Sushi by Ryuichi Yoshii

  • White fish and chive rolls

    from Sushi (The Essential Kitchen series) Sushi (The Essential Kitchen series) by Ryuichi Yoshii

    • Categories: Appetizers / starters; Japanese
    • Ingredients: chives; sea bream
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • California rolls

    • Rinshin on January 01, 2021

      California rolls (page 50) very clear step by step instructions with pictures. Used king crab instead of shrimp. Skipped on flying fish roe or tobiko since I did not have it. Anyone can make maki zushi like this one using this recipe. Very good results. Photo added

  • Omelette sushi

    • Rinshin on January 01, 2021

      Made with 5 eggs instead of 4 but used the book’s other ingredients with the exception of reducing sugar. Instructions very clear esp about using chopsticks to poke air bubbles formed in eggs. Made fine sushi eggs. But making this takes some practice. After 10 or so times, it becomes easy and know how the layers should look, when to lift the pan so eggs don’t overcook, how to roll with ease, and doing all within few minutes. You can do this with a 10 inch nonstick frying pan too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1863027653
  • ISBN 13 9781863027656
  • Published Sep 01 2002
  • Format Hardcover
  • Page Count 64
  • Language English
  • Countries Australia
  • Publisher Lansdowne Publishing Pty Ltd
  • Imprint Lansdowne Publishing Pty Ltd

Publishers Text

Sushi is a stunning collection of contemporary recipes for this fresh and healthy Japanese food. This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. the Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide you can make your own sushi at home, using Sushi's step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection. Featuring a wide variety of recipes for: Fish & Seafood, Sashimi, Thin & Thick Sushi Rolls, Sushi Hand Rolls, Nigiri-Zushi, New-Style and Decorative Sushi, Sushi Rice in Fried-Tofu Bags, Sushi in a Bowl, Soup.

Other cookbooks by this author