How To Make Every Sushi | Method Mastery | Epicurious

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

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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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[peeuio]

It’s almost 4am and it’s a perfect time to learn how to make every sushi

[welp]

I love how the hosts are not only masters of their craft, they also look so happy in the process

[HelloMoto_]

He is so knowledgeable, makes it look easy. We need more videos from him!

[SleepNeed]

I'm never going to attempt to do homemade sushi but loved watching a true master of his craft do it.

[AverageGamerGuyPlays]

The respect he shows every ingredient is amazing. Sushi is part art and part food in my eyes. Every step is so precise.

[Klarita]

Sushi - “it is sour”/sour rice
Koshihikari - Japanese short grain rice
Hangiri - traditional cypress mixing bowl for rice
Kiri - “cut the rice”
Nigiri - “to grab”/hand-pressed sushi
Saku - rectangular block of fish
Sogi-zukuri - fish cutting technique
Yane - “the roof” edge on the fish cut that will catch the soy sauce
Tezu - water mixed with rice vinegar
Neta - topping of the sushi
Hontegaeshi - sushi molding technique
Tategaeshi - sushi molding technique (used for smooth/slippery fish)
Hakozushi/Oshizushi - “Box sushi”/Pressed sushi originating from Osaka
Oshibako - Cypress wood box for Hakozushi
Sasa - bamboo leaf
Takuan - pickled radish
Shiso - herb with mint and cilantro flavour profile
Katsuobushi - smoked, dried and fermented bonito fish
Aomori - type of dried seaweed
Hosomaki - “thin roll”
Makisu - bamboo rolling mat
Temaki - “hand roll”
Ikura - salmon roe (salt cured or marinated in soy sauce)
Chirashizushi - chirashi = “to scatter” sushi bowl similar to poke created to utilise off cuts
Mottainai - “what a waste”
Kinshi Tamago - egg omelet
Shichimi Togarashi - Seven spice blend (chilli, sesame, Aomori etc.)
Futomaki - “Fat roll”
Bento - lunch boxes with compartments typically filled with rice, vegetables, and a protein
Uramaki - “inside out”
Ikura Gunkan Maki - salmon roe + “battleship”
Sashimi - sliced raw fish
Hiki-zukuri - fish cutting technique
Suma - daikon radish and shiso used for plating sashimi

[parsnipcookingapp]

Fantastic content! Taka has such a warm and inviting personality and his passion really shines through. Oh, and did I mention he's a frigging master at his craft? More Taka please.

[camimistowls]

Taka might just be my favourite chef that’s been on this channel (which is impressive since I have many other favourites!) He’s so engaging and I felt so welcome to try out what he’s teaching us. I’d love more videos with him!

[SerAres_]

Having watched sooo many other sushi tutorials, this guy is definitely the most knowledgeable sushi master so far that has translated the techniques into english

[teapottwo]

1 year later I am still watching this video at 5am and the view count is 4.1Milliion. Very detailed instructions in making the perfect sushi. Thank you for sharing. It will take me more than 10 years to be at your level of mastery!

[CaitSithOfWutai]

i've seen a lot of content on sushi making (and eating) over the decades and this was by far one of the most profound and stuffed with knowledge! great content! (even though the closed captions apparently didn't know what a sinew is and made it a sinu, whatever that is.)

[surajgobadi]

I love how honest was the master he literally, said start making today and maybe after 10 years you will be making this video

[rootgotter]

absolutely hilarious that whoever did the subtitles thought that the word "sinew" was some kind of traditional japanese term for the salmon grain and transcribed it as "sinu" instead

[muzzaball]

What an excellent demonstration showing traditional methods. Why am I not surprised that what appears to be a simple step is actually 20 small steps, developed over decades, all with a specific purpose and name. The Japanese culture is so rich, and they take so much care and pride over what others may not even give a second thought to. Thank you.

[amandafredette]

YOU ARE SUCH A GREAT TEACHER. Being someone who’s mind wanders while I learn that doesn’t happen when you are talking and teaching. So far you have my attention and I’ve learned a lot already! Very rare for me to find teachers who are willing to teach easily! 🍣

[hasaniennis]

Sakaeda-san killed it! Great presentation with excellent commentary; history and translation!! Please bring him back for more Japanese cuisine videos 👏 👏 👏

[daniellebarrera]

loved taka-san's instruction he really make making sushi seem much more approachable.

[TashJansson]

such elaborate techniques! I've been trying to make rolls for a while with not much success (they're delicious but unsightly lol) and it will be very interesting trying to recreate at least some of these

[aliziyan]

I could say this is the best sushi class on YouTube! Myself as a sushi chef this video helped me to revise and retouch ❤

[kristibeisecker]

Perfect timing - just tried making sushi for the first time last night.