Sushi Cookbook for Beginners: Discover the Art of Japanese Cuisine with Easy and Delicious DIY Sushi Recipes [III EDITION]

By Sarah Roslin

Do you want to learn the original techniques for making perfect, homemade sushi?

 

Be enchanted by the true art of Japanese cuisine by learning the curiosities and traditional dishes. Tasty dishes to eat and also beautiful to see!

Embark on a culinary journey to the heart of Japanese cuisine with the Sushi Cookbook for Beginners. From classic nigiri to the popular maki rolls, you'll learn how to prepare delicious variations of sushi using fresh, accessible ingredients.
 

Experience the thrill of creating something new in the kitchen and taste the flavors of Japanese culture. Perfect for those who are new to sushi, this exciting recipe book takes you through the basics of sushi making, starting with simple recipes and step-by-step instructions.
 

Here's what you'll find inside:

 

-The basics of sushi - from its meaning in Japanese culture to the different kinds of sushi you can make, to the perfect way of cooking rice and slicing fish,

 

-The must-have tools for preparing sushi in a traditional manner and the importance of the right knife,

 

-From sushi to sauces and soups - Original, delicious, and step-by-step recipes that will make extraordinary dishes to suit every taste,

 

-How to avoid the most common mistakes that can ruin your sushi thanks to tips and answers to FAQs on preparation and preservation,

Techniques that will make you a sushi chef in no time - Learn the secrets of cooking and marinating fish, the different types of soy sauce, and much more!
 

Get ready to host a memorable dinner party. With your new sushi-making skills, you'll be able to serve delicious, authentic dishes that embody the true flavors of Japanese cuisine.
 

Do not settle for just any dinner party: make it a truly unforgettable dining experience.

You just need to click on "Buy Now" to get started!
 

いただきます

Bon appétit.

• Language: English
• Publisher: Sarah Roslin
• Release date: Dec 10, 2023
• ISBN: 9798223564188

Book preview

SUSHI COOKBOOK FOR BEGINNERS

Discover the Art of Japanese Cuisine with Easy and Delicious DIY Sushi Recipes [III EDITION]

Copyright © 2023-2024

Sarah Roslin

COPYRIGHT & DISCLAIMER: all rights are reserved by law. No part of this book may be reproduced without the authors' written permission. It is expressly forbidden to transmit this book to others, neither in paper or electronic format, neither for money nor free of charge. What is reported in this book is the result of years of studies and accumulated experience. The achievement of the same results is not guaranteed. The reader assumes full responsibility for their choices. The book is exclusively for educational purposes.

TABLE OF CONTENTS

1 INTRODUCTION

2 FAQs

3 SASHIMI RECIPES

4 VEGETARIAN & VEGAN SUSHI

5 FISH SUSHI

6 VEGETARIAN NIGIRI

7 FISH NIGIRI

8 MAKI ROLLS

9 SIDE DISHES AND SOUPS

10 SWEET SUSHI

11 JAPANESE SAUCES

12 ALHABETICAL INDEX

13 CONCLUSION

13 BONUS

14 ANNEX A

15 ANNEX B

16 ANNEX C

17 MEASUREMENTS

1 

INTRODUCTION

1.1 Embark on a Culinary Odyssey with Sushi

Welcome to SUSHI COOKBOOK, where the art of sushi unfolds in its most vibrant form. Sushi, a culinary masterpiece that has traversed oceans from its humble beginnings in Japan, is not just food but a symbol of harmony, precision, and a deep respect for ingredients.

The Birth of a Delicacy

Our journey begins centuries ago in the rice paddies of Japan, where sushi was born not merely as a dish but as a preservation method. Fish, nestled in fermented rice, found a way to endure. Little did the ancients know, they had given birth to a cuisine that would captivate the world.

A Tapestry of Tastes and Techniques

As we delve into sushi's evolution, we discover a tapestry woven with diverse tastes and ingenious techniques. From the simplicity of Nigiri, where a slice of fish gently embraces a bed of vinegared rice, to the creative exuberance of modern fusion rolls, sushi is an endless exploration of flavors and textures.

