What’s really important for Chef Tyson Cole and Jessica Dupuy is that Americans stop eating sushi like “assholes.” That means enough with the Spicy Tuna Rolls, enough with drowning the rice in soy sauce, and enough with putting up with the pre-sliced, day-old stuff that wouldn't pass in Japan. Uchi prepares chefs for a more sophisticated generation of sushi makers and sushi eaters. Cole first comprehensively demystifies the components—from kimchi to lily water—that serve as building blocks of recipes to follow. Cole’s recipes are drawn from his experience at Bond St. in New York and Uchi in Austin, his creations are understated and adult. And for the insistent "ahems," there’s even a conciliatory crunchy tuna roll. desserts end the book on a sweet note, tinged with the aroma of smoke.