About Sashimee
A considered approach to the kitchen.
Warm materials, clear instructions, and space to pay attention to the food.
A journal for the home table.
Sashimee brings together fifty recipes for sushi rice, nigiri, rolls, hand rolls, bowls, and the accompaniments that complete a meal. The journal lessons and small kitchen tools offer a useful place to begin and a comfortable place to return.
The recipe comes first.
This edition preserves the existing recipe collection, including its ingredient quantities, grouped instructions, timing, troubleshooting, and storage notes. The reading, recipe card, and print views draw from the same saved content.
We do not present the redesign as a professional cooking test, a chef credential, or an award. Food-safety references are linked to their primary sources, and a raw-fish recipe is not a guarantee of safety.
A clear distinction about the imagery.
The recipe imagery in this edition is created with AI, using the saved ingredients and methods as its brief. These are editorial visual interpretations. They are not photographs of a cooked batch, evidence of recipe testing, or images of a real restaurant’s dishes.
The recipe text is the cooking reference. Illustrations support the experience without replacing measurements, handling instructions, or your own judgment.
Materials and restraint.
The visual direction draws on warm ivory, hinoki wood, charcoal, and a small copper accent. The aim is a quiet, useful Japanese cooking journal: generous spacing, careful type, purposeful motion, and recipe pages that are comfortable to read and print.