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I Made A Giant 40-Pound Sushi Boat For A Mukbang Artist • Tasty

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00:00   |   Oct 05, 2019

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I Made A Giant 40-Pound Sushi Boat For A Mukbang Artist • Tasty
I Made A Giant 40-Pound Sushi Boat For A Mukbang Artist • Tasty thumb I Made A Giant 40-Pound Sushi Boat For A Mukbang Artist • Tasty thumb I Made A Giant 40-Pound Sushi Boat For A Mukbang Artist • Tasty thumb

Transcription

  • - I think this is like 30 pounds of rice.
  • Could probably make a cheesecake with one of these.
  • This is the shrimp mountain.
  • It's only crazy if it doesn't work.
  • Whoa, this is huge!
  • Okay that's like 40 pounds.
  • One, two, three.
  • - Whoa!
  • (heroic music)
  • - Hey guys, I'm Alvin, and I love making giant food.
  • We're back with Tasty's Making It Big season two.
  • Everything's bigger and better than before.
  • The food's gonna be big, the set is big.
  • I'm probably gonna be a little bit bigger by the end
  • of the show but I'm very excited to show you guys
  • giant food and the special guests we have for the season.
  • Today I've invited in HyuneeEats,
  • a popular mukbang artist on YouTube.
  • Who better to make giant food for
  • than someone who's used to eating giant portions.
  • So let's go meet her and see what she wants to eat.
  • - Hi! - How are you?
  • - Good. - Yeah, but are you hungry?
  • - So hungry! - All right, good.
  • Well I'm a big fan of yours.
  • You are a very popular artist on YouTube, right?
  • Where you upload videos of you eating giant amounts
  • of food, what is that called?
  • - It's called mukbang, and it's derived from the words
  • meokneun which means eating, and bangsong, broadcast,
  • and it originated in South Korea.
  • - Why do you think people enjoy watching other people eat?
  • - [Hyunee] It's interesting to listen
  • to other people's life stories while they're eating
  • and sharing their love for food.
  • - I really wanna cook for you today
  • and I wanna make something giant that you like to eat.
  • Is there any food that you would love for me to make today?
  • - I would love to see a giant version of a sushi roll.
  • - Okay, and it's funny, that is the number one requested
  • food I always get, it's just like,
  • please make a giant sushi roll,
  • please make a giant sushi roll.
  • You're really good at what you do on your channel.
  • I've always been very curious about like doing mukbang.
  • Could you teach me how to do it later
  • if I can make the giant boat for you?
  • - Yes, of course, I would love
  • to teach you. - Okay, well I'm
  • very excited for that.
  • So, I'm gonna get to work, and I will see you in a bit.
  • - Okay. - All right,
  • bye. - Bye!
  • (upbeat jazzy music)
  • - Okay.
  • We're gonna make a lot of sushi.
  • I wanna clarify before we get started,
  • this is 100% American sushi.
  • This is not Japanese sushi.
  • We have a lot of rice here that we rinsed out.
  • And to cook sushi rice,
  • we're going to dump this into a very big pot,
  • cook it with a lot of water.
  • So let's do that.
  • Oh that's cool.
  • My grandpa used to say
  • you gotta eat every grain of rice out of your bowl
  • because if you don't every single grain of rice
  • is one hair you will lose.
  • He's also bald, so I'm not sure why he told me that.
  • So we're gonna cover this with a lot of water.
  • Ooh. (water splashes)
  • This is going to be brought to a boil
  • then I'm gonna cover it and simmer it on low for 20 minutes
  • and we're gonna have a lot of sushi rice after that.
  • All right it's been about 20 minutes.
  • This rice should be cooked by now,
  • so we're gonna take a look and see how it is.
  • Whoa!
  • That's a lot of rice.
  • All right, I'm gonna fluff this rice.
  • (metal tinging)
  • Okay.
  • This is, it's a lot harder and a lot hotter than it seems.
  • Steam is hot you guys, be careful.
  • Okay, so I'm gonna try to get
  • all this rice out of the pot and into a bowl.
  • Let me see how.
  • Okay, that's kind of heavy. I might have to call some help.
  • So I am gonna go get Ryan,
  • one of our amazing culinary people.
  • All right guys this is my buddy, Ryan.
  • He's one of our amazing food people.
  • You got it?
  • Ryan's very strong, which is why he's doing it.
  • Okay, all right.
  • How's your day going Ryan?
  • - This is gonna be the highlight I think.
