Sushi

The basics of sushi making—cooking and seasoning the rice, making paper-thin omelets—plus ten delectable vinegared rice recipes, some rolled, some molded, and some tossed, to serve as snacks, appetizers, or entrées

Just as pizza and pita bread have found their way into American cooking, there’s little doubt that sushi is the next to enter the American diet on a grand scale. It has already found a large and eager audience, particularly in the big cities on the east and west coasts. The sushi bars that began as a gastronomic refuge for the homesick Japanese businessman abroad have been taken over by his sophisticated American associates: Now it’s Americans who crave these vinegared rice delicacies, wanting to make them at home.