“The Home Sushi Master” was designed for people who wish to create sushi at home for the first time. This book is divided into three parts.
The first part of the book deals with the preliminary information regarding sushi making. If you wish to know more about the origins of this delectable dish, head over to “A Fast History of Sushi.”
For more information on the kinds of fish that can be used in sushi rolls, you can check out the section “Fishes Galore.” Curious about the other seafood ingredients that can be used in sushi? Read the section “Other Seafood Ingredients.”
For more information on miscellaneous condiments and ingredients, read “Dry & Wet Ingredients for Sushi.” For those of you who are not very knowledgeable about seafood in general, I have also included a list of important guidelines in the section “The Do’s and Don’ts of Buying & Storing Seafood.”
Part 2 of the book deals with the various techniques needed to successfully assemble sushi rolls. You can find more information on the tools needed for sushi-making in the section “Tools of the Trade.”
To learn more about the smaller implements that are optional but really useful when making sushi, check out “Additional Kitchen Implements.” There are also two sections that can help you cook rice better: “Cooking Rice the Right Way” and “Cooking Rice for the First Time?” Slicing and skinning techniques are revealed in “Knife Moves.”
Part 3 of the book contains some easy recipes that you can try immediately after going through Part 1 and Part 2 of the book. Time to make some great sushi!