Sushi: Taste and Techniques is an easy to understand sushi-making guide with beautiful illustrations. Organised into three sections – basics; fish, shellfish and roe; and making and sushi – it covers everything from utensils, ingredients and recipes to sushi etiquette. Sushi Book is a sushi guide and recipe hub created and edited by the community. Anyone can become a sushi chef if they love sushi and do it! Edomae Sushi: Art, Tradition, Simplicity reveals how to make authentic Edo-style Japanese sushi. A Tokyo-based sushi master chef takes you on a journey of discovery with detailed explanations about the elements of sushi. Muko-Ita Fish Cutting Techniques is an essential expert guide to preparing sashimi for professional chefs and serious amateurs. Created by the prestigious Japanese Culinary Academy, it’s a high-quality written book with beautiful photos and design. Includes detailed sections with photos about filleting and cutting techniques for tuna, salmon, sea bream, bonito, yellowtail, flounder and more

Kimiko Barber and Hiroki Takemura have created an excellent resource for traditional Japanese-style and contemporary sushi cooking techniques. Includes recipes for vegetarian sushi, sashimi (raw fish), sushi rice, soups, decorative sushi, sauces, accompaniments, condiments and drinks Discover the art of sashimi, advanced Japanese knife skills, and the cultural and historical context about eating raw fish in Japan Sushi Chef: Sukiyabashi Jiro is the ultimate ‘Edomae’ (Tokyo Bay) sushi guide and cookbook with colourful stories from revered chef and restaurateur Jiro Ono (from Jiro Dreams of Sushi). A delightful book to learn from the world’s most famous sushi master with beautiful photography, detailed instructions and well-thought-out explanations.

Muko-Ita Cutting Techniques I: Fish – Japanese Culinary Academy

Learn how to make five types of sushi: nigiri (hand-pressed), maki (rolled), chirashi (scattered), oshi (pressed), fukusa (stuffed) and sashimi (raw fish) While sushi exemplifies Japan’s refined approach to cuisine, at the other end of the scale, ramen is the countries most famous soul food. Discover how to make ramen with my recommended best ramen cookbooks. Marissa Baggett has brought together years of sushi experience to this cookbook full of exciting and eclectic recipes.

Discover Jiro Ono’s secret recipes which make up the seasonal flavours of his restaurant, his techniques, and has fascinating stories from decades of experience Elliot and Cook’s have created an essential resource to learn everything you need to know about how to make mouth-watering sushi and sashimi. Includes precise instructions about preparing seafood and making seasonal sushi: nigiri (hand-pressed), maguro (tuna), maki (rolled), gunkan maki (warship roll with seaweed), sushi rice and a lot more

Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes – Marissa Baggett

Learn how to make vegan nigiri (hand-pressed), maki (rolled), chirashi (scattered), inari (tofu-wrapped) and oshi (pressed) sushi with step-by-step instructions Sushi Book is really free! * No banner ads. * No mailings, notifications ,etc. * Only the content you need. Shinzo Satomi has created the ‘Sushi Chef Bible’ – a must-have for serious sushi lovers and sushi chefs looking to master their practice. The Complete Book of Sushi features traditional, contemporary and innovative sushi recipes you can make at home. It also provides information about the health benefits of sushi, etiquette, traditional customs and eating at a sushi restaurant.

Well-organised and detailed covering ingredients, equipment, cutting fish, preparing sushi rice and dozens of delicious sashimi and sushi recipes Learn how to make vegetarian sushi: nigiri (hand-pressed), maki (rolled), futomaki (jumbo rolls), gunkan (seaweed-wrapped – also known as battleship or warship rolls), inari (tofu-wrapped), temaki (hand-rolled) and urumaki (inside out rolls) The Complete Guide to Sushi and Sashimi is a must-have sushi cookbook for beginners, enthusiasts and professional chefs. It’s both easy-to-follow with lots of useful colour photography, and comprehensive enough to develop more advanced sushi-making skills. Includes sections about essential authentic sushi ingredients and techniques: Edo-style nigiri sushi (hand-pressed), wasabi, nori (seaweed), rice, nihonshu (sake), and classic fish and shellfish Kikuo Shimizu’s Edomae Sushi is a beautifully illustrated book for serious chefs and people who want to immerse themselves in Japanese sushi culture.Dekura, Treloar and Yoshii’s book is comprehensive with step-by-step instructions and photos for every recipe. Sushi is Japan’s most famous dish which has spawned dozens of cookbooks showing you how to make sushi. For sure, you’ll find the best recipes in books by sushi chefs and Japanese sushi masters. The Complete Guide to Sushi and Sashimi: Includes 625 Step-by-Step Photographs – Jeffrey Elliot and Robby Cook Top sushi chefs share cooking techniques, create masterpieces and inspire others. The younger generation, in turn, challenges them, creates trends and uses creativity to challenge the classic foundations of sushi craft. United together, these wonderful people create new amazing recipes and rethink old ones, openly discuss the problems of the sushi industry, food safety, change the specifics of the profession right now! Join the sushi community and change the world together, improve the working environment in restaurants by talking openly about existing problems, inspire others to do beautiful things and get inspired yourself! The Sushi Book created by all of us. Because all magic is about collaboration and connection. Together it's powerful, creative and fun! Sushi Modoki: The Japanese Art and Craft of Vegan Sushi is the world’s first and only vegan sushi cookbook. Modoki means to mimic in Japanese, and you’ll find tomatoes instead of fatty tuna, mushrooms instead of scallops, and carrots instead of salmon, and a lot more in this book.