My love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. The establishment had a Japanese Restaurant called Kabuki. I would smuggle the Japanese Sushi Chef’s desserts as a trade for their sushi and tempura. I became hopelessly addicted. Eventually, my obsession became so overwhelming, I convinced the Sushi Chefs to show me how they were made, so I could make them myself at home. I quickly discovered that Sushi is incredibly easy to make. And, although I love the raw seafood variety, you can really put anything you desire on, or in sushi. Cooked chicken, tuna, seafood sticks, avocado, vegetables, noodles… anything! Japanese cuisine has become very popular in today’s western culture. Sushi used to be the exclusive delicacy of powerful Japanese Emperors, now you can find it sold on any Australian street corner, pub, club, in most shopping complexes and airports. However, like me, many Australians are not just content to go out for their sushi; their craving is driving them to manufacture it in their own homes. There’s also dozens of books on the subject, I once went to a local bookstore to buy a book on sushi, and left with five (cookbooks are my other addiction). So, if you’ve never eaten sushi, give it a try, it doesn’t have to contain raw seafood. I’m sure there are flavours out there that you would love. You may also get hooked.
What kind of sushi is there?
Finger sushi – a delicate layer of raw or cooked seafood, smeared with Japanese horseradish (wasabi) and resting on a pillow of rice
Box sushi – a bed of rice, a smear of wasabi and a seafood topping is pressed in a wooden box and then cut into bite-sized pieces
Rolled sushi – the most simple, Japanese rice and various fillings rolled up in a sheet of seaweed.
Hand rolled – rice and various fillings of meat, seafood and vegetables rolled in seaweed sheets shaped like an ice-cream cone
Sushi goes great with dry, sharp citrus white wines, sake or Japanese style green tea.

Books Referenced