Once the preserve of elite chefs, sushi-making can be fun

No food says Japan more than sushi. But few people make it themselves, even Japanese.

The art of making sushi traditionally meant decades-long training to become a master. But times are changing. Now, just about anyone can enjoy it.

“There is no sushi that tastes better than the ones you make yourself,” said Tsuneo Suzuki, a chef and 45-year veteran.

He gives sushi-making demonstrations and courses at special events, and teaches at the Tokyo Sushi School in the city’s downtown.

The school’s classes attract people from around the world, some of whom go on to open their own sushi restaurants.

Tuna sushi’s got depth

Making sushi is not easy, but surprisingly not as hopeless as it might seem for students who followed Suzuki’s step-by-step instructions in one recent class in Tokyo.

Their resulting seafood sushi did not crumble to the touch. It looked quite professional, really, and tasted great.

One eager learner