  • - Is it? - Giant rice.
  • - [Alvin] Did you go to the gym yet?
  • - No, I think this is my workout.
  • - [Alvin] Yeah, you don't need to.
  • - Woo, all right.
  • - Thanks Ryan. - Have fun.
  • - Yeah, appreciate it, buh bye.
  • This is, I think this is like 25, 30 pounds of rice.
  • While this cools down,
  • I'm going to make the sushi vinegar mixture
  • to mix with this rice.
  • So, first of all, I'm gonna give myself a steam bath.
  • I'll be right back.
  • The rice is cooling, we're gonna make our version
  • of a sushi vinegar mixture for our rice.
  • Gotta go in with the rice vinegar.
  • Followed by the sugar, salt,
  • and the vegetable oil.
  • So, there's a lot of rice and a lot of weight,
  • and the reason we're adding vegetable oil
  • is to help it hopefully not stick too much together.
  • 'Cause I think you'll be adding a lot
  • of pressure on the rice.
  • It could cause the granules to burst
  • and just could cause the whole thing
  • to clump together too much.
  • Okay, this is the cooled rice.
  • This vinegar mixture is hot, it's ready to go.
  • We're gonna put it into the rice
  • so it absorbs better than if it were cold.
  • Oh, (coughs) I shouldn't have done that.
  • All over the rice.
  • And don't do this if you're about to
  • go on a date afterwards.
  • We have a nice little paddle to mix this rice in.
  • So the goal of this
  • you wanna coat as many grains of the rice as you can.
  • Ideally, every single grain of rice is coated
  • with the vinegar mixture but
  • it's a lot of rice, I am not an expert at this, so.
  • I think this is pretty much there.
  • I did my best and
  • my arms might fall off afterwards, so.
  • We're gonna call it.
  • Do wanna taste it though.
  • Oh, it's pretty good!
  • I actually have never made a sushi roll before,
  • so I wanna practice doing a normal sushi roll.
  • We're gonna call this part make it regular
  • 'cause I don't wanna mess up the big one.
  • So we have our sushi mat.
  • The Saran Wrap is gonna help make sure
  • that it has an easy release from the roll.
  • We're gonna take nori, which is seaweed.
  • The shiny side stays down
  • because the shiny side is what's gonna be on the outside
  • of the roll.
  • A little bit of the sushi rice.
  • This is pretty fun actually.
  • Then we're gonna go with our topping.
  • So we're gonna go down with a piece of cucumber over here.
  • Followed up with some cream cheese.
  • And then on top of that smoked salmon.
  • That's looking pretty good for fillings.
  • So the rolling.
  • What we wanna do is kind of use the mat as a guide
  • to roll it without having to get your hands super into it.
  • Okay, that looks pretty good actually.
  • Clean strokes, Alvin.
  • It's actually not half bad, Alvin.
  • I wanna take a picture of it.
  • (camera clicking)
  • This is my first ever sushi roll.
  • I think I'm ready and we're gonna go make the big one.
  • So, cheers.
  • (mellow pop music)
  • We have a giant sushi mat.
  • This is an invention made by our culinary team
  • who really helped me out,
  • because I asked them for a bamboo curtain.
  • We could not find a bamboo curtain to roll the sushi,
  • so they stitched together six regular sushi mats.
  • I need to go really big for this one.
  • Don't get stuck to yourself,
  • do not dare get stuck to yourself.
  • I'm thinking we can go like,
  • make a giant square.
  • This whole thing is 18 inches.
  • I do want some space on the side,
  • so minus one inch on both sides.
  • This is, seven and a half, time two is 14,
  • plus three minus one, that's . . .
  • (timer ticking)
  • I'm just gonna do it, hold up.
  • One, okay cool.
  • And then we're gonna try to seal the edges of the nori
  • with water, so it's kind of like dumplings,
  • where, if you add water to the side it'll get sticky
  • and hopefully stick together.
  • Do this.
  • An inch overlap, boom!
  • Okay, so we have kind of a square.
  • Let's get rolling.
  • Okay, I'm just gonna, press it all down and flat.
  • Okay so this is ready for toppings.
  • I'm gonna get to it.
  • So let me see these cucumbers.
  • Start here.
  • Time for the cream cheese.
  • You got bigger blocks this time.
  • These are huge.
  • You could probably make a cheesecake with one of these.
  • So hopefully it doesn't fall apart.
  • All right, now for the smoked salmon.
  • This is like a couple pounds.
  • Trying to keep this pile together here.
  • We're going big.
  • And we're not going home.
  • Wow, okay.
