- I think this is like 30 pounds of rice.
Could probably make a cheesecake with one of these.
This is the shrimp mountain.
It's only crazy if it doesn't work.
Whoa, this is huge!
Okay that's like 40 pounds.
One, two, three.
- Whoa!
(heroic music)
- Hey guys, I'm Alvin, and I love making giant food.
We're back with Tasty's Making It Big season two.
Everything's bigger and better than before.
The food's gonna be big, the set is big.
I'm probably gonna be a little bit bigger by the end
of the show but I'm very excited to show you guys
giant food and the special guests we have for the season.
Today I've invited in HyuneeEats,
a popular mukbang artist on YouTube.
Who better to make giant food for
than someone who's used to eating giant portions.
So let's go meet her and see what she wants to eat.
- Hi! - How are you?
- Good. - Yeah, but are you hungry?
- So hungry! - All right, good.
Well I'm a big fan of yours.
You are a very popular artist on YouTube, right?
Where you upload videos of you eating giant amounts
of food, what is that called?
- It's called mukbang, and it's derived from the words
meokneun which means eating, and bangsong, broadcast,
and it originated in South Korea.
- Why do you think people enjoy watching other people eat?
- [Hyunee] It's interesting to listen
to other people's life stories while they're eating
and sharing their love for food.
- I really wanna cook for you today
and I wanna make something giant that you like to eat.
Is there any food that you would love for me to make today?
- I would love to see a giant version of a sushi roll.
- Okay, and it's funny, that is the number one requested
food I always get, it's just like,
please make a giant sushi roll,
please make a giant sushi roll.
You're really good at what you do on your channel.
I've always been very curious about like doing mukbang.
Could you teach me how to do it later
if I can make the giant boat for you?
- Yes, of course, I would love
to teach you. - Okay, well I'm
very excited for that.
So, I'm gonna get to work, and I will see you in a bit.
- Okay. - All right,
bye. - Bye!
(upbeat jazzy music)
- Okay.
We're gonna make a lot of sushi.
I wanna clarify before we get started,
this is 100% American sushi.
This is not Japanese sushi.
We have a lot of rice here that we rinsed out.
And to cook sushi rice,
we're going to dump this into a very big pot,
cook it with a lot of water.
So let's do that.
Oh that's cool.
My grandpa used to say
you gotta eat every grain of rice out of your bowl
because if you don't every single grain of rice
is one hair you will lose.
He's also bald, so I'm not sure why he told me that.
So we're gonna cover this with a lot of water.
Ooh. (water splashes)
This is going to be brought to a boil
then I'm gonna cover it and simmer it on low for 20 minutes
and we're gonna have a lot of sushi rice after that.
All right it's been about 20 minutes.
This rice should be cooked by now,
so we're gonna take a look and see how it is.
Whoa!
That's a lot of rice.
All right, I'm gonna fluff this rice.
(metal tinging)
Okay.
This is, it's a lot harder and a lot hotter than it seems.
Steam is hot you guys, be careful.
Okay, so I'm gonna try to get
all this rice out of the pot and into a bowl.
Let me see how.
Okay, that's kind of heavy. I might have to call some help.
So I am gonna go get Ryan,
one of our amazing culinary people.
All right guys this is my buddy, Ryan.
He's one of our amazing food people.
You got it?
Ryan's very strong, which is why he's doing it.
Okay, all right.
How's your day going Ryan?
- This is gonna be the highlight I think.
- Is it? - Giant rice.
- [Alvin] Did you go to the gym yet?
- No, I think this is my workout.
- [Alvin] Yeah, you don't need to.
- Woo, all right.
- Thanks Ryan. - Have fun.
- Yeah, appreciate it, buh bye.
This is, I think this is like 25, 30 pounds of rice.
While this cools down,
I'm going to make the sushi vinegar mixture
to mix with this rice.
So, first of all, I'm gonna give myself a steam bath.
I'll be right back.
The rice is cooling, we're gonna make our version
of a sushi vinegar mixture for our rice.
Gotta go in with the rice vinegar.
Followed by the sugar, salt,
and the vegetable oil.
So, there's a lot of rice and a lot of weight,
and the reason we're adding vegetable oil
is to help it hopefully not stick too much together.
'Cause I think you'll be adding a lot
of pressure on the rice.
It could cause the granules to burst
and just could cause the whole thing
to clump together too much.
Okay, this is the cooled rice.
This vinegar mixture is hot, it's ready to go.
We're gonna put it into the rice
so it absorbs better than if it were cold.
Oh, (coughs) I shouldn't have done that.
All over the rice.
And don't do this if you're about to
go on a date afterwards.
We have a nice little paddle to mix this rice in.
So the goal of this
you wanna coat as many grains of the rice as you can.
Ideally, every single grain of rice is coated
with the vinegar mixture but
it's a lot of rice, I am not an expert at this, so.
I think this is pretty much there.
I did my best and
my arms might fall off afterwards, so.
We're gonna call it.
Do wanna taste it though.
Oh, it's pretty good!
I actually have never made a sushi roll before,
so I wanna practice doing a normal sushi roll.
