If you’re a fan of sushi, I have something super awesome in store for you. Let’s Make Sushi – a cookbook that teaches you every single think you need to know to make authentic and delicious sushi at home! PLUS, I’m sharing Seared Salmon Sushi Roll from the book, and you can get your FREE copy with my GIVEAWAY!
First things first, what is sushi? Sushi 寿司 is originally from Japan, and is made of vinegar rice with nori and a variety of ingredients such as seafood (usually raw fish) and vegetables. It’s one of the most well known Asian fish dishes!
Chef Andy Matsuda
Let’s Make Sushi is written by Chef Andy Matsuda. He’s had extensive cooking and sushi making background going back to when he was only 9 years old and his family opened a restaurant in Japan.
Eventually his life took him to Los Angeles California, and he started his first job as an assistant in the kitchen… but not for long! He was promoted to Chief Sushi Chef in a week!
Fast forward to 2002, he founded the “Sushi Chef Institute” where he trains people of all experience – beginners to professionals – on how to make sushi.
If you want to learn more about Chef Andy Matsuda – check out his bio here.
Now let’s take a look at the Let’s Make Sushi Review!
Let’s Make Sushi Cookbook
When we say a Sushi cookbook, what do you think of? Some people may think “isn’t it just raw fish and rice?” but in reality it’s a lot more complicated than that!
Let’s Make Sushi will tell you all about that, and more. Let’s review what’s in this cookbook!
First things first – tools and ingredients, and preparation. Chef Andy goes in to the basics that you need, and also the more advanced tools like various knives that professional sushi chefs use. The various ingredients are also introduced, along with preparation – such as how to make sushi rice, buy the right seafood, and how to break down a whole fish if you need.
Then my favorite parts – making the various sushi, nigiri, sauces and more! Rice inside rolls (hosomaki) and Rice outside rolls uramaki – rainbow roll, spicy tuna, tempura, spider roll, even some vegan rolls and a Halloween one for fun!
There’s also a whole section on the sauces used in sushi – and I love that. I’ve always been curious how some of the sauces are made such as spicy mayo, ponzu, sriracha mayo and more.
The cookbook also includes how to eat sushi properly, and how to enjoy sushi bars.
There’s a lot to this book, and I really do highly recommend it if you enjoy eating sushi and would like to make your own, or if you are thinking about becoming a sushi chef even! This is a cook book that’s a great starting point for that in my opinion.
Seared Salmon Roll Recipe
I wanted to give you an example of the tasty recipes in the cookbook, and I was glad that Chef Andy approved of sharing this one! So, straight from the Let’s Make Sushi cookbook, here is the Seared Salmon Roll! I wasn’t able to include all the images, btw, but the cookbook actually has literally step by step pictures to show you how to make it too!
This recipe makes 1 Roll
It is very common to consume raw fish daily in Japan, but not in other countries. That is why the Japanese technique aburi (searing) started to be used in sushi. When a sushi chef uses a kitchen torch to sear the raw fish, people unaccustomed to raw food feel more compelled to eat it. This is still a new generation food overseas. By understanding the cultural differences, sushi chefs create and use other techniques, such as searing, to make our customers more comfortable. Since most people enjoy salmon, this roll was created so anybody could enjoy it. It is warm and hearty while still providing that sushi experience.
You will need:
- 1 California Roll, uncut
- 6 slices salmon
- Spicy mayo
- 8 capers, rinsed and drained
- Red onion, sliced thinly and washed (see note)
- 1 tsp wasabi paste, for serving
- 1 tbsp (15 g) pickled sushi ginger, for serving
Place the California roll horizontally on a cutting board. Starting from the left, lay the salmon on top of the roll at an angle. Cover with plastic wrap and shape with a makisu (bamboo mat). Cut the roll into eight pieces. Shape again with the makisu. Remove the plastic wrap and place your roll on a heat-resistant tray. Using a kitchen torch, gently sear the salmon for 20 to 30 seconds, moving your torch throughout the roll. Searing times are subjective to your taste so you can always sear to your likeness.
Transfer the roll to the serving plate and place a small dot of spicy mayo on top of each piece. Place a caper on top of the mayo and top the entire roll with the washed red onion. Add the wasabi and pickled sushi ginger to the plate.
Chef Andy’s Note: Washing onions in water will mellow the onion flavor but keep the crunchy texture, making them an ideal garnish. To wash the onions, slice them as thinly as possible. Place them in a strainer and place the strainer in a bowl. Run fresh water over the onions for a few minutes to mellow the flavor.
Credit: Reprinted with permission from Let’s Make Sushi by Chef Andy Matsuda. Page Street Publishing Co. 2023. Photo credit: Joshua Fontal.
Seared Salmon Roll Recipe
Ingredients
- 1 California Roll, uncut
- 6 slices salmon
- Spicy mayo
- 8 capers, rinsed and drained
- Red onion, sliced thinly and washed (see note)
- 1 tsp wasabi paste, for serving
- 1 tbsp (15 g) pickled sushi ginger, for serving
Instructions
Place the California roll horizontally on a cutting board. Starting from the left, lay the salmon on top of the roll at an angle. Cover with plastic wrap and shape with a makisu (bamboo mat). Cut the roll into eight pieces. Shape again with the makisu. Remove the plastic wrap and place your roll on a heat-resistant tray. Using a kitchen torch, gently sear the salmon for 20 to 30 seconds, moving your torch throughout the roll. Searing times are subjective to your taste so you can always sear to your likeness.
Transfer the roll to the serving plate and place a small dot of spicy mayo on top of each piece. Place a caper on top of the mayo and top the entire roll with the washed red onion. Add the wasabi and pickled sushi ginger to the plate.
Notes
Chef Andy’s Note: Washing onions in water will mellow the onion flavor but keep the crunchy texture, making them an ideal garnish. To wash the onions, slice them as thinly as possible. Place them in a strainer and place the strainer in a bowl. Run fresh water over the onions for a few minutes to mellow the flavor.
Credit: Reprinted with permission from Let’s Make Sushi by Chef Andy Matsuda. Page Street Publishing Co. 2023. Photo credit: Joshua Fontal.
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Giveaway Time!!
Update 4/8/2023 – the giveaway is now closed, but stay tuned for future giveaway opportunities!!
Ok – I hope you enjoyed the Let’s Make Sushi Review and free Seared Salmon Sushi Roll recipe!
Now, I did mention there is a giveaway, didn’t I?? Yes, there is one thanks to Page Street Publishing!
Visit my Facebook page to learn how to enter!!!
The winner will receive a free hardcopy of Let’s Make Sushi! If you’re interested in the giveaway, be sure to visit the giveaway on Facebook here! All you have to do is comment on the post!
The contest will close at midnight Eastern Standard Time on Friday, March 31. Winner will be announced on Tuesday, April 4.
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