  • That's a lot of stuff. (laughs)
  • I might have over-filled it but
  • we're gonna try to roll it.
  • Okay, this is the nerve wracking part.
  • I'm kinda getting flashbacks to the
  • 100 egg omelet I made.
  • And we're gonna try to roll this,
  • kind of a lot of tucking going on.
  • So we can go up.
  • We're gonna need to tuck it.
  • Keep it tight, Alvin, keep it tight.
  • Gotta keep it tight so it won't fall out.
  • Okay that's, let's do that for now.
  • It's like giving this guy a little massage.
  • I think that's a roll.
  • Did we get it?
  • (gasps) Whoa!
  • Look at, (laughs) this is huge.
  • It's like the size of a baby.
  • I wanna name you Herbert.
  • Hey Herbert.
  • You're a fat baby.
  • I'm gonna wrap up Herbert in its blanket,
  • and throw him in the fridge until he gets nice and cold
  • and hard and ready to be cut.
  • Sleep well Herbert.
  • Cool, this is roll number two.
  • Because this is an inverted roll,
  • that means the rice is going to go down first.
  • That is a lot of rice.
  • My strategy is to do the
  • harder things on the bottom.
  • So we're gonna go in with the cucumber first
  • and then we're gonna top it with the crab.
  • This is imitation crab meat.
  • I've heard it's some sort of blend of fish, but,
  • you fooled me.
  • Gonna go in with the avocado.
  • This is also kind of scary because the,
  • there's no nori on the bottom, it's just the rice
  • and there's a lot of stuff in it.
  • Oh (bleep).
  • Whew, that was close.
  • All right Alvin, don't do that again.
  • Lift from the bottom
  • and then slowly, slowly.
  • Oh (bleep) no.
  • No, come on!
  • Why?
  • This is a problem child.
  • Gonna press it down
  • and bring him back, show him who's boss.
  • I'm your father.
  • I'll call you Theodore.
  • He's the most devious of the three chipmunks.
  • Whoa!
  • I'm gonna finish by garnishing it with some sesame.
  • I think it's just a nice touch.
  • Theodore is done!
  • Moving onto roll number three.
  • We got shrimp, avocado, and cucumber.
  • So, let's just get right into it.
  • I feel like I'm getting faster at this
  • as I move along, so that's a good sign.
  • I'm really into these shrimp,
  • what do they taste like?
  • Oh, it's good shrimp.
  • Okay yeah, that's actually kind of look precarious
  • so I wanna stop right there.
  • This is the shrimp mountain.
  • Elevation four shrimps.
  • Hmm.
  • Oh, I put too much shrimp guys.
  • Oh wait, that's coming apart.
  • The shrimp mountain is an avalanche.
  • Okay cool, that's fine, that's okay, we're gonna tuck.
  • Whew.
  • Aw yeah, look at that, that's pretty cool.
  • If you guys have been to the restaurants,
  • there are rolls that have these patterns on top
  • and they kind of have these different names.
  • Apparently there's a roll called the caterpillar roll
  • because there's avocados fanned out
  • and I really wanna try that to see if I can do it.
  • Probably not gonna do this right.
  • That's like kind of it.
  • We're gonna see if we can put that on there.
  • Okay, that's a lot of avocado.
  • Thing is on, and in order to get it to form
  • to the shape of the roll,
  • you have to take this top and then just press it down hard.
  • You need is to almost bind to the rice.
  • All right, well this is the one with the shrimp.
  • I love it, it's my favorite.
  • I'm gonna name this one after my dad
  • 'cause he's pretty cool, so.
  • 'Sup Peter.
  • Wow, I've never been able
  • to have control over my dad like that,
  • what a change.
  • Okay, roll number four.
  • We got, again, cucumbers.
  • Cream cheese.
  • Snack time.
  • Crab meat.
  • It's pretty much set.
  • Nice.
  • Another roll that's pretty popular in the restaurants,
  • they have salmon on top.
  • Can't really get sushi grade salmon
  • in such a large quantity.
  • Costco unfortunately didn't have it.
  • So we're gonna go with smoked salmon.
  • Oh perfect.
  • It's like as if these things were designed for
  • giant rolls made my an Asian guy
  • that doesn't know how to make sushi.
  • Oh, yes, okay, that was cool.
  • Wow, look at that.
  • That's like exactly what it looks like at the restaurants
  • when they do the salmon roll.
  • I gotta give this guy a name.
  • Really good looking on top.
  • I'm gonna call this guy Brad Pitt.
  • (upbeat pop music)
  • So our wonderful art department
  • got us a beautiful wooden boat to serve the sushi on.
  • I think it's amazing, I think it looks better than a plate.
