A Visual Guide to Sushi-Making at Home by Hiro Sone and Lissa Doumani The angle: Why not stay in for sushi tonight?! Recipes for right now: How to Make Sushi Rice, How to Slice a Round Fish Fillet for Nigiri, Nigiri with Albacore, Nigiri with California Halibut, Nigiri with Octopus, Nigiri with Grilled Eggplant, Hosomaki with Cucumber Who would enjoy this book? Sushi lovers, homecooks looking for a new challenge • Who wrote it: Hiro Sone and Lissa Doumani • Who published it: Chronicle • Number of recipes: 75 • Other highlights: My husband and I have fallen in love with sushi since moving to Northern California. Hirame to tako, saba to madai, we're there. With this book in hand, I think it's time we take a stab at making some nigiri for ourselves! Fully half of this book is devoted to techniques: how to break down a whole fish, how to cut the fillets into nigiri-ready pieces, how to properly cook octopus, how to prepare sushi rice, how to pickle daikon, and on and on.

The instructions are detailed and accompanied by step-by-step photos. This section also includes details on equipment, sourcing ingredients, and choosing the best fish. Just looking through this part of the book, I already feel a boost of confidence with my sushi-making skills. The second half of the book is for the recipes. You might think sushi doesn't need a recipe (form rice into a ball, add fish...eat?), but these recipes are incredibly helpful for determining the proportions of each, what other ingredients to pair (like a grating of ginger or a few flecks of shiso), and bringing it all together. The recipes also go into more detail on how to shape the different kinds of maki rolls, hand rolls, and sushi bowls. If you, too, have been thinking about giving sushi-making a try, this book feels like a great introduction for us beginners. Find the book at your local library, independent bookstore, or Amazon: A Visual Guide to Sushi-Making at Home by Hiro Sone and Lissa Doumani

Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. delivery sushi ottawa hoursHowever, the manufacturer did give us the product for testing and review purposes.how much sushi cost in tokyo1. Feel free to ask the chef questions at any time!online sushi workshop 2. Sushi Shikon is an intimate setting with only eight seats. giochi gratis online sushi chef

Awareness of, and respect for fellow guests will help everyone enjoy the unique Shikon experience. 3. It is ideal to eat the sushi within 30 seconds after it has been served. The temperature of the “shari” sushi rice is adjusted by the chef for different fish, so the sushi is at its tastiest just after serving.buy japanese knife sharpener 4. Using one’s hands to eat the sushi pieces is recommended because the chef can serve the “shari” sushi rice at a softer consistency. buy sushi bento boxUsing chopsticks to eat sushi is also fine. where can i find a sushi making kitAs the rice is served at a slightly different consistency depending on which method is used; the chef will observe which method the guests prefer, and adjust the rice accordingly.

5. The small strips of ginger are served as a palette cleanser; eat one or two pieces between servings of different fish to cleanse the palette as needed. 6. If there is any food you don’t care for or can’t eat, please inform the staff before the meal. 7. Different sauces and amounts of wasabi (green horseradish) are ideal for each ingredient, and will usually be applied to the portion when it is served. If sauces and wasabi are provided separately, please use as an additional accent depending on individual tastes. 8. The chef has carefully designed the balance of each meal, so it is not necessary to order individual sushi pieces. Please wait until the end of the meal if you wish to request additional pieces from the chef. 9. Please be aware that strong fragrances such as tobacco and heavy perfume in a narrow space can have a negative impact on the occasion for others. 10. Sweetened soft drinks overwhelm the delicate flavors of sushi and can disturb the ambience for the other customers and the chef.

For these reasons soft drinks are not served and we ask that guests not bring soft drinks to the restaurant. For those who do not drink alcohol we have fantastic teas available as well as mineral water. 11. If the portions of sushi are too large, rather than bite them into pieces, please ask the chef and he will be happy to cut them for you. 12. The wasabi can be applied directly to the fish, it is not necessary to mix wasabi in with the soy sauce.The main requirement for a good sushi experience is fresh, high-quality fish that is beautifully prepared. But to advance a level — to jump from good to great — the meal also has to deliver a little visual drama.At Yama Sushi Bar in Hoes Heights near Hampden, that excitement comes with almost every dish. From colorful rolls to noodles illuminated with tiny blue lights, the food at Yama looks like a lot of fun. And the kitchen can do more than make a plate pretty; the food tastes as good as it looks. Scene & Decor Yama is narrow, deep and cozy, with dim lighting coming from brightly colored pendants, and there's a smattering of Asian-influenced art on the walls.

When we arrived just before 7 p.m. on a Wednesday, the restaurant was a little less than half full. During our meal, occasional carryout orders went out the door but the place was never crowded. We settled into a deep booth that felt private — though later in the meal, a booming voice at the other end of the restaurant reminded us that in hushed spaces, sound can travel. Overall, though, Yama Sushi's atmosphere was more calm than bustling.Appetizer Our sushi and sashimi entree came with a bowl of steaming miso soup and a simple green salad topped with chunky ginger dressing. Though neither offered any surprises, they were both tasty versions of the classic Japanese soup and salad. The dressing, with an intense combination of sweetness and spice, was especially likeable.A bowl of edamame ($3.95) was also standard but capably prepared. A more interesting appetizer, the B-B-Q squid ($9.95), did catch us by surprise.We expected a jumble of calamari rings. Instead, we were presented with a whole grilled squid, slathered in barbecue sauce and sliced on an angle.

Sweet and slightly smoky, the sauce was lovely. The end pieces of squid were a bit chewy but overall, it was cooked nicely — and it looked fantastic. Entrees Though a sushi and sashimi combination plate — including six pieces of sushi, eight pieces of sashimi and a spicy tuna roll ($20.95) — wasn't full of adventurous and daring fish, the selection of tuna, salmon and shrimp was fresh and beautifully presented.The fish was cut neatly and arranged with obvious care on a large white platter, including drizzles of spicy sauce and (the piece de resistance) tuna slices perched on top of a wine glass filled with white noodles that glowed blue, thanks to a small light in the bottom of the glass.Did it make the tuna taste better? But did it make us, and the people at the tables around us, smile? Absolutely.We also experimented with a couple of rolls from Yama's specialty list. The Yama Roll ($13.95) was a decadent combination of lobster, avocado and eel, topped with green roe and imitation crab.

Together, the ingredients were lush in texture, with sweet, rich flavor.Our waitress also brought us a Salad Roll ($10.95) as a gift from the kitchen, and we were glad she did. Crispy shrimp tempura, rolled with white tuna, red snapper and imitation crab, then topped with bright seaweed salad, looked fun and tasted great. We loved the mishmash of textures and the jolt of freshness added by the seaweed.Drinks We washed down the sushi with glasses of inexpensive house chardonnay ($3 per glass) and a tall Sapporo lager ($5.25). But our favorite beverage was the Ramune soda ($1.75), a fizzy Japanese drink with a funky-shaped bottle and unusual bubblegum flavor.Desserts Yama's dessert menu includes the usual mix of fried treats and Asian ice creams we expect to see at sushi joints. We opted for a scoop of fried vanilla ice cream ($4.25), which was a touch melted when it arrived, but still a sweet end to the meal.Service Our food's timing from the kitchen was appropriate and with two waitresses tag-teaming our table — both of whom were very kind — we were kept in drinks and water throughout the meal.