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

[@iannrobbins]

This is an OUTSTANDING tutorial. I have watch so many videos for rolling sushi and your detail about forming the dam and the exact technique for rolling is very helpful. Thank you very much.

[@yosoyyuenyuen]

12:49 “more fats something has, more wasabi you can put it in” they is a great tip ! Thank you ! No wonder when I eat it with salmon, it feels less spicy

[@hasaniennis442]

So many times I’ve had sushi with over seasoned rice. My biggest challenge is getting that perfect balance of sweet, salt, acid, and umami for the rice.

[@king_ltc_]

Taste as you go. Only thing I can say.

[@teacup203]

Practice make everything perfect, keep fighting!! :D

[@timothygil1]

If you are new to sushi, especially making the rice, I recommend buying seasoned sushi vinegar which is usually sold right next to the same bottle of the rice vinegar he used, which was Mizkan brand and I agree with Luke above, always taste to your preference, All sushi chefs have a preference. I also recommend if you have a rice cooker like a Zojirushi, to add a piece of Konbu that has been rinsed off on top of the rice just before you turn it on.

[@hasaniennis442]

@@timothygil1 Thank you so much! I'm sure these tips will help.😄

[@ryanle1293]

One thing I like to do is to bring the vinegar to a steep, btw buy some nice quality rice vinegar, usually the darker the better, and that also means the vinegar is stronger and more sour, so you can add a bit more sugar and then steap it with the konbu, should come out a little more potent

[@lalawyer11]

Ok, best sushi making video I've seen yet. Clear, concise and perfectly explained. Thank you so much. New subscriber.

[@buffettboy2003]

I didn't expect a left handed oil test in the sushi making video, but here it was! Hahaha. But on a serious note, thanks for a clear and understanding video!

[@epicurious]

Dan Formosa would be proud!

[@riemi2689]

​@@epicurious we miss Dan, hope he will be back soon! 🥰

[@aquaviii]

Left Handers FTW

[@catlady8324]

Timestamp challenged.

[@heyjude8258]

using the vinyl gloves with oil is life changing. I've had so much trouble with the rice sticking even with water on my hands. Why did I never think of that tip lol

[@vadiep6851]

Careful not to use too much, depending on the vinyl you might not even need it, just water. At my work because we handle different fish that's just enough to lubricate it or you have a damp towel ready to wipe your knife and hand as you go.

[@SRMedvig]

Chef Taka always seems so warm and kind. Thanks for the tips on making the vinegar! Would love to see a Sushi 102 featuring more complex rolls.

[@s0undnin]

This is the extent of traditional Japanese sushi. All the crazy looking rolls are an American creation.

[@leotiritilli9698]

@s0undnin so what?

[@dxc5698]

There is a video on epi channel where he shows how to make a bunch of rolls using salmon. Highly recommended

[@Ozzborn85]

Thanks for this. A long time ago a friend taught me how to make sushi, but over time my technique got rather worse than better - up to a point that I decided I just suck at this and would not try this again until a proper workshops/rolling class. But after this I see what I've been doing wrong all this time, and it makes me wanna try again! Thanks for this chef Taka!

[@overratedprogrammer]

What are some things you were doing wrong?

[@Ozzborn85]

@@overratedprogrammer to be honest almost everything - I mixed the seasonig with completly cooled down rice and didn't spread it at all. didn't do the "rice dam" and put the fillings on the bottom. And I also used whole sheets of nori so the rolls we either to big and unhandy, didn't close well or had nori spiral. At least now I know :P

[@jurgenfuchs3598]

best sushi making video i've seen. Very well presented. Thank you!

[@wojciechdabrowski1043]

Whoever reading this have a nice day. Thanks chef, good work!

[@carolineflynn1799]

GREAT tips! The barricade of rice and the use of lighty oiled gloves is a game changer!

