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Product number: 26399
Written by London-based Japanese cookery teacher, Atsuko Ikeda, who combines authentic knowledge and skills with contemporary, innovative recipe ideas, this book is a masterclass in sushi making and puts 60 recipes at your fingertips, with everything from traditional rolls and wraps, to Instagram-worthy sushi burgers, bombs and burritos. Forget the bland stuff you’ve seen on supermarket shelves and get ready to make some of the best sushi you’ve ever eaten.
60 inspired sushi recipes
Packed with an approachable, diverse and colourful selection of sushi dishes, familiar rolls and wraps are included as well as sushi burgers, bombs and deconstructed salad bowls. The book opens with a helpful list of essential sushi ingredients, followed by some basic cooking methods and step-by-step techniques to ensure success.
Recipes are divided by category:
Sushi for everyone!
Pescatarians, vegans and vegetarians can all be catered for with the help of this gorgeously illustrated book as it offers a delicious selection of plant-based recipes such as Vegetable Nigiri, along with more traditional fish and rice-based options.
Sushi made simple
The word ‘sushi’ refers to ‘vinegared rice’, which is used for any kind of sushi, along with raw, pickled, smoked, grilled or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste and texture. As well as classic white sushi rice, you’ll find options for using brown rice, quinoa and pink beetroot rice, too.
About the author
Atsuko Ikeda is a Japanese chef, writer and food photographer who was born in Kyushu, a southern island of Japan also known as ‘Food Island’. After travelling the world, she was inspired to show people how to cook authentic Japanese dishes at home, and has been teaching sell-out classes from her cookery school in London’s trendy Shoreditch since 2008. Atsuko also teaches sushi making at the famous Divertimenti cookery school in London, and has studied Shojin Ryori (a healthy vegan cuisine derived from Japan’s Buddhist origins) too.
Hardback, 160 pages. 60 recipes.
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