The video details a 4-day process of preparing the longest sushi rolls. Here's a concise summary:
Day 1:
* A salmon fillet is prepared by cutting and removing bones, skin, and fatty parts.
* The fillet is then cured with a mixture of salt and sugar for 2 days.
Day 2:
* Tiger prawns are prepared for tempura by removing their shells and veins.
* A Japanese unagi sauce is made by mixing sugar, soy sauce, and Mirin.
Day 3:
* The salmon fillet is washed and marinated in a mixture of orange juice, dill, parsley, beets, and coriander.
* An octopus is prepared by removing its beak and cooking it in a vegetable broth.
* The octopus is then smoked for 9 hours.
Day 4:
* Japanese mayonnaise is made by mixing egg yolks, rice vinegar, and soybean oil.
* Japanese rice is cooked and seasoned with vinegar, sugar, and salt.
* A Japanese omelette (tamago) is made by rolling multiple layers of egg mixture.
* Squid is cleaned and boiled, then mixed with mayonnaise and chili peppers to make a tartare.
* The salmon fillet is cut into thin pieces and used as a filling, along with the tempura shrimp, avocado, and tamago.
* The roll is assembled and topped with smoked octopus and squid tartare.
* The final roll is cut and served with green onions and sauce.
The video ends with the creator trying the finished roll and expressing satisfaction with the flavors and textures.
Here are the key facts extracted from the text:
1. The narrator prepares the longest rolls for 4 days in advance.
2. A sharp knife is used to cut under the fin of a salmon in the direction of the head.
3. The knife is unfolded and used to go along the ridge, pressing down to keep the maximum meat on the saw.
4. One fillet of salmon is removed, then the salmon is turned over to remove the second fillet.
5. The joint can be cooked as a soup.
6. The fillet is cleaned from the ribs and the fatty belly is cut off.
7. Gloves are worn to remove the bones from the fillet.
8. The tail and head parts of the fish are cut off, leaving a flat piece.
9. The skin is removed from the fillet, starting from the corner.
10. Two kilograms of salt and one kilogram of sugar are mixed together.
11. The mixture is poured onto a tray and the salmon is placed on top, then covered with the second half of the mixture.
12. The salmon is put in the refrigerator for two days.
13. On the second day, tiger prawns are prepared in tempura.
14. The chitin on top of the prawns is cut with scissors and torn off, leaving only the tail.
15. The esophagus of the shrimp is removed.
16. The shrimp is salted and peppered, then coated with tempura.
17. The tempura is fried in a deep fryer until golden brown.
18. Japanese unagi sauce is prepared using sugar, soy sauce, and Mirin.
19. The sauce is evaporated to an amber color, then cooled and poured into a convenient bottle.
20. The bottle is stored in the refrigerator.
21. On the third day, the salmon is removed from the refrigerator and the wet salt is raked up.
22. The fillet is washed, and the grains of sugar and salt are removed.
23. A marinade is made using oranges, dill, parsley, beets, and coriander.
24. The marinade is poured into a special bag with the salmon fillet.
25. The bag is left in the refrigerator to marinate for two days.
26. An octopus is prepared by making a cut in its center and removing the beak.
27. The octopus is rinsed and then cooked in a broth made with carrots, onion, garlic, peppers, bay leaves, dill, parsley, and green onions.
28. The octopus is cooked for 45 minutes, then removed and hung in a cold smoked smokehouse.
29. The smokehouse is closed, and the compressor is turned on to pump air into the smoke generator.
30. The octopus is smoked for 9 hours.
31. The octopus is then removed and cut into tentacles, which are cut lengthwise between the suction cups.
32. A Japanese mayonnaise is prepared using eggs, rice vinegar, soybean oil, sugar, salt, lemon zest, and wasabi powder.
33. The mayonnaise is mixed and then poured into a convenient bottle.
34. Japanese rice is prepared by rinsing it to remove excess starch, then cooking it with water in a pan.
35. The rice is cooked for 15 minutes, then covered with a towel and left to cool.
36. A dressing is made using vinegar, sugar, and salt, which is mixed with the cooked rice.
37. A Japanese omelette is prepared by breaking eggs into a bowl and mixing them with soy sauce, sugar, salt, and butter.
38. The egg mixture is poured into a frying pan and cooked into a roll shape.
39. The roll is cut into small pieces to fit inside the sushi rolls.
40. Squid is prepared by boiling it for 10 seconds, then chopping it into small pieces.
41. The squid is mixed with chili pepper, Polish mayonnaise, and other ingredients to make a tartare.
42. The salmon fillet is removed from the marinade and washed, then cut into small pieces.
43. An avocado is cut into strips and used as a filling for the sushi rolls.
44. The sushi rolls are assembled using the prepared ingredients, including the salmon, avocado, tempura shrimp, and Japanese omelette.
45. The rolls are cut into small pieces and served with squid tartare and soft-smoked octopus.