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Sushi |
11 Jan 2006 |
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How to make your own at home
Originally made in barrels by layering fish and rice until it fermented, Sushi started as a method of preserving fish. It is now available in restaurants, fast food outlets and supermarkets all over the world.
Jenni is joined by Kimiko Barber - an expert in Asian cooking, who'll be explaining how sushi isn't always what you think, and preparing some easy-to-make sushi treats.
Broccoli and shredded omelette sushi
Sushi : Taste and Technique by Kimiko Barber, published by Dorling Kindersley - ISBN: 0751336998
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