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Sushi Made Easy Paperback – June 30, 2001

by Noel Cottrell (Author), Linda De Villiers (Editor), Ingrid McGregor (Illustrator),

4.1 22 ratings

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Preparing sushi is more than mere cooking--it's an art, a creative act of beautifully presenting colors, textures, subtle tastes, and unmatched sensations. Every page here shares that refined philosophy, so it not only shows you how to make a feast for your friends, it is a feast for the eyes. Even the small line drawings accompanying the luscious photography--which show in detail how to create each perfect piece of sushi--seem infused with the elegant feel of Japanese culture. Immerse yourself in the lifestyle as you learn how to wrap, make, and arrange delicacies such as nigiri-sushi out of fish (yellowtail, salmon, tuna, surf clam, flounder, or prawn) and vinegared rice; thick futomaki, hosomaki (omelette), and fish and vegetable rolls; a battleship wrap stuffed with roe; inside-out rolls; a California hand roll with ripe avocado and crab; and soups. With advice on setting an eye-catching table to complete the wonderful atmosphere.

Editorial Reviews

From Publishers Weekly

Preparing sushi is intimidating to most Americans, not least because it requires meticulous attention to presentation, as well as an intricate and subtle understanding of textures and tastes. In Sushi Made Easy, Michele Gomes and Noel Cottrell demystify one of the urbanite's favorite foods, outlining the necessary utensils, equipment (yes, readers should get one of those cool bamboo rolling mats) and main ingredients, and explaining how to cook the sticky rice exactly right and how to buy and cut the fish. They guide the reader through the process of preparing nigiri-sushi (fish served over balls of rice), then explain how to make sushi rolls, inside-out rolls (rice outside the seaweed), hand rolls, California hand rolls, rolled sweet omelets and clear soups, concluding with the all-important setting of the table. Fittingly, the book is a beautiful aesthetic experience; sensuous, tactile color photographs appear on almost every page.

Product details

Publisher ‏ : ‎ Design Originals; 5th Printing edition (June 30, 2001)
Language ‏ : ‎ English
Paperback ‏ : ‎ 80 pages
ISBN-10 ‏ : ‎ 1859744362
ISBN-13 ‏ : ‎ 978-1859744369
Item Weight ‏ : ‎ 10.4 ounces
Dimensions ‏ : ‎ 8.25 x 0.5 x 8 inches

Best Sellers Rank: #2,470,923 in Books (See Top 100 in Books)
- #248 in Vietnamese Cooking, Food & Wine
- #828 in Japanese Cooking, Food & Wine
- #1,037 in Fish & Seafood Cooking

Customer Reviews:
4.1 22 ratings

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4.1 out of 5

22 global ratings

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Terri Benyi

Sushi made easy

Reviewed in the United States on January 4, 2013

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Great book for those that want to make their own sushi at home. Recipes easily explained. Makes a great gift too

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Cymry

Great Book for Beginners

Reviewed in the United States on October 11, 2008

Verified Purchase

I was really pleased with this book. I love sushi and didn't have a clue how to make it. This book explains it all, and the photos are both helpful and beautiful.

My one nit, which is why I don't give it 5 stars, is that it presents a very traditional way of preparing the rice for Nigiri. If I followed the instructions, I would either be preparing a dinner for 5 or more people, or throwing away tons of perfectly cooked rice every time I wanted to prepare sushi for myself and/or a guest.

A simple, economical method of preparing the rice for dinner for one or two people is needed here.

One person found this helpful

Helpful

Michelle E.

Insert sigh of relief here.

