The Complete Guide to Sushi & Sashimi Contents Bamboo Sushi Mats Red Snapper (Tai) Preparing Shrimp Recipe: Chopped (Makisu) Fluke (Hirame) for Hand-Shaped Chirashi (Bara Acknowledgments Omelette Pans Mackerel (Saba/Aji) Sushi (Nigiri) Chirashi) Introduction (Makiyakinabe) Recipe: Cured Preparing to Cook Recipe: Five- Rice Cookers Mackerel Peeling Ingredient Chirashi The Story of Sushi Wooden Rice Bowls Octopus (Tako) Deveining and (Gomuko Chirashi) and Paddle (Hangiri Squid (Ika) Preparing for Equipment and Shamoji) Hand-Shaped Sushi Pressed Sushi Traditional and Shellfish (Nigiri) (Oshizushi) Western-Style Ingredients Shrimp (Ebi) Opening Bi-Valves Recipe: Pressed Knives Rice Recipe: Shrimp Clams Box-Shape Sushi Japanese Vinegar Pound Cake Scallops (Oshizushi) Manufacturing Sake (Kasutera) Cleaning Soft Shell Recipe: Log-Shaped Handle Types Mirin Scallop (Hotate) Crabs Sushi (Bouzushi) Traditional Japanese Recipe: Sushi Vinegar King Crab (Kani) Shelling King Crab Knives Nori Clams (Orange: Legs Rolled Sushi Yanagiba Konbu Aoyagi/Giant: Cleaning Squid (Maki) Deba and Kodeba Cured, Dried, and Mirugai) Cleaning and Introduction Usuba and Kamagata Fermented Bonito Sea Urchin (Uni) Preparing Octopus Thin Rolls (Hosomaki) Usuba (Katsuoboshi) Salmon Roe (Ikura) Recipe: Cucumber Ribbon Cut Recipe: Dashi Recipe: Salmon Roe Sliced Raw Fish Roll (Kappamaki) (Katsuramuki) Recipe: Miso Soup Dressing and Seafood Recipe: Tuna Roll Kirutske Soy Sauce Flying Fish Roe (Sashimi) (Tekkamaki) Western Equivalents Recipe: Soy (Tobiko) Fish Cuts Recipe: Inside Out and Substitutes Wasabi Thick Cut Rolls (Uramaki) Chef’s Knife Ginger Fish Butchery (Hirazukuri) Recipe: California (Gyutoh) Recipe: Pickled Fish Cleaning Double Cut Roll Slicing Knife Ginger (Mizuarai) (Yaezukuri) Recipe: Spicy Tuna (Sujihiki) Daikon Scaling Thin Cut Roll Fillet Knife Shiso Cleaning (Sogizukuri) Recipe: Shrimp Nakiri and Chinese Sesame Seeds Removing the Head Paper-Thin Cut Tempura Roll Cleavers Cucumber Round Fish (Uzuzukuri) Recipe: Spider Roll Petty Knives Pickles Three-Piece Filleting Squid Cuts Recipe: Dragon Roll Purchasing, Use and Recipe: Pickle (Sanmai Oroshi) Spotted Fawn Cut Recipe: Rainbow Care of Knives Bamboo Leaf Removing the Rib (Kanokozukuri) Roll Sharpening Tofu Bones Fat Rolls (Futomaki) Cutting Boards Meat Removing the Pin Sushi Rice Hand Rolls (Temaki) Other Cutting Tools Yuzu and Sudachi Bones Recipe: Sushi Rice Fancy Rolls Shears Recipe: Ponzu Removing the Skin (Kazarimaki) Oyster, Clam and Mayonnaise Western-Style Hand-Shaped Teardrop Scallop Knives Recipe: Spicy Filleting (Daimyo Sushi (Nigiri) Shikaimaki Mandolines Mayonnaise Oroshi) Recipe: Hand-Shaped Turning Slicers Quail Eggs Flat Fish Sushi (Nigiri) Tofu Pouches Katsuoboshi Kesuriki Chicken Eggs Cleaning (Inarizushi) Peelers Recipe: Tomago Gutting Battleship Sushi Recipe: Tofu Pouches Graters Five-Piece Filleting (Gunkanmaki) (Inarizushi) Scalers Urokotori Fish and Seafood (Gomai Oroshi) Recipe: Battleship Fish Tweezers Fish Preparing Shrimp for Sushi (Gunkanmaki) Presentation Kitchen and Plating Tuna (Maguro/Oh Tempura Chopsticks Toro/Chu Toro) Peeling Scattered Sushi Resources (Moribashi) Salmon (Sake) Deveining (Chirashi) How to Eat Sushi Pressed Sushi Box Yellowtail (Hamachi) Scoring and Recipe: Scattered Glossary (Oshizushihako) Amberjack (Kampachi) Flattening Sushi (Chirashi) Index ISBN 978-0-7788-0520-5 • 288 pages total • 8.5" x 10.5" • Full color throughout • Index 500 color photos • Concealed Wire-O hardcover • $29.95 US / $29.95 CA Publication date: October 2015 • Visit us at www.robertrose.ca.