  • Okay we're gonna unroll Herbert.
  • He's been sleeping for a bit.
  • Wow, look at that!
  • That's so cool!
  • We're gonna put this on.
  • Let's go Brad Pitt!
  • I've seen videos where they cut the rolls with stuff on top
  • and they cut it in the Saran Wrap
  • so it's easier to hold the top together.
  • Look at that!
  • That's so sick!
  • All right, so this is roll number three,
  • the problem child, the avocado.
  • Okay I could never get tired of these cross sections,
  • not gonna lie.
  • Look at all that shrimp.
  • Each of these has a little,
  • like a green comb over.
  • Like a double comb over.
  • Air drop.
  • All right I have one more roll.
  • This boat is at full capacity.
  • We're gonna capsize if to keep going, so,
  • I'm just gonna cut it up
  • and then put it on a nice little rectangle plate.
  • (upbeat pop music)
  • Okay so I cut up the last one.
  • It's nicely plated 'cause it won't fit on this.
  • Okay that's like 40 pounds.
  • And the last finishing touches.
  • Just a little bit of pickled ginger.
  • Clean your palate a little bit.
  • Tiny little squeeze of wasabi.
  • All right, so this is pretty much done.
  • It looks really cool,
  • I'm very happy with the way it turned out
  • and I'm excited for Hyunee to eat it.
  • So I'm gonna go bring her in.
  • (upbeat jazz music)
  • All right, welcome back.
  • - Thank you. - And yeah,
  • the sushi's in front of you, so, on three.
  • One, two, three.
  • Here's your sushi.
  • - Whoa!
  • This is like the biggest sushi roll I've ever seen.
  • - Yeah, do you like it?
  • - I love it! - Yeah.
  • This is a regular sushi roll for scale.
  • This is actually my first sushi roll I've ever made.
  • There's some spicy mayo and some soy sauce for dipping.
  • Time to learn how to do mukbang properly so
  • we're gonna get some chairs, sit down,
  • and you're gonna teach me.
  • (upbeat pop music)
  • Okay, Hyunee, we're in a different sort of set up.
  • Can you explain to me why things are set up this way?
  • - So this is set up a lot in front of us
  • because it looks bigger this way.
  • And you wanna show our viewers.
  • - Oh yes. - Everything.
  • So, we have it set up all around us.
  • So I have an intro, it goes,
  • hello my Hyunee bees, it's your girl Hyunee.
  • And so you're gonna go it's your
  • boy Alvin. - Wait do that again.
  • (laughing) Whoa, whoa, whoa, do it again.
  • - Hello my Hyunee bees, it's your girl Hyunee.
  • - It's your boy Alvin.
  • - And today we're gonna be eating 40 pounds of sushi rolls.
  • So let's dig in 'cause we're so hungry.
  • - I'm very hungry.
  • (Hyunee laughs) Wow, that was great.
  • You have an intro.
  • My intro's just like, I'm Alvin and I like giant food.
  • - First bite. - Yeah first bite.
  • You guys eat first, all right.
  • - And for me, I do this thing called Hyunee bite,
  • which is your biggest bite you can take.
  • So let's try that. - On three.
  • - One, two, cheers. - Cheers, cheers.
  • - Hyunee bite.
  • (laughing)
  • Mm, this is good. - It is, so, so good.
  • (laughing)
  • - Wow, this is really good.
  • - Oh, thank you.
  • - I'm also gonna drizzle some spicy mayo on my sushi roll.
  • And I go, drizzle, drizzle, drizzle,
  • drizzle, drizzle, drizzle.
  • Drizzle, drizzle, drizzle,
  • drizzle, drizzle, drizzle!
  • And then have like the most sauce on my food.
  • - [Alvin] That's a lot of sauce.
  • - This is one of the craziest things
  • I've ever eaten I think
  • so far now. - Oh, thank you!
  • - Last bite!
  • Ooh!
  • (upbeat jazzy pop music)
  • - You guys see that?
  • Well, we're gonna probably keep eating for the next,
  • I don't know, how long would you take to finish this?
  • - Finish this, maybe like 40 minutes to an hour.
  • - Are you kidding me? (Hyunee laughs)
  • Thank you for teaching me
  • how to do mukbang properly.
  • - Thank you guys so much for watching.
  • I hope you guys enjoyed this video.
  • If you did, please go and hit that subscribe button
  • if you haven't already
  • and to become a Hyunee bee.
  • And I'll see you guys in my next video.
  • - Yeah. - Cheers!
  • - Oh my god, this is a lot of food.
  • - Mm.
  • (upbeat jazzy pop music)

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“There’s like 30 pounds of rice in here!”
Follow Alvin for more food adventures: https://www.instagram.com/alvinzhoupwns

Subscribe to HyuneeEats: https://www.youtube.com/channel/UCkS6mJ0i2oMdHEdR-Jpw9Ug

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