- So, growing up in Texas,
this is a real thing,
I didn't know sushi even existed.
Like, until I was, like, 18.
Like maybe 19.
Now it's one of my favorite foods.
I love sushi.
And because I don't always have time to grab sushi,
today I'm bringing it to us
from one of my favorite sushi spots here in LA.
Seriously, they know me by name,
everyone that works there.
(Kelly laughs)
Please welcome Koi Executive Chef, Rob Lucas.
(audience applauds)
- Thank you.
- So, Hello, Chef!
- Hello.
Good seeing you. - I'm so happy you're here.
- Good seeing you. - I'm gonna wrap it all up
and eat it tonight.
(Rob laughs)
So what are we making today?
- Okay, actually we're going to do one
of your favorite dishes
on the menu. - You would know.
Yup. - Very popular item.
It's the crispy rice.
- [Kelly] Yes.
- Which we do like four different styles.
We have the spicy yellowtail,
the truffle avocado on the filet.
But today we're going to be doing the spicy tuna.
- Yes, that's my favorite! Yes!
(audience applauds)
- Okay, so what do we do first?
- Okay, first, okay, we're gonna actually--
- Y'all like sushi, first of all?
Do y'all?
- Oh yeah. - Love sushi.
- [Kelly] Okay, okay.
Look at, look at--
my band's clapping.
"Yes, we do."
(Kelly claps)
- They're like, "If like there's leftovers, we'll take it."
Okay, so what do we do?
So sorry.
- So, first we're going to kind of,
like, make the mold of the rice.
- Okay.
- Usually it's much easier.
to have a bowl. - Should my hands be wet?
- Yeah. - Is that what you're doing?
- So, what we're gonna do
is we're gonna get our hands wet.
[Rob] We got a little bowl of water,
and then kinda pat your palms.
- Okay. I'm so excited!
- We have some rice in front of us.
- Okay.
- You probably just want to grab a little bit.
- [Kelly] A little bit?
- [Rob] Yeah.
- [Kelly] Okay.
- And then kind of form it into a rectangle shape.
- [Kelly] God,
it keeps sticking. - Just keep on forming.
- [Kelly] Okay.
- [Rob] Yeah, well, you have the towel right there.
- Okay, yeah. (laughs)
He's like, "Uh, ma'am? - And you just want to kind of
want to get a shape. (audience laughs)
- [Elisabeth] How are you doing?
- Like that.
- [Kelly] Okay, mine's like
a little, bitty nugget.
I like it.
- [Rob] That looks good.
- It's a little nugget.
- [Elisabeth] Look at his! - [Rob] How are you guys
doing over there?
- It's okay.
- I don't know if this is right.
- You know what, they come in all shapes
and forms - Squeeze it in.
- So, it's all okay.
- [Kelly] Everything --
Yours is pretty, too. - But everybody's look
- [Elisabeth] Thank you.
(laughter)
- [Rob] Pretty good.
- So, what we're gonna do
is we're gonna put
the rice -- - You put it on there?
Yeah, go ahead and put it in this frying pan,
which is, already have-- - Do you get some of
- that oil on it?
or is that just Texan? - It's actually--
No, that's clarified butter.
- [Kelly] Oh, or whatever.
(audience laughs)
- [Rob] So, basically you're going to put these in, and--
- [Kelly] Okay.
- [Rob] You're going to want to
probably give it a good three,
four minutes. (Elisabeth laughs)
- Okay, so what do we do as it's doing that?
- Well, while it's doing that,
we're going to actually make our own spicy tuna.
- [Kelly] Oh, okay, how do we,
does it matter?
- We'll start from the right side.
- Okay.
With this?
- You've got a spoon.
- Okay.
- Well, a little sriracha. - All of it?
- Yeah, just throw it all in there.
- [Elisabeth] Okay, I'll do one
then you do the other. - Throw it all in there.
- [Elisabeth] Get it all in there?
- [Rob] Yeah.
- [Elisabeth] What is this?
- [Rob] Sriracha.
- [Kelly] Sriracha. (man groans)
- That's it. That's coming. - Okay.
- [Rob] If you like it spicy,
you can add more.
- Okay I like spicy. (laughter)
- Next--
- What's this one?
