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EbookBell Team
4.0
56 reviewsLearn to make sushi at home with lessons from the masters.
Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you'll never look at a California roll the same way again.
Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of:
