Welcome back to another cooking video, and
Merry Christmas to you, unless you’re watching this some other time except for Christmas
in which case, Merry Christmas anyway. Today I am going to show you guys how to make
the Santa Sushi Roll. I think nothing else needs to be said, so let’s get cooking.
Alright so we start by taking three crab sticks and removing the orange part, find out which
way around it goes and you just peel it back and then you just cut it at the end of the
orange — just slightly, don’t cut all the way through and there you go, pull it off.
And that’s one, now you just have to do two more.
You can also just cut it off on the board like this — and there you go. Drop them in
Nori, you simply just take your sheet of Nori place your three crab sticks on it and then
wrap the Nori around so it makes a nice little package. Cut off any excess and just lay it
on the seal so the seal has some time to absorb some of the liquid of the crab sticks and
fix itself. So the seal is on the bottom now and I am going to leave it there for about
four or five minutes. Alright so now to cut your tuna the right
shape. I have here blocks of sashimi-grade tuna, now your block of tuna should be a bit
wider than your crab package so this will work. You want to just in slightly about a
half a centimeter, and you just want to slice one half centimeter block off, the same size
as your crab package — okay, perfect. Now it fits in there. Okay, now I am going to
flip it over and I am just going to curve the edges of my tuna, and now the other side.
You simply just take your knife and you start slicing and you curve it. If you need to you
pull it back and you do it again in the same direction. If you miss like that, no worries
you just go back and slice again. The idea is to get a round top.
Alright now the round top is cut, I am going to just flip it over and where I made my end
piece I am going to just make an incision that will make it look like a Santa’s hat,
and just about like that…perfect. Now I am going to add a piece of folded up Nori
that will make a black line when it’s in there, and then I am just going to put it back and
flip it around again — there we go. Now you can place this on top of your piece of crab
meat and this will form the top of the hat. Alright now I have softly boiled a carrot
so it’s not quite cooked but just a little bit more tender, and what I am going to do
here is just cut a piece about the same size as a half sheet of Nori and then I am going
to cut a square and then cut that square into a circle, and you’re going to want to do this
twice. Once for Santa’s nose and the other time for Santa’s hat. Just cut it into a rough
square shape and then what you want to do is just take off the edges of your square,
make it a bit more circular. Never put your fingers in the way. Once you’ve cut off the
corners what you want to do is just scrape your knife across here and you’ll be able
to spherify it and it will be better, like that. It will take very little of the carrot
of but it’s really the smallest of touches that makes something look great.
Alright, once you’ve finished cutting the carrot into a circle you just place it inside
a little piece of extra Nori that you’ve got lying around and just roll it around and then
this piece of carrot will go underneath this part of your prior assembled tuna piece.
Alright so now just put this assembly piece in the fridge to cool down while you prepare
the rest of the sushi roll. Alright so now take half a sheet of Nori and
then cut it into roughly three pieces, and what you want to do with these three pieces
is just take them add a little bit of cooked white sushi rice. If you don’t know how to
make this a link has just appeared on the top left corner to teach you how to make this,
and then you just want to roll them into small little rolls. Don’t over pack them. Once you’ve
made a few of these rice rolls what you do next is you glue two half sheets of Nori together
using some cooked sushi rice. Make one very long piece of Nori. So just put it on one
of the corners and just use it as glue — that’s great like that.
Now you’ve got one very long piece of Nori. Now what you want to do is take your little
rolls and cut them length wise and place four of them on the long Nori sheet you just made,
and now you want to add a very thin layer of sushi rice on top. Alright now place another
half rice roll on top of that sushi rice to create a smiley face, and a little bit of
rice on the sides to hold that smile intact. Then add some more sushi rice on top, alright
now where the smile is you want to put two semi-circles just on top of it creating a
v-shape on top of the smile. And in that v-shape you want to put another carrot covered in
Nori and this will become the nose of Santa. Now you want to just place two more semi-circles
just on the flanks like so and that would be the beard complete.
Now onto constructing the face. Alright so you want to take two small pieces of Nori
and dab your fingers in some water and then just cover the surface and then you want to
just roll it in on itself and these will create the black eyes that we are going to place
into the sushi roll. So just roll them really tight and small.
Alright now here I have some pink sushi rice, you can make this by basically just putting
some raspberry juice through sushi rice or if you want you can watch a little video about
how to make this by clicking on the top left corner of your screen right now.
Alright, so just wet your hands slightly, take a little bit of your pink sushi rice
and lay a thin layer on top of what we just assembled before, just above the nose. Okay,
now you want to place your eyes, one just to one side and the other one to the other
side of the nose just like so and place just a little bit again. A very little bit rice
will count up to make this bigger, so the less rice the better. Okay, now a little bit
of normal white cooked sushi rice on the sides just to fill it up, you want to keep it round.
Okay and now you take your assembly you made before out of the fridge and you place it
on top. Alright now simply you want to roll, so just place it lightly over and then roll
it over. Okay now to seal you might want to use a little bit of sushi rice like so and
this will act as glue as before. It’s getting a little bit messy now. Okay,
now just move it over and leave it for three or four minutes just so the Nori tightens
around, I don’t want to be pressing this and playing around with it.
3-4 minutes later Now to cut the Santa Sushi Roll, first you
want to make sure your blade is slightly wet and damp so that the rice doesn’t stick to
it as much, and then you want to make one cut first to make a smooth surface at the
end of the roll. And then the next cut will reveal the intricate design you created. It’s
very important to have an extremely sharp knife when cutting a roll like this because
it’s very delicate, so you want to really cut through it like butter.
And violà the Santa Sushi Roll. So this is the end of the video, I hope you
guys enjoyed the sushi Santa, and if you did then subscribe to my channel by clicking on
the top left corner. Also if you’re a bit worried about the extra tuna as being wasted
by doing that curvy thing with the tuna, then don’t worry you can always make some other
recipe, like a tuna tartare or the salmon tuna tartare canapés, which I have made once
before. If you want to check out that video you can click on the left right now and check
it out, they’re pretty tasty and it’s a great little side dish to have with this one so
that you don’t waste any of the tuna. Now, if you want to check out more of my videos
then click on the right and you can check out all my other videos in your own time.
And I guess I should at least sell something in order to finance this a little bit, so
if you want to buy the same knives I use in this video then click on the bottom and you’ll
go to my website where you’ll get information about it and where you can get yours.
Miyabi Knives Also you can check out my website, it’s a
pretty cool thing. I’ve built it up, it took quite a while, so check that out.
Thank you very much, until next week good-bye. END