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Learn how to make sushi, specifically the Tiger roll with this instructional video.
Tags:Tiger Roll Recipe,monkey see,monkeysee,How to make sushi,make sushi at home,sushi how-to,sushi recipes
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Nina: Hi! My name is Nina and we are at Obi Sushi in Reston Town Center today with Mr. Tenzan, and he is going to be showing you how to make a Tiger Roll.
Mr. Tenzan: Now, I’m going to make like a shrimp tempura roll. It’s called some of the restaurants call it a tiger roll. Because of tiger it means, why is this called a tiger roll? Because the shrimp name is a tiger eye, it’s tiger they call, that’s why it’s tiger. Some call it tiger, tiger shrimp so that’s why it is called a tiger.
Okay. The tiger roll, like a tuna roll, you make the seaweed outside and California roll seaweed inside and rice outside. Now tiger roll, I make like a little bit like opposite way, a little bit of long side. Why, because I put a lot of stuff in there like a cucumber, avocado, fish eggs, mayonnaise, lettuce. It’s like a tiger roll and then right there.
Anywhere, it’s like a different, different style. Some people put a rice in here, do this way. Some people do this way. Some people do this way. It’s up to you whatever you like it. All right, it’s easier for you. You can do it. But make sure, your rice below just a little bit like maybe one inch below, you put rice. Maybe the space I did is so—when you roll it, so you can look for like a closet, it will close. If we put roll, the rest of the food and everything, it looks no good. All right so, that’s how it is.
Now, these are masago, it’s called a fish egg. You can get this fish egg, like you can get in any Japanese grocery store even it is like a crab, avocado, seaweed, everything you can get it nowadays because now sushi is very popular, right, that’s why. Okay, this is a fish egg, cucumber, avocado, a little bit of lettuce. After you put this and everything, put some mayonnaise or tuna, just a regular mayonnaise but we mix a little bit like a fish eggs, some sauce, it tastes a little bit better.
So now, you’re doing this way. Make sure as the same like a—so, this is the shrimp tempura. Now, I’m going to roll it up. It’s like that one. When you do this way, little bit like sometimes you don’t—it does not stick. So here, right there.
There you go, tiger roll, very famous. Tuna roll cuts in six pieces, California roll cuts in six pieces. But tiger, we cut it in five pieces. If you cut six pieces, it will not be like stays inside the ingredients. It does not stay inside, it breaks it because it’s too tiny. So, you have to cut it like with a five pieces. So like, one, two, three, four, one two, three. See, that’s how it is. You want to see. Right there.