I Love Sushi, a premier Japanese restaurant in Seattle, proudly offers several menus combining the best in sushi, bento, and other classics, as well as our creative and contemporary interpretations of Japanese cuisine. With each plate, we present only the freshest ingredients, elegantly and meticulously prepared by a master Seattle sushi chef.
[PDF] Sushi For Beginners: The Best And Easy Sushi Recipes For Home Cook
Popular Seattle sushi restaurant appetizers, such as tempura, salads, tofu, or seasonal specialties, are the best way to commence a great meal. Our sushi menu highlights the delicate rolls for which I Love Sushi is best known, and which are available both à la carte and in enticing platters. For combinations including bento, tempura, teriyaki, and more, we encourage you to explore our lunch and dinner menus.
Aburaage is a delicious deep-fried soy product. Thin deep-fried tofu is aburaage. Thick deep-fried tofu is Atsu-age. You can buy aburaage from any Asian grocery stores or Japanese grocery stores. I often use aburaage for making Miso soup and Kitsune Udon. You can freeze them and it will store in the freezer for a month. When making inari sushi, the Aburaage is simmered in sweet soy sauce. Then cooked until most of the liquid evaporates, because in this time the Aburaage absorbs the sweet soy sauce.
Making sushi at home can reduce these risks as a person can avoid high calorie ingredients, such as cream cheese, and limit salty ingredients, such as soy sauce. Exchanging the white rice for brown rice is also beneficial, as the whole grain variety adds fiber and more nutrients.
Now that you have the right rice for your sushi, you need to cook it to perfection, and only a really good rice cooker can do the job. The Zojirushi rice cooker is considered the best for the job by professionals and seasoned home chefs.
The fish you choose for making sushi depends on your preference. It can be tuna, salmon, yellowtail, unagi (eel), raw shrimp (for tempura), Krab sticks, or cooked lump crabmeat. But no matter what you choose, be sure to check that it is fresh, and 100% sushi grade fish to avoid a health hazard.
Seared Salmon Nigiri is probably one of the most popular raw fish nigiri sushi in Australia. Compared to the tuna nigiri, the salmon nigiri is much cheaper and the quality of the raw fish is good. The fatty flesh brings the best out of the raw salmon when it is seared.
Apologies for my late rating.I made it and I can say this recipe is amazing! I used to be able to find shashimi grade salmon, but not anymore here in Auburn. Not sure if the fish market would sell it. I used to buy it from the sushi shop.Regardless. Thank you for your so well explaoined recipe Yumiko, your are very thorough! I follow your website and I have tried some of your recipes. Glad you published a oven baked katsu :):):):)
Today my daughter Kate and I are making one of our new favorite recipes: sushi bowls! Essentially this recipe is like a deconstructed sushi roll, but the salmon is cooked (not raw). I like to use coconut rice for my sushi bowls to take the flavor to the next level!
This is my favorite Japanese Cookbook! If there are Japanese cuisine classes in culinary school, this should be the textbook; it is the definitive guide to Japanese cooking. It has over 400 recipes from award-winning author Nancy Singleton Hachisu that cover every common and uncommon dish you might encounter in Japanese cooking. Whether you're looking for Japanese home cooking or dishes rarely found outside of restaurants, this book is likely to have the recipe for it.
I do feel that the breadth of this book's recipes means it doesn't go deep into any one category. You'll get better information on noodles and ramen from Ivan Ramen, and sushi from Edomae Sushi. So you will definitely want to complement this book with the area you want to specialize in. But if you're looking for a great cookbook to get started with Japanese cooking Japan: The Cookbook is it!
One of Japan's oldest cuisines is Donabe, or "clay pot cooking." And it's such a versatile technique that can cook rice, steamed dumplings, and the wildly popular Japanese hot pot. This cookbook is great because its recipes are easily scaled to accommodate small meals for 1-2 people or up to 8 people for communal dinners. Not to mention the fact that these recipes are particularly satisfying and filling while also very healthy. Donabe brings out the best flavor of ingredients without needing excessive unhealthy seasonings.
Umeboshi, sakura, miso, and all sorts of preserved and fermented foods are a quintessential part of Japanese cuisine. This cookbook is great because Nancy Hachisu walks you through several dozen methods of making traditional pickles, cured fish and meats, and fermented vegetables. Very few of these techniques are easy to find anywhere else, so having all of them combined into one cookbook is a great find. I also appreciate that she includes recipes like the "Sour Plum Cordial Cocktail" to incorporate your preserved foods.
Many of these recipes cannot be sped up, but the rewards are well worth it. There is a reason almost every top restaurant in the world uses some sort of fermentation or aging in their food. I recommend this book for any hobbyist chef or home cook willing to put in the time and effort of learning aging and preserving techniques.
I'll start by saying there is no great sushi cookbook. This one focuses on Edomae sushi (literally sushi "of ancient Tokyo"). Be warned you will find no california rolls in this book, nor will you find many "recipes" in the traditional sense of the word. This book is more of a guide that teaches you about different fish, how to prepare them, and some foundational sushi techniques. There are recipes for sumeshi (sushi rice), tamago (egg sushi), anago (simmered sea eel), and a few others, but these are not the focus of the book.
All of the beginner-oriented cookbooks for sushi focus on maki (rolls) with bad recipes for sumeshi (sushi rice) and no valuable information you can't easily find online. But there are very few sushi cookbooks that target an intermediate or advanced audience. Edomae Sushi is the best sushi book in my opinion because it feels more like a master sushi chef handing down his decades-old knowledge.
Nobu is a worldwide-recognized name in high-end and casual Japanese restaurants. But Chef Nobu's expertise in Japanese cuisine shines best in his vegetable dishes. It's easy to make meat and seafood taste good with Japanese flavors, but vegetables require true expertise to extract the best essence of their flavor. This book features a wide range of techniques from frying and searing to pickling and steaming. Nobu explains which is best to use for which ingredients. It also features 10 sweet vegetarian desserts and 15 vegetable cocktails. Any vegetarian would be proud to showcase these recipes as a true example of what vegetarian food should be! 2ff7e9595c
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