{"product_id":"sushi-specials-isbn-9781623540562","title":"Sushi Specials","description":"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. \u003cbr\u003e\u003cbr\u003eAll 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.\u003cb\u003eThe Basics\u003c\/b\u003e \u003cbr\u003eThe Japanese Pantry \u003cbr\u003eTools \u003cbr\u003eServing \u0026amp; Presenting \u003cbr\u003eSushi Glossary \u003cbr\u003eHow to Choose Fish \u003cbr\u003eHow to Roll Sushi \u003cbr\u003eTypes of Fish and Seafood \u003cbr\u003eSushi Rice \u003cbr\u003eEgg Crepes \u003cbr\u003eShredded Egg Crepes \u003cbr\u003eThick Egg Omelet \u003cbr\u003eSeasoned Shiitake Mushrooms \u003cbr\u003e\u003cb\u003eSashimi Specials\u003c\/b\u003e \u003cbr\u003eLobster Sashimi \u003cbr\u003eRed Snapper Sugar Zukuri \u003cbr\u003eAssorted Sashimi Mori \u003cbr\u003eSalmon Tataki with Sumiso \u003cbr\u003eToro Salmon with Grapefruit \u003cbr\u003eGrouper with Plum Jelly Sauce \u003cbr\u003eSquid with Kimizu \u003cbr\u003eFresh Oysters with Three Sauces \u003cbr\u003eTuna Spicy Yukke \u003cbr\u003eGrouper Shabu Shabu \u003cbr\u003e\u003cb\u003eSpecial Fusion Rolls\u003c\/b\u003e \u003cbr\u003eSpicy Tuna Roll \u003cbr\u003eAmberjack Wasabi \u003cbr\u003eCrunchy Spicy Tuna \u003cbr\u003eLemon Salmon \u003cbr\u003eSalmon Mozzarella \u003cbr\u003eSalmon, Avocado and Mozzarella Sandwich \u003cbr\u003eGrouper Tempura Roll \u003cbr\u003eLobster Tempura Roll \u003cbr\u003eTuna and Egg Omelet Maki \u003cbr\u003eSalmon, Egg and Shiitake Mushroom Futomaki \u003cbr\u003eRainbow Hako Zushi \u003cbr\u003eRed Snapper Hako Zushi \u003cbr\u003eSalmon and Avocado with Soy Paper Maki \u003cbr\u003eOyster Tempura Gunkan \u003cbr\u003eSpinach and Salmon with Karachi Yuzu Miso \u003cbr\u003e\u003cb\u003eNigiri, Gunkan, and Inari Specials\u003c\/b\u003e \u003cbr\u003eToro Salmon Nigiri \u003cbr\u003eRed Snapper Nigiri \u003cbr\u003eBlanched Tuna Nigiri \u003cbr\u003eTuna Monkfish Nigiri \u003cbr\u003eAmberjack Nigiri \u003cbr\u003eEggplant Nigiri \u003cbr\u003eAsparagus Butter Nigiri \u003cbr\u003eSpicy Tuna Inari \u003cbr\u003eSalmon Shiitake Inari \u003cbr\u003eEel, Avocado, and Monkfish Liver Inari \u003cbr\u003eTiger Prawn with Yuzu Mayo Inari \u003cbr\u003eSpicy Tuna Gunkan \u003cbr\u003eTobiko with Quail Egg Gunkan  \u003cbr\u003eSquid and Ikura Gunkan  \u003cbr\u003eIkura Gunkan Wrapped with Salmon \u003cbr\u003e\u003cb\u003eChirashi Zushi (Sushi in a Bowl) Specials and Extras\u003c\/b\u003e \u003cbr\u003eSalmon Chirashi Zushi \u003cbr\u003eBara Chirashi Zushi \u003cbr\u003eAuthentic Chirashi Zushi \u003cbr\u003eSquid Hana Zukuri \u003cbr\u003eAmberjack Yuzu Gomaae \u003cbr\u003eTomatoes with Cheese \u003cbr\u003eGarlic Rice \u003cbr\u003eSalmon Misoni \u003cbr\u003eAsazuke \u003cbr\u003eYogurt 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.\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eSushi Specials\u003c\/i\u003e, 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.\u003cbr\u003e\u003cbr\u003eWhile 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, \u003ci\u003eSushi Specials\u003c\/i\u003e is an excellent choice for all sushi lovers.\u003cbr\u003e—\u003ci\u003eForeword Reviews\u003c\/i\u003e\u003cb\u003eOyamada Yasuto\u003c\/b\u003e 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, Israel\u003cb\u003eLemon Salmon\u003c\/b\u003e\u003cbr\u003eThis is one of the most requested rolls at my restaurant. It’s attractive, delicious and sure to please.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003cbr\u003e2¾ ounces (80 grams) salmon\u003cbr\u003e1 teaspoon spicy mayonnaise,\u003cbr\u003eplus more for serving\u003cbr\u003e1⁄3 ounce (10 grams) takuan\u003cbr\u003e(pickled daikon)\u003cbr\u003e1 thick egg omelet (page 22),\u003cbr\u003esliced\u003cbr\u003e1 asparagus spear, blanched\u003cbr\u003e¼ cucumber, cut into very thin\u003cbr\u003esticks\u003cbr\u003e½ nori sheet\u003cbr\u003e2⁄3 cup sushi rice\u003cbr\u003e¼ avocado, finely sliced\u003cbr\u003e¼ lemon\u003cbr\u003e1 teaspoon orange ikura\u003cbr\u003e(salmon roe)\u003cbr\u003ea b\u003cbr\u003e1 tablespoon finely chopped\u003cbr\u003escallions\u003cbr\u003eWasabi paste, for serving\u003cbr\u003eGari (pickled ginger), for serving\u003cbr\u003eSoy sauce, for serving","brand":"Imagine","offers":[{"title":"Default Title","offer_id":46304295256293,"sku":"NP9781623540562","price":15.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781623540562.jpg?v=1767737635","url":"https:\/\/k12savings.com\/es\/products\/sushi-specials-isbn-9781623540562","provider":"K12savings","version":"1.0","type":"link"}