So during this extended period of time at home my family has been enjoying some amazing homemade meals that I'm very grateful for
But there is one meal
I miss very dearly and that is sushi after asking my dad
If you can make sushi for like two weeks straight and successfully annoying him
he decided to text my cousin who worked at a sushi shop asking how to make it and he basically said to google it we
did and we tried it out and it actually
Worked we were like so surprised by how easy it was and how good it was
And I mean it was easy to get like a decent result because sushi from restaurants is still way better like they are the kings
And queens of sushi, like don't get me wrong
But I was so happy to have an alternative and I posted this photo on my Instagram story
You should go follow me by the way and my friend Tori shoutout to Tori suggested
I make a video about it and I thought hey, that could be fun
So here we are if you've never seen my videos before hi, I'm Zoe and I never do cooking videos
But I thought this would be different. So I hope you enjoy
anyways, also
Please don't roast me if I did something wrong or you have a better recipe because we just tried to do our best
Special shout out to my dad for filming this video, by the way
Make sure to LIKE comment and subscribe and let's get started in this video. I'm gonna be making shrimp tempura
So for that you'll need sushi rice panko Japanese breadcrumbs rice vinegar, which my dad prepared in advance
So it is made with 200 grams of rice vinegar
90 grams of sugar
20 grams of salt and then you put a small piece of seaweed in it to soak for several hours in advance of cooking shrimp
Nori avocado cucumber and then we have a bowl here
But we also use a lot of other equipment that isn't in the picture, but you'll see everything eventually
so the first thing we did is pour 500 milliliters of the sushi rice and we put that into a strainer and
the first thing you have to do with the rice is actually like wash out all the starch because that makes the rice better for
Sushi so you have to rinse it with cold water and it was really cold on my hands
You can see them get
progressively more pink and you want to make sure that like this stream of water from the sink is not touching the
rice directly because if the water like hits it directly it could break the sushi and it could also
Make it release more starch than we want because there's I know I guess like a middle ground that you want to reach
so I just rinse it out with a strainer like as a first step and then
I was done that I put it into this big bowl and then I did the same thing
I poured water into the bowl and I poured it like on to the side so that I wasn't touching any of the rice and
Then I mix it around with my hands and you can see that the water is like getting cloudy
So that is all the starch coming out
So I'm doing a good job and we have to do this eight times
For the water to get clear and like for all the starts that you want to get out to get out
So yeah, it was really cold
I recommend if you have someone else doing this with you like take turns and yeah
We just did this eight times until the water was all clear
So once we were done washing out the rice
we put it back into the strainer and left it in the sink to kind of dry up and
While we left it there
We kind of started on the other stuff like the cucumber's the avocado and all that but for the sake of the video
I'm just gonna like show all the sushi parts and then all the other parts just so that it's like kind of logical
So the next step we have to do for the rice was fill up 600 milliliters of cold water again
and then we poured it into this pot and
Then you put the rice in there too. And you just let it sit for 30 minutes until the rice becomes more opaque
So again, like during this 30 minutes
You can go ahead and like prep all the other ingredients that you want to put in your sushi
So after it sits for 30 minutes
I turned the burner on to medium heat and I put the pot on the burner with the rice inside and I covered it up
And I left it there for 9 minutes and then after 9 minutes
I turned the burner on to high and I left that for 4 minutes and then after 4 minutes
I turned the burner off and I let the rice just sit there and kind of cool off for 15 minutes
but you want to keep the lid still on so after that I took off the lid and I started like kind of scooping the
rice into this dish and something that I messed up with is that you're not supposed to like take the rice from the bottom because
It might be burnt. So you just want to kind of like scrape off the edges of the rice and get everything that's on top
So once all the rice that you've gotten from the pot is in the dish
You can pour the rice vinegar
that we prepared and you want to just like pour it all over the rice and then kind of like mix it in and then
Once that is done
you can just wet a towel with warm water and then wring it out and then just cover the rice and or like cover the
Dish with the towel while you do like the other stuff until you're ready to actually like make the sushi rolls
Moving on to the other ingredients. This is way simpler than the rice. So starting with the cucumber
I just peeled it and then I cut it in half and
I cut it in quarters and
then I like cut off all the seeds from the cucumber's and
Then with the quarters I cut them into little pieces my dad calls the matchsticks
And then with those matchsticks I cut them into even smaller matchsticks
Moving on to the avocado. I only used half an avocado
So I cut that into half and then I cut those halves into halves
So like quarters and then with each quarter, I kinda made slices like I didn't actually cut them. I
Just made slices with the knife of the pieces of avocado that we're gonna use
Later, and it looked kind of bruised but my mom approved them. So it's okay now
I'm starting on the shrimp tempura, which is like the best part obviously because it's like the star of the show
So I'm taking a tablespoon of butter and then melting that in the microwave
Then I cracked one egg into a bowl and I whisked it
Okay, whisked is such a weird weird to say we whisk that I mean
I'm having trouble then I poured the
panko Japanese bread crumbs
Onto a plate and then I poured the butter on to the panko and I mix them all together with a fork
I also cut the tails off my shrimp because I just did not want that in my sushi
And then I made this kind of assembly line type of thing
so I had the sushi and
I dipped it in to the egg and then I covered it you need bread crumbs and they kind of like it's kind of hard
For them to stick on so I covered it like a bunch of times and I left it on this rack
Which we are going to put in the oven and then of course
I just repeated that with all the other shrimp and is actually kind of fun
My oven was at 350 degrees Fahrenheit, so we put them in we didn't Li excite a timer
We just kind of monitored them through the leg door and check to see when they were golden
So we just ended up taking it out at a random time, but they looked so beautiful and golden
So we are finally at the last step and probably the step that you were all waiting for
So I took one of the like nori
papers that are like the seaweed and I put it on the cutting board and I spread the rice onto it and you want to
leave half an inch of room at the bottom and one inch of room at the top and just
make sure that you spread the rice all the way to the side like getting all the edges and then you can start putting your
Ingredients on the rice. So I started with my cucumbers and I just put them in a row and
Then I put the avocado on top of that because you want all your ingredients to go one on top of the other
And then I also put some shrimps
So I had room for like quite a few cucumbers on like three pieces of avocado
Or four and then like three shrimp and then you just want to roll it super tight. We actually like made two rolls
I only showed the first one here. My first one was not as tight as the second one
So yeah
You just want to really like squeeze it and this is like essentially what will make or break your sushi so
You don't want to like throw all that hard work away
So you really want to make sure that it is tight and then use a very sharp knife to cut it into pieces
Again, this is up to you. You can make them really small. You can make them really big. Just however, you like your sushi
So this is how mine turned out is the whole plate? They were so good
I literally love sushi, and I'm so happy that this recipe worked out if you ever make sushi on your own
Please DM me or comment down below send me pictures, whatever that would honestly make my day
if you enjoyed this video
I would really appreciate if you would give it a thumbs up and comment something down below because I'll reply to you and of course
subscribe to my channel
here's me attempting to take a thumbnail and my dad trying to be a prankster in the background and putting my dog in it but
Yeah, that is all for today's video. I really hope you guys enjoyed it, and I will see you in my next one. Bye