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?