Perfect sushi rolls at home are a cinch with this fun and easy guide There are now more than 5,000 sushi restaurants across America, and Japanese cuisine has never been more popular. Yet many home cooks are reluctant to try making sushi. This friendly cookbook cuts through the mysteries of sushi-making- and shows just how easy it is to create perfect maki (rolls) and nigiri-sushi (individual pieces). From selecting sushi-quality seafood and finding specialized ingredients to cooking perfect sushi rice, slicing ingredients like a pro, adding that essential dab of wasabi, and rolling 'em up, this illustrated guide makes sushi preparation a snap, whether people want to build a basic California roll or serve up a wide range of more exotic sushi fare. Judi Strada (LaJolla, CA) is Food Editor of San Diego magazine. Mineko Moreno (Carlsbad, CA), a native of Tokyo, teaches Japanese cooking at Williams-Sonoma and the San Diego Culinary Institute.