Sushi Secrets: Easy Recipes for the Home Cook. Prepare delicious sushi at home using sustainable local ingredients!
Format: PDF / Kindle (mobi) / ePub
Unlock all of the elusive secrets of sushi making with this astonishing sushi book!
In Sushi Secrets, renowned sushi chef, Marisa Baggett shares with you both traditional and nontraditional sushi, all of them delicious and all of them very easy to make. This sushi cookbook teaches you everything you need to know to make delicious Japanese sushi for beginners. Marisa includes surefire recipes for making perfect sushi rice, tips on how to find and buy the freshest sushi fish and sustainability and how to achieve it at home. Plus, with her background as a pastry chef, Marisa has created a dessert chapter that will make your mouth water!
This sushi recipe book contains:
- Scallop Carpaccio Sashimi
- Avocado and Pomegranate Nigiri
- Pork Thin Rolls with Gingered Cherries
- Pickled Okra Thick Rolls
- Short Ribs Sushi Bowl
- "Cat"erpillar Sushi Rolls
- Faux Eel Hand Rolls
- Fudge Wontons with Peanut Dipping Sauce
- Fried Cherry Hand Pies
With this cookbook you'll be ready to prepare a host of sushi and sashimi recipes and it gives loads of hints on how to slash otherwise lengthy prep times. From the traditional favorites to new and unique combinations, Sushi Secrets will have you rolling delicious sushi like a pro in no time at all.
may indicate that the rice is done. Do not lift the lid or stop the cooking process before 50 minutes. 3 While the rice cooks, prepare the dressing. Stir together the rice vinegar, honey, sugar, and sea salt in a small, non-metal bowl. Whisk it vigorously until most of the sugar and salt dissolve, about 2 minutes. Set the mixture aside. 4 Spoon the steamed rice onto a ﬂat cutting board. It should seem a bit moist and starchy. Spread the rice into a thin layer across the cutting board. Drizzle ⅓
and ½ cup of the Japanese breadcrumbs. 2 Divide the mixture into 24 balls. Roll in the remaining ½ cup of panko breadcrumbs. Flatten each ball into a patty. Cover and refrigerate the patties for 10 minutes. 3 Heat about ¼ inch (6 mm) of oil in a skillet over moderately high heat. Working with a few at a time, add crab cake patties to a skillet and cook until golden brown, about 4 minutes each side. Drain on a clean dishcloth or paper towel. 4 Serve warm with the Wasabi Mayonnaise. Fragrant Herb
roll into a rectangle by pressing your foreﬁngers on top of the mat while simultaneously pressing your thumbs and middle ﬁngers into the sides. 6 Allow the roll to rest seam side down on a cutting board and repeat steps to complete remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately with soy sauce for dipping. Crispy Crab and Cream Cheese Thin Rolls If you have just a little bit of Sushi Rice that you can’t use completely on the day
Mayonnaise. 2 Heat 1 in (2.5 cm) of oil in a medium skillet over high heat. When the oil reaches 350°F (175°C), reduce to moderately high heat. 3 Place the potato starch or cornstarch on a plate. Roll the oysters in the starch. Place the beaten egg in a medium bowl and add the oysters. In a separate bowl, mix together the rice furikake, salt, ﬂour, and panko. Lift the oysters away from the egg mixture and add them to the ﬂour mixture. Shake the bowl to coat the oysters. Fry the breaded oysters in
roll. 4 8 Spread the prepared sushi rice vertically down the left ¹⁄³ of the nori. Add the ﬁllings. Complete the cylinder and use a single grain of rice to secure the other end of the ﬂap to the outside of the roll. Sushi Hand Rolls 141 Vegetable Tempura Hand Rolls Tempura green beans are one of the many vegetables you can use to prepare hand rolls. For variety, try using sugar snap peas, sweet potatoes, broccoli stems, sweet onions, avocado, and even pickled vegetables such as okra. For