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 ►► http://bit.ly/epiyoutubesub 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.