Reviewed in the United States on August 12, 2002

I love sushi, and I love this book. It answered all but one of the questions I've ever had about sushi, quickly, concisely, and elegantly.
The one thing I would have liked it to contain would be a recipe and cooking instructions for Eel. (Unagi) (Though there are instructions for the preparation of Prawn (Ebi) for sushi.)
Most importantly the authors tell you what to look for when buying your fish and how to cut it.
Everything else you need to know is here; How to prepare the rice, how to make regular and inside out rolls, how to form nigiri sushi, how to make the rice and seaweed "battle ship" for roe sushi, directions for making Tamago (a rolled sweet omelette that can either be used as a filling/topping or as a replacement for rice in some styles of nigiri sushi). There's a section on soups, and making your own ginger.
And while I've been eating and attempting to make sushi for quite some time now, I found the Author's suggestions on how to serve and eat sushi interesting and informative.
If you get the book and kit (And why not, at the time I'm writing this, Amazon is offering the kit at the same price as the book alone.) you'll also get some basic sushi paraphernalia.
2 Bamboo mats for rolling your Maki
1 Rice paddle
4 Pairs of normal sized chopsticks
Which is a nice addition, because just about every other tool you would need to make sushi is probably already in your kitchen. The tools provided might be difficult to get if you don't live in an area where there isn't an asian market, or a market with a good sized asian section near you.
Of course, once you get the book that's not much of a problem since the back of the book lists contact information for markets and mail order vendors. (Several web sites and physical locations through out the US.)

32 people found this helpful

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Jacob

Misinformation in the book.

Reviewed in the United States on October 7, 2022

The book states, that raw fish should only be eaten on the same day this was caught. This is misinformation!

- Fish caught on the same day does almost never taste good raw, as the meat is not tender yet and needs to 'starve' for 1-3 days.
- Optimal taste of the fish comes out after 1-3 days, especially with tuna.
- A lot of sashimi grade fish is flash frozen, and the taste is similar to fresh fish.

This is basic knowledge for anyone with sushi / sashimi experience, which means that the book is written by someone without knowledge of this subject.

Reviewed in the United States on December 27, 2011

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I bought this book because I was interested in making my own sushi and be creative with it. The recipes are very detailed and very easy to follow. The pictures to how you're supposed to make/prep the rolls are interesting.

Reviewed in the United States on December 16, 2008

Verified Purchase

Good Beginner's book and nice gift. I still have difficulty with the bamboo mats.

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JDD

SUSHI MADE EASY by Kumfoo Wong

Reviewed in the United States on September 22, 2008

Sushi Made Easy, by Kumfoo Wong, is an introductory guide to preparing and presenting sushi. The book is targeted to beginners, and at only 80 pages, is completely manageable.

Sushi Made Easy provides an introduction to the more prominent sushi ingredients and kitchen utensils and equipment needed, as well as advice on selecting suitable fish to be used raw. There is a great deal of emphasis here on appearance and presentation. Sushi Made Easy covers nigiri-sushi, sushi rolls, hand rolls, rolled sweet omelet, and soups. The book is fully-illustrated, and features step-by-step instructions for making each recipe.

Sushi Made Easy is an excellent introduction for anyone who wants to make sushi at home. It is also available through Amazon as part of sushi starter kits that include utensils and equipment.

One person found this helpful

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D. Williams

Good for beginners

Reviewed in the United States on November 30, 2006

This book does a pretty good job at helping the inexperinced sushi chef, particularly with getting the rice correct. I agree with the other reviewer - it would have been nice to know more about making eel. Another downside is the poor illustrations and limited instructions for actually forming the rolls, but other than that I would recommend it for someone starting out because it comes with the basic tools you need. It is a good kit, especially for the price.

One person found this helpful

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Top reviews from other countries

Julie

great guide for sushi making

Reviewed in the United Kingdom on February 11, 2013

Verified Purchase

easy to follow guide and good ideas for dinner parties etc really clear instructions and for putting sushi platters together

Spring

a very good start

Reviewed in the United Kingdom on April 8, 2009

Verified Purchase

A really nice book to start off with if you have really never made sushi before - it gives you as much background information on the importance of rice, fish, wasabi and nori etc as it does on how to actually make the sushi. Just be warned that there are no step - by - step photos, the only colour pictures are of the finished product, but there are a couple of pencil drawn step - by - step guides. A brilliant product if you're not sure sushi cooking is your thing and you don't want to invest in a big book yet - although having bought this book I now want to!

One person found this helpful

J ANTHONY

Five Stars

Reviewed in the United Kingdom on May 5, 2017

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Good.

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