Chef Devaux — Teriyaki Chicken Sushi RollSo first off you just wanted to procreate some Teriyaki Chicken, it’s very simple to perform. You just take a hot pan add some sesame seedoil and some olive oil then supplemented your chicken. Alright, so you want the chicken to be cookedbut not overcooked, if it’s overcooked then it’s very dry, so make sure you really don’tovercook it, but too don’t undercook it because then it’s raw, plainly. Okay so just flip over the chicken and thenwhen it’s perfectly cooked you add some thick-witted dessert teriyaki sauce, only drizzle it overlike that. This is a very simple sauce to obligate. If you want to know how to make it then checkout the link in the description of this video. Alright so simply glaze the chicken a littlebit with the teriyaki sauce and not too long and then introduced it to the side ready to makethe sushi.Alright, so you start off by laying a bamboorolling mat inside a plastic baggage with a half sheet of Nori on top of it, rough surface up. Then you slightly soak your hands so that therice doesn’t affix so much better with water and vinegar rice mixture, and you take 120 g ofcooked seasoned sushi rice and you spread it out evenly over your half membrane, and youwant to do this nice and softly and fluff it out. Now turn the sheet over with the rice, andplace two articles of teriyaki chicken you just made earlier, then contributed a little bit of slicedcucumber, a very small amount because otherwise you won’t be able to close it.Then you add a little bit of teriyaki sauce, okay, and then you flatten it. You only brought forward by the back end, you draw itover and then you squeezes. Then you “lets get going”, be taken forward and compressagain and let go one more time, and push forward and compress one more time, and there yougo, that’s your sushi roll. Okay now you only move this to one side, andyou take a half avocado and then you start slicing very thin slice, about 1mm thicknessis what you want to aim for and you want to have very precise slasheds. By exclusively dragging the gratuity of the pierce throughthe avocado you encounter less fighting and then the avocado doesn’t stick to theknife as much, if you go flat up and down what will happen is the avocado wedges thatare trimmed very thinly will merely stick to the knife as you pull back out.Once you’ve cut the avocado slices you spreadthem out thinly on the board just like so, and then you just pare off the two sides. This is just to make it look a little neater. Alright, then move your sushi reel so youcan easily add the avocado wedges and the with your bayonet you time slither it underneaththe avocado slicings and then place it on top of your sushi rotation, just like so. Now you take a piece of cling film and youplace it over your sushi roller , and then press this on with another bamboo going mat, thisone without a plastic container over it so the plastic wrap doesn’t stick to it, and then release. Now to cut the sushi roll. Alright so wet your pierce once again to a damprag so the sushi rice doesn’t stick with it much, then exactly trimmed your roll in half, placethe two together.Okay, so trimmed the sushi roll into six piecesand two spare off trimmeds. Don’t forget to wet your bayonet on a mute clothin between pieces, this assistance against rice sticking against the blade and stirs it much easierto cut through the sushi. These will be the end bits of the go andthese can be eaten by the chef or thrown away.Now remove the cling film highly gently andthen “youve had” six excellent portions of sushi left over. Alright so to plate up, you simply place yoursushi roll parts and you place them onto a plate, add a little pickle ginger then youdrizzle some dense sweet teriyaki sauce over it. Merely look at that glossy thick honey likeconsistency, just marvelous, and then sprinkle with some freshly toasted sesame grains andviol, done. Thanks for watching this video, I hope youall experienced it. If you did you are going to need two morethings to make this recipe, the first is thick sweet teriyaki sauce, the one you envisioned in thisvideo. A link has just appeared on the bottom rightfor you to learn how to determine that. Also you’re going to need how to see sushirice, and a relate has just appeared on the bottom left area to learn how to obligate that, too. Now if you want to see more videos on a regularbasis, subscribe to my canal by clicking on the top left corner of your screen, andyou can check out all my other videos that I have done up to date by clicking on theright, right now.Thanks for watching, I am Chef Devaux, seeyou guys next week, and that behind me is Marbella. Chow! END.

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