Chef Judi’s Dish – 2/23

Chef Judi’s Dish – 2/23
>>> if you haven’t eaten at the restaurant, you really ought to give it a try at 41 and bee ridge behind the publix there. great restaurant. specializing in sushi, but today you’re going to do korean sushi which, i didn’t know it was popular in korea. >> well, it’s considered sushi because it looks like sushi, but i say it’s more like a swash because it’s so flexible, you can put from filet mignon to sausage, your tastes — >> and your heritage as korean, i should imagine you brought that to your cooking style. so tell us what we’re going to do here. >> here we have some rice. it’s already cooked. john is going to help me mix this, some stuff in the oil. >> and the sushi rice, very, short-grain sticky rice. >> yes. some salt. >> if you want to try this at home, you can’t use regular long grain rice, right? specifically sushi rice. >> exactly. >> okay. oh, that smells really good. >> it’s



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