We're gonna call this part make it regular
'cause I don't wanna mess up the big one.
So we have our sushi mat.
The Saran Wrap is gonna help make sure
that it has an easy release from the roll.
We're gonna take nori, which is seaweed.
The shiny side stays down
because the shiny side is what's gonna be on the outside
of the roll.
A little bit of the sushi rice.
This is pretty fun actually.
Then we're gonna go with our topping.
So we're gonna go down with a piece of cucumber over here.
Followed up with some cream cheese.
And then on top of that smoked salmon.
That's looking pretty good for fillings.
So the rolling.
What we wanna do is kind of use the mat as a guide
to roll it without having to get your hands super into it.
Okay, that looks pretty good actually.
Clean strokes, Alvin.
It's actually not half bad, Alvin.
I wanna take a picture of it.
(camera clicking)
This is my first ever sushi roll.
I think I'm ready and we're gonna go make the big one.
So, cheers.
(mellow pop music)
We have a giant sushi mat.
This is an invention made by our culinary team
who really helped me out,
because I asked them for a bamboo curtain.
We could not find a bamboo curtain to roll the sushi,
so they stitched together six regular sushi mats.
I need to go really big for this one.
Don't get stuck to yourself,
do not dare get stuck to yourself.
I'm thinking we can go like,
make a giant square.
This whole thing is 18 inches.
I do want some space on the side,
so minus one inch on both sides.
This is, seven and a half, time two is 14,
plus three minus one, that's . . .
(timer ticking)
I'm just gonna do it, hold up.
One, okay cool.
And then we're gonna try to seal the edges of the nori
with water, so it's kind of like dumplings,
where, if you add water to the side it'll get sticky
and hopefully stick together.
Do this.
An inch overlap, boom!
Okay, so we have kind of a square.
Let's get rolling.
Okay, I'm just gonna, press it all down and flat.
Okay so this is ready for toppings.
I'm gonna get to it.
So let me see these cucumbers.
Start here.
Time for the cream cheese.
You got bigger blocks this time.
These are huge.
You could probably make a cheesecake with one of these.
So hopefully it doesn't fall apart.
All right, now for the smoked salmon.
This is like a couple pounds.
Trying to keep this pile together here.
We're going big.
And we're not going home.
Wow, okay.
That's a lot of stuff. (laughs)
I might have over-filled it but
we're gonna try to roll it.
Okay, this is the nerve wracking part.
I'm kinda getting flashbacks to the
100 egg omelet I made.
And we're gonna try to roll this,
kind of a lot of tucking going on.
So we can go up.
We're gonna need to tuck it.
Keep it tight, Alvin, keep it tight.
Gotta keep it tight so it won't fall out.
Okay that's, let's do that for now.
It's like giving this guy a little massage.
I think that's a roll.
Did we get it?
(gasps) Whoa!
Look at, (laughs) this is huge.
It's like the size of a baby.
I wanna name you Herbert.
Hey Herbert.
You're a fat baby.
I'm gonna wrap up Herbert in its blanket,
and throw him in the fridge until he gets nice and cold
and hard and ready to be cut.
Sleep well Herbert.
Cool, this is roll number two.
Because this is an inverted roll,
that means the rice is going to go down first.
That is a lot of rice.
My strategy is to do the
harder things on the bottom.
So we're gonna go in with the cucumber first
and then we're gonna top it with the crab.
This is imitation crab meat.
I've heard it's some sort of blend of fish, but,
you fooled me.
Gonna go in with the avocado.
This is also kind of scary because the,
there's no nori on the bottom, it's just the rice
and there's a lot of stuff in it.
Oh (bleep).
Whew, that was close.
All right Alvin, don't do that again.
Lift from the bottom
and then slowly, slowly.
Oh (bleep) no.
No, come on!
Why?
This is a problem child.
Gonna press it down
and bring him back, show him who's boss.
I'm your father.
I'll call you Theodore.
He's the most devious of the three chipmunks.
Whoa!
I'm gonna finish by garnishing it with some sesame.
I think it's just a nice touch.
Theodore is done!
Moving onto roll number three.
We got shrimp, avocado, and cucumber.
So, let's just get right into it.
I feel like I'm getting faster at this
as I move along, so that's a good sign.
I'm really into these shrimp,
what do they taste like?
Oh, it's good shrimp.
Okay yeah, that's actually kind of look precarious
so I wanna stop right there.
This is the shrimp mountain.
Elevation four shrimps.
Hmm.
Oh, I put too much shrimp guys.
Oh wait, that's coming apart.
The shrimp mountain is an avalanche.
Okay cool, that's fine, that's okay, we're gonna tuck.
Whew.
Aw yeah, look at that, that's pretty cool.
If you guys have been to the restaurants,
there are rolls that have these patterns on top
and they kind of have these different names.
Apparently there's a roll called the caterpillar roll
because there's avocados fanned out
and I really wanna try that to see if I can do it.
Probably not gonna do this right.
That's like kind of it.
We're gonna see if we can put that on there.
Okay, that's a lot of avocado.
Thing is on, and in order to get it to form
to the shape of the roll,
you have to take this top and then just press it down hard.
