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Recently I've developed quite a craving for sushi, particularly because of a new Chinese buffet in town that includes its sushi bar on its all-you can eat menu.<br /><br />Of course (and I say "of course" to those who know their sushi), the "sushi bar" in this restaurant isn't what sushi fans would call a traditional sushi bar; it's basically just a guy behind a counter, turning out roll after roll, with some nigiri (the little fingers of rice with fish or shrimp on top) on the side, and setting it all on top of the counter for the buffet diners to come and grab. Still, to my uneducated palate it's quite tasty, and has inspired me to find out more about sushi, how it's made and how to eat it.<br /><br />I sort of know the basics of how to eat sushi (in most cases, for instance, you don't nibble on the stuff, for instance; you pop it in all at once). My first question, however, based on my visits to this Chinese buffet, is how much one is allowed to take. I mean, I know it's an all-you-can-eat bar, and so, theoretically, you can take all that you can eat. Case closed. However, is sushi something with which you can fill your plate? Or, is it proper to take only a couple of pieces? I've seen folks at the bar fill their plates and I've seen folks take only one or two on small plates.<br /><br />Being too embarrassed to ask the sushi chef or the waitress (sure, they would politely encourage me to take all I want, but would probably curse me and my family under their breath), I turned instead to my old friend The Web. Sure enough, in the newsgroup <a href="index.html" target="_blank">alt.food.sushi</a> was found this recommendation: "The only rule at a sushi bar is to eat what you like, how you like it, and as much as you like. Anyone who tells you differently is full of it. " So, there you go.<br /><br />Still, I had other questions, so I checked out other sites, finding three in particular very helpful (not counting the aforementioned alt.food.sushi): <a href="index.html" target="_blank">SushiLinks.com</a>, <a href="index.html" target="_blank">EatSushi.com</a> and alt.food.sushi's <a href="index.html" target="_blank">SushiFAQ.com.</a><br /><br />These sites together provide a great education on sushi and sashimi and I'm learning a lot already. But one thing I'm learning is that perhaps I'm already way in over my head. For instance, take any of the discussions over on <a href="index.html" target="_blank">alt.food.sushi.</a> These folks really know what they're talking about, and leave me feeling like a little kid with my limited experience with sushi bars (besides the all-you-can-eat Chinese buffet, I've only been to a traditional sushi bar once, several years ago). One poster, for instance, declared his disdain for any kind of rolls, "particularly those named after any American state or city." Others poked fun at what they called "designer rolls." Lots of seafood terminology is thrown around - aji and akagai,  aoyagi and awabi, hamo and hawara, kaki and karei, maguro and ohyo, uni and tako (in this regard, it's not unlike being in a wine-lovers' group).<br /><br />I'm not sure I'll be able to keep up, but I'll give it a try. A friend at the day job, who's a Japanophile and is well-versed in the local sushi scene (he calls sushi "one of the major food groups"), is going to accompany me to a couple of the local sushi bars to help me sort my way through the nigiri and the maki.<br /><br />And naturally, FoodDork that I am, I'll eventually give the sushi-making experience a try in my humble little kitchen. Stay tuned.