Whenever you need someone to assist you regarding sushi preparation you get it right away. I mean the book! Ian Cook, a former executive sushi chef from N.Y.C’s Morimoto restaurant, has collaborated with Elliot, a chef turned marketing executive, to write this practical guide. Many home chefs enjoy eating sushi and sashimi in restaurants but feel intimidated to attempt these dishes in their kitchens.

The most popular sushi dish seems to be the California roll sushi, which combines avocado, crabmeat, and cucumber; It’s a hearty, delicious dish that will satisfy a craving for something fresh and healthy. A healthy mix —Find something to suit every taste with a variety of classic seafood choices, vegetarian options, and beyond. Do not mix your wasabi and soy sauce together. In many traditional sushi restaurants, the wasabi is already added inside the sushi, and mixing wasabi with soy sauce will ruin both of these flavors. Like all kinds of popular food in Japan, sushi comes in a wide range of varieties that have continued to evolve. There is traditional-style sushi in which pristine slices of fresh raw fish and seafood are atop vinegared warm rice. There is also sushi that is specific to the region.To brush up on your knowledge, I highly recommend reading “ Everything You Need to Know about Japanese Rice” and “ Types of Japanese Rice.“ Why Do We Season the Steamed Rice with Vinegar? Muko-Ita Fish Cutting Techniques is an essential expert guide to preparing sashimi for professional chefs and serious amateurs. Created by the prestigious Japanese Culinary Academy, it’s a high-quality written book with beautiful photos and design. Sometime between the 1300s and 1500s, the Japanese slowly stopped using fermented rice and instead added vinegar to the rice to further increase its shelf life. The vinegar ended up improving the flavor of the rice so they started eating the fish and the rice together, which evolved to today’s sushi.

Temaki sushi is my family’s favorite party meal! Everything—the sushi rice, nori, and the fillings—can be prepared in advance. At the table, each person makes hand-rolled sushi based on their favorite mix of ingredients. Make sure you have enough to satisfy everyone! 5. Inari SushiYou’ll need Japanese short-grain rice (I use Koshihikari), cook it well, and season with sushi vinegar. Read my step-by-step tutorial on how to cook sushi rice. Sushi: Taste and Techniques is an easy to understand sushi-making guide with beautiful illustrations. Organised into three sections – basics; fish, shellfish and roe; and making and sushi – it covers everything from utensils, ingredients and recipes to sushi etiquette.