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



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


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, important 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

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