Sushi, meaning “sour rice,” highlights Japan’s reverence for seasonal, fresh ingredients and meticulous preparation. A mixed platter featuring nigiri (hand-pressed rice topped with fish) and maki (rolls) offers variety. While professional sushi requires years of training, a home version is accessible and rewarding—focus on quality rice and fresh fish.

Ingredients (serves 4 as appetizer):

• 300g sushi rice (short-grain Japanese)
• Rice vinegar seasoning (4 tbsp vinegar, 2 tbsp sugar, 1 tsp salt)
• Fresh sashimi-grade fish: salmon, tuna
• Vegetables: cucumber, avocado
• Nori sheets
• Wasabi, soy sauce, pickled ginger

Step-by-Step Instructions (Simplified):

1. Cook and season sushi rice: Rinse rice, cook, then fold in warm vinegar mixture. Cool with a fan for shine.
2. For nigiri: Wet hands, shape rice into ovals, add a dab of wasabi, and top with sliced fish.
3. For maki rolls: Place nori shiny-side down on bamboo mat, spread thin layer of rice, add fillings in a line, roll tightly, and slice into pieces.
4. Arrange artfully on a platter with condiments.

Tips: Use very fresh fish; for safety, buy “sushi-grade” or freeze it first. Practice rolling for neat results.