By Oyamada Yasuto

Great fit, tremendous scrumptious, Sushi Specials: 50 Recipies for the proper Presentation. For somebody who loves sushi and desires to arrange exact nutrition for kin and certain events. supplying certain perception on tips to admire nature's seasons and colours and which fish to choose while, Sushi Specials bargains a tasty number of complicated recipes. This vivid assortment additionally tackles thoughts and talents that might let aspiring sushi cooks to arrange the main awesome shows that any eating place will be proud to name their very own. famous person sushi chef Oyamada Yasuto takes readers via each step of the method with meticulously distinct directions and simple to stick to photos all through. At domestic, readers may be capable of recreate the simplest of the grasp chef's displays, from sashimi specials like salmon tataki sumiso and crimson snapper sugata zukuri, to fusion rolls like crunchy highly spiced tuna and salmon avocado with soy paper maki to nigirti, gunkan and inari specials of squid and ikura gunkan and asupara butter nigiti. From the Hardcover version.

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D). Special Fusion Rolls 51 Crunchy Spicy Tuna MAKES 6 PIECES Here’s an unusual twist that is sure to impress. Crispy tempura sushi topped with delicious spicy tuna and black tobiko. If possible, line the sushi press with a fresh bamboo leaf to prevent the rice from sticking. Ingredients ⁄3 cup sushi rice 1 ounce (30 grams) tempura powder ½ ounce (15 grams) butter 2 5 ounces (150 grams) tuna, chopped into small cubes 2 teaspoons tobiko (flying fish roe) 2 tablespoons finely chopped scallions 2 teaspoons spicy mayonnaise 1 teaspoon black tobiko (flying fish roe) ½ teaspoon finely sliced takuan (picked daikon) a b c d 1 small hot pepper, finely sliced Wasabi paste, for serving Gari (pickled ginger), for serving Soy sauce, for serving Instructions 1.

Sashimi Specials 29 Assorted Sashimi Mori MAKES 4 SERVINGS When you have very special people on your guest list, you’ll want to serve a very special dish. This colorful assortment features a wide variety of fish—make sure you choose excellent quality fillets. Ingredients 1 red snapper sugata zukuri (page 28) 2 ounces (60 grams) tuna 3½ ounces (100 grams) salmon 1 ounce (30 grams) toro salmon 1 ounce (30 grams) squid 1¾ ounces (50 grams) dried wakame (seaweed) 1 cucumber ¼ cup grated daikon (white radish) 1 teaspoon tobiko (flying fish roe) 1 teaspoon black tobiko (flying fish roe) a c Instructions 1.

Arrange the slices evenly all along the top of the roll (Fig. d). 13. Cut the roll in half and then slice each half into 4 even pieces. Top each piece with a drop of ikura. 14. Serve with wasabi, gari and soy sauce. Special Fusion Rolls 61 Lobster Tempura Roll MAKES 4 PIECES Tempura is an excellent way of preparing fresh lobster. To maximize the presentation of this dish, arrange it on a fresh bamboo leaf with colorful vegetables all around. Ingredients 1 cup canola oil, for deep-frying 1 ounce (30 grams) tempura powder ½ lobster tail, intact 1 lobster claw Very cold water ½ nori sheet 2 ⁄3 cup sushi rice 1 lettuce leaf, plus more for garnish ¼ cucumber, cut into very thin sticks ¼ avocado, thinly sliced 2 teaspoons finely chopped scallions 3 tablespoons raw walnuts, plus more for garnish 2 teaspoons white miso a ½ teaspoon chili oil ½ lemon, hollowed out Radish, finely sliced, for garnish Wasabi paste, for serving Gari (pickled ginger), for serving Soy sauce, for serving b c Instructions 1.

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