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CONTENTS |
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| P.2 |
PREFACE |
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COOKING OF THE FIRST POT OF SUSHI RICE |
| P.8 |
Selection of good quality if rice |
| P.9 |
Preparation of cooking sushi rice |
| P.10 |
Cooking of sushi rice |
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LEARNING TO MAKE THE FIRST PIECE OF SUSHI |
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| P.14 |
Lean Tuna (Maguro) |
| P.14 |
Fatty Tuna (Chutoro) |
| P.14 |
Prime Fatty Tuna (Ootoro) |
| P.16 |
Yellow Tail Nigirizushi |
| P.18 |
Japanese Haifbeak Nigirizushi |
| P.20 |
Pacific Saury Nigirizushi |
| P.22 |
Chub Mackerel Nigirizushi |
| P.24 |
Japanese Pilchard Nigirizushi |
| P.26 |
Olive Flounder / Bastard Halibut Japanese Flounder Nigirizushi |
| P.28 |
White Trevally / Yellow Jack Nigirizushi |
| P.30 |
Cod Fish Nigirizushi |
| P.32 |
Konoshiro Gizzard Shad Nigirizushi |
| P.34 |
Chicken Grunt Nigirizushi |
| P.36 |
Red Seabream Snapper Nigirizushi |
| P.38 |
Alfonsino / Splendid Alfonsino Nigirizushi |
| P.40 |
Bonito / Skipjack Tuna Nigirizushi |
| P.42 |
Mackerel Nigirizushi |
| P.44 |
Spiny Red Gurnard / Red Gurnard Nigirizushi |
| P.46 |
Japanese Sillago (Kisu) Nigirizushi |
| P.48 |
Salmon Nigirizushi |
| P.50 |
Pressed Sushi with Eel |
| P.52 |
Sea Eel / Common Japanese Conger Nigirizushi |
| P.54 |
Cooked Prawn Nigirizushi |
| P.56 |
Sweet Shrimp / Pink Shrimp Nigirizushi |
| P.57 |
Humpback Shrimp / Coon Stripe Shrimp Nigirizushi |
| P.58 |
Abalone Nigirizushi |
| P.60 |
Squid Gunkanmaki |
| P.62 |
Oysters Nigirizushi |
| P.64 |
Giant Clam Nigirizushi |
| P.66 |
Broughton's Arc Shell Nigirizushi |
| P.68 |
Sakhalin Surf Clam Nigirizushi |
| P.70 |
Sweet Egg Nigirizushi |
| P.73 |
Octopus Nigirizushi |
| P.74 |
Shirako Milt Gunkanmaki |
| P.76 |
Angler Fish Liver Gunkanmaki |
| P.78 |
Salmon Roe Gunkanmaki |
| P.80 |
Hairy Crab Gunkanmaki |
| P.82 |
Crab Roe Gunkanmaki |
| P.83 |
Sea Urchin Gunkanmaki |
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| P.84 |
Spring Onion Minced Fatty Tuna Temaki |
| P.86 |
California Uramaki |
| P.88 |
Salmon Skin Uramaki |
| P.90 |
Shrimp Tempura Uramaki |
| P.92 |
Soft Shell Crab Uramaki |
| P.94 |
Plum & Mint Leaf Makizushi |
| P.96 |
Scallop Salad Temaki |
| P.97 |
Crab Roe Temaki |
| P.98 |
Fermented Soybean Temaki |
| P.100 |
Spicy Marinated Alaska Pollack Roe Makizushi |
| P.102 |
Futomaki |
| P.104 |
Raw Tuna Small Roll |
| P.105 |
Cucumber Hosomaki |
| P.106 |
Burdock Root Hosomaki |
| P.107 |
Pickled Radish Hosomaki |
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THRESHOLD OF LEARNING TO MAKE SUSHI |
| P.110 |
Basic techniques |
| P.114 |
Uses of kitchen leftovers |
| P.120 |
Introduction of common tools and funcitions |
| P.124 |
Multilingual chart for sushi ingredients |
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