R. Whitt - Easy Recipes for Making Sushi at Home: Sushi and Sashimi Cookbook
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- Book:Easy Recipes for Making Sushi at Home: Sushi and Sashimi Cookbook
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- Year:2020
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Easy Recipes for Making Sushi at Home: Sushi and Sashimi Cookbook: summary, description and annotation
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Sushi is one of Americas favorite specialty foods, yet it can be intimidating to prepare at home. This guide shows how easy it can be to prepare restaurant- quality sushi that anyone would be proud to serve. Family members and guests will be exclaiming domo arigato! in no time. This book Contains the best sushi recipes from a well-known master sushi chef Includes in-depth, step-by-step information on everything readers need to know, from buying the freshest ingredients to proper preparation techniques to appetizing presentation Full-color insert helps reader fully understand and visualize the proper presentation
R. Whitt: author's other books
Who wrote Easy Recipes for Making Sushi at Home: Sushi and Sashimi Cookbook? Find out the surname, the name of the author of the book and a list of all author's works by series.
Jun Nakajima
Nakajima Jun
Susie Donald
Gerhold
Easy Recipes for Making Sushi at Home: Sushi and Sashimi Cookbook — read online for free the complete book (whole text) full work
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Contents
M AKING T HIN R OLLS ................................................................................................................. 39
B ASIL P LUM R OLLS U MEJHISO M AKI .............................................................................................. 40
F RESH AND S PICY R OLLS ............................................................................................................. 42
B ASIL P LUM R OLLS U MEJHISO M AKI .............................................................................................. 40
F RESH AND S PICY R OLLS ............................................................................................................. 42
T IPS FOR M AKING I NSIDE O UT R OLLS ............................................................................................. 82
P HILLY S MOKED S ALMON AND C REAM C HEESE R OLLS ........................................................................ 84
S PICY T UNA R OLLS .................................................................................................................... 86
C RUNCHY C RAB R OLLS ............................................................................................................... 88
P INEAPPLE S PAM R OLLS ............................................................................................................. 96
T HE R AINBOW R OLLS P LATTER ..................................................................................................... 97
S PICY "D RAGON " C RAWFISH OR T UNA R OLLS .................................................................................. 99
P HILLY S MOKED S ALMON AND C REAM C HEESE R OLLS ........................................................................ 84
S PICY T UNA R OLLS .................................................................................................................... 86
C RUNCHY C RAB R OLLS ............................................................................................................... 88
P INEAPPLE S PAM R OLLS ............................................................................................................. 96
T HE R AINBOW R OLLS P LATTER ..................................................................................................... 97
S PICY "D RAGON " C RAWFISH OR T UNA R OLLS .................................................................................. 99
CHAPTER 8 : SUSHI BOWLS (CHIRASHI SUSHI).............................................................................108
T IPS FOR S USHI R ICE B OWL S UCCESS ............................................................................................108
"G OLD AND S ILVER " S USHI B OWLS ..............................................................................................109
"S WEET AND S OUR " O RANGE S USHI C UPS .....................................................................................110
S ESAME T UNA S USHI B OWL ........................................................................................................111
"S TIR -F RY " S USHI B OWL ...........................................................................................................112
E GG , G OAT C HEESE AND G REEN B EAN S USHI B OWL .........................................................................113
S CALLOPS AND A SPARAGUS S USHI B OWL .......................................................................................114
S PICY L OBSTER S USHI B OWL .......................................................................................................114
H AM AND P EACH S USHI B OWL ....................................................................................................115
B ARBECUED S HORT R IBS S USHI B OWL ...........................................................................................116
D YNAMITE S CALLOP S USHI B OWL ................................................................................................117
R ATATOUILLE S USHI B OWL .........................................................................................................120
C RUNCHY F RIED T OFU S USHI B OWL ..............................................................................................121
F RESH S ALMON AND A VOCADO S USHI B OWL ..................................................................................123
"G OLD AND S ILVER " S USHI B OWLS ..............................................................................................109
"S WEET AND S OUR " O RANGE S USHI C UPS .....................................................................................110
S ESAME T UNA S USHI B OWL ........................................................................................................111
"S TIR -F RY " S USHI B OWL ...........................................................................................................112
E GG , G OAT C HEESE AND G REEN B EAN S USHI B OWL .........................................................................113
S CALLOPS AND A SPARAGUS S USHI B OWL .......................................................................................114
S PICY L OBSTER S USHI B OWL .......................................................................................................114
H AM AND P EACH S USHI B OWL ....................................................................................................115
B ARBECUED S HORT R IBS S USHI B OWL ...........................................................................................116
D YNAMITE S CALLOP S USHI B OWL ................................................................................................117
R ATATOUILLE S USHI B OWL .........................................................................................................120
C RUNCHY F RIED T OFU S USHI B OWL ..............................................................................................121
F RESH S ALMON AND A VOCADO S USHI B OWL ..................................................................................123
CHAPTER 9: SUSHI HAND ROLLS (TE MAKI).................................................................................125
T IPS FOR M AKING S USHI H AND R OLLS ..........................................................................................125
S PICY C ALAMARI H AND R OLLS ....................................................................................................127
