This was a really great book about making sushi and I will definitely be trying out some of the things in here.

I loved this book as someone that loves Sushi. I can see it as being a great gift for friends that love Sushi as well. The book is very informative on fish, sushi and makes it easy to understand the recipes. Highly reccomend, this book is great for anyone to have in their collection.

Thank you to NetGalley, the publisher, and the author for the opportunity to read and review this book. I received a copy of the ebook in exchange for my honest review

As a huge fan of sushi, I was especially interested in this book, and it didn't disappoint, As the only person outside of Japan to ever become a fish master, Sakagami knows the world of sushi in great detail. but still manages to keep this book accessible to the casual fan as well as those wanting a more in-depth guide.
Sakagami starts with the basics of sushi - the names, the etiquette and everything you need to know, and then goes into more detail around how to cut the fish before serving up a load of delicious recipes. A great guide to my favourite food.

Apart from learning how to make sushi at home, Sushi Master also explains the best methods for selecting and sourcing fish. The book is divided into 2 main sections after the Introduction: Fundamentals and Recipes. The Fundamentals cover the tools required, buying seafood, ingredients, and fish preparation.

The Introduction is interesting as it explains the history of sushi, though contemporary sushi wasn't developed until the 1600s, and salmon was not a sushi fish until about twenty years ago! Traditional sushi does not contain more than one fish or vegetable and is delicate in flavouring. Western sushi is bold in its flavours and can often be found with more than one topping or filling.

Once I started reading this book and saw the sushi etiquette, I realized I'd already seen another sushi book by this author with the same title in 2019 - that might explain the information on the copyright page that said the text was from that year. Anyway on we go with the review...

Recipes are divided into the following:
-Rice
-Appetizers
-Maki (rice rolled with a nori sheet)
-Nigiri (rice ball with topping)
-Sashimi (without rice)
-Soups (served after sushi)
-Garnishes

There are plenty of photographs throughout the book that explain techniques. I found the fish preparation step-by-step photo instructions very helpful alongside the Maki and Nigiri techniques.

The Rice chapter has two main rice staples and then 4 recipes to use it with, then there are 12 Appetizers, 11 Maki, 8 Nigiri, 2 Sashimi, 6 soups, and 6 garnishes. The recipes have an introduction, ingredients in both metric and imperial, and stepped instructions though not all the recipes have a photograph, which is a little disappointing as I always love a cookbook with lots of pictures for something I haven't made before especially if I want it to look right.

Because this book seems to be a reprint of the previous one from 2019 (9781631596735) even down to the photos, I'm slightly disappointed that there isn't anything new to share.

I received this book from Netgalley in return for an honest review.

Thank you for the opportunity to read an advanced copy of this book. This is a great book. I love eating sushi, and wanted to start making it at home. I have found this book very helpful in teaching me

A perfectly serviceable, chefly cookbook about sushi, with an emphasis on presentation. The photos are lovely, and the recipes are nice, if overly technical. The descriptions of how to make high-end sushi were intriguing, though I would recommend The Art of Sushi over Sushi Master. Some tips- using frozen fish, how to use up excess - are surprising, but mostly this is a book that suggests ordering Japanese wasabi (prohibitively expensive) or buying toro from a local fishmonger (which - if you have a local fishmonger, let alone one who stocks toro, I'll be shocked). An interesting coffee table book but not one that's likely to go into anyone's heavy rotation.

Everything from how to use chopsticks to the tools you need to create these recipes. I really enjoyed the book and my family found several recipes they want to try.

4 stars

As a person who absolutely loves Sushi , I was interested in how to make it at home. This book is a great guide in the art of making sushi at home. The author is clearly a Sushi Master who explains buying and preparing fish, rice and everything else needed for the recipes . .

Let's face-it , I am never going to make any of these recipes , I enjoyed the pictures and found the book a work of art .
This would make a great gift for an advance Chef .

I just reviewed Sushi Master by Nick Sakagami. #SushiMaster #NetGalley

This was a nice book with excellent photography. I was really impressed with the recipes inside as well. The author seemed to be an authority of the subject of sushi!

I really appreciate the level of detail that is put into the start of the book where the author discusses the choosing of fresh ingredients. The different types of fish and what to look for when buying was really informative. The pictures in the book are great and the different recipes all look delicious. I can imagine this book being a really nice gift for a sushi lover who enjoys making their own. As for me, I will enjoy my restaurant sushi with more appreciation now.

If you have just finished your budget and realized you spend way too much money in sushi restaurants, I have the book for you. Sushi Master looks at sushi creation in the most detailed way possible. From what tools you need to clear and concise techniques to cut and prepare both the simplest and the most complex sushi, this book has everything you need (except practice) to make restaurant quality sushi at home.

It will not be an easy road, think Karate Kid level of practice. It helps if you already have excellent knife skills. Living in an area with a fresh Japanese or Korean market is best too. However, there are a few easy beginner recipes that most home cooks can master like California rolls, Sake Onigiri (salmon rice balls) and rice bowls (though technically not sushi but with sushi-type ingredients).

