Part one: Sushi fundamentals: The history and culture of sushi -- Equipment and ingredients -- Sushi rice -- Part two: Recipes: Basics -- Sashimi -- Maki, rolled sushi -- Temari, sushi rice balls -- Nigiri, hand-formed sushi and Gunkanmaki, battleship sushi -- Oshi, pressed sushi -- Soups and salads.
Summary:
Eating Sushi is Easy. Making Sushi is Even Easier. Let your love of sushi inspire you to prepare and enjoy it in your home. This beautiful guide and cookbook opens a window to everything that's so fascinating--and intimidating--about sushi, while laying out easy-to-follow tips and techniques to help sushi lovers become confident sushi chefs. In Japan, sushi is often made by home cooks and served as a casual family meal. Sushi at Home honors the spirit of authentic, homemade sushi by walking you through the entire process, including: information on shopping for essential (but not extensive) sushi equipment recommendations for where to find core ingredients advice on how to select the freshest fish for sushi preparations for the perfect sushi rice using white or brown rice step-by-step illustrations for slicing fish, rolling maki, forming rice balls, shaping nigiri, and more 80 authentic, popular, and creative sushi recipes. With no more than a sharp knife, rice paddle, and bamboo rolling mat, you're well on your way to confidently creating your sushi bar favorites--sake not included.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.