[Translation from Japanese to English ] I recorded Mr.Ando's hands who works at Edomae sushi experience school as an ...

Original text

江戸前寿司握り体験教室で講師をしていただいている、安齋さんの手元を映させてもらいました。

寿司の握り方には「本手返し」「小手返し」「立て返し」という3種類があり、安齋さんが操る手法は「立て返し」。 握り始めてシャリとネタの上下の向きをひっくり返す際に、安齋さん曰く「鉄棒の逆上がり」みたいなイメージでひょこっとひっくり返すのが特徴です。（写真の11～12枚目）

口の中に入れた際にフワっとほころぶよう「とにかく柔らかく優しく」、そして「テンポよくカッコよく」握るのが大切なんだそうです

Translation / English

I recorded Mr.Ando's hands who works at Edomae sushi experience school as an instructor.

There are 3 ways to make sushi, "Honte gaeshi","Kotegaeshi",and "Tatwgaeshi".
When you turn the rice and fish upsidedown like "back hio circle" quickly, according to Mr.Ando. (11-12th pictures)

"Very soft and gentle" and "rhythmically and stylishly" are the important keys to make sushi.

Translation / English

I have taken the pictures of Mr. Anzai’s hands who teaches at the trial class of Edo style sushi cooking.

There are three way of making sushi “Hondegaeshi”,”Kotegaeshi”and “Tategaesgu” of which Mr. Anzai uses.
When you start holding rice and turn rice and material upside down, the image of doing is like doing forward upward circling on horizontal bar Mr. Anzai says. (the11th and 12th pictures)

The sushi should be “so soft and tender” when you put it into your mouth, and the way of cooking should be “fast-moving and cool” he adds.