[@hannahsalcedo3876]

Made me feel like I'm in a formal class! I had answers I didn't even think I needed. Great tutorial 💗

[@lunavixen015]

I used this tutorial and managed to make cucumber rolls and teriyaki chicken rolls. I only stuffed up two rolls (which we ate anyway). It was really helpful

[@teacup203]

Me at 1 am craving for sushi watching this video 🤤

[@aquaviii]

Me eating cup noodles 😮😅😂

[@IoniB]

Literally 1:02 rn and same

[@IamME-h5w]

I make it about once a week.

[@patshko9357]

Perfect. Straight to the point, answering every single question one could have. Beautiful video, thank you so much 🙏

[@Alteori]

Thank you so much. I like supporting our local sushi places, but I really wanted to know how to make it on my own.

[@TashJansson]

my mind is blown by the fact that this is rolled with WARM rice! I've always done it with cold rice and unsurprisingly my rolls tended to fall apart.

[@phoenixash8514]

I always saw and was told to fan the rice after pouring rice vinegar and while mixing it. The whole point was to cool it down. So I wonder if it's just different techniques or just preference

[@potapotapotapotapotapota]

@@phoenixash8514 it doesn't really matter too much, it's a subtle difference that only a chef would care about

[@mahmutsekman-ii8zm]

One of the best KZbin videos I have ever watched! Thank you.

[@RVGMInc]

VERY NICE Tutorial! Thank you Chef.

[@kenta_0163]

Keeping the nori crisp is one of the most difficult part of rolling maki, I often waved the nori on an open flame stove top at low heat to crisp/heat the nori

[@lynnrose6333]

So true I was going to comment this!

[@小川勇大-i6q]

You stole my comment

[@simplelifeisbeautifullife.56]

Nice video, thank you! Q: why do we need 2 cups of rice vinegar if we used only 1/3 cups of it?

[@lilycr7919]

I am wondering the same thing.. It would be helpful to know the rice vinegar recipe for 2 cups of rice only.

[@potapotapotapotapotapota]

His particular recipe used that many of each ingredient. But if you are only going to make as much rice as he did then you can scale it back.

[@DR-fy7qy]

The best video I have seen so far on making sushi rolls. Detailed yet easy to follow and understand. Thanks!

[@barbaraness4507]

I love sushi! You make it look quite easy. Thanks for sharing your skills!

[@JesseCohen]

Thanks chef! As a novice, I will try this first as presented. But already a couple thoughts occur that I will experiment with. First, using a spray bottle for the vinegar, for even distribution, and fine tuning how much is added to the rice, up to the recommended ratio, or a little past.second will be for when I inevitably add unagi into the mix (my favorite ingredient, along with the eel sauce). For adding the rice in that instance, I’m curious what using a little toasted sesame oil will to to the flavor of the roll, as opposed to neutral oil. Or ina ny instance where the protein is presented cooked, versus raw. Should be fun! Thanks again 🙏🏼

[@TonInter]

Great video! We need a part two, for other types of sushi. 🤤

[@Henchman1977]

Worth pointing out that you only use a small amount of the sushi vinegar that was prepared!

[@robspiess]

Yes, this annoyed me as well. "Let's make sushi at home. Step one, make two liters of rice vinegar. Step two, use a splash of it. Step three, dump the rest of the vinegar you made." So wasteful.

[@overratedprogrammer]

@@robspiess you can store it

[@robspiess]

@@overratedprogrammer What am I going to do with so much sweetened and seasoned sushi vinegar? I'm not making sushi every week, lol! Maybe once a year, if that.

[@julespasquier337]

@@robspiess well, maybe you can use up your leftover nori, sushi vinegar, etc for vegetable sushi as a healthy lunch

[@robspiess]

@@julespasquier337 I appreciate the thought that it could be used later, but it's unnecessary to make so much for this recipe and have to figure out things to make with the unnecessary excess. For example, if I make chicken wings once a year for superbowl sunday, it would be silly to make 2 cups of cinnamon honey mustard dipping sauce when I plan on using only 3 ounces, forcing me to figure out meals with cinnamon honey mustard. Just make 3 ounces and use the ingredients separately elsewhere. For this sushi recipe, he should have said 1/3 cup of rice vinegar, 2 tbsp of salt and 6 tbsp of sugar. Easy, and no waste.

