Sushi Master

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.

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.

Thank you to Netgalley and the publisher for the book.

It's amazing how complete this book is. Not only for the recipes, obviously but also for the tips about finding the best fish out there. And I have to say the vegetable sushi are quite appealing, as much as the more traditional/fish sushi. I can't wait to try them at home.
I also liked that you included the metric measurements and tools to use.

Although there are many sushi-making books, none are as thorough and expert as this book. Even if you never make sushi yourself, you'll learn plenty here, making you a better sushi lover.

Synopsis (from Netgalley, the provider of the book for me to review.)
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Learn to make sushi at home and gain all the skills, knowledge, and techniques you need to work with raw, sustainable fish in Sushi Master.

Nick Sakagami is the only person outside Japan to earn the designation osakana meister or fish master. In this book, he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more, that are perfect for the home cook.
Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish, plus fascinating information on fishing methods and sustainability.

All aspects of fish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri (tuna, unagi, vegetable), maki (spicy tuna roll, spider roll, dragon roll), and sashimi, plus seared albacore tuna salad, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and more. Sushi Master is your definitive and comprehensive guide to mastering the art of sushi.

I love sushi but after a bad experience last summer, I have been off of it … but this book may make me make my own. I took a class years ago and this certainly helped me brush up on my skills. I also love side dishes, sometimes more than the main course, so this did not disappoint either. Great lessons, especially on getting the right fish, the best fish, the freshest fish and all things to do with it.
#shortbutsweetreviews

I enjoyed this cookbook, it has recipes about poke bowls too! The recipes are plentiful, easy directions, and the first 2 chapters are about the basics - tools needs, a glossary is provided, and there’s photos. Perfect for my family to try! Thank you to NetGalley, the publisher, and author for a copy.

I received this ARC in exchange for my honest review.

I love sushi and have made a basic roll enough that I wanted to branch out. Beautiful pictures!

This book is interesting to read as well as telling you delicious recipes. The photos make it very engaging on each page (I seriously hate a book about food with no photos - I don’t have the imagination to create what it should look like).

Recommend this for people who aren’t afraid of cooking as sushi is intense and a lot to take in.

OKAY, heck yeah. Let's Go!
I've been dying to whip up some sushi for myself at home, due to rising costs in the retail and hospitality world. I cannot wait to dive in and I am so thankful to Quarto/Chartwell Press, NetGalley, and Nick Sakagami for granting me access to this culinary gem.

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.