Welcome back to another cooking video. I’m Chef Devaux and today we’re going to do a very special Halloween inspired sushi roll with black sushi rice and dehydrated carrot on the outside. It’s a very special new concept, I hope you guys enjoy it. Don’t be freaked out by my eyes – let’s go. Okay, let’s get going. What you’re going to need is a carrot, and then what you want to do is clean it. For this I am just going to take a knife and just smooth and cut off the skin of the carrot. You don’t have to do it this way, I just like to do it this way. I like to use my beautiful knives, but you can just use a normal peeler to peel off the skin. No problems there. I am going to just quickly peel this off. I love using the knife this way. I just love using my knives, it’s a pleasure to work with these in the kitchen.
That’s I think what it’s all about. While I am talking about this knife, if you guys want to buy it, you can check it out on my website in you’re in Europe by clicking on the top left corner of your screen. If you’re not in Europe then click underneath it to go to my website to check out the knives in America. I am going to just cut off the edges and then discard all this excess. Now I am going to use a micro-plane or you can use a cheese grater or something else to grate the slivers of carrot. Watch out for your fingers, not to scrap your fingers away. At the end don’t bother getting the last little bit, just eat the big chunk of carrot. It’s pretty delicious. Once you’re done, you take your grated carrot and you spread around on one of these levels of the dehydrator.
What you want to do is spread it out very thinly and you want to fill up all the trays. If you want one of these you can check it out by clicking on the top left corner of your screen. They’re pretty cheap to buy and they’re pretty cool to put stuff into. What’s going to happen is it’s going to blow hot air through it and over the course of a day it’s going to dehydrate it to crispy carrots. Here we go, it’s been overnight and I’m just going to turn it off. Then this is the crispy outcome of the carrot. It’s really crunchy, crispy, amazing texture. It’s just great, it’s like carrot chips. You can make carrot chips if you just use a cheese knife instead. You can create thin strips. What you want to do is you want to take these and put them away from humidity. Put them inside an air-tight tube like this and just pack it in there completely and seal it up. It’s very important to keep away any humidity because the slightest bit of dampness and these carrots will become soggy.
You really don’t want that to happen. You can store this away for quite a while just so long as you store it and it doesn’t become a little bit oxidized. Try to use it as fast as possible. Now for the rice. What you want to make is black water. This is basically just squid ink and water, what I am using is about 5 to 6 grams of squid ink for every hundred milliliters of water. I am adding this water into the sushi rice. Here I am just going to add the squid ink, you can buy this usually by the fish mongers and if you just ask, someone will know somewhere close to you a place to buy it. What you want to do is just blend the squid ink with the water and this will just infuse it together.
If you just whisk it you seem to get little lumps of squid ink in the water and you don’t want that. You want it to be one beautiful liquid. Now I am going to add this water to my sushi rice just like you would normally. I washed the sushi rice already and now I am just going to cook it inside the rice cooker. If you don’t know how to make sushi rice, check out the sushi rice recipe by clicking on the top left corner of your screen and you’ll go to my website where you’ll see my recipe.
This is the highlight, I am not showing you the quantities or anything like that. Just go to the website there at the top left corner to figure that out. But look at this rice, it’s now deep black colors, it’s an awesome change from what you always have in sushi rice, which I find very interesting. Now just like normal I am going to season it with sushi rice vinegar mix, just slightly drizzle it over and then just spread it among inside. Now to use the rice, take half a sheet of Nori, place it on a cutting board and then place 120 grams of sushi rice, that’s about 4 ounces, and spread it out nice and softly and quickly.
Just don’t press it down too much. A tip here – use wet hands, slightly damp so the rice doesn’t stick to your hands as much. Now put a bamboo rolling mat inside a plastic bag and flip it over so the rice is now underneath and the Nori is on top. Now you take a beautiful piece of sashimi grade salmon, you can check out what sushi grade salmon is by clicking on the top left corner of your screen.
And just roll it over, this you want to close it before it reaches the end, and then just seal it now, and then roll it over one more time just to shape it and press again. There we go, that’s your sushi roll, done. Now to cut it. I am just going to move it slightly, take my knife and just wipe it on a damp cloth so the rice doesn’t stick to it much.
And then just slice it in half, wipe it again, keep wiping in between cuts, and you’re going to cut the halves into quarters now, and the quarters into eighths. Now the other quarter into an eighth, then I’m going to go back to the other half and cut that into quarters again, and those quarters into eighths. Here we’ve got eight pieces of sushi. Now I am going to reshape it again just in case any rice might have gone out of shape – perfect, and now I’m going to remove the side pieces because I find they are not that beautiful.
You can eat them. Now I am going to add my crispy carrot which we made earlier on top of the sushi roll. The reason why I am adding this at the end after cutting and not before is because this stuff becomes soggy so fast like I said before. If you put it on before and then you cut it and you press it into the sushi roll, what happens is it just becomes a soggy mess and it’s just not what I’m looking for. By adding this after I cut it, it remains crunchy and crispy and it’s an experience, it’s something special. Again I just going to put some more on top, be generous with this and cover it all the way around the sushi roll pieces.
Be careful to keep all the pieces together so you don’t get crispy carrot stuck on the salmon. You only want it on the outside of the sushi roll. Get a nice beautiful cover, nearly done. There we go, just put this to one side. Take a plate to plate up, beautiful Japanese plate. Now I am going to take a sushi roll piece and place it onto the plate like this. There we go, take another one, put it behind. You can plate up with the entire roll but I am going to just show you two. Then put a little bit of pickled ginger and a little bit of fresh wasabi. There we go, perfect. This is the Halloween sushi roll done! Okay so this is the end of the video. I hope you enjoyed it. If you found this video useful then don’t forget to hit the Like button down there or share this on Facebook, Google+ or Twitter, whatever you use.
Now if you haven’t done so already, subscribe to my channel by clicking on the top left corner of your screen, and check out all my other videos that I made – which are a lot now – by clicking on the right. Last but not least, last year I made a sushi ball inspired by Halloween video with little rice balls and orange with salmon, and Nori, to make your pumpkin faces.
You can check that out by clicking on the left right now. Thanks for watching, see you guys next week – good bye. END .