B ROILED C ATFISH M ETHOD ........................................................................................................128
V EGETABLE T EMPURA H AND R OLLS ..............................................................................................130
C RISPY C HICKEN S KIN H AND R OLLS ..............................................................................................132
G LAZED B ACON H AND R OLLS ......................................................................................................133
M ACKEREL C UCUMBER H AND R OLLS ............................................................................................136
K ALE C HIP H AND R OLLS .............................................................................................................137
A RCTIC C HAR H AND R OLLS .........................................................................................................138
F RESH T UNA H AND R OLLS ..........................................................................................................139
K IMCHEE , T OMATO AND A NCHOVY H AND R OLLS .............................................................................140
F RESH V EGETABLE H AND R OLLS ...................................................................................................141
C OCONUT S HRIMP H AND R OLLS ..................................................................................................143
G RILLED S CALLOP H AND R OLLS ...................................................................................................144
S PICY C ALAMARI H AND R OLLS ....................................................................................................127
B ROILED C ATFISH M ETHOD ........................................................................................................128
V EGETABLE T EMPURA H AND R OLLS ..............................................................................................130
C RISPY C HICKEN S KIN H AND R OLLS ..............................................................................................132
G LAZED B ACON H AND R OLLS ......................................................................................................133
M ACKEREL C UCUMBER H AND R OLLS ............................................................................................136
K ALE C HIP H AND R OLLS .............................................................................................................137
A RCTIC C HAR H AND R OLLS .........................................................................................................138
F RESH T UNA H AND R OLLS ..........................................................................................................139
K IMCHEE , T OMATO AND A NCHOVY H AND R OLLS .............................................................................140
F RESH V EGETABLE H AND R OLLS ...................................................................................................141
C OCONUT S HRIMP H AND R OLLS ..................................................................................................143
G RILLED S CALLOP H AND R OLLS ...................................................................................................144
CHAPTER 10: NIGIRI-SUSHI: HAND PRESSED SUSHI .....................................................................147
G LAZED E GGPLANT S USHI ..........................................................................................................150
T UNA T ATAKI N IGIRI .................................................................................................................151
A RCTIC C HAR N IGIRI .................................................................................................................152
S PAM M USUBI ........................................................................................................................153
A VOCADO AND P OMEGRANATE N IGIRI ..........................................................................................155
S HIITAKE N IGIRI .......................................................................................................................156
S MOKED S ALMON , C REAM C HEESE AND C UCUMBER S TACKS ..............................................................157
J APANESE O MELET S USHI T AMAGO N IGIRI .....................................................................................159
J APANESE O MELET S HEETS .........................................................................................................160
S MOKED T OFU N IGIRI ...............................................................................................................162
G ARLIC S EARED S CALLOP N IGIRI ..................................................................................................163
G LAZED E GGPLANT S USHI ..........................................................................................................150
T UNA T ATAKI N IGIRI .................................................................................................................151
A RCTIC C HAR N IGIRI .................................................................................................................152
S PAM M USUBI ........................................................................................................................153
A VOCADO AND P OMEGRANATE N IGIRI ..........................................................................................155
S HIITAKE N IGIRI .......................................................................................................................156
S MOKED S ALMON , C REAM C HEESE AND C UCUMBER S TACKS ..............................................................157
J APANESE O MELET S USHI T AMAGO N IGIRI .....................................................................................159
J APANESE O MELET S HEETS .........................................................................................................160
S MOKED T OFU N IGIRI ...............................................................................................................162
G ARLIC S EARED S CALLOP N IGIRI ..................................................................................................163
M AKING N IGIRI S USHI AND G UNKAN M AKI ....................................................................................147 B EEF T ATAKI S USHI ...................................................................................................................149
CHAPTER 11: SASHIMI ...............................................................................................................165
CHAPTER 11: SASHIMI ...............................................................................................................165
S ASHIMI S ERVING T IPS ..............................................................................................................165
G ARNISHES .............................................................................................................................165
C ITRUS SLICES OR WEDGES ..........................................................................................................165
S CALLOP C ARPACCIO .................................................................................................................166
G ARNISHES .............................................................................................................................165
C ITRUS SLICES OR WEDGES ..........................................................................................................165
S CALLOP C ARPACCIO .................................................................................................................166
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