序言..............................................02
本書使用說明................................06
基礎 1 工具說明.......................................08
準備壽司飯／塑形
基礎 2 壽司飯的準備........................10
基本壽司飯
五穀雜糧壽司飯
基礎 3 雞蛋配料的準備.....................11
蛋皮／蛋絲／炒蛋
基礎 4 醬菜配料的準備.....................12
水煮牛蒡芝麻柑橘醋醬菜
櫻桃蘿蔔檸檬醬菜
蓮藕甜醋醬菜
Part 1 精巧可愛壽司球
章魚..............................................14
蛋絲＆鮭魚卵................................14
鮭魚..............................................14
鮪魚..............................................14
蠶豆..............................................16
蓮藕甜醋醬菜................................16
煙燻鮭魚.......................................16
干貝..............................................17
蝦子..............................................17
櫻桃蘿蔔檸檬醬菜........................17
花枝..............................................17
蝦子＆酪梨...................................18
義式章魚.......................................18
生火腿＆乳酪起司........................18
紅蕪菁醬菜...................................19
鹽漬櫻花.......................................19
紅腎豆...........................................19
花枝絲＆秋葵................................20
火腿＆起司...................................20
玉子捲...........................................20
迷你福袋壽司................................21
小黃瓜＆飛魚卵............................21
明太子美乃滋................................22
苦瓜＆鮭魚卵................................22
厚片油豆腐蔥香味噌燒.................22
燒肉..............................................23
干貝奶油醬油燒............................23
壽司球的基本作法........................24
Part 2 華麗盛盤杯子壽司
蝦子＆蓮藕杯子壽司.....................32
煙燻鮭魚花壽司............................32
杯子壽司的基本作法.....................34
生火腿沙拉壽司............................36
毛豆醬菜壽司................................36
水煮蛋杯子壽司............................38
小番茄杯子壽司............................38
柚子胡椒雞絲壽司........................40
照燒雞肉什錦壽司........................40
Part 3 造型多變押壽司
蟹肉＆玉米...................................44
炒蛋＆鮭魚卵................................44
簡單押壽司的基本作法.................46
三色飯＆飛魚卵............................48
三色飯＆蟹肉................................48
鮭魚酪梨沙拉................................50
海鮮沙拉.......................................50
炒蛋＆鵪鶉蛋................................52
柴漬醬菜＆梅子醬........................52
櫻花魚鬆＆小番茄........................54
青紫蘇＆櫻桃蘿蔔........................54
明太子＆起司................................56
雞蛋＆火腿...................................56
Part 4 基本款的加強版 軍艦壽司與稻荷壽司
明太子奶油乳酪海苔軍艦.............60
鮭魚卵小黃瓜軍艦........................60
甜椒生火腿軍艦............................60
蘿勒黑橄欖煙燻鮭魚軍艦.............60
鮪魚＆酪梨海苔軍艦.....................61
碎納豆小黃瓜軍艦........................61
櫻桃蘿蔔＆毛豆芹菜軍艦.............61
花枝泡菜韓式海苔軍艦.................61
蛋絲＆櫻花魚鬆............................62
蝦子＆花形蘿蔔............................62
蓮藕甜醋醬菜＆蠶豆.....................62
栗子甘露煮＆金時豆.....................64
柴漬醬菜＆芝麻............................64
水煮牛蒡芝麻柑橘醋醬菜＆毛豆...64
炒蛋＆鮭魚...................................65
明太子＆鵪鶉蛋............................65
軍艦壽司的基本作法.....................66
稻荷壽司的基本作法.....................67
Special 眾人分享趣 蛋糕壽司
花環壽司..................................74
言形蛋糕壽司...........................76
西式蛋糕壽司...........................78
Clumn
1＊米、醋、海苔挑選祕訣......30
2＊食材配色學問大.................42
3＊實用的擺盤技巧.................58
4＊主題壽司食譜索引.............72
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