From Publishers Weekly
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.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Book Description
This popular topic combined with the proven success of the WimpsTM series will equal a blockbuster.

Sushi is fun, sushi is in, and even a wimp can make it at home!

Raw fish is the hot dish—but of course, you never prepare it yourself. After all, you’re no samurai chef. But now, with the newest entry in the best-selling Wimps series, you can practically have your own Japanese restaurant at home. With lots of fun and instructive pictures, and the most basic guidance, beginners will feel confident with the necessary tools, tableware, techniques, and ingredients. You’ll see how to choose a whole fish or filet; whip up sauces; slice the fish for each sushi type; make a variety of different rolls, plus sashimi, nigiri, and gunkanmaki; and arrange it all beautifully on the plate. There are soups, specials, and vegetarian sushi, too. So who’s a wimp? Not you!

FROM THE PUBLISHER