Over the last decade, Jun Nakajima has taught hundreds of people to make sushi — from complete beginners who’d never boiled rice to seasoned chefs looking to refine their knife skills. In How to Make Sushi at Home, Jun and his wife Stephanie gather that classroom expertise into a warm, practical guide for home cooks and aspiring professionals alike.
An introduction to the fundamental ingredients and tools — rice, nori, fish, vinegars, knives, mats, and more — with clear advice on what to buy, what to splurge on, and how to store everything safely.
Step‑by‑step instruction for perfect sushi rice every time, including rice selection, washing, soaking, cooking, seasoning, and cooling techniques that make or break the roll.
How to select, handle, and store fish for sashimi and nigiri, with food‑safety guidance and tips for working with local fishmongers or trusted suppliers.
Illustrated demonstrations on how to properly hold and use a sushi knife, plus precise cuts for sashimi, vegetable julienne, and presentation slices.
Recipes and methodical walkthroughs for classics and approachable variations — maki, uramaki, temaki, gunkan, and handrolls — with troubleshooting tips for common problems (rice that won’t stick, soggy nori, uneven rolls).
Recipes for essentials like miso soup, pickled ginger, wasabi from fresh horseradish, and house sauces that elevate flavors without overwhelming them.
Easy homemade ponzu, tare, spicy mayo, and other finishing touches to personalize plates.
How to plate sushi to look as good as it tastes, including garnishes, portioning, and timing so each piece is fresh and photogenic.
A special section on sake, beer, and cocktail pairings — how to match body, acidity, and flavor profiles to different styles of sushi.
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