6 types of sushi recipe – How to make sushi at home step-by-step with SMS

Today I am going to show you how to make sushi at home like a professional quality with step-by-step and for that purpose, I have six easy sushi recipes to show all of my sushi-lovers family members in full detail. Also, I included a simple and easy sushi rice recipe because sushi rice is the heart of sushi. Besides this, making sushi rice is the hardest part when it comes to making sushi at home.
You can think making sushi at home like a pro can’t possibly be easy, but trust me, after watching this video’s tips and tricks and my six easy sushi recipes, you will surely make homemade sushi with professional quality So, I am going to start with how to cut cucumber, carrot, and mango to how to breakdown salmon for a variety of sushi. You will also be able to see how to roll 6 types of sushi and how to cut and different plating ideas and techniques so this video will be really fruitful for all of my family members who want to learn and surprise their family and friends at home with beautiful and delicious sushi recipe.

0:00 Intro – Details Video about 6 Easy Sushi Recipe – How to Make Sushi at Home like Pro with Sushi Man Santosh
0:26 How to Make sushi rice
3:08 Fruits and Veggies for Sushi
3:30 How to cut cucumber for sushi wrap
5:16 Katsuramuki Technique
6:38 Cut Carrot for Sushi Roll
7:35 How to cut mango for sushi
9:13 Knife Handle technique
10:13 Proper way of mixing sushi rice
14:21 How to Cut Salmon for sushi
17:17 Breakdown of Salmon (Which part for What)
18:46 How to wrap sushi/Bamboo Mat
21:22 Things you need
21:58 Gloves for Sushi
22:39 Making Teju
23:02 Uses of Nori/Seaweed
24:30 Hosomaki sushi roll (Thin sushi roll with only one ingredients)
26:30 How to cut Hosomaki
27:41 platting ideas of Hosomaki
28:46 Uramaki / California sushi roll (inside out sushi roll)
31:17 Uramaki platting ideas
32:42 Futomaki (Fat Sushi Roll with colourful ingredients)
34:05 Nigiri Zushi (Hand press sushi)
36:40 Gunakn (battleship) Sushi
38:40 Temaki (handroll) Sushi
40:43 Final Result of 6th Easy sushi recipe by SMS

Thanks for watching, please fell free to ask any question you may have
See you one next video, Have good day 😊

……….keep loving 😊 ………….
How to cut cucumber for sushi wrap : https://youtu.be/wPfJz59XjCk

Sushi Rice Vinegar Recipe II How to make sushi vinegar:https://youtu.be/T3TB9VGt5zc

3 Easy Way to Cut Avocado for Sushi : https://youtu.be/3C4uHqT_lkk

Teriyaki Chicken sushi roll : https://youtu.be/CNOcHC8KQnE

How to Make California Roll Sushi with Sushi Man Santosh: https://youtu.be/G_oDbB-tdeo

How to Make Sushi with Salmon and Avocado : https://youtu.be/bnSMPsd1zYY

How to Make Deep Fried Sushi Roll II Hot Filadelfia II Crispy Tempura Recipe II Sushi Fritto: https://youtu.be/UoitSmHauO8

Hosomaki Sushi Roll II Hosomaki Sushi Rolling Technique: https://youtu.be/k_RtdM5iVsw

Easy Sushi Sauce Recipe : Spicy Mayo recipe & Sushi Sauce for deep fried sushi roll: https://youtu.be/j_DTx6ONh30

Crispy Salmon Sushi Roll: https://youtu.be/OYDaVZeVDrg

Uramaki Sushi Roll with Tuna and Salmon: https://youtu.be/gKBuXvWh9lE

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For official contact: SANTOSHSUSHIMAN@GMAIL.COM

Whats up sushi lovers family Namaste and greeting from Sushi Man Santosh (SMS) today I’m gonna teach you very simple and easy  sushi recipe at your home I’m gonna teach you one  two three four five six easy homemade sushi recipe  video will be a little bit long but after watching  

This video I’m pretty sure this video will be a  really fruitful all of my Sushi-Lovers family okay let’s go   okay let’s start from the how to make sushi  rice okay first of all I have here the short   grain sushi rice 850 Gram now I’m gonna put  here the always throughout the first and  