You need is to almost bind to the rice.
All right, well this is the one with the shrimp.
I love it, it's my favorite.
I'm gonna name this one after my dad
'cause he's pretty cool, so.
'Sup Peter.
Wow, I've never been able
to have control over my dad like that,
what a change.
Okay, roll number four.
We got, again, cucumbers.
Cream cheese.
Snack time.
Crab meat.
It's pretty much set.
Nice.
Another roll that's pretty popular in the restaurants,
they have salmon on top.
Can't really get sushi grade salmon
in such a large quantity.
Costco unfortunately didn't have it.
So we're gonna go with smoked salmon.
Oh perfect.
It's like as if these things were designed for
giant rolls made my an Asian guy
that doesn't know how to make sushi.
Oh, yes, okay, that was cool.
Wow, look at that.
That's like exactly what it looks like at the restaurants
when they do the salmon roll.
I gotta give this guy a name.
Really good looking on top.
I'm gonna call this guy Brad Pitt.
(upbeat pop music)
So our wonderful art department
got us a beautiful wooden boat to serve the sushi on.
I think it's amazing, I think it looks better than a plate.
Okay we're gonna unroll Herbert.
He's been sleeping for a bit.
Wow, look at that!
That's so cool!
We're gonna put this on.
Let's go Brad Pitt!
I've seen videos where they cut the rolls with stuff on top
and they cut it in the Saran Wrap
so it's easier to hold the top together.
Look at that!
That's so sick!
All right, so this is roll number three,
the problem child, the avocado.
Okay I could never get tired of these cross sections,
not gonna lie.
Look at all that shrimp.
Each of these has a little,
like a green comb over.
Like a double comb over.
Air drop.
All right I have one more roll.
This boat is at full capacity.
We're gonna capsize if to keep going, so,
I'm just gonna cut it up
and then put it on a nice little rectangle plate.
(upbeat pop music)
Okay so I cut up the last one.
It's nicely plated 'cause it won't fit on this.
Okay that's like 40 pounds.
And the last finishing touches.
Just a little bit of pickled ginger.
Clean your palate a little bit.
Tiny little squeeze of wasabi.
All right, so this is pretty much done.
It looks really cool,
I'm very happy with the way it turned out
and I'm excited for Hyunee to eat it.
So I'm gonna go bring her in.
(upbeat jazz music)
All right, welcome back.
- Thank you. - And yeah,
the sushi's in front of you, so, on three.
One, two, three.
Here's your sushi.
- Whoa!
This is like the biggest sushi roll I've ever seen.
- Yeah, do you like it?
- I love it! - Yeah.
This is a regular sushi roll for scale.
This is actually my first sushi roll I've ever made.
There's some spicy mayo and some soy sauce for dipping.
Time to learn how to do mukbang properly so
we're gonna get some chairs, sit down,
and you're gonna teach me.
(upbeat pop music)
Okay, Hyunee, we're in a different sort of set up.
Can you explain to me why things are set up this way?
- So this is set up a lot in front of us
because it looks bigger this way.
And you wanna show our viewers.
- Oh yes. - Everything.
So, we have it set up all around us.
So I have an intro, it goes,
hello my Hyunee bees, it's your girl Hyunee.
And so you're gonna go it's your
boy Alvin. - Wait do that again.
(laughing) Whoa, whoa, whoa, do it again.
- Hello my Hyunee bees, it's your girl Hyunee.
- It's your boy Alvin.
- And today we're gonna be eating 40 pounds of sushi rolls.
So let's dig in 'cause we're so hungry.
- I'm very hungry.
(Hyunee laughs) Wow, that was great.
You have an intro.
My intro's just like, I'm Alvin and I like giant food.
- First bite. - Yeah first bite.
You guys eat first, all right.
- And for me, I do this thing called Hyunee bite,
which is your biggest bite you can take.
So let's try that. - On three.
- One, two, cheers. - Cheers, cheers.
- Hyunee bite.
(laughing)
Mm, this is good. - It is, so, so good.
(laughing)
- Wow, this is really good.
- Oh, thank you.
- I'm also gonna drizzle some spicy mayo on my sushi roll.
And I go, drizzle, drizzle, drizzle,
drizzle, drizzle, drizzle.
Drizzle, drizzle, drizzle,
drizzle, drizzle, drizzle!
And then have like the most sauce on my food.
- [Alvin] That's a lot of sauce.
- This is one of the craziest things
I've ever eaten I think
so far now. - Oh, thank you!
- Last bite!
Ooh!
(upbeat jazzy pop music)
- You guys see that?
Well, we're gonna probably keep eating for the next,
I don't know, how long would you take to finish this?
- Finish this, maybe like 40 minutes to an hour.
- Are you kidding me? (Hyunee laughs)
Thank you for teaching me
how to do mukbang properly.
- Thank you guys so much for watching.
I hope you guys enjoyed this video.
If you did, please go and hit that subscribe button
if you haven't already
and to become a Hyunee bee.
And I'll see you guys in my next video.
- Yeah. - Cheers!
- Oh my god, this is a lot of food.
- Mm.
(upbeat jazzy pop music)