Sushi Secrets. Marisa Baggett
Rolls 88
CHAPTER 5
Making Thick Rolls 92
Sardine Rolls with Tomato Relish 93
Spicy Crawfish Thick Rolls 94
Spider Rolls 96
Pickled Okra Thick Rolls 98
Spicy Tofu Rolls 98
Soba “Sushi” Rolls 99
Falafel Tortilla Rolls 100
Quail Egg Tamago Rolls 101
Asparagus and Mushroom Thick Rolls 102
Curried Scallop Thick Rolls 103
Tempura Shrimp Thick Rolls 104
Fried Oyster Thick Rolls 105
CHAPTER 6
Tips for Making Inside Out Rolls 108
Philly Smoked Salmon and Cream Cheese Rolls 109
Spicy Tuna Rolls 110
Crunchy Crab Rolls 112
California Rolls 114
Peanut Shrimp Rolls 115
Crunchy Shrimp Rolls 116
Pineapple Spam Rolls 117
The Rainbow Rolls Platter 118
Spicy “Dragon” Crawfish or Tuna Rolls 119
Surf and Turf Rolls 120
Mango Lobster Rolls 121
Catfish Avocado Rolls 122
CHAPTER 7
Tips for Sushi Rice Bowl Success 126
“Gold and Silver” Sushi Bowls 126
“Sweet and Sour” Orange Sushi Cups 127
Sesame Tuna Sushi Bowl 128
“Stir-Fry” Sushi Bowl 129
Egg, Goat Cheese, and Green Bean Sushi Bowl 129
Scallops and Asparagus Sushi Bowl 129
Spicy Lobster Sushi Bowl 130
Ham and Peach Bowl 130
Barbecued Short Ribs Sushi Bowl 131
Dynamite Scallop Sushi Bowl 132
Ratatouille Sushi Bowl 133
Crunchy Fried Tofu Sushi Bowl 134
Fresh Salmon and Avocado Sushi Bowl 135
CHAPTER 8
Tips for Making Sushi Hand Rolls 138
Spicy Calamari Hand Rolls 139
Broiled Catfish Hand Rolls 140
Vegetable Tempura Hand Rolls 142
Crispy Chicken Skin Hand Rolls 143
Glazed Bacon Hand Rolls 144
Mackerel Cucumber Hand Rolls 145
Kale Chip Hand Rolls 146
Arctic Char Hand Rolls 147
Fresh Tuna Hand Rolls 147
Kimchee, Tomato and Anchovy Hand Rolls 148
Fresh Vegetable Hand Rolls 149
Coconut Shrimp Hand Rolls 150
Grilled Scallop Hand Rolls 151
CHAPTER 9
Green Tea Panna Cotta and Sesame Cookies 154
Fudge Wontons with Peanut Butter Sauce 155
S’Mores with Soy Caramel Sauce 156
“Eggroll” Cherry Pies 157
Lemon Mango Bars 158
Coconut Sundaes 159
Chocolate Ginger Cupcakes with Ice Cream 159
Iced Green Tea 160
Mango Lychee Coolers 160
Chocolate Infused Sake 161
Ginger Shandy 161
Homemade Ginger Ale 162
Lemonade Sake Slushie 163
Cucumber Saketini 164
Japanese Plum Sangria 164
Foreword by Trevor Corson
Bestselling author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice and sushi concierge at the Michelin-starred restaurants in New York City.
What is sushi? And who is this new sushi chef, Marisa Baggett? The beginnings of an answer to the first question might come as a surprise, because sushi doesn’t necessarily have anything to do with raw fish. Sushi starts with the rice, flavored with an age-old recipe. A dash of tart vinegar, a sprinkling of salt, and a hint of sweet sugar, drizzled onto freshly cooked Japonica short-grain rice—that is the foundation for all sushi today. Beyond that, what sushi looks like, and what other ingredients make an appearance, is a matter for infinite improvisation. This will bring us back to the second question, about Marisa Baggett, in a moment.
Even in Japan, the history of sushi has been a story of endless reinvention. The origins of sushi go back to a bizarre and potent meal first served up in Southeast Asia, in which fermented rice was packed around pickled river fish, perhaps more than two thousand years ago. The technique spread to other regions, and in Japan this form of sushi became so highly prized that by 718 A.D. people were actually allowed to use sushi to pay their taxes.
Over the centuries sushi evolved in Japan, taking the shapes of cakes, balls, and rolls, eaten from trays, boxes, and bowls. The toppings and fillings changed, too, along with the seasonings and condiments, and different regions of Japan prided themselves on their unique styles.
The “authentic” sushi we associate today with traditional Japanese sushi bars—a style called “Edomae-zushi”—was in fact a relatively recent invention, limited to the region