Second water very quick because of the bacteria  now I’ll wash the little bit and throw the first   second water very quick okay let’s go again the second water wash very carefully and softly [Music]   with just a little bit massage to  the rice so all the white things  

All the milky water from the rice will come out easily Okay as you can see here the water is clean   now we don’t have the milky water so  this is good I’ll take out all the water here foreign for example I am using here 850 gram  sushi rice and also 850 ml water  

Now I’m gonna wait till a 15 to 20 minutes then  after I’m gonna put in the rice cooker now I’m   gonna put this on the rice cooker I’m gonna start  to cook okay let’s put it here close the cover  

And let’s start to cook okay sushi-lovers family  to make the six types of sushi first of all we   need to make the preparation of the vegetables I  ordered it for the sushi rice on the rice cooker  

After 15-20 minutes I’ll take out the rice and  I’m gonna mix it with the vinegar now I have   here the avocado what kinds of ingredients you  need that’s the Lima lemon here’s the mango and   here’s the Cucumber I’m going to use also carrot  as well let’s start to make the preparation okay  

First of all I’m gonna cut the Cucumber if you  want to see how to cut the cucumber in a proper   way in a detailed video you can take Link on my  description box I’m gonna put there but here we  

Can cut very easily okay I’m gonna cut this side  that will go garbage I’m gonna cut in the three   or four finger because the three or four finger  will be a half of the Nuri in a whole sew it in  

A whole noori it will be like this so I’m gonna  cut three or four finger okay fourth finger yes   that is also free of four fingers so I am going  to use these ones for the any kinds of decorations yes like this

It became a seems like a flaws output  here now I’m gonna cut this ones here   I’m gonna taste very simple and easy  way okay first of all we can cut   the small so it would be easy to secure it  here and now I’m gonna cut a small slice it  

Will go garbage and now in the smallest type okay  then start we can cut till the seeds came okay   yes now I see this is coming I’ll  list off here it will go garbage now I can cut like this now we  can cut very thin stripe like this

That’s our cucumber for the sushi  rolling now I’m gonna put in the basket check out and I’m gonna put here nice that  is the first easy way I’m gonna show you   the captain techniques also I love to use the  katsunamuki techniques I’m gonna cut like this

But if you are trying the first  lines you don’t need to be over   it because you need more practice to  cut perfectly discussion okay okay yes now these ones I can use for different  kinds of decorations and this will be a  

This one we are this cucumber will  be out inside the sushi also okay yes both are looks like sin but I love the Katra  monkey techniques this is also not bad yeah  

Also you can go to see if you like you can cut  a little bit more thicker also but I love to cut   like this this type so it will be easy to grab  and it will be easy to put inside the sushi roll  

Okay let’s cut the carrot check out this ones and  carrot also free or four finger yes like this now   I’m Gonna Fill these ones with filler so it  will be easy now I’ll cut it in one side the  

Small stripe and so it will be easy to set your  so it cannot move okay now I’ll cut a small slice you can make I’ll join all of this and I’m gonna  cut really small two inch stripe okay let’s put on the basket yes here’s  the Cucumber here is the carrot  

Now I’m gonna cut the mango okay mango  I’m not going to use all of these ones   to make the sushi today so I’m going to cut  just half okay first of all I’m gonna peel this now I’ll cut that side

So it will be easy to put down put down  like this now I’ve got in half small strife foreign yes yes that’s it I’ll make the equal sides yes now I will make the small step okay yes it looks like this once

So it will be easy to put inside the social I’m  gonna put on the basket avocado I love to cut on   bar if I cut now it will start to be a black  so I have to put the lemon so I don’t like to  

Use after putting in the pocket I already cut  the mango cucumber and the carrots my sister’s   family that is the superlino in Portuguese we  call sebolina it’s onion chips and if you have   a little bit more thick it’s called spring  onion now I’m gonna do the fine job okay

When you are cutting the onion chips don’t  cut your finger if you don’t have that kind   of skills you can try at home and when you are  cutting always put finger like this not some  

Lots of people are cutting like this no if you  cut like this you can cut your finger so always   secure your finger and you can  put you can you can make like this   look now put the finger on the things  you start to cut the blade will toss  

