Hiro's Cube: Painstakingly Assembled - How To Make Sushi Series

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A huge shout out to Trevor Phillips who asked us on many occasions over a year ago to make our banner sashimi plate. We finally obliged and it's not because we respond to all of you in a year's time; it's more like this is a complicated dish and requires a long time to do. Seldom does Chef Hiro have 5 minutes to himself let alone 45 minutes to do this dish right, so here you have it. Thanks again Trevor :) Also here's a link to Trevor's YouTube channel. Please stop his spot and show him some love. Thanks again Trevor!
Master Sushi Chef Hiroyuki Terada painstakingly assembles his Hiro's Cube that looks easier than it is; even in this video and the time allotted for making this sashimi cube, it is far from perfect. The normal time required to make this dish is over 45 minutes and that's cutting every cube near to perfection; the time we spent to make this dish for this video was 20 minutes. We have had many requests to show how this is done so if you're a beginner, we suggest starting off with 3 rows of 3 which equates to 27 cubes. When you assemble 4 rows of 4, it jumps to 64 cubes, over double the amount. At first Chef was going to use less avocado and add cream cheese but in the end he decided against it. Thank you all for this request and we do hope you'll give it a whirl. :) Send us more requests of what you'd like to see and again, please support our channel by sharing this video and by subscribing. Thank you!
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com