ヴィーガン寿司の作り方｜ヘルシーな日本食レシピ

ヴィーガン寿司の作り方｜ヘルシーな日本食レシピ

Hey guys! Welcome to Kimono Mom’s Kitchen. I’m Moe, and… That is Sutan! Today, we are going to show you how to make Temarisushi. Temarisushi is a bite size ball-shaped sushi
that is vegan friendly. And can be made anywhere in the world. Because it uses vegetables instead of fish. So please try. Alright, let’s get started! “What’s this?” That’s radish. “What’s radish?” Radish is like a daikon radish. I think you’ll like it, Sutan. “Is this turnip?” Yes, like a turnip. “Can I eat it?” It might be a little spicy. Oh no, spicy for you. “Can I eat it, Mom?” I haven’t washed it yet. Only those who don’t eat it
until it’s done properly can eat it. Can you promise? After that, when it’s done,
we’ll eat it together with Santa Claus. OK? Can you promise? No snacking today, right? “Okay!” No tasting today? “Okay!” Promise me. Okay. “Yummy!” “I just touched it.” Today we have three cups of rice,
already washed and soaked in water. Now we are going to cook this rice. While the rice is cooking,
let’s prepare the ingredients for the temarisushi. I recommend using Japanese rice
which is sticky and perfect for sushi. Japanese rice should be soaked in water
for at least 30 minutes before cooking. You can use any ingredients, but today I’d like to use red radish, cucumber,
avocado, yellow pepper, and carrot that are easy to find and easy to make. If you have some extra ingredients, such as crab stick,
fried tofu, etc., please try using them. I heard that crab stick is surprisingly
available overseas, too, the other day. Sutan is cleaning up the radish,
so I think I’ll do it then. Can you do it well? “Yes, I can.” Thank you. Cut the radish into thin slices. Thinly slice and prepare all vegetables. Isn’t it a little spicy? “Delicious.” Delicious? Spread them on a plate. “Beautiful.” Beautiful, isn’t it? Can you spread them like this? “I’ll do it.” I’ll have Sutan sprinkle salt on it. “Avocado, too.” Next is cucumber. “You want to cut the cucumbers?” Can you do like me? Then you’ll see white foam. Cut off the end of cucumbers to remove bitterness. Peel cucumbers with a peeler. “I’ll do it!” See how thin they are now? The ones you did. Can you make it thicker? Hold it tight. Oh, you’re good. Like that. Good, good. Can you make it thicker? Oh, you’re getting better. Just watch your fingers. Oh, good. It’s getting really thick, isn’t it? You’re really good at it, Sutan. I’m surprised. You’re even better than Mommy. It’s harder than I expected. Oh, look. Can you do it like this, like a snake? “I can do it.” Oh, wow. “I did it!” That’s great! We’re going to sprinkle salt on the cucumbers, so we’re going to spread it out
on a wide plate or a cutting board. “You want to spread it there?” Yes, right here. Or you can use a plate. Now, please sprinkle salt
on the turnips and cucumbers. “Turnips and cucumbers.” All over. Can you do it from a little higher up? Good! You look like Elsa. So cool. Sprinkle salt on vegetables to drain water. Drain the water in this way. There are daikon radishes too, but let’s use bettara. There is a sweet pickle called bettara,
which is made by pickling daikon with Koji(malted rice). We use the Japanese pickle called bettara but you can use turnips or daikon radish
sprinkle with salt as a replacement. This is bettara. “Like a snake.” Looks like a snake. It doesn’t have to be bettara,
it could be pickles. If you have vegetable pickles… “Pickles!” It must have umami flavor. It would be great for temarisushi. Did you like it? Bettara is made with koji, right? It’s a pickle of daikon radish that is pickled with koji
and is very sweet and thick, but it’s not sour. It’s not sour at all. It is full of koji and has Umami flavor,
making it a very good Japanese food. “I want to eat it.” I wonder if sweet pickles are available abroad. I’m going to make sushi rice. One and a half spoons of this. This is a bit much. One spoon is just like this. That’s one spoon. And half more spoon. 1.5 teaspoons of salt. 4 tablespoons of sugar. One. That’s a lot, Sutan. Two. Little less. Three. Four. 4 tablespoons of sugar. 4 tablespoons of vinegar too. 4 tablespoons of vinegar. Vinegar for sushi is rice vinegar. As for the sugar, we use beet sugar,
but any sugar will do. Don’t use that. Is it good? “I tasted it.” You did? Now this. Be careful, it’s hot. Now that the rice is cooked,
turn it over and mix it with this sushi vinegar. It’s cooked well. It smells good. There you go! It’s hot. It’s good isn’t it? I’ll put sushi vinegar in it. Then, will you put this in? Add sushi vinegar to the rice and mix
