Customer Reviews

Encyclopedia of Sushi Rolls

5 star:		(7)
4 star:		(5)
3 star:		(2)
2 star:		(0)
1 star:		(2)

 

 

I actually bought this for my mom for mother's day - she loves making sushi rolls but until now just did it based on what she'd had at restaurants. She's a great cook and certainly can improvise but this cookbook has opened her up to a whole new set of ideas and recipes to mess around with. It has great pictures, instructions are clear, and it's a lot of fun. Highly recommend this cookbook! One of the best we've come across.

I checked this book out from my local library and has it changed my sushi fabrication! This book lends insight into basic creation as well as artistic possibilities of sushi.
This book has detailed instructions and pics for all the common roll types. It features many recipes, most of which require ingredients inaccessible to me, but interesting nonetheless.
The last many pages are devoted to 'artsy' sushi types such as letter, numeral, and animal sushi shapes.
The pictures are really excellent: I like this book so much I'm sending it to my mom for her bday.

Length:: 1:39 Mins

This is not a book about Japanese food. The book is as much about real sushi as tonkatsu is about pork chops. That is not much.

This book might be fun if you have a sushi making session for kids. Or if you just want a tiny little touch of Japaneseness, but cannot stand the thought of raw fish.

This book not only details the essentials of how to make sushi, but also goes one step further by cramming in many, many inventive ideas for rolls.

If you are like me and keep making the same sushi year after year, month after month, this book will spark some creativity.

It is true that the ingredients in the rolls do not mimic what you will find at your local american sushi restaurant - no philly cream cheese, no glistening roe over an avocado-covered roll - you can find these recipes easily on the web, however.

This book offers a really imaginative way to present the rolls.

I don't even eat fish, but with the myriad pictures and new ways to roll your ingredients together (think stained glass sushi - or origami sushi rolls) you will be so happy you bought this book. It's a great way to refresh eating rolls, and it's fun - there are beautiful illustrations (well, this book is dated, but not super super old!) It's really fun, especially if you are vegetarian (and have imagination with using veggies instead of meat)

Note - there are no nigiri, no chirashi, etc... All rolls - Large, thin, hand, inside-out, a whole large section on decorative including amazing amazing flowers, animals, transporation vehicles, leaves, fruits, trees - there's even a section on chinese astrology animals and the A-Z alphabet, japanese symbols for Celebration, Felicitations, Sho and Gatsu - and of course, a small chirstmas section - Bell, CAndle and stocking. Super fun.

For those of us who enjoy eating Sushi enough to want to make Sushi at home, this is a very good reference for all levels of budding Chefs. The photos are clear, there are alternative ingredients which are helpful, the instructions are also quite clear.

The author introduces beginners to the artistic side of Sushi. There are also recipes that the younger chefs may find fun and quite easy to understand.

Gave the book as a gift to a sushi enthusiast and they gave it high praise. They are excited about trying some of the examples.

I got this for a friend who enjoys making sushi and she told me that she had never see sushis like these. Beware though, this book doesn't have ordinary sushi that you're used to see everywhere. This is a collection of really colorful and crafty sushi: The zodiac and other styles will blow your mind. I have to get it for me now.

I like this book. It is fun to look through and get ideas! Interesting to see all the patterns one can make with sushi!

Prospective purchasers should note that this book is about sushi *rolls*. That is, there is plenty of norimaki and temaki, but no ngiri sushi. Critics who complained the book does not contain 'real' sushi should have paid more attention to the title.

The book commences with a pretty good introduction to actually making the rice, progresses to some methods for making a range of frequently used filling ingredients and then takes the reader into actually doing the 'rolling'. The author starts the reader off with the basic thick and thin rolls then moves on to 'inside-out' rolls and finally introduces some much more advanced stuff. The illustrations are excellent and the explanatory text is clear and easy to understand. For those who want to have a good grounding in sushi, I would recommend this book for 'rolls' and the 'Quick and Easy' series Sushi Cook Book for a good coverage of ngiri type sushi.