(mocks Keith)
- Lets stay on time.
- I need the menu.
- In 1974, the International Culinary Institute
(laughing) was founded.
- [Eugene] Ever since then, kids have been coming
through these halls learning how to make food.
Today, I'm eating everything at the Institute--
- International Culinary--
- [Both] Institute of Culinary Education.
- B Camera shot joke.
- Cut to the main titles.
(bright pop music)
- Sushi!
- Sushi is my favorite food, hands down.
I also like pizza and I also like pasta.
But I really really like sushi.
- I will literally just grab a fish out of a river
and eat it straight.
I love sushi so much.
If Cthulhu came out of the ocean right now,
chop him up, this guy put him in his belly.
- Today, we are ending with a sushi-making competition.
And I'm gonna win this bitch.
- It's just like every cooking competition
video we do ever, just Ned gets 3rd place for some bullshit.
- I think most people have no idea
how to put together a sushi roll.
So I'm excited today to learn
and maybe I'll start making it at home.
Maybe I'll become a sushi chef.
Chef, sushi, che-sush.
So hard to say.
- My name is Frank, I'm a chef instructor.
We're at the Institute of Culinary Education
in Pasadena, California.
Today, we're going to work on maki rolls.
- I thought they were just called sushi rolls.
- The common vernacular is sushi
is fish on top of rice: That is nigiri sushi.
Maki sushi is usually rolled.
- So when I say sushi, I mean maki.
- You should be saying maki, for the most part.
- I love maki.
- Maki roll, we have nori, which is just
a sheet of seaweed paper.
It has that nice kind of crunchiness to it.
And then the rice, which is the most important thing.
We have one of these nifty things, right.
It's called a hangiri.
It'll keep our rice warm or body temperature
because when we make out sushi we want it
to be body temperature.
- Could I, in theory, lay out the rice on my body?
- Keep it body temperature.
- Body temperature.
- We have served sushi on our bodies before.
- Okay.
- We're not cutting to the footage of that.
- We're probably gonna cut to the footage.
(Oriental music)
- You know what you can use this for, too?
- What?
- Spanking your Asian children.
It's literally what they're used for.
Asians will sign off the comments.
- For me trying to make this at home,
what can I do to ensure that I'm getting good fish?
- Go with things that your fish guy will let you smell.
- And what should it smell like?
- It should smell like the ocean.
Like an ocean breeze.
And we give it a whiff, you know,
the fact that I can get that close to it
and not be like, oh my god, this is disgusting,
you know, it tells you it's pretty fresh.
It smells, it almost smells meaty.
If it smells like fish, it's already gone too far.
- Do you know about the diarrhoea fish?
- It's called escolar, yeah.
- Escolar.
Do you guys know about this?
There are some places that instead of spicy tuna,
they use escolar. - Yeah.
- It's a cheap fish, it's ugly as hell.
Here's a picture over Keith's face, it's horrifying.
Back me up here.
- It's true, It's called escolar and they serve
it as white tuna.
Places that aren't great sushi places will serve fish
that isn't what they say it is.
- Has anyone ever told you that you have very piercing eyes?
- Do I? - I was just thinking that.
- Like as blue as the ocean from which the fish has sprung.
- Thank you, thank you very much.
- I have to keep a tally of who in the Try Guys
tries to hit on the expert in every video.
I think it's between, you two are neck and neck.
- [Zach] I don't know, it's not.
- [Eugene] You're married so you hold off on that.
- [Zach] I'm not hitting on him.
- I'm barely hitting on our chef, I'm just saying.
- Beauty recognizes beauty.
- We've got some really beautiful tuna,
some himatchi, some uni.
You said you like uni, do you want a piece?
- I love uni.
- Yeah, I'm not gonna stop you.
- You guys know it's an aphrodisiac, too, right?
- Oh boy. - Whoa.
- All right, you need to stop hitting on him, Eugene.
- Okay, I'm just saying.
- I'm going to take off this part.
This part here is the bloodline.
And this is basically part of the fish
that the blood circulates through.
- Don't want you in my bloodline.
It's an Ariana Grande reference.
I got you, teens.
- What we're dealing with today--
- [Keith] Oh my god.
- [Frank] is this part.
- This is porn.
- It's a little fattier on the bottom,
closer to the skin and the top is really nice
and red and tender.
And I'm gonna cut it into kinda that general shape,
at this point.
- The sticks!
- The sticks, right.
- Have you ever chopped off any of your fingertips?
- I have and they normally grow back for the most part.
- Did you say they normally grow back?
- Like a crab?
- Yeah, well, I mean, I mean, kinda,
they're all kinda round-ish.
- I'm still hungry but you're challenging that notion.
(Frank laughs)
- Same thing goes for the salmon, right?
