The Sushi Lover's Cookbook: Easy-to-Prepare Recipes for Every Occasion

177 Pages·2012·5.662 MB·English

by  Murata, Noboru;Umemura, Yumi

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sushi
the
lover s cookbook
’
Easy-to-prepare Sushi for Every Occasion
Yumi Umemura
with Tom Baker
Photography by Noburu Murata
Food Styling by Masami Kaneko
Tuttle Publishing
Tokyo • Rutland, Vermont • Singapore
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Please note that the publisher and author(s) of this cookbook are
NOT RESPONSIBLE in any manner whatsoever for any domestic
accidents, fi res, food poisoning or allergic reactions that could
result from the preparation of the recipes given within, including
from the eating of raw vegetables, eggs, meat and fi sh. The
publisher and author(s) are not responsible for any kind of food
borne disease or illness caused by undercooked food.
Published by Tuttle Publishing, an imprint of Periplus Editions
(HK) Ltd., with editorial offi ces at 364 Innovation Drive, North
Clarendon, Vermont 05759 U.S.A.
Copyright © 2009 Periplus Editions (HK) Ltd
All rights reserved. No part of this publication may be
reproduced or utilized in any form or by any means, electronic
or mechanical, including photocopying, recording, or by any
information storage and retrieval system, without prior written
permission from the publisher.
Library of Congress Cataloging-in-Publication Data
Umemura, Yumi.
The sushi lover’s cookbook : easy- to- prepare recipes for every
occasion / Yumi Umemura ; photography by Noboru Murata;
food styling by Masami Kaneko. -- 1st ed.
p. cm.
Includes bibliographical references and index.

1. Cookery (Fish) 2. Sushi. 3. Cookery, Japanese. I. Murata,
Noboru. II. Title.
TX747.U44 2009
641.6’92--dc22
2008042077
Distributed by
North America, Latin America & Europe
Tuttle Publishing
364 Innovation Drive
North Clarendon, VT 05759-9436 U.S.A.
Tel: [phone] Fax: [phone]
[email protected]
www.tuttlepublishing.com
Asia Pacifi c
Berkeley Books Pte. Ltd.
61 Tai Seng Avenue
#02-12, Singapore 534167
Tel: [phone] Fax: [phone]
[email protected]
www.periplus.com
Japan
Tuttle Publishing
Yaekari Building, 3rd Floor
5-4-12 Osaki, Shinagawa-ku
Tokyo 141 0032
Tel: [phone]
Fax: [phone]
[email protected]
First edition
11 10 09 10 9 8 7 6 5 4 3 2 1
Printed in Singapore
TUTTLE PUBLISHING® is a registered trademark of Tuttle
Publishing, a division of Periplus Editions (HK) Ltd.
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to ardent sushi lovers
around the world
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contents
CHAPTER 3
94 sushi rice salads
tokyo style sushi rice salad 97
tuna and avocado sushi rice salad 99
simple mushroom and chicken sushi rice 100
“scattered topping” sushi rice salad 103
beef and celery sushi rice salad 104
The Special Magic of Sushi 8 tuna sushi rice salad 105
Sushi Yesterday and Today 12 traditional seafoof topping sushi 106
Sushi Tools 17 ceviche sushi rice 108
Sushi Ingredients 23 grapefruit and pineapple sushi rice salad 109
Sushi Basics 33 prosciutto and roasted pepper sushi rice 111
poached egg sushi rice salad 112

CHAPTER 1 CHAPTER 4
40 nigiri sushi 114 sushi party
nigiri sushi basics 42 cucumber sushi parcels with smoked salmon 117
traditional seafood nigiri sushi 43 sushi rice eggrolls with cream cheese 118
quick-and-easy ball sushi 44 prosciutto rolls 121
seared tataki beef sushi 47 tuna salad rolls 121
tofu sushi pouches 48 sushi canapés 123
crab and avocado sushi 50 tuna tartare gunkan sushi 125
smoked duck sushi with orange 51 yakitori sushi skewers 126
bamboo shoot sushi 53 egg-wrapped sushi with mushrooms 129
spicy mushroom sushi 53 cocktail sushi 130
asparagus sushi 53 marinated fi sh sushi 132
chicken salad sushi 54 mixed vegetable tofu sushi pouches 135
tofu sushi 57 grilled eel sushi 136
easy smoked salmon sushi 59 colorful sweet pickle sushi 139
tempura sushi 60 avocado sesame rolls 140
japanese omelet sushi 63 spicy tuna sesame rolls 140
egg cake sushi 63 layered vegetable sushi 143
teriyaki chicken pouches sushi 64 ratatouille sushi 144
sukiyaki sushi 145

CHAPTER 2
66 sushi rolls CHAPTER 5
146 global sushi
four color rolls 69
traditional nori tuna rolls 69 vietnamese rice paper sushi rolls 149
barbecued pork inside-out rolls 70 cabbage and sausage sushi rolls 150
traditional futomaki thick rolls 72 peking duck sushi 153
brown rice smoked salmon rolls 74 thai shrimp sushi parcels 154
fl ower rolls 76 chicken rice sushi 157
two-cheese tuna salad rolls 79 paella sushi 158
shrimp rolls 80 taco sushi 161
roast beef and asparagus rolls 83 korean kimchi sushi rolls 162
brown rice california rolls 84 shrimp rice pilaf sushi 165
rainbow rolls 87 pork cutlet tonkatsu sushi 166
marinated tuna hand rolls 88 pizza sushi 169
ranch hand rolls 91 baguette sushi 170
vegetarian thin rolls 92
caprese hand rolls 93 acknowledgments 172
resource guide 172
index 173
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The Special Magic of Sushi
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Sushi was a special part of my childhood. I remem-
ber how my mother used to prepare sushi on my
birthday, for school picnics, and on sports festival
days. Thick sushi rolls were my special favorite, and
their blend of fl avors still brings back sweet memo-
ries of my school days. Times have changed, but
sushi still holds a special place in Japanese culture.
Of course, ready-made sushi is now enjoyed as con-
venient lunch, but homemade sushi made with love,
or gourmet sushi made with skill, is still an important
part of celebrations and entertaining.
Meanwhile, sushi has become popular worldwide
in recent years, and it surprised me to learn that
sushi is enjoyed on all sorts of occasions in other
countries, even as a party snack or an appetizer at a
barbecue. I like that idea.
Sushi made with nontraditional ingredients was
once considered improper. However, almost any-
thing can be included in sushi provided that it is
prepared in a basically correct way. I’m sure that my
Japanese ancestors would be pleased to learn that
sushi is loved enthusiastically by people in the rest of
the world today, even as its form is evolving.
I was born in Tokyo, but when I was a girl my family
moved from Japan to India for several years as part
of my father’s career. My parents hired a cook there
and taught him how to make traditional Japanese
meals to entertain offi cial guests. But he also pre-
pared Indian cuisine for when the family ate alone.
I found it enthralling to watch him blend spices. He
did everything by hand, grinding dried leaves and
stems into earthy-looking powders and mixing a
pinch of this with a dash of that to give our meals
their fl avor. To me, it seemed like a kind of magic.
As a teenager, I attended the American International
School in New Delhi. The cooking classes there were
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