>> Fiona: ALL RIGHT.
HAPPY FATHER'S DAY WEEKEND.
ALL THE DADS OUT THERE.
IS OUR EXECUTIVE PRODUCER
KATIE AND HER DAD ON HER WEDDING
DAY.
THEY WER DANCING TO FOREVER
YOUNG BY ROD STEWART.
LEARNING HOW TO ROLL SUSHI IS AN
ART.
AND AS WITH ANY ART, IT NEEDS
SOME PRACTICE IF YOU WANT TO GET
IT RIGHT.
SO THE OWNER OF SUKEBAN IS HERE
TO SHOW YOU HOW TO MAKE THE
PERFECT SUSHI ROLL.
I AM GETTING READY.
WHAT IS THE NUMBER ONE MISTAKE
PEOPLE MAKE WHEN THEY TRY TO
ROLL THEIR OWN SUSHI?
>> THE RICE IS THE MOST
IMPORTANT.
>> Fiona: THE RICE IS THE MOST
IMPORTANT.
>> RIGHT.
YOU DON'T WANT TO GET IT ALL
OVER YOUR HAN
I MAKE IT EASY FOR YOU.
JUST LIKE GOLF-SIZE BALL.
AND THEN PUT IT IN THE MIDDLE OF
YOUR SEAWEED.
>> Fiona: HOW DO YOU MAKE SURE
THE RICE DOESN'T END UP ALL OVER
YOUR HANDS?
IS THERE A TRICK?
A LITTLE BIT OF WATER?
>> A LITTLE BIT OF WATER BUT NOT
TOO MUCH, OTHERWISE YOUR RICE
WILL BE SOGGY WITH THE WATER.
>> Fiona: YOU WANT TO PUT SOME
WATER ON IT, SHAKE IT OUT A
LITTLE BIT AND THEN COME BACK.
WE ARE MAKING A BOSCO ROL
WHICH ONE IS THE BOSCO?
>> THAT'S T TUNA AND THEN SOME
GOAT CHEESE.
WE USE GOAT CHE INSTEAD OF
CREAM CHEESE.
>> Fiona: HOW DO WE START?
>> IN THE MIDDLE OF THE CENTER
OF THE SEAWEED
>> Fiona: OKAY.
HERE WE GO.
LOOKING GOOD.
AND THEN PUT THE RICE, LITTLE
BIT ON THE TOP, PRESS IT ALL THE
WAY TO THE TOP.
MAKE SURE YOUR RIC COVERS ALL
YOUR SEAWEED.
>> Fiona: OH, THE RICE HAS TO
COVER ALL THE SEAWEED.
>> YOU DON'T WANT T DO TOO MUCH
OR YOU DON'T WANT T NOT DO
ENOUGH.
YOU WANT TO TASTE THE FISH.
>> Fiona: SO YOU WANT A THIN
LAYER OF RICE.
>> AND THE AFTER THAT --
>> Fiona: WH IS THAT?
>> SESAME SEED.
>> Fiona THAT'S SESAME SEED.
>> YOU PUT IT ON TOP OF -- YOU
THE SEAWEED AND RICE ON TOP
OF -- THERE WE GO.
JUST TURN IT OVER.
>> Fiona: OH, TURN IT
COMPLETELY OVER?
THERE WE GO.
>> AND NOW WE PUT THE F
THIS IS THE FRESH TUNA.
>> Fiona: NOW YOU SAID WHEN
YOU'RE CUTTING THE FISH, FOR
EXAMPLE WHEN YOU'RE LOOKING AT
THIS FISH, OKAY, AND YOU'RE
CUTTING IT AND YOU CAN SEE --
>> RIGHT.
IT'S RIGHT THIS WAY.
BUT WHEN YOU CUT YOU HAVE TO CUT
IT AGAINST, OTHERWISE THE FISH
IS GOING TO BREAK EVERYWHERE.
THE MEAT IS GOING TO BREAK
APART.
>> Fiona: SO CUT IT AGAINST
THE GRAIN SO IT DOESN FALL
APART.
OKAY.
>> SO NOW WE PUT THE TUNA ON A
ROLL AND CUCUMBER AND A LITTLE
BIT OF GOAT CHEESE.
>> Fiona: A LITTLE BIT OF GOAT
CHEESE.
OKAY.
AND OF COURSE YOU USE GOAT
CHEESE INSTEAD OF CREAM CHEESE.
>> RIGHT.
BECAUSE A LOT O PEOPLE USE
CREAM CHEESE BUT I FIND GOAT
CHEESE TASTES WAY BETTER.
AND SO AFTER THAT WE'RE GOING TO
START ROLLING IT.
START FROM THE BOTTOM OF THE
SEAWEED.
>> Fiona: NOW SUKEBAN IS
FAIRLY NEW, RIGHT?
YOU GUYS JUST OPENED BUT Y'ALL
ARE HAVING A LAUNCH PARTY COMING
UP TOMORROW, RIGHT?
YEAH, WE'RE GOING TO HAVE OUR
GRAND OPENING TOMORROW FROM 6
TO 8:00 P.M.
CHAMPAGNE, ALL YOU CAN EAT, $25.
THE PARTY STARTS FROM 6:00
8:00
>> Fiona: YOU'RE NOT KICKING
ANYBODY OUT AFTER 8:00,
BASICALLY.
WE LIKE PARTY.
THIS IS THE WAY TO ROLL IT.
GOOD.
>> Fiona: OH, YOURS IS SO M
MORE COMPACT.
>> YOU HAVE TO MAKE SURE IT'S
TIGHT ENOUGH.
AND THEN AFTER THAT YOU PUT THE
FISH ON TOP.
SO PRETTY MUCH LIKE FOUR PIECES
ON THE TOP.
PUT IT JUST LIKE T
AND THEN --
>> Fiona: AND THEN YOU'RE
GOING TO DO THAT OVER THERE.
>> SAME THING.
>> Fiona: AND ARE WE GOING TO
ADD SOME STRAWBERRIES?
>> RIGHT.
NOW WE PUT AVOCADO TO MAKE THE
COLOR LOOK GOOD.
BECAUSE IT'S LIKE GREEN, RED,
AND WHITE.
>> Fiona: OTHERWISE IT
OVERPOWERS THE FISH, WHICH YOU
DON'T WANT TO DO.
WHAT IS THIS ONE WITH THE
YELLOW?
>> THAT'S MANGO ROLL.
>> Fiona: AND THIS IS THE
SPICY RAINBOW ROLL.
SO MUC ON THE MENU THERE AT
SUKEBAN.
ONCE AGAIN THE SUKEBAN LAUNCH
PARTY IS HAPPENING TOMORROW FROM