Skip to Main Content (Press Enter) Toggle side nav

Sushi Specials

Best Seller
Sushi Specials by Oyamada Yasuto
Hardcover $15.95
Mar 03, 2015 | ISBN 9781623540562

Also available from:

See All Formats (2) +
  • Mar 03, 2015 | ISBN 9781623540562

    Also available from:

  • Mar 03, 2015 | ISBN 9781607348115

    Available from:

  • Mar 03, 2015 | ISBN 9781607348122

    Available from:

*This title is not eligible for purchase to earn points nor for redemption with your code in the Reader Rewards program

Product Details

Praise

Thirty years ago, most Americans hadn’t heard the word “sushi” and would never have considered eating raw fish—wrapped in seaweed, no less. Nowadays, you can hardly swing a mackerel without hitting a sushi restaurant in any urban neighborhood or suburban strip mall. Going out for sushi is getting to be as commonplace as grabbing a pizza, and it shows no signs of letting up.

In Sushi Specials, master sushi chef and restaurateur Oyamada Yasuto shares his expert technique so home cooks can recreate his jewel-like creations. With plenty of elegantly styled photographs, he discusses the necessary ingredients and offers recipes for basic building blocks, popular sushi and sashimi dishes, and his own “Japanese fusion” entrées.

While many cooks may never have the skills or gumption to attempt more than a simple plate of sashimi or sushi, readers will see more complicated presentations of such dazzlers as Crunchy Spicy Tuna or the Tuna and Egg Omelet Maki featured on the front cover with its exquisite mosaic design. The book is also useful for describing the various kinds of sushi—gunkan (nori boats topped with rice and soft ingredients), inari (fried tofu pockets filled with sushi items), and nigiri (rice ovals with fishy tops). Whether this book serves as a how-to cookbook or as a field guide to restaurant outings, Sushi Specials is an excellent choice for all sushi lovers.
Foreword Reviews

Table Of Contents

The Basics
The Japanese Pantry
Tools
Serving & Presenting
Sushi Glossary
How to Choose Fish
How to Roll Sushi
Types of Fish and Seafood
Sushi Rice
Egg Crepes
Shredded Egg Crepes
Thick Egg Omelet
Seasoned Shiitake Mushrooms
Sashimi Specials
Lobster Sashimi
Red Snapper Sugar Zukuri
Assorted Sashimi Mori
Salmon Tataki with Sumiso
Toro Salmon with Grapefruit
Grouper with Plum Jelly Sauce
Squid with Kimizu
Fresh Oysters with Three Sauces
Tuna Spicy Yukke
Grouper Shabu Shabu
Special Fusion Rolls
Spicy Tuna Roll
Amberjack Wasabi
Crunchy Spicy Tuna
Lemon Salmon
Salmon Mozzarella
Salmon, Avocado and Mozzarella Sandwich
Grouper Tempura Roll
Lobster Tempura Roll
Tuna and Egg Omelet Maki
Salmon, Egg and Shiitake Mushroom Futomaki
Rainbow Hako Zushi
Red Snapper Hako Zushi
Salmon and Avocado with Soy Paper Maki
Oyster Tempura Gunkan
Spinach and Salmon with Karachi Yuzu Miso
Nigiri, Gunkan, and Inari Specials
Toro Salmon Nigiri
Red Snapper Nigiri
Blanched Tuna Nigiri
Tuna Monkfish Nigiri
Amberjack Nigiri
Eggplant Nigiri
Asparagus Butter Nigiri
Spicy Tuna Inari
Salmon Shiitake Inari
Eel, Avocado, and Monkfish Liver Inari
Tiger Prawn with Yuzu Mayo Inari
Spicy Tuna Gunkan
Tobiko with Quail Egg Gunkan 
Squid and Ikura Gunkan 
Ikura Gunkan Wrapped with Salmon
Chirashi Zushi (Sushi in a Bowl) Specials and Extras
Salmon Chirashi Zushi
Bara Chirashi Zushi
Authentic Chirashi Zushi
Squid Hana Zukuri
Amberjack Yuzu Gomaae
Tomatoes with Cheese
Garlic Rice
Salmon Misoni
Asazuke
Yogurt Tsukemono

Get the latest updates from Oyamada Yasuto
And go from well-read to best read with book recs, deals and more in your inbox every week.
And go from well-read to best read with book recs, deals and more in your inbox every week.
By clicking SIGN UP, I acknowledge that I have read and agree to Penguin Random House’s Privacy Policy and Terms of Use.
Dismiss
Thanks!
Something awesome is on its way.
Back to Top