Sushi Made Easy (Paperback)

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Editorial Reviews

Product Description

Visually appealing, flavorful, and nutritious sushi has long been one of the most popular foods of Japan and is now a favorite of epicures around the world. Here, the ingredients and utensils for making sushi are introduced and the principles of sushi-making explained through thirty-six recipes illustrated with drawings and sixteen pages of color photographs. Included are instructions for dressing and filleting twenty-one kinds of fish, serving suggestions, and recipes for soups to complete an authentic sushi meal.

Product Details

• Paperback: 150 pages
• Publisher: Weatherhill; 1st edition (August 1, 1982)
• Language: English
• ISBN-10: 0834801736
• ISBN-13: 978-0834801738
• Product Dimensions: 8.8 x 5.8 x 0.6 inches
• Shipping Weight: 8.5 ounces (View shipping rates and policies)
• Average Customer Review: 3.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #416,159 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

127 of 127 people found the following review helpful:

4.0 out of 5 stars Well balanced, covering basic steps. Good starter book., January 26, 1998

By	[e-mail] (Washington, D.C.) - See all my reviews

This book takes a well balanced approach that is geared toward the novice. I found the sections on equipment and ingredients to be very good overviews on these topics. Assembly instructions were pretty good, and frankly, the pictures go a long way toward showing you what the end result will / should look like. Other books I looked at contained more history and shopping tips than I wanted. The key to success with sushi is experiment!

36 of 36 people found the following review helpful:

4.0 out of 5 stars Become a sushi chef overnight!, January 18, 2000

By A Customer

This is an excellent beginner's book for sushi lovers. Includes beautiful color photos to show the art of presentation and the beauty of the cuisine. It could have included pronuciation tips for some of the words, and the technique described for making nori rolls was awkward (I place strips of filling on rice closer to the center), but otherwise I highly recommend this book.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Dated but workable, August 1, 2002

By	Brian Connors (Cape Cod, MA) - See all my reviews (TOP 1000 REVIEWER)

The big problem with this book is that it was written in 1982, and American sushi culture has had its own evolutionary path since then. The profusion of maki that dominates American sushi isn't here, which is fine, but it also doesn't mention the omnipresent California roll.

That said, it's an excellent book, and I have no doubt that with this book and a few months of intensive practice anyone can become a passable sushi chef. The ingredients are easier to find now than they were, and this book also provides a number of forms of sushi that simply don't get seen much in American sushi bars. You will need other references for some of the esoterica, but this book will have you up and running on the basics quickly, and even if you so choose making some very interesting items that you don't see every day.