I am hungry now, Hiro thanks for the video I hope to make some sushi for me and my family keep making videos
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POKE BOWL PLEASEEEE
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miam yummyyyy .... i want to taste it :( great job chef
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Wow ! Not only yummy I'm sure but the art I love it. Hi Chef Hiro 😘
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WOOOOOW!!!
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i want
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"its a 15 year old recipe" uses siracha lol
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I'm hungry watching this video :3