- Did you scare yourself?
- Yes.
(laughter)
- So, wait,
what do we do next? - Look at how far away
you're holding everything
from yourself. - What is this?
- So next, we're gonna add the sesame oil.
- Sesame oil.
- [Elisabeth] I think you need to do these.
Sesame oil is so good for you
in a lot of ways.
That's why they say, "Open sesame."
- We're putting all of this in here?
- Yeah, throw that, everything
in there. - It is true,
I read a book.
(laughter)
- Okay, so what's this?
- This is smelt egg.
- Is that, okay is that masago or no?
- Masago, yes.
- Masago, okay.
- I love this stuff.
- All of it?
- [Rob] All of it.
- All of it.
- [Rob] Now this gives you
that crunch and the pop.
- Sorry, I don't know what that is from me.
Sorry.
Don't eat mine!
(laughter)
- You guys got everything mixed?
Okay.
- I think so.
- Tastes just like
chicken. - Go ahead and start
mixing it. - All right.
- Okay, mix it?
- Yeah, I think you have a spatula.
- Wait this is just, - Get a little bit more,
- Give me a minute. - You didn't quite mix it.
- Julia Child
- I'm so sorry, I'm so sorry.
(Kelly sings)
- How is your lucky dip?
(Kelly mumbles)
- That looks so good.
- [Thomas Sadoski] That looks really good.
- [Elisabeth Moss] Can I just eat this?
- I just feel like,
okay,
I think that looks pretty good.
- [Rob Lucas] Yeah?
- I think I'm nailing it guys.
Okay so then do we flip now?
Do we flip?
Don't fail.
- Okay.
Yup, can I flip?
- Yup, absolutely.
- Okay.
- Be careful it's hot.
- Okay.
I'm okay with hot.
- You wanna flip it.
- I'm used to--
- On the other side.
- I'm used to having to dealing with hot, Rob.
I'm just
everyday in the mirror.
(audience cheer)
Everyday in the mirror.
Okay, okay.
Did y'all flip yours?
- Yeah, yeah.
(laughter)
- It's very good.
- I'm just here for the buffet.
It's very good.
- I love it, I love it.
Okay, then so what do you do?
- [Rob Lucas] Now--
- So we have these kind of ready.
- Yeah.
We already have the finished rice product.
- Okay.
- We're gonna actually
complete the whole dish.
- Okay.
- So,
yeah if you guys wanna grab the dish.
- So wait,
do we, we just take a,
how do you do,
oh with a spoon.
- Well you get a spoon,
so we're gonna use a spoon,
and you're gonna--
- Okay.
- Yeah.
- Do you just kinda mold it?
Cause I know when it comes on mine
it looks all real pretty.
- It looks like you've done this before.
- I well, I've eaten before.
(laughter)
- So, yeah,
next we--
- I'm- I'm gonna nail it.
- That's exactly--
- That's sort of an anomaly in Los Angeles.
- [KELLY] You put it on top?
Okay.
Oh wait let me get rid of that one.
We don't want that.
Okay so then you just kind of mush it down
and make it pretty?
Okay.
- Shape it.
- [Kelly] I've never made my own,
but I've eaten so many.
I feel very proud.
Okay.
- Feel free
you guys
go ahead and jump in.
- Fine, I wanna eat my own.
That was awesome.
I think I did good.
- Happy with everything?
Yeah.
- I think I did well.
- I think you guys did really good
I like um--
- Okay.
What is this?
Is this ponzu?
- [Rob Lucas] Oh that's just soy.
- Soy?
Oh okay nevermind,
I'm gonna enjoy it anyway.
- It's delicious.
- [ Kelly] I like ponzu,
I love y'alls ponzu sauce.
- Ah, I should've brought you some.
(laughter)
- Very good.
- She said as if she's never had it before.
- As if I did here.
- As if you did anything.
- It's so good.
So amazing and new.
- Glad you guys enjoyed it.
- Dude I don't know if you've had
the baked crab roll or there
or the lobster tacos.
But yes Thomas!
(applause)
They did like it.
Yes!
- [Elizabeth Moss] Don't give them this.
- No no no, you can have it.
- All right y'all,
she's taking all the food.