[@gusmac6634]

I loved this, though if possable can you make a short on how to do the rice without a rice maker?

[@mishu_km]

Thank you for this video, it was very educational. The rice vinegar ratio works great! Brushing the sushi with soy sauce is such a stealer tip, perfect umami flavour!

[@cassianfilmsinc]

Finally!!!! Someone cover this topic in depth!

[@danhunt3327]

Very helpful tutorial! After a few rough attempts I found this video and the techniques such as the rice dam made making rolls much easier!

[@ctcamara]

I made this at home and it was so good! I also made one with Tuna and mayo (and I loved it). Thanks for giving me confidence in making my own sushi! 😊

[@markylon]

Mayo? God you have to be an American? Surprised you didn't smother it in Ketchup and Deep Fry it LOOOL

[@d3us3xmach1na5]

@@markylonthat’s incredibly unpleasant.

[@5skdm]

​@@markylon some sushi varieties (newer ones) do have mayo as sauce, esp in regular day to day sushi restaurants (at least where I'm at), so it is not crazy to have that on sushi

[@markylon]

@@5skdm I mean you mean mayonnaise not MAYO which is how Americans ruin everything.

[@lenka2294]

​​@@markylonThey often use mayo in European restaurants for Tuna sushi.

[@JackTse]

Taka doing sushi @ home is a much better video. I think you can do another fried rice video with Eric Huang. My 2 cents, I appreciate the content.

[@maryanne2002]

Folding is always my problem! Will try again! Like that you show the folding slowly so i can follow! Thanks! ❤

[@LeslieDugger]

It was not mentioned, but Kombu also provides a varying degree of salt, so be careful adding too much in addition to salt. For a lot of recipes, No additional salt is needed when using Kombu.

[@icanwatchthevideos]

How long does the kombu need to steep before the solution is ready? He did not specify

[@LeslieDugger]

@@icanwatchthevideos I usually do it for 20-30 minutes. Do not boil, otherwise it will be bitter.

[@yomama3926]

That doesn't matter.

[@LeslieDugger]

@@yomama3926 doesn’t matter to you.

[@mariachiguira2k]

his cutting skills are crazy! yeah, the sushi was nice, but to see that even cut is crazy to me!!! great stuff

[@LeahCarter]

Love this video!!!! Can you please do egg rolls next?! 🎉😊

[@malvikavazalwar3236]

The Chapters & the detailed insights! Love this!!! Perfectly organised for a beginner!

[@KikiToth-xl7lu]

What do you do with left over the vinegar? Can still use it? How many days can the preparation sushi can stay refrigerated for, if want take ingredients cut into to make the sushi?

[@p.j.sharmansmith7254]

Thank you. So so simple. I'll try it. If I fail..... I'll try again.

[@kudohlol9379]

beautiful brother, beautiful speaking, looks very easy to do, i am on the journey of being less financially stable and learning to cook far better for myself, i will be trying this soon!

[@tradergirl7067]

great video if you like the nori on the outside. this is the easiest way. but the rice in the outside with toppings is difficult to master

[@minahtheweirdo]

Needed because I spend too much money on sushi 😢😢😢😢😢

[@luisafernandavelez1]

Me too 😭 I need to learn

[@MrYarabandi]

Thanks for the awesome video. Is rice vinegar necessary?

[@katecone7416]

Loved this! Thanks so much. I’ll try all of these techniques ❤❤❤

[@guylevi2803]

Great vidoe, but I have 1 question. Why you made so mouch sushi viniger if you knew you would use only one third cup?

[@lunavixen015]

You can store the finished sushi vinegar, just put it in a bottle with a cap, it’ll keep in the fridge.

[@stephenkrus]

Taka👑... you're Legend for this! ✨👍

[@nikhiltoraskar7845]

thats literally the best video on sushi I have seen

[@marialauramartinez9342]

Thank you, I love this class so clear!!

