The Complete Book Of Sushi

by Dekura, Hideo

• ISBN13: 9780794603168
• ISBN10: 0794603165
• Format: Hardcover
• Copyright: 2004-09-15
• Publisher: Periplus Editions

Summary

The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.Featuring a wide variety of recipes for:Planning and preparing a sushi mealSushi rollsNigiri-sushiMolded sushiHand-Rolled sushiVegetarian sushiChirashi-sushiWrapped sushiSushi rice in fried tofu bagsSushi in a bowlNew sushiDrinks, sauces and side dishes

Author Biography

Hideo Dekura heads a successful catering and cooking consulting company, and lectures at a culinary school.

Brigid Treloar advises many companies on product and recipe development, food styling, and photography.

Ryuichi Yoshii recently opened a restaurant in Sydney, and is well known and respected for his creative sushi and adventurous cooking style.

Table of Contents

Recipe list	6	(4)
Introduction	10	(2)
Sushi etiquette	12	(2)
Serving sushi	14	(2)
Traditional customs	16	(2)
Eating sushi at a sushi bar	18	(2)
Health benefits of sushi	20	(2)
Equipment and utensils	22	(6)
Sharpening Japanese knives	28	(2)
Ingredients	30	(6)
Fish and seafood	36	(8)
Sushi rice	44	(2)
Garnishes	46	(2)
Thick sushi rolls (Futomaki-zushi)	48	(16)
Thin sushi rolls (Hosomaki-zushi)	64	(18)
Inside-out sushi rolls (Uramaki-zushi)	82	(12)
Topped rice sushi (Nigiri-zushi)	94	(18)
Hand-wrapped sushi rolls (Temaki-zushi)	112	(14)
Tofu pouches (Inari-zushi) and Battleship sushi (Gunkan maki-zushi)	126	(12)
Sushi in a bowl (Chirashi-zushi)	138	(12)
Sushi soups	150	(16)
Decorative sushi	166	(20)
Sashimi	186	(24)
New-style sashimi	210	(10)
Sauces, condiments and accompaniments	220	(10)
Suggested serving sizes	230	(2)
Glossary	232	(4)
Index	236	(3)
Guide to weights and measures	239