Kamasu by Kissaki Executive Chef Mark Garcia stopped by the 'Wake Up With Cheddar' studio to teach Baker, Alicia and Shannon how to make a hand roll and expand their sushi palette. Check out more about Kamasu by Kissaki restaurants at explorekissaki.com 

Wake Up With Cheddar

Learn How To Make A Sushi Hand Roll With Chef Mark Garcia

So chef, what are we making today? Today? We're making a few hand rolls from our new concept commas. So we're doing this kind of open face hand rolls. We also serve version of a few tomoki? That's a combination between Tamaki and simple. Which is korean sushi. This is your wife's recipe. Also Happy wife, Happy Life. Especially when it comes to sushi. Yeah, she used to she made this for me one time. Just cut me off surprise because there's a lot of work that goes into. You gotta cook the rice. You got a mix of vinegar. She may have a component that was just so impressed. And it was actually really good. Do you think hand rolling is easy for a lot of folks like us to learn the lay folks like us to figure this out. Actually, actually, the more you do it, the more easier he gets. I just, it's just you just have to do it, you know? So you get better with it. So what do we do first? Let's jump in. I want to eat. Put some gloves on just because I don't have any water here. So these gloves are for sushi because it's very sticky. Right? So this will prevent us from from the right stick in theory. Yes, exactly. Nobody wants dirty hands. Right, okay, here we go. What a high end sushi place does. You put this stuff on. You have a lot of options of things we can put that, we're doing that. But this is the few Tamaki we're doing like the open face channels right now? I know you guys wanted to do the salmon. Yes, exactly. Salmon is great. Okay, can you go wrong with what you put in it? Just whatever. Not really to be honest, ingredients are fresh. You can combine them as any way you like it. Do you ever, by the, by the way, have sushi for breakfast at all. Do you have like leftover sushi and you just, yeah, I mean it's not as much as I used to, but back when I was starting as a young chef, I used to eat sushi a lot. Okay, so this is a life skills. I shut them this morning, wow, this is chu toro. Just medium fatty tuna. This is a common, which is leading to fancy up in here and up here, you have a lot of vegetables, you have the salmon, the almonds, a little bit of everything and of course the rice, the rice. What I would do is I get a piece of nori and these ones up here in front, which ones are these right here that this is the spam and egg. I'll just try one of these. Which one of these faster. So this is almost like a breakfast sushi here. Spam and egg and spinach in there and look how pretty it is. You have a lot of colors flavors in there. Okay, so I'm usually all about the California roll. So how can we broaden our palate If we're looking to try other different types. It's actually very, very approachable. Spamming. X. It's really good. Your theater, You'll know. Okay, so what's the first step? You're so I just make a little ball. Okay, so you make a little ball right there with the rice, put it here, put it in the seaweed and then like I'll do the tutorial, this is the medium fatty. And how long did it take you to learn that? How long did it take you to learn all of that? I'm gonna be 39 this year. I started when I was 19 years old. You know, you know, we love celebrities at cheddar. Also some celebs love your, you got some good stories, right? Some big tippers came in Fallon. Yeah, they actually, they're known to be in the Hamptons often. So they're over there. So we have two restaurants over there, so they come in. So yeah, I don't know if mine is as nice as yours, but I'm putting some salmon in there and oh my God, you're so what's the best role, all of this together because that's a lot of stuff inside of that. You just need it just like that. Like to talk to toro caviar, you can't really go wrong, oh my God, get in there, get in there. Yes. How is it? What's the reaction? What do you think delicious. Fresh. Just that, I think. All right, thanks of course to chef Mark Garcia and of course you can check out the many Kawasaki restaurants right here in new york city Water mill, new york and Greenwich Connecticut as well. And of course you can check out their website Kawasaki dot com.