How to Make Restaurant-Quality Sushi at Home! (Step-by-Step) | Salmon Nigiri, Sashimi, Uramaki

Master the art of making sushi rolls at home with this step-by-step guide. Learn how to prepare restaurant-quality rolls from scratch. 🍣 This tutorial breaks down the essential techniques required to assemble perfect salmon and cucumber/avocado rolls. I start by demonstrating how to properly rinse your sushi rice to ensure the ideal texture before spreading it evenly onto the nori. Understanding the preparation process is key to achieving consistent results every time you step into the kitchen. I also demonstrate the proper handling of a Japanese Yanagiba knife for clean, professional cuts. This guide is designed for anyone looking to refine their sushi making skills, whether you are a beginner or just looking to improve your presentation. Following these specific steps ensures your rolls hold together and look just as good as they taste. Subscribe for cooking technique breakdowns, and comment below with which type of roll you want to see me make next. Equipment: Yanagiba Sashimi Knife: https://link.amazon/B03t8hrRb Blow Torch Nozzle: https://link.amazon/B0b9YZ7N7 Butane Gas: https://link.amazon/B0i4QS5HA (You can find these gas canisters from Kmart or other camping stores) Bamboo Sushi Mat: https://link.amazon/B06NNFkaR Hangiri (Sushi Rice Bowl): https://link.amazon/B08zZGsq3 (You don't really need it unless you really want it) Fish Bone Tweezers: https://link.amazon/B04crF11M Ingredients: 3 Cups of Sushi Rice: https://link.amazon/B0aALRvIA 2 or 3 Large Salmon Fillets from your local Fishmonger 2 Nori Sheets: https://link.amazon/B0dDmvzGT 60ml Rice Vinegar: https://link.amazon/B08RjNN5R 45g Sugar 10g Salt Half a Cucumber 1 Avocado Kewpie Mayo: https://link.amazon/B0gCVfXcu Chilli Flakes: https://link.amazon/B0d04t1PU Chapters: 0:00 Mastering the Foundation of Sushi Rice 1:39 Expert Techniques for Preparing Fresh Salmon 3:19 Crafting the Perfect Nigiri by Hand 4:37 Rolling and Torching Your Way to Sushi Success