Half Title Page.
1: What is Sushi?: A History of Sushi.
2: Sushi Etiquette: Dos and Don’ts.
3: What to Drink With Sushi: Tea, Beer, Sake, and Wine.
4: Utensils: Dō Gu.
5: Essential Equipment: Dōgu.
6: Additional Equipment: For Making Sushi.
7: Ingredients: Zairyō.
8: Pantry Essentials.
9: Fresh Flavorings.
10: Basic Recipes: Kihon.
11: Preparing Sushi Rice: Sushi Meshi.
12: Scrambled Eggs: Tamago Soboro.
13: Thin Japanese Omelet: Usuyaki Tamago.
14: Rolled Japanese Omelet: Dashi Maki Tamago.
15: Making Japanese Stock: Dashi.
16: Garnishes and Decorations: Tsuma / Kazari.
17: Clear Soup With Egg and Shiitake Mushrooms.
18: Clear Soup With White Fish.
19: Clam Miso Soup: Asari Miso Shiru.
20: Spring Miso Soup.
Fish, Shellfish, and Roe.
21: Seafood Safety and Sustainability: Making Responsible Choices.
22: Round Fish and Flatfish: Sakana.
23: Horse Mackerel: Aji.
24: Herring and Sardine: Nishin / Iwashi.
25: Bonito: Katsuo.
26: Tuna: Maguro.
27: Mackerel: Saba.
28: Salmon: Sake.
29: John Dory: Matō Dai.
30: Sea Bass: Suzuki.
31: Red Snapper: Tai.
32: Filleting Round Fish: For Sushi and Sashimi.
33: Turbot: Hirame.
34: Brill: Hirame.
35: Lemon Sole: Karei.
36: Halibut: Ohyō Garei.
37: Filleting Flatfish: For Sushi and Sashimi.
38: Slicing Fish Fillets: For Sushi and Sashimi.
39: Slicing Fish Steaks: For Sushi and Sashimi.
40: Marinating Mackerel: Shime Saba.
41: Tenderizing Fish Skin: For Sushi and Sashimi.
42: Shellfish and Roe: Kai Rui.
43: Crab: Kani.
44: Preparing Crab: For Sushi.
45: Lobster: Ise Ebi.
46: Preparing Lobster: For Sushi.
47: Shrimp: Ebi.
48: Preparing Shrimp: For Sushi.
49: Squid and Octopus: Ika / Tako.
50: Preparing Squid: For Sushi.
51: Preparing Octopus: For Sushi.
52: Oysters and Scallops: Kaki / Hotate Gai.
53: Preparing Oysters and Scallops: For Sushi.
54: Fish Roe, Caviar, and Sea Urchin.
55: Other Seafood: For Sushi.
56: Scattered Sushi: Chirashi Zushi.
57: Tokyo-Style Sushi: Edomae Chirashi Zushi.
58: Spicy, Seared Tuna and Avocado Sushi Bowl.
59: Vegetarian Scattered Sushi: Gomoku Zushi.
60: Asparagus and Scrambled Egg Sushi.
61: Snow Pea and Vine Tomato Sushi.
62: Broccoli and Shredded Omelet Sushi.
63: Mushroom and Egg Sushi.
64: Sun-Dried Tomato and Mozzarella Sushi.
65: Crabmeat, Chile, and Lime Sushi.
66: Tuna and Scallion Sushi Bowl.
67: Flaked Salmon and Roe Sushi Bowl.
68: Seared Beef Fillet and Red Onion Sushi.
69: Broccoli and Egg Sushi Canapés.
70: Pomegranate and Shrimp Sushi Canapés.
71: Stuffed Sushi: Inari Zushi.
72: Stuffed Tofu Parcels: Inari Zushi.
73: Stuffed Squid Sushi: Ika Zushi.
74: Omelet Purses: Chakin Zushi.
75: Omelet Parcels: Fukusa Zushi.
76: Savoy Cabbage Leaves With Herb and Egg Rice.
77: Sushi Sandwiches: Onigirazu.
78: Seared Duck Breast In Rice Paper Parcels.
79: Pressed Sushi: Oshi Zushi.
80: Marinated Mackerel Pressed Sushi: Battera.
81: Omelet and Watercress Sushi.
82: Asparagus and Red Bell Pepper Sushi.
83: Avocado and Shiitake Mushroom Sushi.
84: Smoked Salmon and Cucumber Sushi.
85: Sea Bass and Perilla Leaf Sushi.
86: Shiitake Mushroom and Zasai Sushi.
87: Scallop Tartare Pressed Sushi.
88: Smoked Salmon Pressed Sushi With Roe.
89: Rolled Sushi: Maki Zushi.
90: Thin Roll Sushi: Hoso Maki Zushi.
91: Thick Roll Sushi: Futo Maki Zushi.
92: Salmon and Ginger Thick Rolls: Futo Maki Zushi.
93: Inside-Out Roll Sushi: Uramaki.
94: Spicy Crayfish, Avocado, and Mango Inside-Out Rolls.
95: Log Roll Sushi: Bō Zushi.
96: Hand-Rolled Sushi: Temaki Zushi.
97: Sushi Burritos.
98: Hand-Formed Sushi: Nigiri Zushi.
99: Easy Hand-Formed Sushi: Nigiri Zushi.
100: Expert Hand-Formed Sushi: Nigiri Zushi.
101: Battleship Sushi: Gunkan Maki.
102: Sushi Balls: Temari Zushi.
103: Mix-And-Match Sushi Balls: Temari Zushi.
104: Sashimi: An Introduction.
105: Classic Sashimi Plate.
106: Cubed Tuna Sashimi With Wasabi-Avocado Dressing: Maguro No Kaku-Zukuri.
107: Wafer-Thin Sashimi of Sea Bass With Spicy Soy Dressing: Hirame No Usu-Zukuri.