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Sushi Secrets
Easy Recipes for the Home Cook
by Marisa Baggett
foreword by Trevor Corson
TUTTLE Publishing
Tokyo Rutland, Vermont Singapore
Contents
My Story: From Raw Novitiate to Seasoned Sushi Chef 8
Sushi Ingredients Made Easy 13
Buying, Cleaning, and Cutting Fish for Sushi 18
Buying the Right Kind of Rice 22
Quick and Easy Microwave Sushi Rice 24
Great Sauces and Condiments for Sushi 26
Sweet Chili Sauce 26
Tempura Sauce 27
Gyoza Dipping Sauce 27
Ponzu Sauce 27
Peanut Sauce 27
Sesame Noodle Dressing 28
Sweetened Soy Syrup 28
Spicy Mayonnaise 29
Anchovy Mayonnaise 29
Wasabi Mayonnaise 29
Dashi Stock 29
Hondashi Instant Soup Powder Method 29
CHAPTER 1
Grilled Yakitori Skewers 32
Quick Cucumber Salad 32
Age Dashi Tofu 33
Sesame Soba Salad 33
Japanese Pizza with Bacon and Mushrooms (Okonomiyaki) 34
Miso Broiled Shrimp 35
Chicken Dumplings (Gyoza) 36
Japanese-style Crab Cakes 38
Fragrant Herb and Mushroom Spring Rolls 39
Crunchy Light Tempura Vegetables 40
Basic Tempura Batter 41
Salad with Ginger Dressing 41
CHAPTER 2
Sashimi Serving Tips 44
Scallop Carpaccio 45
Sweet Prawn Sashimi 46
Poké Trio 47
Halibut with Lemon and Matcha Salt 47
Beef Tataki Platter 48
Sashimi Salad 50
Oyster San Ten Mori 51
Tuna Sashimi with Jalapeño Granita 52
Melon Sashimi 52
Tilapia and Shrimp Ceviche Sashimi 53
Heirloom Tomato Sashimi 54
Paper Thin Tilapia Sashimi 54
Tuna and Avocado Tartar 55
Mixed Sashimi Platter 56
CHAPTER 3
Pressed, Gunkan and Nigiri Sushi 59
Making Nigiri Sushi and Gunkan Maki 60
Beef Tataki Sushi 61
Glazed Eggplant Sushi 62
Tuna Tataki Nigiri 62
Arctic Char Nigiri 63
Spam Musubi 64
Avocado and Pomegranate Nigiri 65
Shiitake Nigiri 66
Smoked Salmon, Cream Cheese, and Cucumber Stacks 67
Japanese Omelet Sushi (Tamago
