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.
The word 'sushi' refers to 'vinegared rice', which is used for any kind of sushi with raw, pickled, smoked, grilled, or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste, and texture.
Author Atsuko combines new ingredients and methods with traditional techniques and recipes to give an approachable, diverse, and colorful selection of sushi dishes. Classic white sushi rice will always be a favorite, but here you will find options to use brown rice, quinoa, and pink beet rice too. Familiar rolls and wraps are included as well as sushi burgers, bombs, and deconstructed salad bowls.
The book opens with Your Sushi Pantry, listing essential ingredients. After this comes Basic Cooking Methods and Step-by-step Techniques. This is followed by How to Slice and Choose Fish and a visual guide to the different types of sushi. The recipes are then divided into Sushi Rolls which include Futomaki, Uramaki, Temaki cones, and Gunkanmaki. Moulded Sushi features classic Nigiri, Temari, Oshi Sushi, regional Suko Sushi and pretty Chakin Sushi parcels.
Creative Moulded Sushi includes new ideas like Sushi bombs, Burgers, Sushi Cakes, and Holiday Sushi. Deconstructed Sushi features a classic celebration Chirashi sushi, Poke Bowls and Jarred Salads. Finally, Vegetarian and Vegan sushi offers a delicious selection of healthy plant-based treats sush as Inari Sushi and Vegetable Nigiri.
About the Author
Atsuko Ikeda is a Japanese chef, writer and food photographer. She was born in Kyushu, a southern island of Japan also known as `Food Island'. After travelling the world, she was inspired to teach people to cook authentic Japanese dishes miles away from home and has been teaching in the UK since 2008. She is owner of Atsuko's Kitchen, offering catering and sell-out classes in Japanese cookery based in London's Shoreditch. Atsuko also teaches sushi making at the famous Divertimenti cookery school and has studied Shojin Ryori (a healthy vegan cuisine derived from Japan's Buddhist origins).
