The Complete Guide to Sushi & Sashimi
Making sushi at home is surprisingly easy and fun!
You probably think that making sushi is difficult, but it’s not. All you need is the necessary foundation in the traditions and techniques, from making perfect sushi rice to artfully slicing daikon (katsuramuki)
This comprehensive guide includes detailed step-by-step photographs of essential skills – from cutting sashimi to making various types of rolls (makizushi). It thoroughly explains everything you need to know about mastering the art of sushi.
You will even learn how to purchase the right fish and seafood and store it safely, the importance of knife selection, including the difference between Japanese and Western equivalents, and, finally, how to present your masterful creations.
Jeffrey Elliot has a degree from the Culinary Institute of America and has cooked at prestigious restaurants such as Le Cirque, and Le Bernardin in New York, he was also the Executive Chef of a group of Japanese restaurants in Miami.
Since leaving the kitchen he’s gotten an MBA, been a stockbroker, and worked for Share Our Strength, a not-for-profit dedicated to eradicating childhood hunger in America. After that, Jeffrey was the Director of Culinary Relations for four of the world’s largest luxury housewares brands; Zwilling JA Henckels, Miyabi, Demeyere, and Staub, as well as the Executive Chef and Brand Ambassador of Zwilling JA Henckels USA.
During his time at Zwilling, he co-authored the ZWILLING JA HENCKELS Complete Book of Knife Skills, which was praised by Good Housekeeping magazine as “the ultimate book on the subject.” Jeffrey is the president of Culinary Relations, a full service marketing and PR agency that specializes in housewares. He resides in Philadelphia, Pennsylvania with his wife Jill Sloane, sons Henry and Parker, and Havanese Ruby.
Robby Cook is the executive sushi chef at one of New York City’s most respected and influential sushi restaurants. He resides in New York.
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