The finger side here like this now you  can see here the blade is crossing here also you can cut like this but  I don’t like that that is the   Western accordion style so I love what’s  up with this style so up and down foreign

Okay I think my rice is almost ready  uh I can put hand here yes I don’t feel   any heat I don’t feel any pressure  so let’s hop on let’s go wow nice   now I’m gonna mix with vinegar I already make  the vinegar here if you want to see how to make  

These kinds of sushi rice vinegar you can  take Link on my description box who makes   a bucket plastic bucket now I will take out  the rice my rice is ready yes put here [Music]   that’s good firstly I’ll take out  this layer that is a little bit hard  

So the first layer I’m gonna take out  this rice no need to throw we can eat   but when the rice will be uh cool down like  it’s it’s it’s Raymond seems like a ball   so I don’t want to use this hard butter  I’m going to use for the another purpose

Let’s make like this just wait a little bit the temperature  it’s now it’s 100 degrees Celsius yeah   its temperature comes 85 degrees  Celsius it will grab well it will   absorb the vinegar very well so just wait  a little bit time okay that’s the sushi  

Rice vinegar I’m using here 280 ml that  means one thought of uncooked sushi rice and use here it’s just I’m gonna mix it try to break down all the hard part of the rice even if you don’t have that kinds of bucket  you can use the small bucket also no problem  

Yeah this is we are making the sushi at home so if  you have the flat one it will be easy because the   rice sushi rice will be cooled down very well  and easily now I’m gonna mix another once yes foreign

It’s very important now you mix very well you  break down all the ball of rice now one thing   is very important we have to do one thing that’s  the important things is we have to Fan it now we  

Have to give the wine so rice cannot be overcooked  and another thing is neutralizing process of the   vinegar will be absorbed very well by the rice  so the battery when you are making the sushi   with the fish it will kill the bacteria it will  prevent the bacteria and parasite also now I’m  

Giving the fan I’m using that third things  because I don’t have the fans in my home so   no need to be ordered if you have something you  can give the fan okay and I’m going to mix again

Also it becomes warm it’s no need to be too much  um cold okay it should be a one if you make the   sushi with one rice The Taste will really good  if you make the sushi the same as like your body  

Temperature it will be a perfect test okay now I’m  going to use this towel so sushi rice cannot be   dry okay you can see here every sushi rice every  grains of the rice is sunny yes signing very good  

So rice is the most important things when you are  making the sushi lots of people thinks the fish   and vegetables should be a fresh snow if you make  the perfect rice your sushi will be really good  

That means the rice is the heart of sushi the most  famous recipe they are saying 60 to 70 percent   test of the associates contains by the rice so for  Rice we have to be careful we have to be a more  

Persons to make the rice we have to give the red  lob we have to give the respects to make the rice   sushi rice okay because that’s the heart of sushi  my rice is done I’m gonna put another buckets  

Here’s family that is the salmon that is the upper  part of Salmons that means the here is the head   that is the middle part and here will be till but  now I’m gonna fillet it to prepare these Salmons  

You need that kind of tweezer and one knife if  you don’t have that kind of bananas even knife no   need to be worried you can use it safe knife also  okay now I’m Gonna Fill it softly and gently nice thank you yes that’s our one fillet yes that’s the middle ones  

For the sushi that part is the for the sashimi  and we can that that is the belly part we can   use whatever weavans for we can make the negiri we  can make the moon can we can make the top of the  

Sushi rolls for the dragon sushi rolls any kinds  of things okay and now I’m gonna clean this part now I’m gonna clean the belly  bones as you can see here   try to cut Less meat as much  as you can Less meat okay yes nice so very good sound of that is the  

Because you can see here that’s the  really good fattiness of the Salmons now I’m gonna cut I’m gonna separate this from here that’s the oh sorry  I forget to take out the   spines pin boards I’m sorry yeah  now we will check out the pinballs one two and three okay let’s be here

Yes but okay that is the important things  which part we gonna use for what okay   that’s the important thing is how to cut some  processing that’s the sourcing part I’m gonna   take out okay I’ll uncut just lit just little  

Bit here I’m not cutting the Skins now  I’m putting the knife here and softly yes now I am going to cut from this side  because here is the lots of tender   I’m gonna cut this lots of tender that is  the middle part so I’m not going to use  

