I'm going back to the floor to get the ultimate lesson in the perfect sushi.

我今天要回歸當學徒，學習如何製作最完美的壽司。

Here we go. Another deep end.

走吧。另一個深淵。

I've come to the award winning Aaya restaurant in the West End.

我來到了西區屢獲殊榮的 Aaya 餐廳。

The sushi chefs here have trained for up to ten years and are all experts hand-picked from Japan.

這裡的壽司廚師接受了長達十年的培訓，都是從日本精心挑選的專家。

- Morning. -Morning.

- 早安。- 早安。

Teaching me today is sushi chef Yang Wing Quinn, overseen by sushi master Kara san.

今天指導我的是壽司師傅 Yang Wing Quinn，由壽司大師 Kara 師傅負責監督。

Hi, how are you? Good to see you.

你好嗎？很高興見到你。

Okay.

好的。

I'll be tackling three sushi classics, dragon roll, scallop nigiri, and spicy tuna roll.

我將處理三個經典的壽司，青龍卷、扇貝握壽司以及香辣鮭魚壽司卷。

But first, it's back to basics, rice.

但首先要從最基礎的米開始做起。

So how long would you wash rice for when you first arrived in the Japanese kitchen?

你一開始進日料廚房的時候，洗了多久的米？

- For three years, minimum. - Three years? - Three years - Just washing rice?

- 最少三年。- 三年？- 沒錯，三年。- 就洗米而已？

Kara san he did rice for six years.

Kara 師傅洗了六年的米。

Was he a naughty boy?

他以前是不是很壞啊？

The rice is washed three times, leaving it soft but sticky enough to mold.

米要洗三次，使其柔軟但有足夠的粘性，以便於成型。

And this is the most important thing for sushi because we say the sushi rice is the heart.

這對壽司來說是最重要的，因為我們說壽司米就是心臟。

I've been fast tracked through years of rice washing and now it's time to learn how to make my first dish, a real work of art.

我已經快轉了多年的洗米生涯，現在是時候學習如何做我的第一道菜了，一道真正的藝術作品。

The dragon roll — avocado, eel, cucumber and salmon roe intricately wrapped in seaweed paper called nori and rice.

青龍捲——酪梨、鰻魚、黃瓜和鮭魚卵錯綜複雜地包裹在稱為海苔和米飯的海藻紙中。

But there's one big catch.

但有一個大問題。

You have to do within two minutes.

你必須在兩分鐘內完成。

- You have to do it within what? - Within two minutes.

- 你必須在多久做完？- 在兩分鐘內。

In two minutes, but it's impossible to do that in two minutes.

在兩分鐘內，但不可能在兩分鐘做到啊。

I've been told to copy Kara san's every move.

他們告訴我要模仿 Kara 師傅的所有動作。

It's an amazing way of fanning out an avocado, Jesus Christ.

這個料理酪梨的方式很特別，老天爺。

Everything's so precise, everything is so, it's almost like it's in military fashion.

一切都那麼精確，一切都那麼，幾乎是以軍事化的方式進行。

Next step for Kara san, the eel, but I'm still struggling with the basics.

Kara 師傅的下一步要處理鰻魚了，但我還在最一開始。

- The rice sticks to your hands so quickly. - Yes.

- 米飯很快就粘在手上了。- 沒錯。

Kara san is almost finished.

Kara 師傅幾乎快完成了。

He's so precise.

他的動作很精確。

- This is for one portion. - One portion.

- 這是一人份。- 一人份。

I'm... I'm feeling slightly nervous because I feel for the first time in my cooking career, after 21 years in the kitchen, I'm out of my depth, Jesus Christ.

我⋯⋯我感到有點緊張，因為我覺得在我的烹飪生涯中，在廚房工作了 21 年之後，我第一次覺得不能駕馭，老天啊。

In under two minutes, Kara san's done and I've only just begun.

不到兩分鐘，Kara 師傅就完成了，而我才剛剛開始。

It's incredible. The level of concentration. Shit. The amount of work that goes into it. So underestimated.

這令人難以置信。這驚人的專注力。該死。這道料理需要付出的心力實在之大。我低估了。

13 minutes later, dragon roll (is) eventually done.

13 分鐘後，青龍卷終於完成了。

All my worries are the timing.

我最擔心的就是時間。

13 minutes needs them in two minutes.

13 分鐘要縮減到 2 分鐘。