◆本书共分六章，分别对寿司制作的基本技术，各种鱼类（五十多种）寿司的制作技巧，其他非鱼类寿司的制作要领，寿司卷、寿司块等各类寿司的制作技术，制作寿司所需的工具和材料等做了详尽的介绍，囊括了寿司制作的所有知识，是名副其实的寿司制作技术大全。 　　◆本书对每一种寿司的制作工艺进行了详细解析，图文并茂，直观易懂。寿司艺人一册在手便可掌握所有寿司制作的知识。 　　◆本书为日本的寿司艺人的经验总结，是迄今zui权wei的寿司制作专著，受到日本全*寿司生产商——生活卫生同业工会联合会山县正会长和技术研究委员会山崎博明委员长的推荐。

第yi章　制作寿司的基本技术

基本手法···············································14

鱼的清脏加工方法· ································18

　片三片（ 三枚卸）· ·······························18

　背开· ·················································23

　大名卸（ 沿脊柱片开）· ························26

　手开· ·················································28

　片五片（ 五枚卸）· ·······························30

基本的切片方法· ···································34

　金枪鱼的切片方法······························34

　旗鱼的切片方法· ································35

　白肉鱼的切片方法· ·····························36

醋饭的拌法· ··········································38

寿司名师谈醋饭· ···································40

调和醋· ·················································46

第2章　握寿司 鱼

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