We want to get our salmon in sticks.
We have our himatchi and this is from the belly part,
as well, you can see it's a little fattier
than the rest of the filet.
- What would you estimate the dollar amount
of seafood we have on this table is?
- It's probably close to three, $400 dollars
right now, yeah.
- Whoa!
- So let's roll.
- Let's roll.
(electric guitar playing)
- So here's my sheets of nori and the first thing
I'm gonna do, look at the nori, the nori has a rough side
and a shiny side and we're always gonna use
the shiny side as our presentation side.
So the shiny side always goes down first.
- Which sides the shiny?
- They're both kind of shiny.
- They're both pretty shiny.
I'm gonna guess that smooth is shiny.
Thank you, chef.
- This is a bamboo mat that we've wrapped in plastic
and the plastic just keeps the rice from sticking.
And then I have a little bit of water
with just a little bit of vinegar in it
to keep my hands moist, that's the key.
- Dabbing it out.
- Wet the hands, yep, dab it.
- Oh, don't do it, don't, don't.
Did you seem him go for it?
- I didn't, no, I didn't, I didn't.
- Ned's been dabbing a lot recently.
- No, no. - It's been very disturbing.
- No, Eugene has just seen it a lot.
- Don't do it.
Have you ever experienced a triple homicide
in the Institute of Culinary Education?
- The first thing I'm gonna do is grab rice.
And that's about, maybe a little smaller than a baseball.
- Smaller than a baseball?
I haven't held a baseball in so long.
When's the last time you held a baseball?
- I don't know baseball.
- And what I'm gonna do is I'm gonna draw a line
with this rice across the top of my nori.
I leave just a little section of the nori blank,
so that'll be where they come together.
And I just kind of like folded it down with my hands.
- I feel like a cat, when they go up to a blanket
and they (purrs).
- Yeah, they doing, like little making muffins.
- I call it paw-patting.
- Getting to physically handle rice with your hands
is really satisfying.
- Yeah, can we just squish rice between our hands
for a second, oh yeah.
- Not when you do it, you're making it creepy, dad.
- You want to measure two-grain height?
- Two grains is like a Veggie Tales rapper name.
♪ - Yo, what up, I'm Two Grain. ♪
♪ You ready to learn about Christ! ♪
- I'm gonna do a tuna to start
and I'm just gonna lay my tuna in.
- Okay, I'm gonna do some salmon.
- Yeah, I'll do some tuna.
- Let's go with salmon.
- Pick your sticks.
I'm gonna go with himatchi.
- I'm gonna do a little 'cado.
- You gotta pinch it from the booty.
- Well I think we're...
- There you go.
(squealing)
There it goes.
- Boop.
(laughter)
- Roll out!
- Get under here, hold my filling.
Roll it over the top and give it a little squeeze.
I'm leaving it so I can see my nori there, right?
Give it a little squeeze, give it a little turn.
And then I have my roll.
- Now I can't see it anymore, I just hope it's correct.
- Mine's looking pretty good.
- And then a second little roll.
- Oh, wait a minute, I've done this thousands
of times before.
This is just like how kimbap's made in Korean cuisine.
- Oh really?
- Yeah.
- Oh.
- I did this like once a week.
- Compacty-dactor, just gonna roll 'em up.
He's rolled, oh wow, it's like Christmas.
- Three, two, one.
(gasps)
- Oh my god.
- Mine looks a little under-stuffed, it's got--
- Mine's a little over-stuffed, wow.
- Mine looks great.
- Clearly my childhood training did not work out.
- If you slice, it won't smash everything.
- The slice, not the smash.
- Oh look at him. (squeals)
Definitely not enough rice.
- I make my first cut, I'm trying to do it evenly.
Halfway through and then I cut this into thirds.
- It's kind of like a nipple.
- Yeah, it is kind of like a nipple.
- It's like Chris Farley when he was fat guy
in a little coat.
- Fat guy in a little coat (rips)
- I can fix this.
If you went to a restaurant you'd be like,
oh that's cool, definitely not a fuck-up.
Okay, I'm gonna, let's eat it.
- Let's just see if it's good.
Very little of the flavor is affected
by what we're doing so it's great.
- Oh my god!
Maki rollin'.
Yeah, we get to be Zach and Keith in this video.
We get to be goofy and silly.
- Yeah. - For once.
- Yeah.
(laughter)
- I'm just gonna, there you gotta, in the privacy TV magic!
Wow! - Wow. (laughs)
- [Frank] The next roll we're gonna do
is an inside-out roll.
It's about the same amount of rice as our first one
but we're gonna go all the way to the edge with this.
- It's kinda like how a spider runs.
- Oh, you're good at that.
- I have some black sesame seeds.
- Now we do a little sprinkle-dinkle.
