Sushi for Wimps: Seaweed to Dragon Rolls for the Faint of Heart

Even the bravest of home chefs are likely intimidated at the thought of rolling their own sushi. In this latest""for Wimps"" series cookbook, sushi maestra Imatami (who was fileting fish at age five in her parent's Kobe sushi bar) unravels the mystery of this exquisite, exotic cuisine. With clear, playful instructions, she guides sushi novices through selecting proper ingredients and slicing, shaping, or rolling both traditional and more cosmopolitan sushi and sashimi creations. Her advice on how to pick the freshest whole fish and filets, as well as how to quickly filet a fish are particularly useful, as are tips on making sticky Japanese rice. Matt Cohen's colorful, step-by-step photographs vivify delectable recipes like Norwegian Saimaki with salmon, avocado and scallion or Shitaki Maki roll from the all-vegetarian section. This approachable guide will soothe the sushi fears of even the most skittish neophyte.