Japanese chef Kenji Nagano, who was born in a sushi bar, has become a national celebrity for his signature creations.
He has also been dubbed the king of sushi rolls by a Canadian magazine.
Mr Nagano is also the first sushi chef to win the Japan’s top sushi award in three decades.
In an interview with the Globe and Mail newspaper, he shared his recipe for “King of The Sushi Rolls”, in which he cooks his own ingredients in a rice cooker.
He said the dishes were inspired by a scene in the Japanese film “A Clockwork Orange”.
“In the film, when a Japanese gangster comes to the US to kill a police officer, he’s ordered to use his own knives to cut off his own hands,” Mr Nagao told the paper.
“I wanted to create a sushi roll that would look like that.”
Mr Naganio, 47, was born and raised in the sleepy town of Kumamoto, near Tokyo.
“When I was about five years old, I found my father’s old shop,” he told the Globe.
“We had been working in that shop for 20 years, and I was still very young.”
My father used to cook for me every single day.
I had no idea what I was cooking for, but it wasn’t very healthy food, so I asked my mother if I could cook it for me.
“When I started cooking, I was very busy.
I would get up early in the morning and cook for a couple of hours.”
But, as he got older, he found the work boring.
“One day, I asked myself: ‘Why can’t I do this for real?'”
Mr Naganian’s father was a police sergeant, and he was a fan of the film.
He started to work on his own recipe, and by the age of 10, he had developed his own version of the classic sushi roll.
“It was really hard to make it, but I worked hard at it,” he said.
“The next day, my mother brought me some rice from home.
It tasted really good, and after about a week, I gave it a try.
I tried it and loved it.”
After I tasted the rice, I realized that I had to add some rice to the rice to give it the flavour of rice.
So, I took a spoonful of rice and put it in my mouth, and it tasted like rice.
“When he got home, he poured it into a pot of water and added a bit of sugar, and then added some sesame oil, soy sauce and rice vinegar.
He added some salt and pepper, and stirred it all together.
Then, he put it back in the pot, and set it over low heat.
“That’s when I knew I had made my very first sushi roll.” “
Then I was shocked to see the sauce turn dark red,” he says.
“That’s when I knew I had made my very first sushi roll.”
“It took me a while to get used to it,” Mr Nagano said.
His father’s recipe was to use a wooden spoon to cut a slice of the roll into small pieces, then put the slices into a rice-crumbed pan, which he would cook on a high heat.
“As soon as I started to cook, I could see the rice inside the rice crackle,” he recalled.
“Once I got used to that, I thought that I should add some sugar to the mix to give the rice more crunch.”
His parents had a few variations of the dish.
“For me, the best sushi roll was made with a rice bowl and a wooden spatula, and this one is done by a simple rice noodle bowl,” he explained.
Mr Nanko was born to a family of rice farmers in Kumamoto. “
And I added a little soy sauce in the end, so it won’t taste like raw fish.”
Mr Nanko was born to a family of rice farmers in Kumamoto.
His parents taught him to cook when he was three.
“He used to help me with everything, from washing dishes to cooking and making rice,” he recounted.
“By the time he was eight years old I was teaching myself to cook.”
He started teaching himself rice cooking when he moved to Toronto to pursue his passion.
His passion for cooking began when he and his wife, Karen, a chef, started working in a ramen restaurant, in the city’s Chinatown, in 2004.
Mr Nangano said he wanted to make ramen, but he didn’t have a kitchen at home.
“After I moved to Tokyo in 2007, I came up with a solution: I built my own kitchen,” he remembered.
“My kitchen was built by hand.
To make ramens,