The video is a tutorial by Takaya Sakayara, the executive chef and co-owner of Nami Noori in New York City. He demonstrates how to make various types of sushi, all featuring salmon, which traditionally wasn't used in sushi due to parasite concerns but has become more common due to modern refrigeration and aquaculture techniques.
He starts by explaining the importance of rice in sushi and demonstrates how to prepare it. The rice used is a Japanese short-grain rice called Koshihikari. The video then moves onto the process of preparing the salmon, which is sliced and prepared to create the sushi.
Several types of sushi are demonstrated, including Nikiti sushi, where a piece of fish and a mound of rice are pressed together to form a single piece of sushi. Other types include Takozushi (box sushi), where fish and rice are pressed into a box and then firmly pressed to increase the fermentation rate. Hoso maki, a type of hand roll, is also demonstrated.
The video concludes with the preparation of Uramaki, a type of sushi where the rice is on the outside and the ingredients are inside. Sakayara emphasizes the importance of using high-quality ingredients and preparing them properly to ensure a delicious and safe meal.
1. The speaker is Takaya Sakayara, the Executive Chef and co-owner of Nami Noori in New York City.
2. The video demonstrates how to make various types of sushi, including those featuring salmon.
3. Traditionally, salmon was not used in sushi due to its high parasite content, but modern refrigeration and aquaculture have made it a staple in many Japanese restaurants.
4. The word "sushi" translates to "it is sour" and refers to the vinegar rice, which is a key ingredient in sushi. The rice does not need to be in a roll and does not even need to have any raw fish.
5. The speaker suggests investing in a rice cooker and using Japanese short-grain rice called koshihikari to make the perfect rice for sushi.
6. The speaker demonstrates how to make small piles and cut the rice to ensure each grain makes contact with the vinegar.
7. The speaker explains the difference between nikiti sushi (hand-pressed sushi) and nikita sushi (sushi where a round oval shaped mound of rice and a slice of fish come together as one).
8. The speaker shows how to create takozushi (box sushi), a type of sushi that originated in Osaka, Japan.
9. The speaker demonstrates how to prepare the fish for takozushi, adding sesame seeds and mixing in diced radish.
10. The speaker shows how to create the layers for takozushi, adding a little bit of color with shiso leaves.
11. The speaker explains how to push the takozushi out of the box and slice it, demonstrating the process with salmon takozushi.
12. The speaker demonstrates how to create hosomaki (thin roll), explaining the process of cutting the rice and placing the protein against the ledge.
13. The speaker shows how to create tamaki (hand roll), demonstrating the process of rolling the rice and wrapping it up like a cigar, cone, or taco.
14. The speaker demonstrates how to create shirashi (scatter), a dish created to utilize off cuts in Japanese cuisine.
15. The speaker explains how to create futomaki (fat roll), a roll that generally always has multiple ingredients. The speaker also shows how to create uramaki (inside out roll), where the rice is on the outside.
16. The speaker concludes the video with a demonstration of how to slice the takozushi into five pieces.