A Visual Guide to Sushi-Making at Home by Hiro Sone, Lissa Douman

By Hiro Sone, Lissa Douman

Eventually, an all-inclusive, visible guide for sushi enthusiasts who intend to make sushi cheaply and with a bit of luck at domestic! This gorgeously available booklet comprises renowned sushi, sashimi, and sushi-style recipes through Hiro Sone, a Japaneseborn and classically knowledgeable James Beard Award–winning chef. greater than one hundred seventy five pictures characteristic superbly comprehensive nigiri, rolls, and parts in step by step sequences that visually show uncomplicated sushi cuts and shaping basics. choked with crucial sushi knowledge—including profiles of the sixty five fish and different key elements of sushi, recipes for staples similar to dashi, and classes in uncomplicated beverage pairing—this finished but trendy booklet will attract any fan of sushi or eastern tradition.

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Extra resources for A Visual Guide to Sushi-Making at Home

Sample text

Or, if you don’t plan on making nikogori, you can make stock or freeze the head and bones to make stock when you have time. Remove the small bones and skin The skin of the fish protects the flesh from oxidation, so it is best not to remove it until just before you are ready to use the fish.  Run you finger along the edge of the thicker side of the fillet. If you feel any small bones, slice straight down to remove them (11), removing as little flesh as ­possible (12). Place your fi ­ nger alongside the fin muscle (13) to identify where to separate.

This will expose the back of the bladder, which will reveal the dark red line behind it. This is the blood line. Use a small spoon to scrape out as much of the blood line as possible. Then, rinse the outside and the cavity of the fish under cold running water and scrub the cavity gently with a small brush, like a toothbrush (6). Fillet the fish Clean and dry the cutting board well. Pat the fish dry with paper towels. Line a sheet pan with parchment paper. Place the fish back on the cutting board with the tail side to the left and close to the front end of the cutting board, the head side to the right and slightly away from the front edge of the cutting board, and the belly facing you.

Bring the mixture to a simmer, add the roe sac, and cook gently until the sac is slightly firm, 3 to 5 minutes, depending on the size of the roe sac. Remove from the heat, transfer the roe sac and cooking liquid to a heatproof bowl, let cool, cover, and refrigerate until well chilled. To serve the roe, remove the roe sac from the liquid, pat dry, and slice into disks ¼ in/6 mm thick. Place a disk of roe on a piece of fl ­ atfish nigiri and garnish with chopped chives. The addition of the roe will give depth and texture to your nigiri-zushi.

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