Sharpen your knives, break out your bamboo rolling mat, and come to attention because class is back in session! Join Taka Sakaeda, executive chef and co-owner of Nami Nori, as he expertly demonstrates how to make (almost) every type of sushi. From artfully simple nigiri to complex and colorful chirashizushi, chef Sakaeda explains the why’s and how’s behind each ingredient, tool, and method he employs in preparing sushi – arming you with the knowledge to make your own at home.
Director: Gunsel Pehlivan
Director of Photography: Hil Steadman
Editor: LJ D’Arpa
Host and Chef: Takahiro Sakaeda
Sr. Culinary Director: Carrie Parente
Culinary Producer: Stevie Stewart
Culinary Associate Producer:
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Rebecca O’Neill
Production Assistant: Jeremy Saint-Louis
Culinary Assistant: Young Sun Huh
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
—
0:00 Introduction
0:44 Making The Rice
1:48 Nigiri
5:56 Hakozushi
9:20 Hosomaki
11:14 Temaki
13:02 Chirashizushi
15:25 Futomaki
17:41 Uramaki
19:22 Ikura Gunkan Maki
20:27 Sashimi
22:17 Conclusion
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42 Comments
I love sushi❤❤
Fake susi
new subscriber here thanks for sharing your ideas on different kind of sushi…
forgive me sushi fans for saying this, but it is all just raw fish and rice, shaped differently only.
What an informative, practice based cooking lesson given by a very delightful sushi chef. I know whose sushi restaurant I will be visiting when in NY.
A year ago I tried some uramaki. I didn't like it. At least I now remember its name.
Its 2.30 am the perfect time to learn
고시히카리 진짜 고급쌀인데…
How do Japanese people feel about cooked sushi?
all that for eating raw fish ?
ok.
TEZU! I kept asking people who make cooking videos how they get the rice to not stick to their hands. I finally have an answer!
so much knowledge packed into under 30 minutes! thank you!
Seeing him making a beautiful and delicious sushi makes me happy.
But seeing him making the rice with a rice cooker make me extremely happy
Too much wasabi 😅
I was doing my wife while watching this
Plz stop wiping the blade facing your hand . But over all cool video thanks
Just made California roll and tuna nagiri the other night . Came out great adding kombu to the rice at the start of cooking it makes a huge difference
Thank's to Japan for creating sushi!
👏🏻👏🏻👏🏻👏🏻👏🏻Sorprendente Vídeo 👍🏻🏆
when you smell that 'sasa'
And here, is my kind of video (I LOVE salmon sushi)
Omg what an awesome and inspiring video! Going to make hakozushi 😊
im jerkin g off 🚂🍜
I love him 🥰
Why people are learning boring shushi no flavor not cooked just wired vinegar taste. 😅
The only thing in the Chirashizushj poke ball i’d be ok with would be a Magikarp.
This is incredibly complex and impressive; now I understand why some say mastering this takes a lifetime
Sushi grade in the US is just farm raised and frozen. Go buy any farm raised salmon fillet, portion it, freeze it, congrats.
cannibal
i love all of these, but i'm dying to try that hakozushi!
Nigiri lovers where are ya
👇
Respect to the chef😊
Now I am hungry
I feel like I'm watching a magic show
Chef. What type of knife you use to cut the sushi.
U r a best teacher ….m chef too I have huge interest to learn shushi
Futomaki resembles to korean gimbap so much. 😊
My heaven 🤤🤤🤤
i love that he commented about the futomaki being hard to eat in one bite but everything he ate before that he didn't even eat in one bite LOL.
Thank you for sharing! I love eating sushi!
A…a….cigar… yeah…😅
俎板と包丁持ってないの？