Complete Guide to Sushi and Sashimi {Book Review}

Complete Guide to Sushi and Sashimi {Book Review}

Are you a sushi fan? Most of us love it, and we have a few favorite spots we order from a few times a week. Even when we go out of town, we have nailed down at least one or two sushi places that we like to visit. I’ve been nervous to make it on my own, but now it’s much easier with the Complete Guide to Sushi and Sashimi by Jeffrey Elliot & Robby Cook.

These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

Sushi isn’t tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you’ll be making sumptuous sushi that will wow family and friends.

This incredible book provides all the information needed to get started–from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.

With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

You’ll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he’s sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).

Sushi, maki, sashimi, nigiri, oshizushi–it’s all here. From the California and Dragon Rolls we’re all familiar with, to tantalizing clam and sea urchin recipes.

The first thing that I liked about this book was it is spiral bound and definitely made to be used in the kitchen, just like a cookbook. While some other sushi/Japanese books are more for the coffee table, this goes on the shelf with my other cooking guides!

The pictures in this book are outstanding! I love the step by step instructions so I can compare my work with what the authors’ are trying to explain to us, along with the text guide as well.

And the book isn’t just about making sushi and sashimi but also other topics like:

• Ingredients and their flavors
• Recipes for soups, sauces, rice, etc
• Knife types and the US equivalents
• Equipment required and suggested pieces
• Storing and serving

I would suggest someone that was wanting to start preparing these foods at home to take some time and read through the book, especially the first few chapters. Make a shopping & inventory list so you don’t buy duplicates. Plus, make time to shop online if you want to find the best deal before investing in equipment.

For example, you may consider buying a rice steamer, a Deba knife, and a set of chopsticks!

For me, I plan on learning the basics, such as cooking the rice, how to slice both seafood and vegetables, and a few of my favorite recipes. Then I’ll start sharing preparing some for my family and friends.

Just to give you an example of what’s available in this delicious book, here is one of the recipes I’m working my way up to!

The Dragon Roll!

See what I mean?

So whether you love to go out for sushi but want to make it at home or if you’re looking for a new cuisine to master, then this is definitely a book worth buying! Be sure to pick up your copy of Complete Guide to Sushi and Sashimi today.

Disclosure: I received one or more of the products or services mentioned in this article in exchange for my honest opinion.  Some of the links in the article may be “affiliate links.” This means if you click on the link and purchase the item, I may receive a small compensation. Regardless, I will only recommend products or services I use personally or believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”