The Best Way To Make Sushi At Home (Professional Quality) | Epicurious 101

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 -- 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 Still haven’t subscribed to Epicurious on YouTube? ►► ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.