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

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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

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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

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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

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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

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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

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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