Sushi: The Beginner's Guide [Hardcover]

Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master!

Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.The Basics
Tools for the Sushi Master (or Mistress)
Tableware
The Japanese Pantry
In a Pickle: How to Make Pickled Ginger
The Wonders of Wasabi
Fish and Seafood
How to Choose a Whole Fish
Glossary
Choosing a Fillet
You Can Do It! How to Fillet a Whole Fish
Sauces
How to Make Sushizu (sushi vinegar)
Tsukuri Jyouyu (special soy sauce for sashimi)
Karashisumo Sauce 
Teriyaki Sauce
Spicy Sauce
Sashimi
Introduction
How to Slice a Fillet for Sashimi
Sashimi Vegetables
Arranged Maguro Sashimi (tuna)
Sake Sashimi (salmon)
Kawa Suzuki Arai (freshwater bass)
Takosumiso (sliced octopus)
Sushi Rice
Nigiri 
Maguro Nigiri (tuna)
Ebi Nigiri (shrimp)
How to Boil & Butterfly Jumbo Shrimp
Unagi Kabayaki lS