Sushi is perennially popular as a meal to eat out since it can be quite intricate to make and serve. This collection is so attractive and cleverly made that it has my fingers itching to recreate in my home kitchen. I'm especially excited about this cookbook because I love sushi, but don't care for 99% of sushi featuring fish. I absolutely adore inari sushi and this collection includes several recipes.
The flavors and textures are varied and appealing. I am amazed by how close to the traditional fish and roe sushi these appear. This would make a great social evening. Get friends together for an assembly and tasting party.
The recipes are arranged by type of sushi: nigiri, sushi rolls (including a kimbap recipe), chirashi, inari, oshi, soups and stocks, and condiments. There are also some drinks recipes included. The introduction includes a pictorial survey of the main ingredients and equipment and supplies. The author does a good job of explaining how to select and cook the basic components; rice, sushi vinegar, etc.
Each of the recipes include a serving picture, ingredients in the sidebar (measurements in US standard and metric), and step by step instructions. The ingredients are mostly relatively easily sourced and should be available from any well stocked Asian grocery or large supermarket.
The recipes themselves are clever look-alikes of traditional sushi. The names given in the headers reference the original sushi, such as "abalone" or "scallop" modoki nigiri. This doesn't detract from the book in any way, and in fact it's quite impressive that they really do look like scallop, roe (it's boiled amaranth), and tuna (it's -really- cleverly disguised carrot).
Five stars. This is a useful and clever collection.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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