Sushi Secrets by Marisa Baggett

October 01, 2012
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Sushi Secrets

You might just know new cookbook author Marisa Baggett. She hails from Starkville, Mississippi, but has spent plenty of time in Memphis. With stints as a pastry and sushi chef at local restaurants like Tsunami and Dō, Marisa became well known for the Southern twists she put on her sushi. She refined her craft at the California Sushi Academy and added cooking classes and freelance writing (she’s written for Edible Memphis too) to her credits.

Two years in the making, Marisa’s first book titled Sushi Secrets is set to release this fall. And for anyone who hasn’t ventured into making sushi at home, or who wants to work up an appetite before heading to the local sushi bar, this is the book for you.

Marisa breaks it all down into easy-to-understand steps. Yes, sushi is an art that requires years of training. But Marisa’s giving you a head start and a license to have fun with it. As with many other things, you have to know the rules in order to break them — well.

Start with some basic vocabulary and instruction, review how to plan, get familiar with common ingredients, take a quick refresher in how to cut fish, then get set to have a ball.

Prefer to use brown rice? Covered. Vegetarian recipes? Got ‘em. Want to impress your family or guests with gorgeous rolls and all the cool sauces and salads that go with them? Yes, they’re in there.

Where Marisa really puts her own spin on sushi is by adding distinctly Southern touches — Butternut Squash Rolls, Pickled Okra Rolls, and the Ham and Peach Bowl. And as an added bonus, the former pastry chef includes a good number of desserts and drinks.

If you’re a purist who wants to add to your repertoire, Marisa takes you from start to finish. If you like inventive food with a touch of whimsy, your next dinner party is all spelled out for you.

— MP

Article from Edible Memphis at
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