Sushi Master is best for advanced cooks. However, it does provide an intriguing look at how hard it is to make advanced sushi. This knowledge makes spending so much money in sushi restaurants more understandable. 5 stars!

Thanks to Chartwell Books and NetGalley for a digital review copy of the book.

This is a great guide for everything you need to know about sushi. It details the best fish selections, sushi etiquette, and detailed recipes for some of the most common sushi dishes.

Sushi Master is a not-too-intimidating tutorial guide to learning/preparing/enjoying sushi at home written and, with recipes developed by, Nick Sakagami. Due out 18th July 2023 from Quarto on their Chartwell imprint, it's 168 pages and will be available in hardcover and ebook formats. (Ebook available as of writing).

The book is beautifully and thoughtfully photographed throughout. It begins with a well written and thorough guide to sushi etiquette and the parts of a meal. Even fans of sushi who consider themselves experts will likely learn some tips and history from the intro.

The early chapters include solid tutorials (with good photos!) of tools and supplies including choosing and sourcing tips, as well as what's absolutely necessary, and what's nice to have but not necessarily vital. The author uses the proper nomenclature throughout, which is helpful.

The second main section of the book contains the recipes, arranged by type: rice, appetizers, maki, nigiri, sashimi, soups, and garnishes. Each recipe includes background info and interesting tips about choosing the best ingredients or preparation. Recipe ingredients are listed bullet style, with both imperial (American) and metric measurements (yay!). Step-by-step prep instructions are written understandably and aren't overcomplicated or obscure. Every recipe is accompanied by a color photo. Serving suggestions are attractive and the food is professionally styled and appetizing.

The appendices include a glossary, resources and links, and short contributor bios for the chefs whose specialty sushi appear in the collection. There is a cross-referenced index at the back of the book which includes ingredients with linked recipes under.

Five stars. This is a really useful and classic collection. Furthermore it really looks "do-able".

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Wonderful book with gorgeous pictures! I enjoyed how the author used basic instructions to build on to create sushi magic. Really lovely book.

Let’s be honest, I’m never making my own sushi BUT I absolutely could. I was thoroughly impressed with this author. He explains everything thoroughly and well. The pictures are pretty awesome too.

Almost a third of the book details the fish, what to look for, how to cut them into the relevant pieces and then the tools of the trade and sushi etiquette. The remainder is recipes along with detailed illustrations of how to prepare and present the various types of sushi. Very detailed and very informative - I hadn't thought about using different vinegars in making the sushi rice for example.. Beautifully illustrated. Broadly the main ingredients will be available in the UK, even if not the full varieties of tuna/salmon, although the book is US-focussed. Measurements are in cups and metric. Probably Shiso (Perilla) is the most difficult to find (at least in my part of Scotland) but it is easy to grow; Uni/Sea urchins - Google I guess. Recipes are clear and there is a helpful glossary regarding some of the ingredients which helps enormously. The recipes have definitely upped my Sushi-game and I'm hoping that the grand daughters will try some veggie ones, being non-fish eaters! 4.5*, due to some hard to find ingredients in UK, rounded up to 5*. Thanks to NetGalley and the publisher for an advance copy.

This book is absolutely gorgeous. I don't even think you can call this a cookbook, because it's sooo much more than that. It goes over tools such as rolling mats and knives. It talks about sourcing your fish and other supplies and how best to prepare them. It gives you recipes, but also teaches techniques and gives all the tips that only a true sushi master would know. I don't have a very large kitchen, but if I had the space, I would definitely have a hardcopy of this, just for the beauty, both physically and instructionally.

This book is absolutely beautiful. It makes me want to run out and try my hand everything. This book is primarily focused on how to force your ingredients more than on sushi formation technique. The idea seems to be if you get the best ingredients, shaping and plating are minor concerns. As a sushi eater, I could have gone with more technique ideas, but to be fair, knowing what to look for and what to ask for at a market will help me put together a quality bowl, which I really, really want to do.

Thanks to NetGalley and the publisher for an advanced ebook in exchange for an honest review.

This book will appeal to anyone interested in sushi! It's a comprehensive guide to buying and preparing fish, rice, different types of sushi (including vegetable sushi), soups, and sustainable sushi.

The photos are beautiful and make you want to eat sushi immediately. I can't wait to try some of the recipes - they look delicious with excellent instructions.

Well this has made me hungry!!! This is a fantastic book for anyone with an interest in sushi and cooking. The pictures are absolutely stunning, the instructions are clear detailed and concise, and the greater explanations of the etiquette and variations of sauce, fish and rice etc are really informative. Now to find myself some beautifully fresh tuna and get cooking.

Thank you to NetGalley, Quarto publishing and the author for the opportunity to explore this book in exchange for an honest review.