Female: What’s your name again?
Shangkon: Shangkon.
Female: Shangkon, what roll are we making?
Shangkon: Roll nut.
Female: So, how do we start?
Shangkon: This is a sushi rice.
Female: Does the rice have to be hot or at room temperature?
Shangkon: This is room temperature, I think room temperature yeah.
Female: And what kind of ingredients are we going to put in this blue roll right now?
Shangkon: Okay. Now, we put honey.
Female: Oh so it’s kind of a sweet roll, delicious!
Shangkon: Mango.
Female: Now, he’s putting some slice of mango, some thin slices of cucumber as well. And if I’m not mistaken that’s going to be the tuna, right? Yes.
Shangkon: [Foreign Language] We’re mixing it. This is tempura butter.
Female: Tempura butter, okay. He rolls it so easily. So, this is some tuna and salmon, correct?
Shangkon: Salmon, yes. Put tuna and salmon on top.
Female: Now, we’re going to use the bamboo matt and this one has kind of a clear plastic, is that? Because you’re putting something on top of the roll.
Shangkon: Plastic or any type of plastic and roll like this.
Female: Of course it’s easier to roll it. And there we go, the blue nut roll which looks delicious. I love the combination of all the different flavors that you have in it such as the salmon, the tuna, the mango, the honey, the caviar, the cucumbers, everything looks delicious to be honest with you. Now, let’s go ahead and try it and this looks so good! This is so big.