For this ones this one so you can use for the  tapaki for the hand roll for the fried items   now I’m gonna cut this ones here  now I’ll take the belly fat okay yes that’s the good that is the fatty things of  the solvents nice that’s it I can use another  

Ones also same as like that ones now I’m gonna  teach you I’m gonna show you how to cut the things   okay how to cut the Salvage for the goonkan for  the negative for the and so see me today I’m not  

Going to show you I’m going to show you rolls  Nigeria and good guns I’m gonna wash it then   after we’re gonna use this ones okay now I’m  gonna teach you I’m gonna show you how to wrap  

Bamboo mat okay first of all you need to be a thin  plastic that kind of film plastic now I’m gonna   check out this one’s little bit long like  this that’s the demo mat let’s put that  

Side not put like this that side otherwise it  cannot be we cannot fold it now let’s put here leave same size that side and that’s it also Now  Let’s Fold It wrap it by the plastic till middle  

Now check out this ones and cast like this  and also cast like this now fold it yes let’s wrap it again   the most important questions will come in your  mind is that how many times we need to fold  

It’s depend on you normally seven six seven times  it’s enough I follow already four times and five and six that’s enough for me now the  important things is I love to close   all the discipline plastic on the sunny side  of the bamboo mat I’m gonna cut it here I’m  

Living here almost three finger so it will  be easy to fold here look at you here nice   now fold it I’m gonna make the little bit safe  so the ear will come out now I’m going to fold  

That’s that plastic on the sign side why I will  tell you at last when I’m going to make the sushi   rolls I’m gonna tell you okay I’ll take the all  the Year from the bamboo mat now I’m gonna fold it

Yes now I’ll fold a little bit here then I’m  gonna poke just two two times so three times   so the all the year will come out our Sushi bamboo  mat is ready to work I already cut the Cucumber as  

You can see in this video I call it already called  the mango and carrot and I prepared the Salmons here is the salmon belly part and  that’s the salmon saucing part also   and I have here a traffic stick I’m going to  use capistic also and I have here the avocado  

I have the lemons lemon and here  is the fines of spring onion   now I’m gonna teach you six easy sushi recipe how  to make sushi at home like a pro you can mix to   see at your home like a restaurant and the most  important things today I’m not going to use the  

Gloves one of my Sushi lovers family already  comment in my video are what kinds of gloves   we need to use why my socializing this stick and  gloves he’s saying that one but because of their   clothes normally when I walk in the restaurants I  use the gloves especially for the sushi also this  

Gloves Candlestick is the sushi rice I’ll show  you okay just do it how I can say it’s a it’s a   video the important things is the winner latex  vinyl touch off the blocks in my response I am  

Using that kind of gloves to make the sushi roll  that’s gloves cannot sticky rice I’ll show you   okay as you can see here that’s the sushi rice I’m  putting here yes it’s not sticky but today if you  

Don’t have that kind of gloves I’m gonna show  you with hand okay it’s called teju teju means   equal quantity of water and vinegar that is the  vinegar yes now it’s become if you’re working in  

Sushi rice if you are taking the sushi rice or you  are cutting the fish you have to put the hand here   and make the waiting so it will prevent the  bacteria the importance of pressure is that   it will prevent the bacteria the darkness people  don’t like use the gloves that’s the Nori sweet  

I’m gonna break it one of my Susie lovers family  hates asking me noisy really the size is different   or not normally I don’t know in other country in  Portugal and I also work in the Denmark also but  

In Europe we all have sinners like that that kind  of seaweed for the uramaki and for the California   roll for the osumaki we’ll use half of the  Nui for example I’m gonna break it in half that’s we can use for the for the uramaki  and also making with that cancer Nuri for  

The futonaki always whole seed okay first of all  I’m gonna prepare salmon for the osomaki okay   it’s just I’ll cut here wow it’s very good normally for the Theta  I use that kind of size for example because  

Of the Nuri it seems like it happens no it is  also sounds like that one as you can see here   look nice and also that is something like  that one it’s good now I’m gonna cut this side

So I’m making all the equal sides you need  also one wet towel so you can clean your hand   you can you can clean your chopping board you  can clean your knife okay let’s start to make   the osomashi the important thing is always use  the teju to make the your hand with you okay

