Brooke Williamson's Sushi Surprise

Brooke Williamson's Sushi Surprise

Kitchen Little - Sn 1/Ep 2Kitchen Little - Sn 1/Ep 2

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Chef Brooke Williamson may be one of the youngest female chefs in the biz, but an even younger Chef Dylin is here to school her in the art of "sushi burrito" making. Let's roll...

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Transcript

- Hi , I'm chef Brooke Williamson. - Hi, my name is chef Dylin. - I was the youngest female chef to ever cook at the James Beard house. - Uh, I don't know what that is. - But today is not about me. Today is about the future of world-class chefs. - What? Place avocado, cucumber strips, and slice it and eat it. Okay. - Today's about following direction, and I'm gonna do whatever I'm told. Hello. - [Dylin] Hello. - Are you chef Dylin? - Yes I am. - Brooke, very nice to meet you. What are we gonna do today? - It's a surprise. When we're done I'm gonna tell you. - Okay, but not till we're done. - Yep. - Okay. So you just direct me and I just do what you tell me to do? I'm not used to that. - Well, yes. - I'm used to telling other people what to do. - First we are gonna get the salmon, it's in the fridge. - Okay. - [Dylin] Okay, first we're gonna cut into little small squares. - [Brooke] How much am I cutting? - Maybe like until right here. - Okay. - And I'll go get the other ingredients. - Okay. - This one, this one's last and then. - What are those? - Wine vinegar and sriracha. - Oh! All right. - Then we need, that's at the end. - Are we gonna cook the salmon or are we leaving it raw? - Um, I think it's gonna be raw. - Raw? - Did you already have soy sauce? - No, I just have rice vinegar and sriracha over here. - Okay, so we need these too. Oh yeah, I forgot. We need to chop up the chives. - How many chives do you think? - Well um, let's see. I think that would be enough, like right here. - [Brooke] Okay. - But before we use them, we have to put all of these in. - Okay, well let's just finish cutting this first, right? - Um, I think this could be enough. - That's enough, okay. Let's keep a neat station, right, I'm sorry, I made a mess. - That's okay. - So we're leaving that there? - First we're going to put the soy sauce. - All right, should we measure it out or should we just pour? - I think we should, I think I'm gonna see, that's-- - That looks like a perfect amount. - The rice vinegar is next. - Rice vinegar, all right. - Oh, that's too much! - Okay. That's okay. I'll just-- - Oh boy. - It's okay, it's totally okay. We're just gonna pour a little out. - Now we're gonna do the sesame oil. It's perfect for sushi. - Sushi? We're makin' sushi then? - No. I don't know the. - All right. - Now last is sriracha. Okay, I think, I think a little bit more. Now we're gonna put a little bit of this. Do you know where the seaweed is? - Seaweed? I see seaweed over here. How many do we need, should we bring the whole thing over? - I think we should get one. - Just one? - Yeah. - Okay, all right. - Yay. Okay. Um. Can you reach the rice? - I can, probably. - Okay, so this is what we're gonna do. I think we should wash off the spoon first. - Well, there's other spoons, we could just take-- - Oh, good idea. - Fresh one, right? - Okay, so we're gonna put a little bit of rice on here, like a square. - Like a square, like right in the center? - Yeah. - Okay. - Can you do it? - Yeah, sure. - Okay, so first we're gonna need, think this could be, yeah, then, okay, cucumber. - Cucumber? Do we have to cut the cucumber? - Yeah, but maybe when you're done. - Okay. - I think that's perfect. Okay now we're gonna do some cucumber strips. - Okay, gotcha. - Okay. - I feel like we're makin' sushi here. That's what it feels like to me, but I could be wrong. So am I putting this inside? - And then we have to do the avocado. - [Brooke] Are those good, are those good crescents for you? - Um, yeah, okay, so, this is gonna get a little messy, but we're gonna try to put the crescents right on here. - [Brooke] Okay. - But not too big, not too small. - Like right in the middle there? - Perfect, okay. Now we're gonna use the salmon. - Salmon, okay, are we just dumpin' it in? - No, of course not! It goes right here. - [Brooke] All right, is that enough? - Yep. Okay. I don't wanna do it. - We'll make it work. Okay. I think if we just like push everything in a little bit, yeah. - Good idea. It'll like, be easier. - Yeah, right? I think I've got it here. - Ooh, you got it. - [Brooke] I think so. - Okay, over here. - I like your cleaning techniques, something that so many people don't do. - I'm pretty special. - How's this look? - Um, I think you should slice into little pieces. - [Brooke] Okay, how many slices do you wanna get outta this? - [Dylin] Maybe like five. - [Brooke] Are these like bite-size, like for your mouth, or for my mouth? - Um, maybe both of ours, I was gonna put this like. - Oh! So you're garnishing with the chives. - I'm trying to be kind of creative or something. - I like it. High-five, thanks for the direction, man. All right, so you watched a video on how to make a sushi burrito, correct? Visually, this one looks more like a burrito, this one looks more like sushi maybe. - Taste test! Okay. - All right, what do you think? - This one is really cool because there's a little creativity. - Presentation is very important, 'cause you eat with your eyes first, right? - Well, no, you eat with your mouth first. Okay, here. I mean, it's not bad. - Yay! I'm gonna say that they taste really similar. Phenomenal job. - High-five! - High-five! I actually feel like we nailed it. You okay? - You all right? - That was a cut. - We're good. - I don't know what happened.

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