Here, sushi is made easy. Healthy, delicious, modern - everyone loves sushi. And, it's not hard to make yourself. It's delicious as a quick snack, part of a more substantial dinner or easy party food. Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern explain how to cook sushi rice and start with simple rolled sushi using classic ingredients, such as cucumber or tuna. There are also recipes for sashimi and miso soups, plus great accompaniments.
Emi Kazuko is a Japanese food writer and journalist based in London. She attended the Tokyo Kaikan Cookery School and is the author of Easy Sushi (Ryland Peters & Small). Fiona Smith writes for publications including Cuisine magazine. She is the author of Easy Sushi Rolls and Miso Soups and Fondue (both Ryland Peters & Small). She is based in New Zealand. Elsa Petersen-Schepelern is a Danish-Australian food and wine writer and editor. Her many books include Salads, Fingerfood, Blended Soups and Steaming (all Ryland Peters & Small). She is based in London.