Sushi Specials

Master sushi chef Oyamada Yasuto offers a perfect fusion of East and West with a vibrant collection of recipes combining Japanese principles with fresh ingredients that will enable aspiring sushi chefs to prepare amazing dishes that any restaurant would be proud to call their own.  From sashimi specials to fusion rolls to nigiri, gunkan, and inari, this giftable collection offers more than 50 recipes to try and savor.

All recipes are beautifully photographed with clear how-to images, and those new to Japanese cooking will appreciate the introduction to basics, the descriptions of important ingredients, and the detailed explanation of key tools and resources.The Basics
The Japanese Pantry
Tools
Serving & Presenting
Sushi Glossary
How to Choose Fish
How to Roll Sushi
Types of Fish and Seafood
Sushi Rice
Egg Crepes
Shredded Egg Crepes
Thick Egg Omelet
Seasoned Shiitake Mushrooms
Sashimi Specials
Lobster Sashimi
Red Snapper Sugar Zukuri
Assorted Sashimi Mori
Salmon Tataki with Sumiso
Toro Salmon with Grapefruit
Grouper with Plum Jelly Sauce
Squid with Kimizu
Fresh Oysters with Three Sauces
Tuna Spicy Yukke
Grouper Shabu Shabu
Special Fusion Rolls
Spicy Tuna Roll
Amberjack Wasabi
Crunchy Spicy Tuna
Lemon Salmon
Salmon Mozzarella
Salmon, Avocado and Mozzarella Sandwich
Grouper Tempura Roll
Lobster Tempura Roll
Tuna and Egg Omelet Maki
Salmon, Egg and Shiitake Mushroom Futomaki
Rainbow Hako Zushi
Red Snapper Hako Zushi
Salmon and Avocado with Soy Paper Maki
Oyster Tempura Gunkan
Spinach and Salmon with Karachi Yuzu Miso
Nigiri, Gunkan, and Inari Specials
Toro Salmon Nigiri
Red Snapper Nigiri
Blanched Tuna Nigiri
Tuna Monkfish Nigiri
Amberjack Nigiri
Eggplant Nigiri
Asparagus Butter Nigiri
Spicy Tuna Inari
Salmon Shiitake Inari
Eel, Avocado, and Monkfish Liver Inari
Tiger Prawn with Yuzu Mayo Inari
Spicy Tuna Gunkan
Tobiko with Quail Egg Gunkan 
Squid and Ikura Gunkan 
Ikura Gunkan Wrapped with Salmon
Chirashi Zushi (Sushi in a Bowl) Specials and Extras
Salmon Chirashi Zushi
Bara Chirashi Zushi
Authentic Chirashi Zushi
Squid Hana Zukuri
Amberjack Yuzu Gomaae
Tomatoes with Cheese
Garlic Rice
Salmon Misoni
Asazuke
Yogurt TsukemonoThirty years ago, most Americans hadn't heard the word "sushi" and would never have considered eating raw fish—wrapped in seaweed, no less. Nowadays, you can hardly swing a mackerel without hitting a sushi restaurant in any urban neighborhood or suburban strip mall. Going out for sushi is getting to be as commonplace as grabbing a pizza, and it shows no signs of letting up.

In Sushi Specials, master sushi chef and restaurateur Oyamada Yasuto shares his expert technique so home cooks can recreate his jewel-like creations. With plenty of elegantly styled photographs, he discusses the necessary ingredients and offers recipes for basic building blocks, popular sushi and sashimi dishes, and his own "Japanese fusion" entrées.

While many cooks may never have the skills or gumption to attempt more than a simple plate of sashimi or sushi, readers will see more complicated presentations of such dazzlers as Crunchy Spicy Tuna or the Tuna and Egg Omelet Maki featured on the front cover with its exquisite mosaic design. The book is also useful for describing the various kinds of sushi—gunkan (nori boats topped with rice and soft ingredients), inari (fried tofu pockets filled with sushi items), and nigiri (rice ovals with fishy tops). Whether this book serves as a how-to cookbook or as a field guide to restaurant outings, Sushi Specials is an excellent choice for all sushi lovers.
—Foreword ReviewsOyamada Yasuto began as an apprentice in Japan at the age of sixteen, moving to Tokyo to learn the traditional ways of handling fish. From there he moved to New York, working in various restaurants to study under sushi masters. He opened his own restaurants in London and St. Petersburg, Russia. His Japanese fusion style was honed at Morimoto in New York, and his newest restaurant, Fugu, is in Tel Aviv, IsraelLemon Salmon
This is one of the most requested rolls at my restaurant. It’s attractive, delicious and sure to please.

Ingredients
2¾ ounces (80 grams) salmon
1 teaspoon spicy mayonnaise,
plus more for serving
1⁄3 ounce (10 grams) takuan
(pickled daikon)
1 thick egg omelet (page 22),
sliced
1 asparagus spear, blanched
¼ cucumber, cut into very thin
sticks
½ nori sheet
2⁄3 cup sushi rice
¼ avocado, finely sliced
¼ lemon
1 teaspoon orange ikura
(salmon roe)
a b
1 tablespoon finely chopped
scallions
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving