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
38 Comments
Its a long process,so much of talking very annoying tho
I like it ❤❤❤
Are Nepal or .,
Great video thank you
Thanks for sharing this!👍🙏
Very cool
this was amazing thank you I learned a lot
Thank you very much for your demontrations and clear explanations.
🙏🙏🙏🙏🙏🥰
All good brother but video is very long .
Asking about the vinegar? Is it need to add sugar and salt?
ma sushi ko terning garna chahanxu sir ka aaunu parxa ma dang ghorahi dekhi
Thank you so much I'm so impressed by you ❤❤❤
Very impressive, Im gonna try it at home
Che buono bionissimo
Will u give me sushi vineger sauce recipe.???
Love it, very detailed, for a beginner like.me, the explanation helped me a lot… thank you so.much❤❤❤
Which sauces we use on top
would like but not used carrots?
Wow So Nice 🎉🎉🎉
На каком языке вы говорите ? Переводчик не может распознать 🙄
Not bad for a rookie…..LOL… Thanks for the great instructions!
I'm confused. Who puts mango in sushi?
AMAZING VIDEO, THANK YOU ❤❤❤
This was amazing sushi Roll thank you
Морковка в роллах это извращение
❤🌺👏🌎🛎️🥳
Wow
Thank you
Hello. Chef i am. Working in india in japnese hotel and residencey
We cook only hot food
And. I. Want to learn more about sushi
Thanks for this instructions
Thanku for teaching i want to learn how ko learn pls infurm me ..
Wow so nice❤
Wow❤
Ι need info of the knife please
Mug English bolan audaen vane mug nepali bol mc
It doesn’t look appetising to me . Raw fish with no taste other than vinegary Rice? Only thing I can think of is as restaurant owner that its profitable menu if you learn the skill and become sushi chef .
Thank you very much I learned a lot from u 👍🥰🫶