Since sushi is a bit scattegori-ish in its superlative subgenres, get to the bottom of its deep blue mysterious nature by familiarizing yourself first with all of the rhyme-timey names. Fish that skips the frying pan is known as sashimi, while makizushi are strips hugged by layers of nori, or emerald green seaweed. The cheery moniker of chirashizushi goes to bowls of razzle-dazzle rice served alongside nosh-worthy saltine accessories. Strut your stuff in front of five-star chefs with a mélange of jargon ripe for the picking – try tossing around such cred-earning terms as ‘hocho’ for kitchen knives, ‘ryoribashi’ for cooking chopsticks, and ‘shamoji’ for wooden rice paddles.

Whether you’re serving or just enjoying, sushi rolls are definitely a sure-fire bet for wowing your guests – vibrantly picturesque with luscious surprises of veggie tidbits inside, these oceanic lovelies are truly dressed to impress. Choose between the ultra cool California roll with avocado, kani kama or crab, the iridescent rainbow roll topped with glistening slices of sashimi, or the daring dynamite roll that flirtatiously reveals a conglomerate of spicy mayo, chili, sprouts and yellowtail hamachi. Other high-rollin’ options include tempura-fried shrimp, salmon, sweet sauce, asparagus, and yam, all nestled in or around an ornament of short-grain white rice seasoned with sake and sugar.

When it comes to the meaty good stuff, sushi goes all out on selection. Everything Atlantis lies at your fingertips - from easy-going tuna and hearty mackerel to uber-bold ripples of squid or octopus. When preparing your own, do keep an eye out for the finer of the fish cuts known as toro, as you gather up necessary ingredients. Commonly served alongside any sushi course is the spiced-out condiment of wasabi - derived from the unassuming japonica plant, it is said to have anti-microbial properties, lowering the risk of any gill gone bad. Its sidekick, pretty-in-pink petals of ginger, add an unforgettable piquant zest.

Make a splash at your reception by setting up a super chic swinging hotspot embellished with Asian-inspired accents of gorgeous fluted vases, black and white zen stones, arcing bamboo reeds, and ceramic soy sauce bowls. Steaming cups of sake and jasmine green tea, ladles of miso soup, and lemon towelettes help to create a sense of gourmet authenticity. The icing on the rice – dessert sushi – enrobed with chopped nuts, sugared sesame seeds, fresh mango, strawberry and melon. Mimic the real deal just for fun - candied papaya instantly imitates salmon, while nori may be substituted for ribbons of dark chocolate.