[@raphaelm6149]

Magnificent presentation .. Ty .. I'm on it 😋

[@PANDALA7899]

Thank you tonight I wanted to make sushi for the first time for my dad and thanks to you it was awesome peace to you ✌️❤

[@KarnaRahut]

I am interested to learn shushi i think these videos are very useful for new learner thank you so much..

[@patriciamurashige6879]

I’m Japanese American, but afraid to make rolled sushi. I did when I was younger and braver. But I really want to eat these types of sushi. And it seems worth it!! And it all things fail, I can always make a bowl type sushi 🤭🤭

[@EmmaAvila-e5j]

Thnk you so much for the recipe. The hard way is the rolling at shaped of the sushi,I hope that I could follow your steps well enough .

[@pineo81]

I'm going to try to make my own sushi now!

[@badhabits7452]

Great video, I watch it every time i make onigiri/sushi:)

[@melaniabogaciu7895]

Very nice explained. But I still have a question: How do I cook rice WITHOUT a rice cooker? How much rice , how much water?

[@titaniumsyn7628]

Love the video! Although there's no way I'm getting sushi grade fish where I live. So what about working with protein that isn't sushi grade? Also, what about making ponzu at home?

[@errolwilloughby]

There are some options; tofu, fish cakes, cooked crab, and egg immediately come to mind. Although it's not sushi, Korean gim bap is very similar; I've seen gim bap recipes which use chopped fried chicken or bulgogi as protein options. Of course, any protein you want to use should be fine.

[@chipshtpc2478]

smoked salmon and cream cheese or even canned salmon mixed with mayo. not traditional but still tasty

[@brandonmihalik6144]

Great video and thanks for taking the time to make it @epicurious

[@halynageorge7813]

Thank you for the tutorial ❤, looks great

[@VivianKatema]

It's easy to make thank you my brother for your tips

[@SabrinaBenaa]

And I am assuming you don’t need to soak the rice 🤩 saved me so much time lol Also for the vinegar combo, any alternative to sugar?

[@Chapa9981]

Some people use honey, I'm not a big fan of this due to the strong flavor it lends. however, you do need sugar of some kind in order to make it sticky

[@euniceguanzon]

Excellent shushi❤❤❤ Thank you

[@oshahott2532]

I learned here that I've been doing everything wrong, essentially. Time to go turn my absolutely failed sushi into fried rice 😂

[@scratchnmix9511]

So no need to wrap the bamboo mat with Saran wrap? Awesome tutorial btw

[@squirrrel_888]

This is an awesome video. Thank you so much! ❤❤❤

[@luluczi4725]

I did and succeeded ❤

[@theanonymous1857]

Thank you very much for the VDO and fantastic technique that will helping me look like master once teaching my daughter to do so 🤭

[@etheleh5115]

Very clearly explained. Thank you.

[@raquelmore2007]

Thanks for such clear instructions! Can the leftover sushi vinegar be saved to use later?

[@2good2keep2myselfharding9]

I’m planning to save mine in glass with a plastic lid. No metal.

[@ericwhite1000]

Try "mathing" out how much vinegar, salt, and sugar to use per cup of cooked rice :). I suggest changing your tactics to accommodate those that wish to make smaller portions.

[@makotonarukami7468]

Here because i dont wanna pay $13-$18 for Restaurant Sushi when i can buy the ingredients myself and have more than enough.

[@anthonydowling5361]

Well thank you so much perfect instructions

[@vk4life]

Thank you so much it was my first attempt to make sushi and it turned out great indeed 🎉

[@donstones2765]

Making sushi tonight, fingers 🤞 thanks for the explanation 👍

[@lettidelgado7375]

Wow I love sushi. i gotta try this..

[@bronwynecg]

Alrighty then. Ordering sushi in the morning 😂👍🏽

[@brazymadzo]

Thancs. Educational sushi luv it

[@AuroraHolidays]

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?

[@Doctorjman77]

The super chill background music is so good!

