Sushi

Becoming a sushi master is a big deal in Japan, taking up to 15 years, and unfortunately, it's mostly for men. Not so with the new GU kitchen guide, Sushi! Step-by-step photos, tips for cooking rice and rolling sushi, as well as many simple and varied recipes will turn all sushi lovers into true masters from the very beginning – in their own kitchens! Sushi with chili shrimp or with tofu, celery, and apple, with herb omelette, mushrooms, and avocado, pumpkin, beetroot, or salmon – the beautifully presented bites in all shapes and colors entice like the conveyor belt of the trendiest sushi bar in town: classically rolled (Maki), highly decorative in mini cake (Gunkan) or cone shape (Temaki), or as slim, quickly topped slices (Nigiri). Sometimes with fish, sometimes without, sometimes in California style, sometimes with white or brown rice, and always real eye-catchers.