Chef Taka Sakaeda demonstrates the techniques you need to know to make professional quality sushi rolls in your own home. Watch as he prepares Kappa Maki (cucumber roll) and a Tekka Maki (tuna roll), breaking down the best ingredients, necessary equipment, and artful touch needed to raise your sushi roll skills to professional level.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: LJ D’Arpa
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Let Me See That Maki Roll
0:37 Chapter One – Sushi Rice
2:47 Chapter Two – Sushi Vinegar
3:36 Chapter Three – Prepping The Ingredients
6:03 Chapter Four – Mixing The Rice
7:37 Chapter Five – Rolling The Sushi
11:37 Chapter Six – Cutting The Rolls
12:33 Ready To Eat
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39 Comments
too difficult to me.
Step 1: Buy a $200 rice cooker
surprised bro didn't mention fresh wasabi
Loved this! Thanks so much. I’ll try all of these techniques ❤❤❤
Yeah well that's of no use to me, I don't own a $500 sushi rice cooker
Nice video, thank you! Q: why do we need 2 cups of rice vinegar if we used only 1/3 cups of it?
Thanks! Worked really well. <3
Thanks chef I hope it help my first day as sushi 🍣 chef here in Greece 🇬🇷
Too much vinegar
Perfect.
Straight to the point, answering every single question one could have. Beautiful video, thank you so much 🙏
Oh no, our Australian way of going up at the end of sentences? like it's a question? has travelled? to America.
GREAT tips! The barricade of rice and the use of lighty oiled gloves is a game changer!
it took me 23 tries to make sushi this perfect, and thought it was super easy but making gooc sushi takes a long time.
so what if you don´t have a rice coocker?
Next time you could have more sushi with your wasabi…
I could listen to chef Taka all day ❤
Using warm sushi rice will steam the seaweed leaving it chewy. Isn't it integral to cool the rice to room temperature?
Thanks for such clear instructions! Can the leftover sushi vinegar be saved to use later?
made me hungry… looks super yummy
who uses measures such as cup HOW MUCH IS A CUP
I think you skipped the part about how to make the tuna spicy. What's the recipe for that?
Great program 👍👍🙏😇🥰❤️🇺🇸happy 4th of July
Wasabi paste in a tube is actually horseradish dyed green. Real wasabi needs to be made at the point of consumption, or it quickly loses its potency.
Great video! Where is the recipe? You gone through all thia trouble…. Not much value for viewer
I would like to see amazon affiliate links for all the products and ingredients that we need to buy for each project.
Can please we see how to make egg rolls next?
I didnt understand, chef unseasoned rice vinegar mixing with suger,salt,deooing a papper, then where to use it??
Amazing 🤩
Thanks for sharing
I shall be Block your page
Hi my name is mugman i really liked what you taught me . Cuphead in the exact words ohhh yes.
Taka👑… you're Legend for this! ✨👍
114514
Can you show me how to make rainbow roll?
If you need to make a bigger amount of makirolls and nigiris, how long in advance you can make it and how to store it to keep it fresh?
Türk aşçılat daha güzel anlatıyor. Önemli olan pirinç diyip pirinci makine de yapması da çok acayip
👌👌
Nice 🎉😊
I'm gunna have ago at making this I've never made sushi before I'm excited for the results haha thank you for the video tutorial 🙂
Hello! Do we have to have a rice cooker? Can't we just cook it in the pot?