A Cultural Phenomenon

Sushi's journey from the vibrant markets of Edo (now Tokyo) to the bustling streets of New York and beyond is a testament to its universal appeal. It's a culinary language that transcends borders, embodying not just a taste but a culture, an art form, and a way of life.

In SUSHI COOKBOOK, we celebrate this journey. Through these pages, you will not only learn to craft exquisite sushi but also to appreciate its history, its soul. From selecting the freshest fish to mastering the perfect sushi rice, we guide you through every step with detailed instructions and insider tips.

Prepare to be immersed in a world where every roll is a story, every slice a tradition. Let's unravel the mysteries of sushi together, creating not just dishes but memories that linger like the subtle flavors of fresh sashimi.

1.2 What Are the Terms To Know For This Cookbook?

Sashimi

Sashimi is not sushi, though it is a type of sushi, and it's just raw fish that's been thinly sliced and served without any other accompaniments.

Nigiri

Nigiri is a different sushi variety, similar to maki. Nigiri sushi is not rolled, and a mound of vinegared rice is topped with thinly sliced fish.

Maki

Most people associate sushi with maki, layered fish, vegetables, and sushi rice wrapped in seaweed. Sushi, traditionally served raw or cooked, is called maki. Moreover, uramaki is rice that has been placed outside. A temaki dish is one in which everything is scooped into a cone made of nori (dried seaweed).

Musubi

Musubi is a Japanese rice ball wrapped in nori, frequently topped with meat, salted vegetables, or fermented vegetables. Unlike sushi, rice is not vinegared.

Chirashi

Chirashi sushi translates to scattered sushi because the word chirashi means scattered. The modern sashimi bowl is said to have been inspired by this traditional style of sushi, and its most distinctive characteristic is the presentation of chirashi sushi.

Maguro

Maguro is a kind of tuna popular in Japanese restaurants. It is more commonly known as bluefin tuna and is a relatively lean source of protein.

1.3 Sushi: A Cultural Tapestry

Sushi's origins can be traced back to the 8th century, and sushi appears to have made its way to Japan via Korea. The first Japanese sushi was created through a fermentation process similar to the Chinese; however, the rice and the fish were consumed raw or undercooked. Rice vinegar was added 9 centuries later, significantly shortening the fermentation time. Because vinegar is used to preserve food, this dish became popular.

It wasn't until 2 centuries later that sushi started to be produced without fermentation and gained popularity as a street food because it could be consumed with your hands. Sushi stalls were prevalent in the Edo and Meiji eras, and restaurants did not serve them.

Hanaya Yohei is credited with being the creator of contemporary sushi. He is thought to have developed the hand-pressed vinegared rice dish known as nigirizushi, which features seafood, in the Edo period, around 1824. In the Edo era, it was the preferred fast food for the Chunin class.

Sushi started to be offered in dining establishments and was regarded as a more upscale dish after World War II. The stalls were disappearing for various reasons, including the health conditions weren't the best.

1.4 Traditional Sushi Styles

Sushi, a delectable staple of Japanese cuisine, is appreciated and loved worldwide. The art of sushi making, known as sushi-mono, has many variations in style, presentation, and ingredients. However, each type typically includes vinegared rice (shari) paired with various ingredients such as seafood, vegetables, and occasionally tropical fruits. Here, we'll delve into the seven key types of sushi: Sashimi, Nigiri, Maki, Chirashi, Uramaki, Temaki, and Gunkan.

Sashimi: While not technically considered sushi due to the absence of vinegared rice, Sashimi is often associated with sushi as it is a traditional Japanese dish often served at sushi restaurants. Sashimi consists of fresh, raw seafood, like salmon, tuna, or octopus, sliced into thin, delicate pieces and served with a side of soy sauce for dipping. This dish allows the natural flavors of the seafood to take center stage.

Nigiri: Nigiri sushi is a form of sushi where a slice of raw or cooked fish, shellfish, or other toppings are laid over a small mound of vinegared sushi rice. The sushi chef may also add a small amount of wasabi or a thin slice of toasted seaweed (nori) between the rice and topping for added flavor.

