[Ryland Peters & Small] If you thought making sushi was strictly for the professionals, these easy-to-follow recipes will mean you never need to eat ready-made sushi again! The term ‘sushi’ is used for dishes based on ‘sumeshi’, meaning vinegared rice, the most vital part of sushi-making. This book begins by explaining how to cook the rice perfectly and then introduces simple rolled sushi using classic ingredients such as cucumber, tuna or salmon. Once you’ve mastered these easy ones you can explore more adventurous variations. The recipes use easy-to-source ingredients, including everything from spinach, asparagus and carrots to prawns, crab and smoked salmon. There are also recipes for related raw bar dishes such as sashimi and poke, as well as others for making great accompaniments, like fabulous pickles and three ways with wasabi. You can have parties where you provide the ingredients and guests make up their own hand rolls from their favourite ingredients, or you can do it f