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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It is surprising that a so called expert would use the term " sushi grade " when referring to the salmon. There is NO official government certification or standard that defines "sushi-grade" fish. The so called criteria for "sushi-grade" can vary between retailers and even by the type of fish. It is nothing more than a clever marketing term
✨💚🌏💚✨
NAMASTE
OMGODDESS
SO EXCITED TO
GET STATED
THANKYOU SO
🫶🏽much🫶🏽
Watching this whilst eating wafer crackers and Colby cheese with soy sauce
nj
Te amo desde Brasil
แค่เด็กทำซูชิ
This looks absolutely amazing! I used this recipe for my family and they absolutely loved the How To Make Every Sushi | Method Mastery | Epicurious's flavor.
Always a pleasure to watch.
I like that you cut whole. I think it looks better and it makes my ocd calm
I have been eating the same white rice with chicken, steak and potatoes, and spaghetti with meatballs for 18 years. I’ve finally realized my mother doesn’t know how to cook well. Im free now.