シャドーイング練習: Best Way To Make Sushi At Home - 動画で英語スピーキングを学ぶ

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Today, I'm gonna show you how to make the three most popular types of sushi. Nigiri, hand roll and maki. We'll begin by making our sushi rice.

When some people think about sushi, they just think about the fish. But the rice is equally important. If you plan on making sushi, you do specifically wanna buy sushi rice.

The reason being, it's got a higher starch content that will make it naturally stickier as it cooks. As with making any rice, I'm gonna start off by giving it a nice rinse. Normally I'd do this over the sink, but I'm doing it this way right now so I can demonstrate easier. We're doing this to rinse off all the excess dust and starch from the rice. We want it sticky, but not gummy.

Once I've given it a nice first rinse, I'm gonna go ahead and bring it back to the sink. And now we'll just repeat this exact same process twice more, or until the water runs clear.

This is what your clean rice should look like.

The easiest way to make your rice will be with a rice cooker. For this, we'll add in our rice and then cover it with water along with a piece of kombu.

This is a Japanese seaweed that's gonna give our sushi rice a hint of this incredible umami flavor. Before we cook, we're gonna let this rest for 20 minutes.

And while we wait, I'll feed my fish.

And now that he's happy, here's our soaked rice.

We'll cook our rice with the kombu still in there, using the sushi rice setting on our rice cooker. While our sushi rice cooks, let's prepare our rice seasoning. In a small pot over low heat, we'll add some rice vinegar, sugar, and a sprinkle of salt.

Mix until the salt and sugar are both fully dissolved and once the liquid is clear, shift it off the heat and immediately add in some kombu.

We'll let this sit now until our rice is done, while we prepare the rest of our ingredients. When it comes to choosing your fish, pick whatever you like best.

Part of what makes sushi so special is that sushi chefs are using special particular cuts from each fillet of fish.

So very quickly, in case you ever end up with a sushi grade fillet of fish like this, I'm gonna show you how to cut these nice portions out of it. For this, all we do is find that center line that runs down the center of the fillet and make a nice clean cut all the way down. The next step is to remove the skin.

You can do this part yourself, or, usually, you can ask the person at the fish shop to do this for you.

And now we're left with a nice, clean, beautiful fillet which we can trim the ends off of. And once you've cleaned that up, it'll look something like this.

Here we have three beautiful cuts, including salmon, hamachi and tuna, that in just a few moments, we'll use to make three different types of sushi. Now we're gonna prepare our vegetables. We'll begin by chopping off both ends, and then using our nori sheet as a guide. We wanna cut pieces of cucumber that are about half the size of it.

So, right about here. And we're gonna do that exact same thing with the rest of our ingredients. That way they fit well inside the roll.

With this piece here, I'll trim it right in half, then flip each piece face down to cut it into quarters. We'll wanna trim out the softer part on the inside so it looks something like this. Then if you wanna make them really nice and crisp, trim off the edges and then cut them into 2 or 3 pieces each, depending on the size of your cucumber. With that, our cucumber slices are done.

So let's move on to our pepper.

For this, we'll trim off the top and bottom, then slice right through the middle, and then carefully slice out the middle to get two pieces like this.

Then all we do now is slice into even strips and our pepper is ready too.

As for our scallions, we'll trim off the top and bottoms to clean them up, and then we'll cut somewhere in between where the white and the green parts meet, and then we'll line them up evenly like this.

Chop these into nice, even thin rings.

And then, if you wanna be really professional, put them in a bowl of ice water, which will give them a better texture. These are just a few examples of how to prep certain vegetables, but you can and should use whatever ones you want. For now, let's clear these off to the side so we can finish our sushi rice, and get to making our sushi.

This is called a 'hangiri'.

It's what you use to make sushi rice. But, obviously, I don't expect any of you to have this at home. You can do this with the biggest bowl you have. To finish our sushi rice, we'll remove our kombu and then add it to our bowl, or whatever container you're using. And then we'll pour our vinegar mixture over our sushi rice, while we wave a spoon or paddle underneath to spread it all out evenly.

