In Sushi Simplicity, Miyuki Matsuo goes beyond the ordinary sushi roll and proves that anyone can make these gorgeous pieces of food art that taste as good as they look. By mastering a few techniques, beginners and experienced chefs alike can create nearly 80 eye-popping, mouth-watering morsels that can easily be adapted into festive, holiday-party treats.
Start with temari or “ball sushi.” Matsuo explains the fundamentals of forming rice into these cute spheres, and then suggests a wide range of toppings. Decorate the snowy white balls with cucumber and tobiko (flying fish roe), bright red tuna with a sprig of dill, or goya (bitter melon) and ikura (salted salmon roe) and they’ll look like colorful tree ornaments, especially when you serve them on a Christmas-tree platter.
Try making pressed sushi using cookie cutters shaped like stars, bells, snowmen, and trees—then top with ingredients in seasonal colors: diced red pepper, mentaiko (spicy cod roe), pickled red radish, green and black olives, edamame, parsley, snap peas, kinome (pepper leaf) or mint.
To really impress your guests, arrange small rice balls in a circle on a plate. Adorn them with cherry tomatoes, sliced white cheese, fresh dill, or whatever combination strikes your fancy—and you’ve got Wreath Sushi. If it weren’t so tempting to eat, you’d want to hang it on your front door!
In the “Cup Sushi” section, you’ll learn how to use small bowls, stemmed glasses, plastic cups, and even halved hardboiled eggs and cherry tomatoes as serving dishes. Present your sushi creations in elegant champagne glasses and toast the New Year with unique flair.