Snail Sushi Roll Recipe

Snail Sushi Roll Recipe


Welcome back to another cooking video. Today
I’m going to show you how to make a sushi roll that looks like a snail on the inside
so you can impress your friends or whoever with your mad sushi skills.
Alright, let’s get going – let’s cook! Alright, you start off by taking a carrot
and you’re going to want to cut a block the same length as a half sheet of Nori is
wide, so cut here and here – great. Now you take your block of carrot and you just
want to cut it lengthwise just like so and then you want to take one of these halves
and start working on it. I’m going to cut a quarter of it off, just like so, so I have
a workable surface. Now I’m going to cut a strip of carrot,
two millimeters thick, just like so, and out of this I’m going to cut my carrot sticks
which I need two to make the eyes of the snail. So again I’m just going to cut two millimeters
in, just like so, and you’re going to want to make two of these because that’s what
you need for the eyes. Once you’ve made that then you move on and
leave them on the side. Okay, now you take your tuna and you want to cut thin slices
lengthwise, usually you cut against the grain but this time I’m going to go across it.
Just take your knife and log a little piece off so you can start working, and then you’re
going to want to cut very thin slices of tuna sashimi, one millimeter thick and you want
cut it by dragging your knife through in one direction. Do not saw because that will ruin
it. Just very smoothly cut in one direction and create a bunch of sashimi slices just
like this one. Okay, once you’ve got your tuna slices,
take a half sheet of Nori and you want to lay them down on the Nori just like this,
leaving a little gap at the top about one centimeter wide, that’s 2/5 of an inch,
and you just want to cover the entire sheet of Nori with your tuna slices, just like so,
one after the other put them right next to each other just like this and then you want
to also add the back row again, so just add your slices one after the other taking care
to cover the entire sheet of Nori, placing them accurately like so.
Once you’ve put all your tuna slices on just cut any excess that might be dropping
off the edge of your Nori, just like so, and then once you remove that you can start rolling.
Start rolling from the side with the gap in the Nori, and you just want to roll it into
a spiral. Start with your fingers just rolling it up, you don’t need a rolling mat for
this you can just do it freehand. Once you’ve got that put it to one side until you need
it later. Now you take your cucumber and you want to
slice again a block, the same length as a half sheet of Nori is wide, so just about
here and then you want to cut just to the side of the seeds. So where the seeds are
just a little bit off center and cut all the way across, just like so. Then you want to
make this block a little bit more rectangular so you want to take the curve off the top.
Place your knife a little bit into it and just chop down just like so. This is going
to be the snail body so the front of the snail will be flat so just cut straight down, and
then you need to find out how long the snail body is, so take your tuna roll and place
it on top to figure out exactly how wide it has to be. The backend of the snail has to
be at a 45 degree angle cut, just remove the skin of the cucumber, just like so, and you
get that curve of a snail body. Alright, so now you take a piece of Nori and
just add a little bit of sushi rice by squishing it at one of the edges like so, and then you
take another half sheet of Nori and just overlap it with the first one and press it down. This
creates a long sheet of Nori. Now you take 120-grams of cooked and seasoned
sushi rice and you start spreading it from one side of your sheet to the other covering
about three quarters of your long sheet. If you don’t know how to make sushi rice,
check out the link in the description below. Now you take 10-grams of sushi rice and place
it about halfway through your patch of sushi rice and just create a thin tall wall of rice,
just like so. After that you take 15-grams of sushi rice and create an adjacent wall
right next to the one you just made and it has to be a little bit taller and one finger
width away from the first one. Just take your time and make sure it’s as good as possible,
and after that you’re going to want to take 20-grams of sushi rice and again create another
wall right next to the last one you just made, but a little bit taller and just as thick.
Okay, after that’s done then you want to take two strips of Nori, one a little bit
wider than the other, as you can see, and you want to take the shorter strip of Nori
and just place it in between the first two walls with your stick of carrot at the bottom.
Then you want to take your wider one and place it in between the last two walls, again with
your stick of carrot in the bottom. Then you just want to press the two walls together
going to the left (or in the video to the right) and closing them at an angle, just
like so. Now you take your tuna roll and just place
it right next to the first wall and make sure that the seal is facing upwards. Then you
take your cucumber snail body and place it on top with the tail facing this way and making
sure that the leading edge connects with the Nori right there. Just move it into place,
once it’s in place add 10-grams more of sushi rice here on this side as filler.
Once that’s done you’re going to want to roll this, so bring this side up and over
and then you bring the other side up and over and close it. You can cut off the excess Nori
here or you can just wrap it around like so and then you want to take your mat and compress
it just like this and then tuck in the sides by pressing it in with your hand, like so,
and then tuck in the other side again by pressing it in. Compress one more time and then cut,
so if we’re cutting I’m going to take my sharp knife at wet it in water so the rice
doesn’t stick to it as much and just slice through just like so.
Then you’ve got this beautiful snail sushi which looks kind of cute. You can change the
ingredients to whatever you want; this is the basics just to get the idea of what you
can do with this. There you go, snail sushi done!
Alright, this is the end of the video and hopefully now you know how to make a snail
sushi roll. I hope you use these new found skills to impress some of your friends.
Now, two last things. If you want one of these awesome penguin sushi t-shirts, check out
the link in the description below. This video was supported and sponsored by Centurylink
Prism TV. You can check them out at the top left corner of your screen. Without them it
probably wouldn’t have happened so maybe show your appreciation by giving them a little
thank you like. Thank you for watching, see you guys next
week – bye! END

86 thoughts on “Snail Sushi Roll Recipe

  1. Chef, I'm sure you have been asked this before, but I can't find your answer. What brand is your knife and how much does it cost? I just love the Damascus look that the blade has! I love your channel and share it regularly on Face Book!
    Cheers,
    Rich
    NY USA

  2. I noticed this one and many other art rollsย are maybe too big to eat each piece at once, would you cut it narrower in length to compensate the wide or is it ok to bite each piece in smaller parts when eating? Outstanding work as always BTW ๐Ÿ™‚

  3. Just a suggestion: maybe you should try to make simple sushi out of the ingredients available in the supermarkets and/or on the local fish markets in North America? In my opinion it would be far more relatable than super fancy but difficult to make roll.

  4. Gotta make them walls like Donald trump.. Jk love the video. ๐Ÿ™๐Ÿฃโค๏ธ

  5. you are seriously one of my favorite channels. you make really good detailed videos. it's almost impossible to screw up. and every time I watch your videos I get super hungry lol. but you are super amazing keep up the good work!

  6. At first I thought he meant 'snail' sushi
    as in using snail meat or something ๐Ÿ˜‚
    ^this is the reason why you need to look at the picture

  7. it's a great idea to press the rice like glue on the nori, I usually use vinegar. I also use vinegar on my hands to make the rice not stick.

  8. Youโ€™re awesome dude! Iโ€™m so impressed! I think I can do this snail sushi pretty easily. I used to make sushi for a store but never this cute. ๐Ÿ˜

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