- What's great about having the plastic
on here is that you can flip it over.
- Three, two, one, kehoo.
- I'm going with tuna but I'm gonna try and make it funky.
- The California rolls have imitation crab
and avocado, right?
Wow, you fucked this up, bro.
- And then I'm just gonna hold on to my filling.
You can actually do this without the mat.
Get your mat and just shape it later.
- Oh, this looks not great.
- Okay, this is not great but we're gonna reshape it.
Handshake, nice to eat you.
Okay, I definitely got some of a lot of varying heights.
It's like a skyline, I'm looking for a warehouse.
Well, I'm gonna try mine, see how I did.
That is a gateway sushi right there.
- So that would be our California roll with shrimp.
I have a futomaki.
- Futomaki is the fat ass roll.
- Yeah, the big ass, that big ass, big ol'.
(laughter)
- Let's get a big ass roll.
- They turned the cameras off for five minutes
and they said cool down, calm down.
Just keep it together and we're right back into it.
- Futomaki is a full sheet.
A full sheet is a large roll very akin to kimbap.
So I'm gonna slice a few pieces of tamago.
Tamago is a sweet omelet.
- What breakfast in LA isn't complete
without a little bit of avocado and toast?
Toasted sesame seeds.
- Yeah, your hands like a shaker.
- Are you ready to rock?
- I'm ready to roll.
- Okay, I get it.
(screams) Here we go!
(laughs)
- This, again, you want to hold your filling in.
Roll over the top.
Once it's squeezed together, roll it over.
So I'm rolling it all the way over onto the nori.
- Roll!
- Oh, there's so much of it!
- I cleanse this house.
Why's yours so much skinnier than mine?
- Slimmer, like brunch.
- Look at mine.
Food shot.
- Food shot.
Breakfast.
- They're, they're good.
Pretty good.
- Pretty good.
- Last but not least we're going to do our hand roll.
Make a little bit indentation in the middle.
I'm going to put a little bit of jalapeno in here,
'cause jalapeno is delicious.
A nice scoop of the uni.
- Let's put a lil', got some snap peas in here.
- Snap peas, a little cucumber.
You gotta order up.
- You gotta mix it up, make it yours.
It's a hand roll, for Christ's sake!
Scallions!
- You know what, I'm puttin' shrimp in mine too.
Why not?
- Hey, put a little uni in, hey!
A little bit, just a little little--
- You're going uni!
- A little spread, yeah!
You gotta experiment to know.
(screams)
It's getting all over the place.
- What's happening to us?
- Fold this corner up so that we start
with that nice cone shape.
Fold the cone around.
You get a little piece of rice,
you smash it in there and that's our little thing
that glues it together.
- He said one grain, how about 10?
Yours is beautiful.
- [Zack] Thanks, man.
- [Kieth] That pink ginger.
- Yeah, the ginger come out is like a little tongue.
It's like lick-a-tongue.
- In a hand roll, you want it to stick out.
Presentation-wise, that's how it should look.
- I made mine so you could suck the entire thing
through the bottom like an ice cream cone that's melting.
- Hm, I did good work over here.
- Not, not me.
(laughs)
A lot of flavors battling in there.
How'd I fuck it up, too, 'cause everything
on its own tastes great, so, don't know.
- In fact, I'd say that's more impressive
if you can take this amazing ingredients
and make it bad, like, wow. - Thank you so much.
So now the Try Guys are each going
to make their own specialty roll.
Our chef said it takes about 30-45 seconds
for a trained professional to do this
so we are going to give ourselves three minutes.
The chef will be judging us on how we execute
our own thing and then in comparison with one another.
- I wanna do this right.
I'm runnin' out of date ideas.
This could be my little (pop) back pocket move.
- Typically, I'm the guy who tries to get first place
but it's 2019, times are changing.
- I kinda messed around earlier.
It was a little bit of a weird energy
but I'm gonna try and recenter.
- And we'll get started in--
- [Robotic Voice] Four.
Three.
Two.
One.
- Shiny side down.
- Shiny down.
- Spicy side down.
- I'm gonna get the jalapenos.
The chef said that he loves the 'penos.
- Tickle the spider.
- Himatchi, tuna, oh, there's not much salmon
here so I'll just put a bunch together.
Shrimp, oh, not next to the salmon, crap!
- Everyone having a good time?
- Let's just sprinkle some of this shit, why not?
- Let's add a little bit of this.
- All right, boom, awesome, crab.
- Just a little more fish.
Don't laugh at me like I'm Zach!
- These are just pretty, they don't really do much
but they add a nice crunch.
Listen to me!
Zach, have you been watching some cooking shows?
Why, yes, Zach, I have, thank you for noticing.
- It needs to be a rainbow.
Haven't even started the inside yet, oh God.