We'll use that same spoon to cut through the rice and break up any clumps, with the goal being that each grain of rice is gonna get coated in that vinegar mixture. Once you feel your rice has been fully coated, go ahead and spread it out in a nice even layer, and then wipe down all the sides with a damp kitchen towel. It should look nice and clean like this.

If you wanna look like a true sushi chef, go ahead and fan down your rice, as well. Since it should still be quite warm at this stage, this will help to cool it down and make the rice easier to work with, in just a few moments. I'm gonna show you how to make three common types of sushi.

The first one being nigiri, which we're gonna use this tuna for.

To trim your fish for nigiri, start by trimming off the end to get a nice flat face, and then try to get nice, even slices using a clean, consistent motion that runs the entire length of your knife's blade. At the very end of each cut, you also wanna turn that knife blade down to create a ridge on each piece of fish.

For our nigiri, we're also gonna prep some wasabi.

And believe it or not, most times you thought you were having wasabi, it was probably horseradish. But this is the real deal.

To shape the nigiri, wet both hands with some water.

Grab a little bit of sushi rice, about the size of a large cherry, and then place the rice in your dominant hand and grab the fish with your other hand. That ridge we created earlier should be facing down.

Grab a small amount of wasabi, if you even want it, and spread it right into the middle of your fish.

Now place down your rice, create a small little dimple using your thumb to create air within the rice, and then flip the whole thing over.

Use a combination of these three fingers, at once, to shape the fish over the rice.

And then once you've done that, place your thumb over the top and wrap these fingers around the fish and press just like this.

It's almost like when you're trying to catch an egg and to make sure it doesn't break, you step back to catch it. You're doing that same sort of motion with your hand and the nigiri.

After this, repeat those same two motions back and forth until you feel you have a nicely shaped nigiri. Moving on, we're gonna make had rolls, using this yellowtail, also known as hamachi.

This is basically the sushi equivalent of an ice cream cone. For hand rolls, we're gonna cut our fish in that exact same way, except then we're gonna cut it into nice thin strips like this.

Now we'll take half a seaweed sheet.

Then, once again, grab some rice, but a little bit more this time, and then find the midpoint of your seaweed sheet and place the rice down to the left of that imaginary line. Now spread that rice out to form a triangle that moves to the lower left corner of your seaweed sheet and then lay down your fish, making sure to get all the way to that bottom corner here, in the opposite direction of the way that rice triangle goes.

To finish, cover your fish with whatever topping you want, and then fold it all the way around into an ice cream cone shape like this.

But, try not to lose anything inside, like I did, while you do it.

And this is your beautiful hand roll.

For our third and final sushi, we'll make Maki. The good old classic roll, that we all know and love. For this one, we'll use our salmon.

I'll use one of my toppings from earlier to measure out a nice slice, and then I'll cut this into nice long strips, each of which I'm then gonna cut into smaller strips like this.

They're gonna look somewhat like thick cut fish French fries.

To make maki, you will need a bamboo roller like this one, and you're gonna wanna wrap it up in plastic wrap so it's non-stick. We'll add one half a sheet of seaweed towards the lower part of our roller. Then we'll grab a ball of rice about the size of a clementine.

And then starting from the top left of our nori, we'll shape it out in a log like this.

Now, using your hand as a guide, begin spreading the rice down the nori.

We don't wanna mash the rice when we do this. You wanna be gentle.

And the goal is to get that rice all the way down with a small little strip of seaweed here at the end. Next, sprinkle on a few sesame seeds, then flip it over, and add your fish right in the middle, as well as any additional toppings you want. Then lift up your bamboo roller, holding all the fillings in place.

Roll it most of the way over and lift the edge so that you can finish the motion all the way through. To finish, pinch your fingers at the very bottom and place your fingers on top.

Then slide with even pressure all the way out.

And before you cut it, place it on your work surface and then give it one last push on either side, to clean it up. To make sure the roll doesn't stick, you should also lightly wet the top of your work surface like this, and then place it down to cut.

To cut your roll, find the midpoint and then slice, wipe your knife on a damp towel, then stack the rolls.

Cut through the middle again, wipe your knife, and repeat the same thing with both halves.

And congratulations, you just made maki!

If you wanna get real fancy, you can even add things like salmon eggs on top. And that's how you make sushi at home.

