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  • Hey guys, it's Chika!

  • So I am at the YouTube Space Tokyo today

  • and I have a very very very special guest!

  • Will Smith!

  • Oh my gosh!

  • We made a little video.

  • Yes! We had fun.

  • Yeah, we had fun.

  • That was wonderful.

  • This was my first time in the YouTube space

  • and you took really good care of me here.

  • I wanted you to experience a little Japanese-y ness.

  • I love it. Love it. Love it!

  • Thank you so much.

  • And hope you guys check it out.

  • And don't forget to give us a like

  • at the end of the video and subscribe!

  • Oh my gosh, it's Will!

  • Are we gonna learn how to make sushi for real

  • or we just going to eat something?

  • Both.

  • Both?

  • and you know how to make it?

  • You've taken a class before?

  • We're gonna do it home style.

  • Home style! Okay.

  • That means you don't know how to make it...

  • I'm ready!

  • Well, welcome!

  • We're gonna sit here.

  • We're going to sit here.

  • We're rolling, everyone!

  • Lots of people in the room.

  • I'm not used to this!

  • I know. We're ready. Okay? Yes!

  • I'm hungry...

  • Did you have lunch?

  • I did not.

  • This is gonna be my lunch.

  • Okay, good!

  • So I hope you're really ready to teach me for real.

  • I was born ready!

  • You stay ready, so you don't have to get ready.

  • I know you've probably had sushi before.

  • Yes.

  • You've been in Japan...

  • Quite a few times, yes.

  • Yes. I've never actually made any before.

  • I've never made my own.

  • That's what I figured.

  • Since I don't know how to make a real sushi.

  • I thought we could do a home style sushi,

  • which is actually something we do

  • quite a lot with your family.

  • And so I'm going to bring out some stuff

  • Yes. What do you have?

  • Should I help?

  • Oh, here it comes, here it comes!

  • Don't look yet!

  • Don't look!

  • I'm blocking my eyes...

  • Whoo, yes!

  • Have you seen sushi like this before?

  • I've never seen it in this fashion before...

  • the unprepared state.

  • So we've got rice.

  • Yes.

  • Vinegared rice.

  • and we have also seaweed.

  • Oh, seaweed.

  • Okay, so it would be like hand wraps.

  • Yup!

  • Hand-rolled sushi.

  • Hand-rolled sushi. Yes!

  • And there's not much to teach, really.

  • No! There is a special technique to it.

  • Alright, so let's get started!

  • So what do you do?

  • Here's some seaweed for you.

  • Is this what it is... like for you

  • when you're making movies having...

  • All that? Yes, absolutely.

  • I want to show my audience

  • what's going on right here

  • because I'm usually in my room filming by myself.

  • Plus, about 50 more people on the set

  • when you're making a movie

  • and then 400 more outside and then another...

  • you know, 250 in the office.

  • There's a lot of people when you're making a movie.

  • So the population density in Tokyo

  • doesn't bother you that much.

  • No, not at all.

  • Alright, so now we're going to take some rice.

  • Okay, so we think of sushi in the United States

  • as Japanese food.

  • Is it like that, or is it a delicacy

  • or is it just every day, the normal diet?

  • I mean, it's a major part of our cuisine.

  • But there are different forms.

  • So when you go to a really nice sushi restaurant,

  • you can't talk

  • because you have to be really quiet eating.

  • That kind of stuff.

  • Then you have the more casual,

  • the merry-go-round sushi.

  • Yeah, yeah, yeah.

  • So I think we present it in different ways

  • so everyone can enjoy it.

  • Got it, got it.

  • And this one's kind of the one

  • you would make it at home.

  • The fun thing about making sushi at home

  • is that you can play around with the ingredients.

  • Like this is beef.

  • That's beef.

  • Like you wouldn't normally put beef.

  • and that's natto.

  • Natto?

  • Yeah. Have you ever...?

  • No. What's natto?

  • It's fermented soybeans.

  • Yeah, but it's not though!

  • That was a good one.

  • I don't know how I'm gonna translate that, actually.

  • Cream cheese, avocado, egg, salmon, okura.

  • So you can kind of play around with ingredients.

  • and that's what makes it fun.

  • Okay so then you take your wet towel

  • and you clean your hand.

  • Is it anything...? Is it just water

  • or is there another substance or something on the...?

  • Just water.

  • It's Just Water

  • For the 120 frames per second film.

