annieb123's Review of Sushi Master

by Nick Sakagami

Learn to make sushi at home and gain all the skills, knowledge, and techniques you need to work with raw, sustainable fish in Sushi Master.

Nick Sakagami is the only person outside of Japan to earn the designation osakana meister, or fish master. In this book he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more, that are perfect for the home cook.

Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish, plus fascinating information on fishing methods and sustainability.

All aspects of fish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri (tuna, unagi, vegetable), maki (spicy tuna roll, spider roll, dragon roll), and sashimi, plus seared albacore tuna salad, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and more.

Sushi Master also includes:

Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiri
Gorgeous recipe and instructional photos that will guide you through several processes
Recipe and meal-building tips
A glossary of terms and a resource list for recipe ingredients and tools

Sushi Master is your definitive and comprehensive guide to mastering the art of sushi.

Originally posted on my blog Nonstop Reader.

Sushi Master is a not-too-intimidating tutorial guide to learning/preparing/enjoying sushi at home written and, with recipes developed by, Nick Sakagami. Due out 18th July 2023 from Quarto on their Chartwell imprint, it's 168 pages and will be available in hardcover and ebook formats. (Ebook available as of writing).

The book is beautifully and thoughtfully photographed throughout. It begins with a well written and thorough guide to sushi etiquette and the parts of a meal. Even fans of sushi who consider themselves experts will likely learn some tips and history from the intro.

The early chapters include solid tutorials (with good photos!) of tools and supplies including choosing and sourcing tips, as well as what's absolutely necessary, and what's nice to have but not necessarily vital. The author uses the proper nomenclature throughout, which is helpful.

The second main section of the book contains the recipes, arranged by type: rice, appetizers, maki, nigiri, sashimi, soups, and garnishes. Each recipe includes background info and interesting tips about choosing the best ingredients or preparation. Recipe ingredients are listed bullet style, with both imperial (American) and metric measurements (yay!). Step-by-step prep instructions are written understandably and aren't overcomplicated or obscure. Every recipe is accompanied by a color photo. Serving suggestions are attractive and the food is professionally styled and appetizing.

The appendices include a glossary, resources and links, and short contributor bios for the chefs whose specialty sushi appear in the collection. There is a cross-referenced index at the back of the book which includes ingredients with linked recipes under.

Five stars. This is a really useful and classic collection. Furthermore it really looks "do-able".

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Reading updates

12 July, 2023: Started reading

12 July, 2023: Finished reading

12 July, 2023: Reviewed