Spicy Ocean 3 - How To Make Sushi Series
www.patreon.com/diariesofamastersushichef
Master Sushi Chef Hiroyuki Terada shows you how to make one of our more popular rolls that's also a quite simple one too. It consists of 3 types of raw fish: Tuna, Yellowtail and Salmon. After cutting the fish in small pieces, next add Sriracha sauce, kimchee sauce and a touch of sesame oil. Add mayonnaise if you'd like. With just these 3 things and some fresh sushi rice, there's nothing else quite that delicious and simple to put together.
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
To buy the absolute freshest quality sushi grade seafood delivered to your door, (US Residents only) visit www.catalinaop.com and visit their online store. Use code novefish16 at checkout to get 10% off your entire 1st order as a promotion.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and stuff to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
NoVe Kitchen & Bar
1750 N. Bayshore Drive
Suite 102
Miami, FL 33132
Phone: 305-577-8200
Facebook: NoVe Kitchen and Bar
Instagram: NoVeKitchen
Twitter: NoVeKitchen
Website: www.novekitchen.com
Email: [email protected]
Music by: Silent Partner
Master Sushi Chef Hiroyuki Terada shows you how to make one of our more popular rolls that's also a quite simple one too. It consists of 3 types of raw fish: Tuna, Yellowtail and Salmon. After cutting the fish in small pieces, next add Sriracha sauce, kimchee sauce and a touch of sesame oil. Add mayonnaise if you'd like. With just these 3 things and some fresh sushi rice, there's nothing else quite that delicious and simple to put together.
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
To buy the absolute freshest quality sushi grade seafood delivered to your door, (US Residents only) visit www.catalinaop.com and visit their online store. Use code novefish16 at checkout to get 10% off your entire 1st order as a promotion.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and stuff to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
NoVe Kitchen & Bar
1750 N. Bayshore Drive
Suite 102
Miami, FL 33132
Phone: 305-577-8200
Facebook: NoVe Kitchen and Bar
Instagram: NoVeKitchen
Twitter: NoVeKitchen
Website: www.novekitchen.com
Email: [email protected]
Music by: Silent Partner
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