  • Ah! See? Exactly!

  • That's right up there with "not though"!

  • Yeah, but it's not though.

  • And then you'll take one of these. Here you go.

  • See? All right, now this is a new thing

  • I've never done anything with one of these.

  • Except at the doctor.

  • It's a little big.

  • So, you're gonna scoop up some rice.

  • You usually dip it in water

  • so the rice doesn't stick.

  • Okay, does somebody have some water?

  • Wait, hold on! No, no, no!

  • Oh, you got Just Water!

  • I got Just Water.

  • Is that what that's for?

  • You don't know anything about making sushi either.

  • I thought I was coming and I was excited

  • and they say you're gonna teach me

  • how to make sushi and then...

  • Let's just wing it!

  • Alright, so you pull it out

  • and then you'll put some...

  • What you can do actually,

  • since you have this wet towel

  • that's very wet, right?

  • You can use your fingers to even it out.

  • You can use your fingers.

  • Yes, you can.

  • and then you can use it to even it out.

  • You wanna roll it like in a triangular...

  • Like a cone.

  • Roll it like a cone?

  • Okay, see how mine's kind of triangular like this.

  • Ah, got it.

  • So when you roll it, it's prettier.

  • Oh, okay, so it rolls better

  • when you do it that way.

  • Okay, and then you'll put whatever you like in it.

  • I'll try the natto.

  • What is it, actually?

  • It's fermented soybeans.

  • Fermented soybeans! Ooh...

  • It's got this very nice gooey, slimy texture.

  • Yeah, so...you know what?

  • I'll make this for you.

  • I know you were gonna do this!

  • So I'll do it with the natto.

  • What else goes with the natto?

  • Cucumbers are good.

  • Cucumbers are good with natto?

  • Oh squid.

  • Oh, you can use your chopsticks.

  • Oh, okay. So I'm gonna have to put.

  • How about that?

  • Does that go with natto, or...?

  • Everything kind of goes together.

  • So you can just be creative and have fun.

  • That's the great thing about hand-rolled sushi.

  • You can do whatever you want!

  • At home you just have fun!

  • and nobody watches you, judging you.

  • So I can put a little bit of that in there?

  • And then how about some of the wasabi?

  • Yup. Do you know how to eat with wasabi

  • so you don't taste the spiciness?

  • No.

  • You put some wasabi in your mouth

  • and breathe in through your nose

  • and breathe out through your mouth.

  • In through your nose and out through, so...

  • So I take it and put it in my mouth. Right?

  • And you're saying that

  • when I put this with Wasabi in my mouth,

  • I'm not gonna feel the normal wasabi burn.

  • If you breathe in through your nose...

  • Okay, circular breathing?

  • Oh, sh*t! What am I supposed to do?

  • Breathe in!

  • It's not true...

  • It's not true...

  • You can get mad at my husband

  • because he told me that.

  • He told you to do that?

  • Yeah, that doesn't work.

  • Definitely, circular breathing doesn't work

  • to stop the Wasabi from hurting...

  • Well, Will's just gonna do his own thing.

  • Oh sorry!

  • No, it's good!

  • Oh, that's right!

  • You do the circular, kind of.

  • Oh, yes!

  • That makes all the difference in the world.

  • Like this!

  • Yes, then it's a cone.

  • And then the bottom you do the little fold...

  • Does that help?

  • So it doesn't come out.

  • Cheers!

  • Oh, he is gonna eat it!

  • I didn't think you'd eat it!

  • Why? Is there something wrong...?

  • Oh my goodness!

  • I didn't think you'd eat it!

  • This has been sitting out back for 3 days.

  • I thought we were just doing a vlog.

  • Do you like the natto?

  • Do you taste it?

  • I'm tasting it a very little bit, but it's good!

  • I really do like that.

  • Oh, good!

  • It was a little scary at first, right?

  • Yeah.

  • It doesn't resemble anything

  • I've ever eaten before.

  • But it's very tasty.

  • Yeah.

  • It's hard to talk with my mouth full, but...

  • it was very good.

  • How's your taste buds changed over the years?

  • You know, with sushi,

  • I've always loved sushi.

  • But as I've gotten older,

  • I've gotten more aggressive with what I can eat.

  • I'll try anything.

  • You weren't as open before.

  • Yeah, I was not open at all

  • when I was younger.

  • But I got to the point where I get excited

  • to try something I've never tasted before,