The idea of making sushi at home can be very intimidating. Knowing how to make the rice, to rolling it properly and even eating it correctly can send anyone out the door and straight to the nearest Japanese restaurant - but there’s no need! With Making Sushi at Home by your side, you’ll learn everything you need to know to honor the ancient and traditional method of making sushi. From mixing the rice with vinegar, to all the classic recipes as well as modern variations that use meat and vegetables, you’ll soon be impressing your friends and family and having fun at the table by making delicious sushi in your own home. AUTHOR: Graduated from the Culinary Course at Hattori Nutrition College, Hatsue worked as the assistant at Oda Cooking College and to a food researcher. She then chose the position of the independent professional. As an almighty cooking talent she takes over from the traditional and standard home cooking menu to the unusual and exotic recipes, she learned during her international trips. She frequently appears on TV and writes for many food magazines, and authors a multiple number of cooking books.