Synopsis: Home-made sushi doesn’t have to mean a trip to culinary school. In the Sushi (Essential Kitchen Series) Chef Ryuichi Yoshii breaks down 30 recipes — from classic nigiri to modern sushi bowls — into clear, photographed steps, alongside the fundamentals of rice, fish selection, and presentation that make sushi work at home.
Most people assume sushi belongs to restaurants, not home kitchens — Ryuichi Yoshii disagrees. Trained as a sushi chef in Tokyo before opening his own restaurant in Sydney, Yoshii built this book around the idea that good sushi comes down to technique, not equipment: get the rice right, choose the freshest fish you can, and the rest follows.
Across 30 recipes, the book moves from foundational styles — nigiri, hand rolls, thin rolls — through to California rolls, vegetable sushi, and sushi served in a bowl, with each dish broken into clear, photographed steps rather than dense paragraphs of instruction.
Alongside the recipes, Yoshii covers the groundwork most sushi books skip: how to select fish that’s actually fresh, how to cut and shape rice properly, and how to plate a dish that looks like it came from his own restaurant.
With 60 color photographs and sections on the health benefits and history of sushi, the Sushi essential kitchen series is less a novelty cookbook and more a genuine technique guide — equally useful for someone making their first roll and someone refining a skill they already have.
Notes:
- Recipe count: 30 sushi recipes.
- Recipe categories: Nigiri, vegetable sushi, sushi in a bowl, California rolls, thin rolls, hand-rolled sushi.
- Features: Step-by-step instructions, color photographs throughout, sections on sushi history and health benefits, guidance on tools, sushi rice, vegetable cutting/decoration, and selecting fresh fish.
- Skill level: Suitable for beginners and experienced cooks.
Buy the Sushi (Essential Kitchen Series) Cookbook Now
- Title: Sushi (The Essential Kitchen Series)
- Author: Ryuichi Yoshii
- Publisher: Periplus Editions
- Publication date: 1999
- Format: Hardcover
- ISBN-13: 978-962-593-460-0 · ISBN-10: 962593460X
- Pages: 112 pages
- Genre: Cookbook / Japanese cuisine
- Condition: Very Good
- Stock: In Stock
- Price: KES550
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