Now I’ll take out the one seaweed   Nori seaweed also have the Rockside and cyan  side will be outside and The Rock side in   the on the top of the rock side we will use the  rice again now I’ll use the just little bit rice  

As you can see here normally lots of people are  asking me how much sushi rice we have to put on   the watermark it’s depend on your Restaurants  menu it’s depend on your price it’s depend on  

Your market value normally uh I love to use 60  to 70 grams sushi rice for the awesome monkey   now I’m I’m putting the sushi rice on the middle  of the seaweed now I’m gonna gently separate it till here you we have to leave one finger here softly and gently

Normally sometimes people use the Wasabi here if  you want to use Wasabi here you can use now I’m   gonna put the mythira the salons yes in the middle  now minority seaweed output just little bit here   highlight for one finger here and I’m gonna leave  one finger here for the sushi rolling techniques  

One finger here now I’ll roll it okay that’s the  important things lots of people are confusing in   that techniques just check out the bamboo mat  softly and gently the bamboo tip will come on   the toss come to toss the seaweed and rice also  look like this ones like this now Fold It Again

[Applause] that’s it or also my key roll is ready now  I’m gonna teach you how to cut hosomaki okay   normally in Japan they will cut in the six piece  in Europe we will cut eight piece always use the  

Water to make the weight you eat so it will be  easy and it will your rice cannot be sticky on   the knife I’m gonna cut in the half in the middle  I love to put knife in between of two finger some  

People cut like this it’s okay but I am not used  to to cut like this I will cut like this nice   twist track three struck sorry one two three  clean your knife always again put on the teju

Now I’m gonna cut in the you can cut like  in the middle and middle and middle so it   will be eight pieces but I’m not used with  this one so I’ll cut in randomly okay one two and three four yes

Now I’m going to do the pledging for those  of Microsoft for those monkey sushi rolls   you can put like this phenomenally very simply   easy that’s it or I’m gonna teach you another way  also you can put just across little bit across  

Here here and here like cross that is the  second easy way to make the plating your   looks like very beautiful and another way I’ll  teach you the separate it just a little bit   yes that is another way if you don’t like you can  put like this whatever it wants it’s depend on you  

But I love to use that’s technique okay yes here  is the ginger pickles also means the thin thin   Swiss roll which contains only one ingredients  that means inside the sushi roll the alga will be   outside a rice and the ingredients will be inside  and which will contains only one ingredients that  

Means here is the Swiss roll is containing the  just only one ingredient salmon let’s go for the   next roll I’m gonna Teach You uramaki California  with salmon avocado and cucumber again I will use   the teju and here is my seaweed make a little  bit away to your hands take out the sushi rice  

I’m taking almost 100 grams of rice I’m going to  put in the middle then separate it very gently here I’m going to use just little bit  sesame for the extra level of aroma   also you can use the onion chips as well let’s  use let’s go so the color will be really good  

That’s it now I’m going to flip it I’m putting  all around the rice on the top of the sewage   let’s flip it I’ll use this little bit cucumber now I’ll use the avocado I’m gonna cut a small slice I’m going  to put here like this now I’m going to  

Put the salmon on the top so the salmon will  catch up all the ingredients now let’s roll it take the bamboo mat and Roll It Again so here is our California sushi rolls now  I will teach you how to cut firstly sun is  

Like the awesome Mac you always make your knife  wet with tezu now I’ll cut in randomly you can   cut in the middle middle you can cut eight  pieces but I love to cut randomly let’s see foreign yes I got the four pieces I’ll try  to make nine pieces if you once  

You can make the also eight pieces  let’s make again clean your knife I make the nine piece let’s make the plating   for the uramaki normally when Sushi safe is making  or when Susie man is making the fillet for the  

Clients he will never think the client will be  left handed he always think the right hand is   so we’ll put the rolls like this for example like  this that means the right hand will take the sushi  

Pieces but you can put whatever you want it’s you  are making sushi at your home so you don’t need   to be worried about it about the plating but I’m  gonna teach you two easy way okay one is Crossway  

I love to say that is the Cross Way like this  so the client will say your customer will see   here is the salmon avocado and cucumber  now another way is the like this that’s the one remaining I’m gonna put here  that’s a ramaki California with salmon avocado  

