Crazy Salmon Roll - How To Make Sushi Series

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  • Published on:  12/28/2014
  • Master Sushi Chef Hiroyuki Terada shows you how to make our latest creation that will debut on our upcoming menu change happening in the next few weeks. It's basically a Crazy Tuna Roll with some added changes that really give this roll an amazing result. The torched salmon gives the fish a nice texture while the spicy salmon gives the finish a great pop. This is a must try when you visit so we hope you'll order it the next time you're in. We can't wait to serve you soon :)

    See you in our next episode...

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    Watch More Hiroyuki Terada:
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    As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

    Send fan mail and products to be reviewed to:
    Hiroyuki Terada
    6815 Biscayne Blvd,
    Suite 103-451
    Miami, FL 33138

    New videos every Sunday and Wednesday!

    Business Inquiries: diariesofamastersushichef@gmail.com

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    About Master Sushi Chef Hiroyuki Terada:

    Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

    At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

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    Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

    For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com

    Let us know how you enjoy your Minonokuni.

    Knife Merchant
    7887 Dunbrook Road
    Suite H
    San Diego, CA 92126
    800-714-8226
    www.knifemerchant.com
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