- Some of this roe, I'm just gonna put one
little drop, every bite.
Scallions, why not?
- Kinda did it, okay.
- I'm gonna put a little bit of ginger sticking out the top.
- All right, babies, here comes your mommy.
- Crab sticks, oh shit.
- C'mon Zach, you rolled stuff in college.
- Okay, just roll and pray, baby.
- That looks really appetizing.
- See how it's looking, pretty okay.
- One little rice, boom!
Look at that, beautiful!
I have time, should I make another roll?
Should I make another roll?
I'm gonna make another roll.
- Gentle massage, as chef said.
Not to squish the rice too much.
- Get in there, bro.
- [Kieth] Yeah!
- Get in there, yes, oh, it's a thing!
- Green onion, woo!
Salmon, tuna, himatchi, everything under the sun
is going in.
Oh, I'm panicking, this is a fat boy.
- Oh, these are thick pieces.
- Throwing down the babies, wow, it's wet.
- Oh guys, they look good.
- Little pile of ginger.
- I'm gonna take some sushi out of here.
That's a treat for me.
- Like a middle-school eraser.
- Oh, no the avocado's falling off.
- Fuck, the avocado's sticking out, well, that's it.
- Four, three, two, one.
(laughter)
(cheering)
- I'm excited about it!
The roe might have been a mistake
but I think it's gonna be a fun surprise.
- I did not have enough time for that.
- I feel alive!
- Mamas meets babies.
Let's get the chef to judge our maki rolls!
- All these look really interesting.
No, but they all look good.
You guys did great.
Eugene, I love the creativity here.
The mother and baby theme is amazing.
You're the only one that used the roe
and that seems to stand out to me.
It's a little sloppy but I might eat that.
- To Eugene!
- Oh, we get to start drinking?
- Oh, excellent.
- This is saki, by the way.
- I didn't mean to shoot it, I just--
(laughter)
- I think you're plating is beautiful, Keith.
I think that your rolls are really nice and tight.
I think that you need to just do a little less stuffing.
You did a great job getting the rice on the outside.
I would always turn this over
and present the nicer cut side.
If you turn it over, it'll probably
look a little bit better.
- Let's fix that right now for you, chef.
- Fix it right now, we'll clean that up.
- Oh, wow, that's actually your best looking one.
- Beautiful, yeah.
- To Keith!
- Okay, Ned, I really love that you
challenged yourself with this roll.
But the thing I would have done with this
is I probably would have made your California roll
and then put the fish on top and reshaped it later.
I think if you would have done that
it would have been spectacular.
And it is a bit of an advanced technique so.
(glasses clink)
- [Zach] To rainbows.
- [All] To rainbows.
- Zach, you chose the hand roll which I think is delicious,
I think that it's fun, it looks really good,
it's a lot easier to do.
I know how much you like ginger
but that's usually a palate cleanser.
I think that that's going to overpower a little.
Someone's gonna get hurt there with that wasabi.
And that's a lot of wasabi.
For the most part, I think that, you know,
it's gonna have to go to Keith.
- Whoa!
- Lord, just threw it out there like that,
like nothing, like it was nothing, wow.
I don't know, but Ned's is so beautiful.
- Listen, I love Ned's.
It was literally between you two.
- The ginger, the beautiful ginger.
- I think that the technique there is great
but just a little bit tighter.
- So I got 3rd place?
- You definitely got 3rd place.
- That's cool, that's great, that's awesome.
- I'm sorry.
- No, I've never got 4th place.
(laughter)
Fucking awesome.
We're cool, don't be upset.
Your face is suddenly classic Ned.
- It hurts, it hurts.
Keith's roll is terrible.
(laughter)
- It's not terrible, it's perfect!
It looks so cute.
- It's subjectively not the best.
I'm not saying mine's the best.
I think Zach's is the best.
- Can't you just try some simple bullshit
and execute it well.
- It's Keith's motto.
- Thank you so much, Chef Frank.
Thank you to the Institute of Culinary Education.
I really love and deeply appreciate the art of sushi
and Japanese culture, but we've been on the internet
for like five years.
I'm so glad that I could just goof around
like Keith for once, fuck up like Zach for once,
and drag Ned down with me the entire time.
This is a great competition video.
I think it's a new standard for Try Guys.
Can't wait to get 4th place again.
I feel awesome, I feel jazzed.
- I think you're the best at losing.
- Yeah, I love it!
What is this feeling?
Character growth, Cthulhu, cheers!
- Ned.
- I need, I'm out, I drank it all.
- Gotta pour Ned a little more.
(bright pop music)
- I try hard, you know I try, I try things.
I try do it right, I'm good at stuff.
I can do things, I took the SAT, remember.
Why I gotta mess up?
It's a competition, let me just try and do good.