Subtitle An expert guide to sourcing, making, and enjoying sushi at home
Description Description Learn to make sushi at home and gain all the skills, knowledge, and techniques you need to work with raw, sustainable fish in Sushi Master.
Nick Sakagami is the only person outside of Japan to earn the designation osakana meister
, or fish master
. In this book he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more
, that are perfect for the home cook.
Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools
such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish
, plus fascinating information on fishing methods and sustainability
All aspects of fish preparation
are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri
(tuna, unagi, vegetable), maki
(spicy tuna roll, spider roll, dragon roll), and sashimi
, plus seared albacore tuna salad
, sushi smoked salmon
, Japanese pickles, red miso soup with eggplant
, and more.
Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiri
Gorgeous recipe and instructional photos that will guide you through several processes
Recipe and meal-building tips
A glossary of terms and a resource list for recipe ingredients and tools
is your definitive and comprehensive guide to mastering the art of sushi.