I learned to make sushi out of necessity. I had become addicted to the stuff, but then I went to graduate school. My meager finances meant I had to find another way to get my fix. The thought of making sushi was intimidating at first, but I quickly found that it's easy. And it's far less expensive than eating at a sushi bar. Sushi refers to rice, after all, and a few rolls require just a small amount of filling.

Making sushi is fun, too -- perfect for entertaining. To get started, see our glossary. Then use these recipes to create a feast -- we've made it easy with step-by-step instructions, etiquette tips, and even a guide to serving great sake (quick tip: cool off in the summer and serve it cold).

Our sushi rolls include cooked shrimp and fish, but you can substitute any vegetables or seafood you want. Just cut ingredients into long, thin strips to make sure they'll fit in your roll. It's also important to use short-grain rice, which is sticky after cooking. If your grocery store doesn't carry it, an Asian specialty market certainly will, or you can order it online.

For your party, you can prepare the sushi right before your guests arrive, or put guests to work and let them roll and shape their own. Either way, it's important to prep all ingredients beforehand.

Round out the meal with traditional accompaniments: Iceberg Salad with Ginger Dressing, Miso Soup, and Green Tea Ice Cream. Be sure to have plenty of pickled ginger, wasabi paste, soy sauce, sake, and Japanese beer to spice up the festivities.