[@aquinojacqueline3293]

Great video for sushi making.❤

[@Cookeassy]

📌Great execution and advice.. well done mate 😊

[@Baurax]

So, the rice has to be warm when I put it on the nori? I always thought that you have to let it cool down.

[@timothyvanderschultzen9640]

When I saw the brand of wasabi he was using I smiled. That much of the stuff cleared my nostrals last week. LOL! Strong stuff!

[@Buivu-y1w]

This was amazing sushi Roll thank you❤❤

[@MissAimeeG11]

Thank you for this great tutorial!!

[@lailai1395]

so clear!!!! thank u so much

[@DeshannanayakkaraNanayakkara]

Thank you chef

[@Hollows7.18]

Thank you for sharing 🫡👌🔥

[@spoilerspree6027]

Common mistake when doing maki roll = Do not press the rice too much when spreading on nori sheet and rolling the bamboo mat. You dont want the rice to become mushy.

[@MountainAirOrganicBeds]

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?

[@ratandjmt]

Thank you for the demo. I was having an issue with how much rice I was using. I was either getting too much or not enough. I'm going to try your little dam method in a bit for some homemade California rolls

[@ceciliawhitfield155]

Thanks, wonderful make!!

[@hakan7346]

I need some pointers on cooking the rice without a rice cooker

[@azeetrona]

Thank you!!!!!

[@Greydawg]

4:48 "Sushi grade" doesn't mean we can necessarily just eat it raw, though, we know that from other Epicurious videos (i.e., it's NOT a regulated definition at all). I was really hoping to get more info here in this video about what fish we can actually buy to eat raw since, believe it or not, we *don't* actually have a nearby Japanese fishmonger here in South Carolina. 🤷🤷‍♂🤷‍♀ In the video he says the Japanese fish market guy did everything to the fish that I was hoping WE could learn about here to literally "make sushi at home" I guess is all.

[@xXMkThunderXx]

If you're really concerned about safe to eat raw fishes, just stick to tuna and farmed salmon. If it comes frozen and vacuum sealed even better. For salmon, what's important is that it is not wild caught. For tuna, it's basically okay to eat raw as long as it is kept fresh, tuna is not known to carry harmful parasites. If you really really want to be extra, if the fish has been frozen to -35 °C then any trace of a parasite it might have had is now dead, and unable to harm you.

[@Greydawg]

@@xXMkThunderXx thanks. On other videos they're explicit about getting fresh fish but then treating it. I still don't know I guess.

[@xXMkThunderXx]

​@@Greydawg No worries! My family is japanese, but I grew up in Mexico so I know a thing or two about eating raw fish with no japanese fishmonger nearby! Haha ;) I don't think there's any treatment that can be done at home to disinfect fish (besides cooking it well). Some people mention freezing it, but home freezers aren't cold enough for that! Also, I forgot to mention. Only saltwater fish can be eaten raw!

[@saddislocation9291]

@@xXMkThunderXx In Europe raw fish can be consumed as long as it has been frozen at -20 °C or lower for at least 24 hours and several freezers can easily reach even -24 °C. I don't know in the USA though but I immagine there is a similar regulation

[@xXMkThunderXx]

@@saddislocation9291 there is such a regulation! I may have mentioned it briefly before. If saltwater fish is kept at -20°C for at least a week it can be considered safe to consume raw. However, I might have to disagree on how common it is for home freezers to be kept that cold. Here's a link specific to OP's state: scdhec.gov/food-safety-freezing-parasite-destruction#:~:text=Freezing%20for%20parasite%20destruction%20requires,a%20minimum%20of%2015%20hours

[@danielglau229]

thank you for sharing

[@RoyMcAvoy]

Nice rolling technique

[@markylon]

Top tip, use caster sugar and Table salt and they will dissolve more quickly and thoroughly.

[@rooter6]

Really confused by making vinegar mix. You did that in a bowl and then used like 1/5 of it?

[@AsToldByMiriam]

i think those of us actually trying to make this are all confused by that.

[@aysecelik9851]

Hello! Do we have to have a rice cooker? Can't we just cook it in the pot?