Sushi Made Simple: From Classic Wraps and Rolls to Modern Bowls and Burgers by Atsuko Ikeda

  • How to cut fish (page 15)

    from Sushi Made Simple: From Classic Wraps and Rolls to Modern Bowls and Burgers Sushi Made Simple by Atsuko Ikeda

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    • Ingredients: sashimi grade fish
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  • ISBN 10 1849758840
  • ISBN 13 9781849758840
  • Published Nov 13 2017
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small

Publishers Text

A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi.

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