Valentines Day Sushi Roll – Heart Shaped Sushi Recipe
Okay, welcome back to another cooking video,
I am Chef Devaux and today I am going to teach you guys how to make the Valentine’s Sushi
Roll. What you’re going to need first is some spicy tuna tartare, to make this you’re going
to need to use some tuna that you have some off cuts, say from making tuna sashimi, which
I am going to teach you how to make in this video later on.
Now you take your tuna sashimi off cuts and then you chop them up. Alright, so once you’ve
chopped it up just transfer it over to a bowl, and then you add a spoon of mayo — and you
might want to just clean up a little bit, keep it nice and tidy. I find that’s the biggest
battle in the kitchen, just to keep everything clean.
And now a spoon of masago, this is capelin seasoned fish roe, a little squirt of sriracha
hot sauce. This one is the best one with a rooster on it, it’s the original one and the
best tasting one. All the other ones just don’t even compare to this one.
Okay, and now you mix it, alright so just mix it gently and don’t over mix it. Once
it’s done just leave it in the fridge until you need it.
One last thing to prep before we start making the sushi roll, we need some pink mayo, and
to make this it’s very simple. We are just going to use some mayo and we’re going to
mix it with a natural color, like for example raspberry juice in this case. You can also
use different things like strawberry juice or cherry juice, anything else, or you could
use to some synthetic color in this, it’s your choice. I just like to use the natural
stuff, it’s a little bit better. Here I am going to just mix some mayo with
some raspberry juice. I started by adding a little bit of raspberry juice, seeing how
it is after I mix it then add a little bit more and a little bit more until I get the
right color. Here all we are looking for is a color, we just want esthetically for it
to be pink just for this purpose, there is no taste regard at all.
Alright so there you go, pink mayo. Now what you want to do is take a zip-lock bag and
you grab one of the corners of your zip-lock back and then you pull the bag around your
hand now leaving a crevice here where you can fill it in with mayo, and then you just
scoop it in, because later we are going to use this as a piping bag, so you just want
to cut the edge off of here. Alright so now you just invert it and then
as you can see all my pink mayo is in one of the corners, and then later when I cut
the tip off I can use this as a piping bag to place it wherever I need to. So just keep
this in the fridge until you require it. Alright so now you place a bamboo rolling
mat inside a zip-lock back and then place half a sheet of Nori on top, and take 120g
of cooked sushi rice, that’s 4oz, and spread it out over your Nori. Now if you don’t know
how to make sushi rice a link has just appeared on the top left corner of your screen which
will take you to a resource I’ve made of how to make sushi rice.
Then flip over your sheet of Nori, now add your tuna tartare, don’t overdo it, and two
slices of avocado just like so. Now to roll it just bring up the backend and pull it over,
then you press, release and then go forwards, and then press again, release, move forward
and press one more time, and then release, and that is your sushi roll.
Alright now what you want to do is you want to take your rolling mat and squeeze it into
a heart shape, so half the heart shape. Alright, so you press down with your palms and in with
your fingers and this creates half a heart shape.
How to Cut Tuna Sashimi Alright so what I have here is a beautiful
piece of sushi-grade tuna specifically of the albacore species, if you don’t know what
sushi-grade fish is then click on the link on the top left corner of your screen right
now and you’ll find out more about it. So to cut sashimi what you want to do is you
want to cut through the muscle fibers of the tuna and to do this you cut 90° from the
fat lines which you see running through your steak. Now what this does is it cuts through
all the fibers and then it’s a much more softer texture of tuna, it really just falls apart
in your mouth. Alright the technique here is pretty simple,
you just press your fingers softly against the steak to keep it in place then slice in
one drag in a single direction and this creates a very beautiful grain cut. It’s very important
to have a very-very-very sharp knife. If you want to get the same knife as I’m using here
you can get the same knife by clicking on the link on the top left corner of the screen.
Extremely sharp and it does the job without any effort.
Alright so now I take my slices of sashimi I just cut and I am just going to lay them
across my sushi roll. Don’t worry if it goes over just trim it down later, just make sure
it goes all the way across. Okay, perfect. Now I am going to just press
them on and then I am going to trim off any excess on both sides. Alright now before I
cut it I am going to just add a piece of cling film onto it and fix it on with a bamboo mat
just to keep everything in place so nothing gets out of shape when I cut it. It will make
the cutting easier, too. Then you just wet your knife slightly in some
water, first I am going to cut the edges off. Alright so now what I am going to do is I
am going to cut it in half and then I am going to cut the halves into quarters, and the quarters
into eighths. Make sure to wipe down your blade on a wet rag in between cuts, it makes
it much more easier to cut. After cutting just refirm it back into shape
in case you moved it, with a bamboo rolling mat, and then take your cling film off. Now
you can take them apart and you’ll see that two of these create a heart shape, like this.
Alright so now to garnish your hearts, what I’ve got here is silky egg yolks. I show how
to make this in a different video so click on the link on the top left corner if you
haven’t seen that video. Now they are really airy and light and you just sprinkle them
on top to cover up the entire thing. It’s alright if it falls off on the wooden plate,
that’s supposed to happen because I am going to move them anyway. Once you’ve covered it
with your silky egg yolks you take your pink mayo which you made earlier and you cut the
tip of the bag off
and then you just squeeze it out and you just follow the border of your heart.
Once you’re done with decorating them you just start plating up. You just take a big
plate and then you just take a knife and slide it underneath and lift them up and place them
on the plate. Now you add some pickled ginger, just in a pile, then you add a wasabi leaf
and last but not least a little carrot butterfly. Now you can learn how to make this carrot
butterfly by clicking on the link on the top left corner of your screen, it’s another YouTube
video I made once upon a time. Okay, so that’s it, that’s your heart sushi
roll for Valentine’s Day, done. I am about to hit 50,000 subscribers, sometime
within the next week or something and it’s truly, it’s humbling. I mean I can’t imagine
that many people in any situation, the biggest crowd I have ever seen in my life was about
8,000 to 9,000 people and I was in Ibiza, a very big party, and that was just a sea
of people. So 50,000 people subscribe to my videos, that’s overwhelming and mind boggling,
it’s…Wow. I want to thank you all for subscribing to
me and liking my videos and what I do. It’s truly humbling and I am going to do my best
to continue and make better and better videos hopefully.
Alright so if you’re new to this and you want to add to that subscriber list, you can click
on the top left corner of your screen right now and you can subscribe to my channel. As
usual you can check out all my videos by clicking on the right and just a big thank you to everyone
for watching my videos and liking them, and all the comments. It’s always great whenever
I’m doubting what I’m doing I just look at the comments and see people saying you’re
awesome, keep going. It’s encouraging. So just please carry on doing that, I try to
read every comment that ever gets posted on my videos, it’s becoming a little bit too
hard to do that right because there are so many comments, but it’s always great.
So thank you all and until week, good-bye. END