as if you’re cutting the rice with the rice scoop so as not to crash the rice grains. “Sour.” Sour, right? Even if there is too much vinegar,
it will volatilize as you pour it over the hot rice, so spread it out as much as possible and let it cool. The sushi rice is now shiny and glossy. I’m going to check the vinegar taste a little too. Tasting and adjusting is the secret to make it delicious! Perfect. Perfect! Delicious sushi vinegar. I didn’t add kelp because I didn’t have any, but when you cook rice,
you can put kelp and rice together, or you can add kelp broth to the sushi vinegar
and it will be very tasty. But today it tastes amazing
even though I didn’t add the umami of kelp. For the sugar, we use beet sugar today
but white sugar will also work. As for vinegar, rice vinegar may have
smooth taste after all. But I’d also like to try sushi
made with vinegar from overseas. Using a piece of plastic wrap
or something like a tenugui (hand towel), make the sushi into a round, ball-like shape. If you use these towels make sure they are wet
so that the rice doesn’t stick to them. “Onigiri.” Yes, like onigiri. “Is this how you make it?” Yeah. A round sushi. Then, will you make onigiri for me? I’ll put them in here. Can you make three with this? “Three?” Yes. You can make onigiri triangles,
or circles, or whatever you want. “I want triangles.” Can you make triangular onigiri? Be gentle. Since it’s rice. Good, good. “Tiny onigiri.” No problem even if it’s tiny. “Sutan’s tiny rice ball.” Yes, it’s cute. I think this was only the third or fourth video. I remember how hard it was to make chirashi-sushi when I was making it,
and now I remember it like a déjà vu. I just remembered that, suddenly. “Suddenly?” You were still a baby, so you cried, right? I was making it while holding you in my arms. I suddenly remembered that. There are times like that
when you remember the old days. “Yes, there are.” Right? Oh, you’re good. Show it to the camera. You did really well. Ta-da! Was it a little big? “The black ones are avocados.” “Can you make it?” “Let’s open it.” It’s beautiful! OK. “Oh, it’s done.” Isn’t it beautiful? Look, it’s beautiful, isn’t it? “Beautiful!” This is the most beautiful shape. “I’m really going to cry.” Why? “I’m gonna cry.” Because it’s beautiful? Really? You’re going to cry because it’s beautiful? Well, why do you have such a beautiful heart, Sutan? Are you about to cry? Why? This is beautiful too. Crab stick. “Beautiful!” Right? “I want to eat, I want to eat.” I want to eat it too. Okay, wait here for a minute. “Santa Claus.” Wouldn’t this be cute for Christmas day? “Ikura?” We made it yesterday, right? OK. Temarisushi! Temarisushi! This is good for the beginning of the party season, right? Or family get-togethers. Perfect for vegetarians, too. Okay, let’s go eat! Let’s go, let’s go. “I can’t wait to eat!” Let’s eat. “Let’s eat!” “Come on, let’s eat.” Okay. “It’s delicious.” Is it good? That good? Really? Bon appétit. Crunchy and delicious. Yeah, it’s really good, isn’t it, Sutan? Vegetable sushi is good. It looks cute, and for example,
if you have vegetarian guests, you can treat them to this. But this time I made the rice ball a little too big, but if I make it into bite-sized Temarisushi,
it would be good for parties. It’s easy to eat and looks beautiful. It’s perfect for a gathering. Actually today is Halloween. Isn’t it great? It’s amazing! I did it so much better than I thought I would. I was going to do a Christmas version,
but I thought they were already beautiful. It’s totally fine. “Hey, you said you were going to make Santa Claus.” Let’s ask daddy to make it next time! When we invite vegetarian guests and such. Right, that’s a good idea. Remember that vegetable sushi
we had in San Francisco? “Look, what’s this?” Isn’t that it? “The one I like.” Crab stick. Isn’t it delicious? It’s good. I see, there’s salt all around. I’m going to take off my kimono,
take a bath, and go to bed. Please hurry up and take off your costume, Elsa. Look. Anna, right? The obi. Temarisushi. Temarisushi! So cute.

Welcome to Kimono Mom’s Kitchen! This is a cooking show by a Japanese mom, MOE, and her daughter, SUTAN! Today we made Temari Sushi. It’s easy to make with ingredients you can find anywhere in the world! Try making them for the Holidays! If you make it, please tag me and share it!
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Music : MusMus