Maki: Maki, or makizushi, is perhaps the most recognized form of sushi, especially in the West. This type of sushi is a rolled sushi, where the vinegared rice and various fillings like fish or vegetables are rolled inside a sheet of seaweed using a bamboo mat (makisu), then sliced into bite-sized pieces.

Chirashi: Chirashi, also known as scattered sushi, is a bowl of vinegared sushi rice topped with a variety of sashimi and garnishes. It's an excellent choice for those who appreciate the flavors of sushi but prefer a more casual and quick form. Chirashi is often served in a bowl and gives the chef an opportunity to create a visually striking, colorful dish.

Uramaki: ramaki, often referred to as inside-out rolls in Western countries, is a variant of maki sushi. In this case, the vinegared rice is on the outside of the roll, and the nori (seaweed) is on the inside, wrapping the filling. The outer layer of rice is often sprinkled with additional ingredients such as sesame seeds or roe.

Temaki: Temaki sushi, also known as hand-rolled sushi, is a conical-shaped piece made from a sheet of nori filled with sushi rice, seafood, and vegetables. As the name suggests, these are typically rolled by hand and are designed to be eaten with your fingers, making them a fun, personalized, and informal sushi option.

Gunkan: Gunkan maki, or battleship sushi, is named for its unique appearance that resembles a ship. This type of sushi is formed by wrapping a strip of nori around a mound of sushi rice, creating a vessel that's filled with soft, loose toppings like roe, sea urchin, or oysters.

Each of these types of sushi offers a unique taste experience, allowing for a wide array of flavors, textures, and visual presentations. From the simplicity of sashimi to the complexity of uramaki, the world of sushi provides a versatile canvas for culinary creativity and enjoyment.

1.5 Sushi Essentials

●  The knife: To make sushi, you must have a sharp knife: With it, you'll portion raw fish, finely chop the other ingredients for the filling, and slice the finished roll into pieces.

●  The sharpening stone: To keep your sushi knives as sharp as possible, a high-quality waterstone or whetstone is necessary. The grit sizes of the stones typically range from coarse to fine; the higher the number, the finer the grit, and the sharper the knife.

●  Sushi rice and rice cooker: The best rice you can find must be perfectly cooked because sushi is only as good as its rice. Home cooks should use Matsuri Premium, a sticky and plump short-grain rice.

●  A Hangiri: After the rice is finished cooking, it must rest before the rice vinegar, sugar, and salt are added. A traditional wooden container called a hangiri is the most suitable for mixing. A hangiri can cost two or three times more than a steel cooking pot, but many less expensive options are also available.

●  A Shamoji: To allow extra moisture to drain from the rice after it has been cooked, it must be mixed with a rice paddle or a big flat spoon. A sushi master completes this step using a shamoji, perfect for kneading the rice in a hangiri. There are many options available, including plastic and wood. Traditionally, bamboo is used to create shamoji.

●  A Makisu: The utensil most associated with fans of Japanese cuisine is likely the makisu. You can roll lovely maki and California rolls with the aid of this bamboo mat. Other foods, such as Japanese omelets, can also be dried out using them.

●  The Presentation: The only thing left to do is serve the homemade sushi authentically now that you have all the necessary tools. All Japanese cuisine requires a strong emphasis on presentation.

1.6 Wrapping Sushi ( Check chapter 16 ANNEX C for pictorial representation)

Wrapping sushi is an artful process that requires precision and care. Here's a step-by-step guide to help you wrap sushi like a pro:

Prepare the Ingredients:

Sushi Rice: Cook sushi rice and season it with a mixture of rice vinegar, sugar, and salt.

Nori Sheets: These are seaweed sheets used to wrap the sushi.

Fillings: Choose your fillings, such as fresh fish (like salmon or tuna), vegetables (cucumber, avocado, etc.), and any other desired ingredients.

Assemble Your Tools:

A bamboo sushi mat, covered with plastic wrap to prevent sticking.

A bowl of water to wet your fingers, which helps in handling the rice and preventing it from sticking.

A sharp