Fun & Fancy Sushi—Nigiri-Zushi, Onigiri and Maki-Zushi for Every Day and Parties

Sushi has entered the mainstream of American dining. It's available just about everywhere--at upscale Japanese restaurants, fast food counters, delis, even supermarkets. It's the hors d'oeuvre to serve at parties and receptions, and a quick, satisfying lunch to bring back to the office on a busy work day. The more that people enjoy sushi when they dine out, the more they want to learn to make it themselves and serve it at home. With easy-to-follow instructions and full-color photos, Fun & Fancy Sushi, Expanded Edition, is the perfect introduction for beginners and a source of innovative ideas for more experienced sushi chefs.
The book consists primarily of one of JPT's most popular titles, Fun & Fancy Sushi, with the addition of a section on nigiri-zushi (squeezed sushi) from another classic, Sushi for Parties. Fun & Fancy Sushi, Expanded Edition explains such basics as rice preparation and shaping, then goes on to cover the various types and shapes of onigiri (rice balls), as well as the myriad ingredients and garnishes that can be added, including fish, shellfish, chicken, vegetables and even fruit.
Colorful photos and clear explanations show ingredients and equipment as well as help readers master techniques such as rolling with a bamboo mat and cutting rolls and imaginative shapes. The book also illustrates how to plate and present the finished pieces. Sidebars include: A Simple Way to Make a Rice Ball and Various Simple Tools, Folk Customs of Onigiri, The Nutritional Value of Rice, and Packing of Onigiri for on-the-go eating. There's also a basic recipe for dashi stock, which is essential to Japanese cooking.
From the simplest rice ball with a dab of salmon roe, to exquisite creations for parties, like maki-zushi with tulip, butterfly, and panda bear designs, here is everything a home cook needs to make fun and fancy sushi for everyday dining or special occasions.

A graduate of Kagawa Nutrition University, Seiko Ogawa continues to adapt her cooking style to the times. She writes for magazines and is actively involved in the world of advertising.
Ine Mizuno is well respected in culinary circles for her innovative fancy rolled sushi.
Ken Kawasumi began his apprenticeship at the age of 16 at famous sushi bars in Japan and is known for his technique and originality. He was a two-time champion in the All Japan Professional Sushi Contest sponsored by TV Tokyo and also won a bronze medal at the All Japan Sushi Technique Contest sponsored by the Japan Sushi Association. He now runs a sushi bar call Kawasumi's and teaches at various schools.