Cover image for Sushi
Yoshii, Ryuichi.
Personal Author:
Publication Information:
Boston, Mass : Periplus Editions ; North Clarendon, VT : Distributed by C.E. Tuttle Co., 1998.
Physical Description:
111 pages : color illustrations ; 25 cm.
General Note:
Includes index.
Subject Term:

Format :


Call Number
Material Type
Home Location
Item Holds
TX747 .Y65 1998 Adult Non-Fiction Central Closed Stacks

On Order



An art form in Japan, sushi is not only beautifully presented but healthy and delicious.

Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. From traditional hand-rolled sushi to the modern sushi in a bowl, this sushi cookbook will show you how to make these elegant dishes with ease.

Step-by-step instructions and photographs show how to make a variety of sushi and sashimi. Also found in Sushi is information on the history and the health benefits of Japanese sushi, as well as directions on using sushi-making tools, making perfect sushi rice, how to cut vegetables and decorations, and selecting fresh fish.

Sushi recipes include: Nigiri Vegetable Sushi Sushi in a Bowl California Rolls Thin Rolls All the recipes in Sushi are easy to follow and are suitable for both beginners and experienced cooks. This sushi book is filled with elegant and stylish photographs and is a must for your collection.

Author Notes

Ryuichi Yoshii was born in Nagasaki in southern Japan. His father was a traditional Japanese chef who taught Yoshii to appreciate fine food. Yoshii trained to be a sushi chef in Tokyo before moving to Australia in 1993 with his wife. Virginia. He recently opened his own restaurant in Sydney's Darling Harbour, and is well known and respected in Sydney for his creative sushi and adventurous cooking style.

Reviews 1

Booklist Review

Over the past several decades, Americans have gone from poking fun at the Japanese habit of eating raw fish to themselves consuming it by the ton. Even small towns have sprouted sushi bars. Sushi's fresh flavors and its generally low fat content fit perfectly with today's nutritional beliefs. Of course, not all sushi contains raw fish, and cross-cultural inventions such as California rolls or inari with its rice-stuffed fried bean curd can be purely vegetarian. This book emphasizes the photographability of well-crafted sushi over providing comprehensive directions for the home sushi chef, but it does provide inspiration for experimenting with this Japanese staple in the American kitchen. Yoshii's recipes yield many sushi varieties, and he carefully describes and demystifies both utensils and ingredients for the starting cook. (Reviewed March 15, 1999)962593460XMark Knoblauch

Table of Contents

All about suship. 6
Equipment and utensilsp. 12
Ingredientsp. 16
Fish and seafoodp. 28
Buying fish and seafood
Preparing fish and seafood
Sushi and sashimi cutting
Sashimip. 36
Sushi ricep. 42
Thin sushi rolls (maki-zushi)p. 46
Thick sushi rolls (futomaki-zushi)p. 54
Sushi hand rolls (temaki-zushi)p. 66
Nigiri-zuship. 70
Vegetable suship. 82
New-style and decorative suship. 88
Sushi rice in fried-tofu bags (inari-zushi)p. 90
Sushi in a bowl (chirashi-zushi)p. 94
Leaf decorationsp. 100
Soupp. 102
Health benefitsp. 108
Indexp. 109