And cucumber that’s the easy way one Crossway and  another is the easy way also we can do like this   I’m gonna put this one through this I’ll teach  you here three types of the plating ideas from  

The uramaki now I’m going to put ginger pickles  here for the colorness I love to use the lemons our Sushi plate is perfect now  that’s our second sushi recipe   now I will teach you how to make futomaki  okay for the futomaki we have to use the  

Whole series I’m going to make okay I’ll put  here now I’ll taste the sushi rice for the   futomaki means Futo means fat that means fat  sushi roll which contains colorful ingredients so the flavor of the sushi will be all  around the equals now I’m gonna use for  

The photo making I love to use the avocado  and the mango and let’s use the Cucumber also   then just a little bit sesame seeds and  the crab stick now I’m Gonna Roll It the futomaki is one of the easy sushi  rolls because we are using the whole  

Seaweed so it will be easy to close properly yes for the photo marking it will be easy to cut   we don’t need to worry but make the  way to your knife and cut randomly here’s a photo Microsoft  

Okay let’s make the negative first of all I love  to use that’s the belly part of the salmon for the   degree normally for the negative the belly part is  the software is very good so let’s cut like this   or we can cut like three three finger  off these ones belly button like here  

Now let’s cut in three finger this one so you can  use for the bun can so see I’m using always teju that’s the belly path so I’m trimming little bit you can put your knife like this in  Cross way and you can cut the one  

Foreign for example look like this and 90 degree again like this like this for the extra looks  you can give the song here okay let’s make the negiri to make the  negiri first of all take the Neta like  

This and take the small rice ball yes  look like this now foot on the middle   give little bit squish here so  the ear will go inside the rice like this now flip it softly and gently on  the other hands now you can give this squeeze

Like this now I’m gonna  make another ones let’s see yes yeah that’s our phone again like this that’s our niggity now  I’m gonna teach you the fifth Series so we’ll use almost three or five  finger like this I’m gonna cut this ones  

And we will take out the small base slices okay  the tiny slices like this uh almost two finger yes yes two and three I’m going to make the three  okay make a small ball like this it’s depend  

On your reference menu and it’s depend on you  it’s depend on your how big he wants to make   okay normally 10 to 12 gram sushi rice is enough  now put the sushi rice on the middle now roll it and make a small hole to put here on the top

Let’s make another ones since like that one yes that’s it now we will stop the little  Salmons to put on the top of this now we can put this soft salmon on the top of this   some people use the Philadelphia and some  people use the ikura also it’s depend on them

That sound cool that’s our fifth sushi recipe  I love to use this ones for the bun can sushi   yes that’s a BattleBots to see okay last but not least I’m going to show  you the ham sushi roll say means ham means  

Hand Maki means rule that means hand  roll that means it doesn’t matter okay   you you have to make the concept you can  make handle like this I’ll show you okay handle means you can put little bit of rice  here yes you can put here Salmons then you  

Can put a little bit cucumber it’s depends  on you what what things he wants to put   and just sesame seeds or onions if it’s  depend on you you can give like this yes   that’s all kinds of hand roll you can  solve to the clients yes you can take

It it’s a kinds of handle first of all I will make  just little bit Sauvignon dice now but I’m going   to show you what kinds of handle we are making in  our experience in a Europe especially okay it’s  

Called I’ll take the Lori and I’ll take the this  little bit sushi rice you can put it on the corner now you can put the Cucumber you can put the  mango whatever you want now you can put the   salts or tuna or whatever you want  it’s just a little bit sesame seeds  

And the onion chips now  let’s roll it in that concept the important things is here handle it’s a concept handle in in  Japan usually they use in the party   because if you eat one it’s enough  for you that’s it it’s a temaki

For the Boon can for the topping we can use  the sibolina onion zips on a spring onion this is our hosomaki things visible which  contains only one ingredients and then after   we made the uramaki California with salmon  with avocado and here is the futomaki with  

Crafty sticks mango avocado and cucumber  and here is our negative belly fat of the   salmon negative sake and here is our gun  battle Boot and the final one and last one   is the temaki that’s the all kinds of  temaki and here is the concept the Mac

Thank you so much for watching this video guys   if you stay healthy see you in  the next video have a good day