Would it be messed up to let my fish try the sushi?

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このレッスンの語彙とスピーキングのポイント

このB1レベルのスピーキングレッスンは、動画「Best Way To Make Sushi At Home」を教材にしています。繰り返し出てくる語は次のとおりです：rice, sushi, cut, fish, roll。この動画には、シャドーイング用の文が63文、単語が1936語あります。音声の長さは7:26です。単語の84%は英語の頻出3,000語に含まれます。残りは練習の前に確認しておきましょう。

この動画の重要語彙

動画の中で特に難しい単語15語を、発音と意味つきで紹介します。

単語	発音	意味
sushi 名詞	/ˈsuːʃi/	寿司, すし
nigiri 名詞		握り, 握り寿司
slice 名詞	/slaɪs/	切れ, 一片
seaweed 名詞	/ˈsiwid/	海藻
kombu 名詞	/ˈkɒmbuː/	昆布
cucumber 名詞	/ˈkjuˌkʌmbɚ/	胡瓜, キュウリ
nori 名詞		海苔
rinse 動詞	/ɹɛns/	濯ぐ
wasabi 名詞	/wəˈsɑːbi/	山葵
vinegar 名詞	/ˈvɪnəɡɚ/	酢, ビネガー
roller 名詞	/ˈɹoʊlɚ/	ローラー
wipe 動詞	/waɪp/	拭く
wrap 動詞	/ɹæp/	包む, 包装する
cooker 名詞	/ˈkʊkɚ/	コンロ, 焜炉
preposition 名詞	/ˌpɹɛpəˈzɪʃən/	前置詞

動画に出てくる句動詞

単語	発音	意味
go ahead 動詞	/ˌɡoʊ əˈhɛd/	どうぞお先に
lie down 動詞		横になる, 臥す

繰り返し練習したい文

動画に出てくる短く完結した文です。日常会話でそのまま使えます。

We'll begin by making our sushi rice.
It's what you use to make sushi rice.
For our nigiri, we're also gonna prep some wasabi.
For this one, we'll use our salmon.
Would it be messed up to let my fish try the sushi?

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型	動画での表現
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している	I've given · you've cleaned · has been
受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる	is called · be messed
「should」による助言 should + 動詞 — したほうがよいことを伝える	should look · should use · should be
最上級 the -est / the most … — グループの中で一番	The easiest · the biggest

注意したい発音

話し手はwe'll, gonna, wannaなど、短縮形や弱形を86回使っています。聞こえたとおりの短い形で発音しましょう。

「th」の音: thumb /ˈθʌm/, underneath /ˌʌndɚˈniθ/
「sh」と「zh」の音: sushi /ˈsuːʃi/, preposition /ˌpɹɛpəˈzɪʃən/, chef /ʃɛf/, horseradish /ˈhɔɹsɹædɪʃ/, mash /mæʃ/
長い単語（アクセントの位置に注意）: preposition /ˌpɹɛpəˈzɪʃən/, ingredient /ɪnˈɡɹiːdi.ənt/, imaginary /ɪˈmæd͡ʒɪˌn(ɛ)ɹi/

日本語話者が苦手な音：

/r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: roller /ˈɹoʊlɚ/, sprinkle /ˈspɹɪŋkəl/, triangle /ˈtɹaɪˌæŋɡəl/
/v/ — /b/ にならないように、上の歯を下唇に当てる: vinegar /ˈvɪnəɡɚ/, evenly /ˈiːvənli/, vegetable /ˈvɛd͡ʒ.tə.bəl/, dissolve /dɪˈzɑlv/, flavor /ˈfleɪvə/
/f/ — 「フ」ではなく、上の歯と下唇で出す: fillet /fɪˈleɪ/, flip /flɪp/, chef /ʃɛf/, fry /fɹaɪ/, flavor /ˈfleɪvə/

この動画での練習方法

まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
通常の速度で一文ずつシャドーイングし、話し手のリズムに合うまで繰り返します。
自分の声を録音して元の音声と比べます。sushi, nigiri, sliceなどの単語に特に注意しましょう。

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: Best Way To Make Sushi At Home - 動画で英語スピーキングを学ぶ

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