Sushi Made Simple

More about the book

A masterclass in sushi making from London-based teacher Atsuko combines authentic knowledge with innovative ideas, offering 60 recipes for various sushi types, including rolls, wraps, and deconstructed dishes. The term 'sushi' refers to 'vinegared rice' and encompasses a range of ingredients, from raw to grilled. This book reveals the secrets to making great sushi, emphasizing the selection of components based on the principles of color, taste, and texture. Atsuko merges traditional techniques with new ingredients, presenting a diverse and colorful array of sushi dishes. While classic white sushi rice remains a staple, alternatives like brown rice, quinoa, and pink beetroot rice are featured. The collection includes familiar rolls and wraps, as well as sushi burgers, bombs, and deconstructed salad bowls. It begins with an essential pantry guide, followed by basic cooking methods and techniques, fish selection, and a visual guide to sushi types. Recipes are categorized into Sushi Rolls (Futomaki, Uramaki, Temaki, Gunkanmaki), Moulded Sushi (Nigiri, Temari, Oshi, Suko, Chakin), Creative Moulded Sushi (Sushi bombs, Burgers, Cakes), Deconstructed Sushi (Chirashi, Poke Bowls, Jarred Salads), and a selection of Vegetarian and Vegan options like Inari Sushi and Vegetable Nigiri.