Sushi, American Style

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Overview

Everyone loves sushi, and it’s incredibly fun to make your own rolls. But for most home cooks, the prospect of serving fresh raw fish is a little intimidating. Now, Sushi American Style shows how to prepare sushi without the raw fish--using easy-to-find, everyday ingredients in creative, delicious combinations.

Sushi chef Tracy Griffith introduces you to truly American-style sushi, with simple fillings like bacon, lettuce, and tomato; grilled pork; barbecued chicken; and sautéed...

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Overview

Everyone loves sushi, and it’s incredibly fun to make your own rolls. But for most home cooks, the prospect of serving fresh raw fish is a little intimidating. Now, Sushi American Style shows how to prepare sushi without the raw fish--using easy-to-find, everyday ingredients in creative, delicious combinations.

Sushi chef Tracy Griffith introduces you to truly American-style sushi, with simple fillings like bacon, lettuce, and tomato; grilled pork; barbecued chicken; and sautéed vegetables. The Dixie Roll features fried chicken, onions, and coleslaw; the Cowboy Roll includes peppery steak, blue cheese, and arugula; and the Green Goddess Roll is filled with asparagus, avocado, and watercress. Tracy also explores flavors from around the world with the Two Tiger Roll of shrimp, tomatillo, and chipotle sauce; the Cordon Bleu Roll with ham, Swiss cheese, and chicken; and of course Asian-inspired treats like the Ginger Crab Roll. These sushi rolls are packed with flavor and perfect for entertaining--pass them around as hors d’oeuvres or throw a "roll-it-yourself" sushi party! You’ll learn everything you need to know to make creative sushi without the raw-fish fuss.

Packed with flavor and fun, Sushi American Style is the perfect guide to making sushi at home. You'll be rocking and rolling in no time.

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Editorial Reviews

Library Journal
After attending the California Sushi Academy, Griffith went on to become a "sushiwoman" at Tsunami, a trendy Pan-Asian restaurant/club in Beverly Hills. There, many of the customers asked for something other than raw fish, and the nontraditional sushi recipes she presents here are the result of her experiments to meet their requests. Although some readers may be intrigued or amused, purists will be appalled, for these have little in common with authentic sushi other than their appearance: Green Eggs and Ham, Club Rolls (with cheese, salami, and turkey), or the Elvis Roll, tempura-battered and stuffed with peanut butter, bacon, and banana. Readers interested in making real sushi will want to consult Kimiko Barber and Hiroki Takemura's Sushi: Taste and Techniques. Griffith's book is an optional purchase. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781400051038
  • Publisher: Crown Publishing Group
  • Publication date: 7/20/2004
  • Pages: 144
  • Product dimensions: 7.74 (w) x 9.32 (h) x 0.62 (d)

Meet the Author

TRACY GRIFFITH is partner and chef at Rika's on Sunset sushi restaurant in Los Angeles and was the first female graduate of the California Sushi Academy. She can now be seen hosting the Do It Yourself Network's DIY Cooking and Celebrity Hobbies series. She lives in West Hollywood, California.
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Customer Reviews

Average Rating 4.5
( 3 )
Rating Distribution

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Sort by: Showing all of 3 Customer Reviews
  • Posted February 9, 2009

    more from this reviewer

    Great book for beginners!

    I really enjoyed this book. My fiance and I had been talking for a while about doing our own sushi at home. I saaw this book and brought it home because it was different. It wasn't all just fish, fish and more fish. And not only that but it inspired us to play and create some of our own sushi. It was easy to read and easy to follow the directions. We went out the same week we bought this book and bought all the items we needed to get started....thats the only down side! Getting started can be pricey!

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  • Anonymous

    Posted May 27, 2005

    I was AMAZED!This is a GREAT BOOK.

    I borrowed this book from a friend.I found it so easy to read and understand that I bought my own and use it almost every day trying everything. I still can't believe I am cooking ...

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  • Anonymous

    Posted August 22, 2011

    No text was provided for this review.

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