Sushi Cookbook for Beginners: 100 Step-By-Step Recipes to Make Sushi at Home

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Whether you’re a beginner starting, an enthusiast who wants to develop further or a professional chef who wants to discover sushi’s soul, making sushi just got easier. Sushi Modoki: The Japanese Art and Craft of Vegan Sushi is the world’s first and only vegan sushi cookbook. Modoki means to mimic in Japanese, and you’ll find tomatoes instead of fatty tuna, mushrooms instead of scallops, and carrots instead of salmon, and a lot more in this book. Learn how to make vegan nigiri (hand-pressed), maki (rolled), chirashi (scattered), inari (tofu-wrapped) and oshi (pressed) sushi with step-by-step instructions

While sushi exemplifies Japan’s refined approach to cuisine, at the other end of the scale, ramen is the countries most famous soul food. Discover how to make ramen with my recommended best ramen cookbooks. Sushi: Taste and Techniques is an easy to understand sushi-making guide with beautiful illustrations. Organised into three sections – basics; fish, shellfish and roe; and making and sushi – it covers everything from utensils, ingredients and recipes to sushi etiquette. The Complete Guide to Sushi and Sashimi is a must-have sushi cookbook for beginners, enthusiasts and professional chefs. It’s both easy-to-follow with lots of useful colour photography, and comprehensive enough to develop more advanced sushi-making skills. Learn how to make vegetarian sushi: nigiri (hand-pressed), maki (rolled), futomaki (jumbo rolls), gunkan (seaweed-wrapped – also known as battleship or warship rolls), inari (tofu-wrapped), temaki (hand-rolled) and urumaki (inside out rolls)Kimiko Barber and Hiroki Takemura have created an excellent resource for traditional Japanese-style and contemporary sushi cooking techniques. Well-organised and detailed covering ingredients, equipment, cutting fish, preparing sushi rice and dozens of delicious sashimi and sushi recipes Discover Jiro Ono’s secret recipes which make up the seasonal flavours of his restaurant, his techniques, and has fascinating stories from decades of experience Discover the art of sashimi, advanced Japanese knife skills, and the cultural and historical context about eating raw fish in Japan

Dekura, Treloar and Yoshii’s book is comprehensive with step-by-step instructions and photos for every recipe. Includes sections about essential authentic sushi ingredients and techniques: Edo-style nigiri sushi (hand-pressed), wasabi, nori (seaweed), rice, nihonshu (sake), and classic fish and shellfish Shinzo Satomi has created the ‘Sushi Chef Bible’ – a must-have for serious sushi lovers and sushi chefs looking to master their practice. Marissa Baggett has brought together years of sushi experience to this cookbook full of exciting and eclectic recipes. Kikuo Shimizu’s Edomae Sushi is a beautifully illustrated book for serious chefs and people who want to immerse themselves in Japanese sushi culture.Sushi Book is a sushi guide and recipe hub created and edited by the community. Anyone can become a sushi chef if they love sushi and do it! Learn how to make five types of sushi: nigiri (hand-pressed), maki (rolled), chirashi (scattered), oshi (pressed), fukusa (stuffed) and sashimi (raw fish)

The Complete Book of Sushi features traditional, contemporary and innovative sushi recipes you can make at home. It also provides information about the health benefits of sushi, etiquette, traditional customs and eating at a sushi restaurant. Includes recipes for vegetarian sushi, sashimi (raw fish), sushi rice, soups, decorative sushi, sauces, accompaniments, condiments and drinks

Edomae Sushi: Art, Tradition, Simplicity reveals how to make authentic Edo-style Japanese sushi. A Tokyo-based sushi master chef takes you on a journey of discovery with detailed explanations about the elements of sushi.