A Visual Guide to Sushi-Making at Home - Tapa dura

At its essence, sushi showcases beautiful, pure seafood or vegetables resting on plump pearls of rice. A Visual Guide to Sushi Making at Home gives you the know-how and confidence of a seasoned sushi chef to create exceptional sashimi and sushi-style dishes in your own kitchen through more than 75 delicious, accessible recipes. James Beard Award winning chefs Hiro Sone and Lissa Doumani share the fundamentals of sushi making via step-by-step photography and dozens of ingredient and equipment identifications. You will learn how to prep a variety of seafood and classic components such as dashi, wasabi, and cured mackerel, and how to hand-press rice balls. You'll know how to break down a whole halibut and how to cut a tuna fillet at just the right angle into perfect slices. One you've mastered the basics, try your hand at creative rolls such as Pickled Plum, Cucumber, and Shiso. Read about what to drink with the nigiri you've formed. And when you long for sushi flavors but don't want to break out your rolling mat, explore the chapter devoted to sushi bowls, such as Wild Salmon and Salmon Roe or Soy-Marinated Tuna. Sushi making will turn into a regular event in your kitchen with this excellent and down-to-earth guide.

Hiro Sone was educated as Osaka's internationally renowned classical French culinary school, Ecole Technique Hoteliere Tsuji. He trained under Paul Bocuse and Joel Robuchon before going to work for Wolgang Puck as head chef. In 2003, Hiro won the James Beard Award for Best Chef: West. Lissa Doumani is co-owner and GM of Terra and Ame, and a pastry chef who apprenticed under Nancy Silverton.