Assorted traditional nigiri from New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi (page 34) by Emi Kazuko

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  • Serves : 24-28 pieces

  • EYB Comments

    Can use the sushi rice recipe on p. 10, cured mackerel recipe on p. 46, and tamago-yaki (thick omelet) recipe on p. 11. Can substitute lemon sole filet for turbot, pickled herring fillets for cured mackerel, lumpfish caviar for Onuga, and lemon thyme for kinome.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegared ginger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the sushi rice recipe on p. 10, cured mackerel recipe on p. 46, and tamago-yaki (thick omelet) recipe on p. 11. Can substitute lemon sole filet for turbot, pickled herring fillets for cured mackerel, lumpfish caviar for Onuga, and lemon thyme for kinome.

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